Gelateria Bico: A Taste of Southern Italy in Every Scoop
Tartufo is a traditional Italian dessert—round, rich, and indulgent—that hails from the coastal town of Pizzo in southern Italy. It’s just half an hour from Acquaro, where Gelateria Bico co-owner Domenico Gaglioti’s roots lie. At Gelateria Bico, named after Domenico’s grandfather, the classic tartufo is lovingly handmade. It starts with a half-scoop of hazelnut gelato, hollowed out and filled with gooey house-made chocolate sauce. Then a dome of chocolate gelato is placed on top, pressed together by hand, blast-frozen for 20 to 30 minutes, and finished with a dusting of cocoa powder. You’ll also find other versions—like one with amaro and white chocolate.
Daily-Churned, Deeply Personal
Everything at Bico is made from scratch and churned daily, just the way it should be. Domenico and his son Davide like to keep things interesting with an ever-changing line-up of inventive flavours. Past hits have included Nutella cheesecake, liquorice and chocolate, salty Snickers, and Franjaffico—choc-orange gelato layered with sponge soaked in Frangelico. They also serve fruity favourites like cantaloupe granita and a vibrant prickly pear sorbet. One constant is the fior di banana, a standout made using up to 20 ripe bananas per batch. Other sweet treats include gelato-stuffed cannoli and lemon meringue tarts.
A Gelateria Built by Hand
The Gagliotis built most of the space themselves, giving the gelateria a personal touch. Soft seafoam green timber panels meet crisp white subway tiles, while green pendant lights add warmth overhead. A polished concrete bench wraps around the pozzetti—those traditional lidded gelato wells that keep every scoop at the perfect temperature.
