About us.

Our journey.

Otaleg between the everyday and the sublime.

The beginning

Otaleg opens for the first time in the Colli Portuensi area, in Rome, thanks to the intuition of the master ice cream maker Marco Radicioni.

It was born as an aquarium ice cream shop: the production of the ice cream took place in sight, in a glass case, as if the ice cream maker wanted to let his hands and what he processes speak, eloquent to the point that there is nothing else to add verbally. 

Otaleg! is for those who believe that not only art, but also food solicits the soul

The Beginning

Otaleg opens for the first time in the Colli Portuensi area, in Rome, thanks to the intuition of the master ice cream maker Marco Radicioni.

It was born as an aquarium ice cream shop: the production of ice cream takes place in sight, in a glass case, as if the ice cream maker wanted to let his hands and what he processes speak, eloquent to the point that there is nothing else to add verbally. 

Otaleg! is for those who believe that not only art,

but also food solicits the soul. 

Come visit us at
Via di S. Cosimato 14/a, Roma.

You will be able to taste new flavours everyday. 

With its 30 flavours, Otaleg is based on carefully selected raw materials from local producers and transformed, everyday, into creams and sorbets that enhance the flavours and colors of the season.

What we do.

We prepare our gelato like artisans.

Our identity

Our recipes are born by subtraction, eliminating all that is too much to have an homemade gelato based on quality, such as additives or superfluous sugars.

The ice cream maker is vertical, more delicate than the horizontal one and structured to increase less air, offering a substantial and compact gelato

We like to vary, experiment and get involved. For us, the gelato is the perfect food, a childhood memory that with the right raw materials and a pinch of originality becomes a gourmet

A studies-based gelato, but created by instinct. 

Identity

Our recipes are born by subtraction, eliminating all that is too much to have an homemade gelato based on quality, such as additives or superfluous sugars.

The ice cream maker is vertical, more delicate than the horizontal one and structured to increase less air, offering a substantial and compact gelato. 

We like to vary, experiment and get involved. For us, the gelato is the perfect food, a childhood memory that with the right raw materials and a pinch of originality becomes a gourmet

A studies-based gelato, but created by instinct.