For some of the best homemade gelato in Venice, don’t miss local Carlo Pistacchi’s famous hole-in-the-wall gelateria in Santa Croce, only a short walk from the Ferovia Train Station. Carlo makes every batch of gelato by hand and only uses the best seasonal fruits and produce in all of his mixes, where the classics such as baci, stracciacella (stracciatella?), a creamy rum and raison (raisin?) and a sinful chocolate, along with sensational fresh and fruity sorbets ( part is missing?). Carlo also experiments a lot with more innovative creations such as fresh ginger ice cream, a blend of arugula and orange, and even artichoke ice cream when its in season. Carlo will give you a taste of anything, so we recommend that you take your time and try as many flavours as possible before you make your final commitment. In summer, Gelateria Alaska is open from 11am until around midnight.
