Badiani is at the high end of Florence gelaterias. The large shop opened in 1932 is perfectly designed, with a curved wooden counter presiding over a kaleidoscope of flavors and colors. It's been using the same recipe—cream, milk, sugar, and eggs—for decades. The gelato is made fresh daily, and the menu's flavors are extensive. Try Buontalenti, one of the signature flavors, which mixes egg cream and chocolate. Buontalenti is named after a Florence architect who lived during the Renaissance and is known as the inventor of Italian gelato.

Marco Regni

Contributor