Fresh gelato, made where you can see it.

At Gelateria Artigianale Ice Dream, Miriam and Antonio make fresh homemade gelato in Ostuni on the spot, with the churn working in plain sight. If you are looking for gelato artigianale near Piazza Sant'Oronzo, this is a small laboratory where each flavor is kept at the temperature that suits it best. No pre-packaged bases, no industrial shortcuts. Just gelato served as it should taste.

Get directions See today's flavors

Gourmet, without the theater Like wine, gelato needs the right ingredients, the right temperature, and the right hands.

Gelateria Artigianale Ice Dream gelato cone in Ostuni with Piazza Sant'Oronzo in the background

Miriam serving fresh gelato at Gelateria Artigianale Ice Dream

30 meters from the piazza

Rotating flavors, made fresh.

These are examples of the kind of flavors Miriam and Antonio love to make, not the whole counter.

Gourmet here does not mean fancy for the sake of it. It means wholesome ingredients, no chemical shortcuts, no processed bases, and a process precise enough to respect each flavor.

Miriam & Antonio

A laboratory, not a chain.

Gelateria Artigianale Ice Dream is a small gelato laboratory where freshness, imagination, and passion for the craft come first.

Miriam and Antonio inside Gelateria Artigianale Ice Dream

A working 1967 Carpigiani gelato maker acquired by Antonio

Carpigiani, 1967

The machine that made the dream noisy.

Antonio's first gelato maker was this 1967 Carpigiani: a historic piece, still in working condition, from one of the names that helped define professional Italian gelato.

Made in view

Every flavor has its right moment.

Gelato is a little like wine: serving matters. Fruit wants a different temperature from chocolate; pistachio asks for something different from ricotta and figs.

A real place