Maria Agnese Spagnuolo's shops are go-tos for chocolate, from milk to dark, with unexpected infusions like wasabi, tobacco and rosemary. There are also chocolate sorbets like "Estasy" made with toasted hazelnuts and coffee. gelateriafatamorgana.com
Florence may be its birthplace, but Romans are truly consumed with gelato. That’s why across Italy’s capital a new generation of artisans is upping the ante with unusual techniques (liquid nitrogen) and unexpected flavors (tobacco, Gorgonzola, celery). With the help of local expert Katie Parla, we’ve selected the best of the best. Read on for the inside scoop.