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Vincenzo Minotti holding out a gelato cone

Artisan gelato for more than forty years

Vick’s gelato

Vick is Vincenzo Minotti. His grandmother taught him gelato; in 1986 a course in Milan did the rest.

Vincenzo Minotti in the Caffè Minotti apron, with a brioche and gelato

«I want to win you over with just a few flavours.»

Vincenzo Minotti, Area C, 2023

Few flavours, made every day

Milk bases, eggs in the crema with a drop of Strega, fruit only in season: two fruit flavours that change with the months, alongside the classics. No preservatives: gelato the way it was made fifty years ago.

Since 2020 the gelato has lived in a glycol-cooled display case chosen just for it; in 2024 a new batch freezer arrived.

A cup, up to three flavours: 5 €

The ingredients

PDO, PGI and organic products, chosen one by one by Vincenzo.

  • Bronte green pistachioSicily
  • Langhe hazelnutPiedmont, PGI
  • Domori chocolate70% dark
  • Fondi lemonsFrom the Fondi fruit and vegetable market
  • Egg cremaWith a drop of Strega
  • Terracina favetta strawberriesWhen in season

Seasonal flavours

  • Black mulberry, in summer
  • Alphonso mango
  • Torroncino, from September

Flavours change with the seasons: today’s are in the display case.

Among the best of the year

Where to find it

  1. Where it all began

    Caffè Minotti

    Via Marittima 257, 03100 Frosinone (FR)

    At the counter of the Caffè, in the Via Marittima living room.

  2. Since June 2024

    Terracina

    Piazza Giuseppe Mazzini, Terracina

    Vick’s gelato has its own shop in Terracina too.

  3. Coming soon

    Piazza Turriziani

    Vick’s gelato is coming to the new square in the upper town of Frosinone.

Vick’s gelato on Instagram

See you
on Via Marittima

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