/Claudio Talks Gelato

Claudio Talks Gelato


Last week I met my hero, master gelato maker Claudio Torcè. He granted me a rare interview and was generous enough to spend 2 hours with me chatting in his shop on Viale dell’Aeronautica in Rome’s EUR district. At first I was a bit star struck, but Claudio is a kind and down to earth man. He is also a rare breed. Unlike 99.9% of the city’s gelato producers, he only uses natural ingredients–that means no artificial colors, no chemical stabilizers, no dextrose. His products are pure, natural, intense, and one-of-a-kind. Below is our interview. Enjoy!

Name: Claudio Torcè

Age: 48

Occupation: Gelato maker, owner of Il Gelato di Claudio Torcè

Describe your work and how you got started:
After finishing technical school, I started working with my father in law who had a gelato shop in the outskirts of Rome. That was back in 1984. In 1990, I started making my own gelato for shops around Rome and then began teaching professional gelato courses. In 2003 I opened my first gelateria in EUR. I’ve always worked with quality ingredients and when I opened I was set on making 100 really good flavors, a feat many said was impossible.

What inspires you?
The possibility to let the ingredients “speak”, that is to allow them to communicate their character and genuineness.

Which profession other than your own would you like to try?
I don’t think I could do any other work. I wouldn’t change.

Which occupation would you not like to participate in?
I could never be a doctor. My heart breaks to see people suffering. I would carry their pain with me.

Who do you respect the most?
There isn’t one person that I respect above all others. I respect people who are open, don’t hide things, and do things with love.

What is the characteristic you value the most in others?
Seriousness. I like serious people.

What is your favorite food?
I love pasta in all its forms, especially when it is made with amatriciana sauce.

And beverage?
Very sparkling water!

Would you like to add something?
Food should be made with one’s hands. Consumers should learn to seek out quality. I hope that people start informing themselves about quality before buying.

You can visit Il Gelato di Claudio Torce in several locations in Rome, including Viale Aeronautica 105 (Metro B: Laurentina), Viale Aventino 59 (Metro B: Circo Massimo or Piramide), and Piazza Monte d’Oro.

Il Gelato di Claudio Torce

La settimana scorsa, ho avuto il grandissimo privilegio di conoscere il maestro gelataio Claudio Torcè nel suo negozio in Viale dell’Aeronautica, a Roma. Abbiamo fatto due chiacchiere sullo stato (pessimo) del gelato nella capitale dove sono ben pochi i produttori di gelato veramente naturale e artigianale. Con ormai 7 sedi, speriamo che Il Gelato di Claudio Torcè riesca a conquistare la città zona per zona.

Nome: Claudio Torcè

Età: 48 anni

Mestiere: gelataio

Descrivi la tua attività e come hai iniziato:
Dopo aver finito il Tecnico, ho iniziato a lavorare con mio congnato che aveva una gelateria in periferia. Era il 1984. Nel 1990 ho iniziato a fornire gelaterie ed è cosi che ho iniziato a realizzare i miei prodotti. Nel 2003 ho aperto una gelateria all’Eur e da sempre lavoro con materie prime di qualità. Ho iniziato subito con 100 gusti, una cosa che mi dicevano fosse impossibile fare bene.

Cosa ti interessa di più del tuo lavoro?
La possibilità di far “cantare” gli ingredienti, cioè di permettere loro di raccontare la loro storia e genuinità.

Quale mestiere diverso dal tuo vorresti tentare?
Non credo di poter fare un altro lavoro. Non cambierei.

Il Gelato di Claudio Torce

Quale professione, invece, non vorresti fare?
Non potrei fare il medico. Mi spezza il cuore vedere la sofferenza degli altri. Me la porterei addosso.

Qual è la persona che stimi di più?
Non ho una persona in particolare che stimo più degli altri. Stimo le persone disponibili, trasparenti, che fanno le cose con amore.

Qual è la caratteristica che apprezzi di più negli altri?
La serietà. Le persone serie mi piacciono.

Qual è il tuo cibo preferito?
Amo la pasta in qualsiasi modo, soprattutto l’amatriciana.

E la bevanda che preferisci?
L’acqua gasatissima!

Vuoi aggiungere qualcosa?
Il cibo deve essere fatto con le mani. Il consumatore deve imparare a scegliere la qualità. Vorrei che la gente si informasse prima che di comprare.

2017-02-17T15:27:05+00:00 June 23rd, 2011|Categories: Culture, Gastronomic Traditions, Gelato, Interviews, Rome & Lazio, Sweets & Dessert|18 Comments


  1. Bonnie June 23, 2011 at 4:21 am - Reply

    I can’t wait to taste “il gelato di Claudio Torcé”. Thanks for the story and for having your post in both Italian and English.

  2. nyc/caribbean ragazza June 23, 2011 at 12:35 pm - Reply

    Now that I know where his store is in the Center (thanks for showing me KP!), I plan to spend a lot of time there.

    His gelato is amazing.

    Grazie for the interesting interview.

  3. Kitty June 23, 2011 at 11:33 pm - Reply

    Is he really making his ice cream in those tiny machines?
    .. cause that would be folly!

  4. Kevin June 24, 2011 at 11:17 pm - Reply

    We force-marched our girls to the Piazza di Monte D’Oro location this afternoon and were rewarded with the best gelato we’ve ever had in Rome. Black Sesame was the winning flavor (at least for today). Thanks for the recommendation (and great work on your blog, by the way)!

  5. Katie July 5, 2011 at 12:39 am - Reply

    @bonnie i would love to know what you think of it! check in when you’ve tried it!

    @nyc/caribbean ragazza we should go back soon!!

    @kitty no! he just experiments with those little ones. the larger scale laboratory is in garbatella. that’s where the rest of the magic happens

    @Kevin that is great news! not that your girls may always associate their rome trip with shlepping all over town in 90 degree heat, but that you loved Il Gelato! im thrilled and i hope the black sesame gelato smoothed it over with the kids:)

  6. aventino July 8, 2011 at 8:31 pm - Reply

    We visited the d’oro location this past June, just around the corner from the Ara Pacis. We drooled a lot, especially over the variety of chocolate flavors. Did we want chocolate from Tanzania, and what percentage? A beautiful decision! I do have some small critiques: both my husband and I had actually bad flavors, which happens infrequently (he, green apple and me, crema di Limone); both were nearly flavorless. Also, the store had a flat screen TV with wild animals mauling each other. It was actually a bit terrifying for my 9 year old, and I couldn’t really explain why it was showing (I said something about trying to be hip–but I fell short). So it was good, but not one that I had to rush over again to try again and again as I did with several other places. I wondered if the sheer quantity of total flavors was maybe too much; by the time we made it to Gracchi they only had 6 flavors left, but each was delicious and intense.

  7. Katie July 9, 2011 at 11:16 pm - Reply

    oh good lord! that video sounds totally bizarre. that branch is a bit weird) i MUCH prefer EUR and Viale Aventino). tasteless gelato is very uncharacteristic for torce. one possibility is the gelato was kept at too low a temperature, which affects the flavor in your cup…next time try a few of the classic flavors too. they rock!!

  8. […] I will never forgive myself for waiting so long. The gelato is made in the all-natural style of Claudio Torcè (the Goris are part of a small but growing number of his disciples), the flavors are clean and […]

  9. Amanda Bowen September 16, 2011 at 7:09 am - Reply

    Katie! Thank you for your blog- it inspired me not only to seek out the BEST GELATO ever when I was in Rome this June, but also to start my own blog. How good is the Habernero!?!?!?!? I had it with Madagascan 100% chocolate and Lampone. Gold help me my jeans still don’t fit!
    xo AB

  10. […] I will never forgive myself for waiting so long. The gelato is made in the all-natural style of Claudio Torcè (the Goris are part of a small but growing number of his disciples), the flavors are clean and […]

  11. […] no secret that I am hopelessly obsessed with Claudio Torcè’s gelato. Nor is it a secret that Torcè is obsessed with making extraordinary gelato. His passion and creativity are contagious and in the past he has taught Rome’s top gelato […]

  12. […] Gelato Bistrò Circonvallazione Ttrionfale 13. Claudio Torce’ strikes again! This place is for a stop after Pizzarium. On Thursdays they will be hosting Parla […]

  13. Mariam February 9, 2013 at 5:26 pm - Reply

    Do you give Gelato-making classes/courses? I would like to come to Rome and take a class if you do any.

  14. […] is led by amateurs. There is at least one major exception to the rule: Rome’s gelato master Claudio Torcè is now giving hands-on gelato courses in the basement of his shops on Via Stoccolma in […]

  15. Mariam February 15, 2013 at 1:23 pm - Reply

    Thanks.. I tried emailing him but did not get any answer

    • Katie February 15, 2013 at 7:30 pm - Reply

      I just heard from Claudio and he got a massive number of emails this week. He will reply over the weekend:)

  16. Mariam February 15, 2013 at 7:54 pm - Reply

    You’re a sweetheart! Thank you very much!

Leave A Comment

You are currently not connected to the internet