Marco Puxeddu e Giorgia Ricci
Rosamundi
Roma, Italia
This gelato is a stop of an itinerary
Stand group 13shares the stand with
- Bun da Mat 13A
- Tiramisù 13C
- R65 13D
Flavour produced
Rosherbet Gelato di crema
Cream gelato with sheep’s milk ricotta, Sicilian citrus and rosolio, where an ancient tradition becomes a contemporary gelato.
Ingredients
Allergens
latte, caglio, panna, mandorle, burro, uovo
- Latte e derivati (Ricotta) To be confirmed
- Frutta a guscio (mandorle)
- Uova (uovo)
Nutrition per 100 g
Grassi 12 g di cui saturi 2,5 g
Carboidrati 22 g di cui Zuccheri 21 g
Proteine 4,9 g
Sale 0,19 g
Giorgia Ricci is the gelato maker and co-founder of Rosamundi, a project born together with Marco Puxeddu to redefine the concept of artisan gelato. Giorgia grew up in her family’s gelaterias, Marco in his family’s restaurants: two similar paths that meet in a shared vision, where technique, memory and contemporary sensibility merge. At the basis of their work is the idea of uniting the tradition of gelato with the research of modern pastry, showcasing selected raw ingredients worked with full respect for their natural qualities. Every flavour is born as a story, a journey through origins, memories and place, turned into a sensory experience. Experimentation is central: alongside the classic bases there is room for techniques and ideas from the kitchen, including savoury cooking, which make the range unconventional. Rosamundi, opened in February 2024 a few months after Giorgia and Marco’s wedding, is conceived as a welcoming place in the heart of the neighbourhood, where everyone can feel at home. In a short time the gelateria has been recognised as one of the best in Lazio for two consecutive years by Gambero Rosso, at the Lazio Food Awards 2025, at the Italy Food Awards 2026 and with victory at Gelato Week 2026. The philosophy is made of small gestures, quality and truth: every gelato is a story to share.
