Yes, it is. DelyEngine

One of the best apps dedicated to food delivery !

We will signal it, since in line with our sector, active immediately, gives a ice cream comfortably at your home.

How do you use the app? and for whom is it turned?

The app is downloadable from the app store and the google play store, you can download it on your mobile phone, or on your tablet.

Ice cream is a fully customizable app dedicated to ice cream shops and pastries. The ADERENT GELATERIES have unleashed the great POTENTIALITY of the GELATO at DOMICILIO.

To order your ice cream, your desserts, you just have to select the desired product and confirm your order, indicating the delivery address at home.

If I have a ice cream shop and want to loyalty my clients by offering them home delivery?

Just click here, and contact the app creators that will give you all the info.

The initiative-adhering gelatiere offer their customers the products with home delivery, or with pick up in place, choosing day and time.

They can independently insert their products (gelati, trays, cups, soft drinks and various ) by changing photos and prices in one click.

They will see their orders on the app, to contact the customer, receive payments in real time and remove or remove the tastes no longer available.

And if you want to follow their DelyEngine page facebook Here she is!

Read here all the features and characteristics potential of the app

For further information, visit the official DelyEngine website.

Why not miss the opportunity to cook our desserts in a traditional way and not only.

With an indirect cooking wood oven you can also cook pizzas, bread, chickens and everything you want.

We want to introduce you to the Luxor oven ofAlfonso furnaces, an oven with very interesting features.

“Indirect ventilated cooking oven, with fully covered cooking room in refractory bricks. External measures 71 X 95 cm  Height 160 cm and kitchen 55 X 80 cm.“

What are the advantages of a wood oven Luxor

• Indirect cooking (there is no contact between flame and food )
• Homogeneous temperature (due to refractory bricks the temperature is the same on the whole surface of the oven).
• Ventilated and not, you can turn on or off ventilation according to what you are cooking.
• No moisture, which tends to soften our food too much, these furnaces are equipped with a water vapour elimination system.
• Economic cooking, you can also use waste wood, the fumes do not come into contact with food.
• Beauty, we have to admit it a wood oven has its charm
• You can easily move despite the size, they are equipped with wheels and pullable handles

Warranty

They have a guarantee of 10 years on the refractory bricks that I cover the oven cooking chamber, 5 years warranty on the structure and 2 years on accessories.

A wood oven that can be used as a barbecue?

It is incredible but you can use the combustion chamber, like a barbecue, thus exploiting the charcoal produced by baking in the oven.

The ten addresses below are not a numbered universal ranking. They are a practical selection of shops highlighted by the 2027 guide through its top rating, new-entry recognition or special awards.

10 Italian gelato shops recognised in 2026

Santo Musumeci — Randazzo, Sicily

Named Gelateria of the Year in the 2027 guide, this gelateria-pasticceria represents a family tradition shaped by the work of Giovanna Musumeci.

The Rag — Atripalda, Campania

Led by Gian Paolo Capaldo, The Rag received the Newcomer of the Year special award.

Ele Gelati e Granite — Lucca, Tuscany

Eleonora Prinzi received the Emerging Gelato Maker special award.

100% Naturale — Sestri Levante and Chiavari, Liguria

One of three businesses recognised for Best Gastronomic Gelato, an award focused on coherent sweet-and-savoury experimentation.

Capodilatte — Vicenza, Veneto

Also recognised for Best Gastronomic Gelato in the 2027 guide.

Scilò Gelateria Contemporanea — Chieti, Abruzzo

The third recipient of the Best Gastronomic Gelato special award.

Lolla Gelato — Viterbo and Bolsena, Lazio

Highlighted with the Gelato and Territory award for its interpretation of local identity.

Gasparotto — Lacco Ameno, Campania

Another recipient of the Gelato and Territory special award.

Bar Ettore — Locri, Calabria

Recognised for connecting gelato with the character of its territory.

Papalele — Turin, Piedmont

One of the new businesses entering the Tre Coni group in the 2027 edition.

How this selection was prepared

The names and awards were checked against the official Gambero Rosso guide announcement published in June 2026. Awards and guide editions can change, so this page states its source and reference date instead of presenting personal opinions as an absolute ranking.

This is a curated route, not a league table or an award. Every venue is currently active, set in a distinctive location and associated with products documented by its official website. Menus, prices and opening hours may change, so check before travelling.

1. Caffè Florian, Venice: coffee in St Mark’s Square

Under the arcades of the Procuratie Nuove, Caffè Florian has been part of St Mark’s Square since 1720. Its official menu features cakes, desserts and parfaits made by the in-house laboratory, served with coffee, tea or chocolate.

Try: a seasonal Florian pastry with coffee or hot chocolate.

2. Caffè Al Bicerin, Turin: opposite the Consolata

Caffè Al Bicerin has stood in Piazza della Consolata since 1763. Its signature Bicerin combines coffee, chocolate and milk cream; traditional hot chocolate and gianduiotti are also part of the house’s identity.

Try: the Bicerin in its historic home; the original house recipe remains secret.

3. Caffè Gilli, Florence: pastry in Piazza della Repubblica

Founded in 1733 and established in Piazza della Repubblica in 1917, Caffè Gilli combines café culture with fine pastry and artisanal chocolate in a Liberty-style setting.

Try: a selection of mignon pastries or Gilli chocolates, or a cup of house hot chocolate.

4. Caffè Pedrocchi, Padua: the mint coffee

Caffè Pedrocchi has served central Padua since 1831. Its signature drink layers 100% Arabica espresso, fresh cream, mint syrup and bitter cocoa. The café advises drinking it without stirring.

Try: the classic Pedrocchi Coffee, or its cold summer version when available.

5. Sant’Eustachio Il Caffè, Rome: roasting near the Pantheon

A short walk from the Pantheon, Sant’Eustachio Il Caffè has roasted coffee since 1938. The house describes its blend as 100% Arabica and also offers coffee sweets such as chocolate-coated beans and truffles.

Try: an espresso made with the Sant’Eustachio blend and a small coffee-flavoured sweet.

6. Gran Caffè Gambrinus, Naples: espresso and Neapolitan pastry

Gran Caffè Gambrinus sits in monumental central Naples near Piazza del Plebiscito. Its official menu brings together coffee and Neapolitan classics including sfogliatella and babà.

Try: sfogliatella or babà with espresso; the menu also lists hazelnut coffee.

7. Caffè degli Specchi, Trieste: coffee in Piazza Unità

Overlooking Piazza Unità d’Italia since 1839, Caffè degli Specchi reflects Trieste’s Central European café culture. Its breakfast offer includes local coffee styles such as the “capo in b” and pastries by Peratoner.

Try: a capo in b—Trieste’s small cappuccino served in a glass—with a pastry.

8. Caffè Meletti, Ascoli Piceno: Liberty style and Anisetta

Caffè Meletti has been the historic drawing room of Piazza del Popolo since 1907. Its defining speciality is Anisetta Meletti, alongside breakfast pastries, desserts and aperitif drinks.

Try: Anisetta Meletti in one of the house serves, or a freshly baked breakfast pastry.

How to choose your stop

Choose Turin or Padua for a distinctive drink; Florence, Venice or Naples for historic pastry; Trieste and Ascoli Piceno for the bond between café and square; Rome for coffee roasting beside the ancient city. The common thread is not a prize but the relationship between place, ritual and product.

Editorial check: locations and specialities verified on official websites on 4 September 2026. Inclusion is not sponsored.

The guide covers 660 addresses and awards its highest standard, the Tre Torte, to 34 businesses. The order below follows the scores reported by the guide; it is not a universal judgement covering every pastry chef in Italy.

Leading Italian pastry shops in the 2026 guide

Dalmasso — 96 points

Dalmasso, with shops in Avigliana and Rivoli, leads the scored businesses in the 2026 edition.

Biasetto — 95 points

Biasetto of Padua follows with 95 points and the Tre Torte distinction.

Besuschio — 94 points

Besuschio is among the three businesses tied at 94 points.

Maison Manilia — 94 points

Maison Manilia also receives 94 points in the guide.

Pasticceria Agricola Cilentana Pietro Macellaro — 94 points

Pietro Macellaro’s agricultural pastry business completes the group tied at 94 points.

Iginio Massari and the Tre Torte d’Oro

Iginio Massari is listed outside the numerical ranking as a master of masters. Pasticceria Veneto in Brescia receives the Tre Torte d’Oro.

New Tre Torte and special awards

The 2026 guide adds Pansa in Amalfi, Palazzolo in Cinisi and Ditrizio in Cagliari to the Tre Torte group. Leonardo Tiraboschi of La Serra Pastry Lab receives the Emerging Pastry Chef award, while Fratelli Klainguti in Genoa is named Newcomer of the Year.

Source and reference date

Scores, distinctions and guide figures were checked against the official Gambero Rosso 2026 guide announcement. This page records the edition and date so that future updates can be verified without turning an editorial selection into an unsupported claim.

 To the worlds that will be held in Italy this year from 21 to the 24 October at Host Milano. In the final the team of 4 Italians, which will challenge the best decorators and pastries of the world.

World Pastry Championships, ice cream, chocolate and chocolate cake design are organized by the International Confession Federation (Fipgc). 

The pastry test

The Championship programme is planned 3 tests, for each discipline there is a specialized pastry chef.

• First try: chocolates and chocolates.
• Second brow: Sculpture in sugar and modern cake.
• Third test: Sugar sculpture in confectionery and ice cream monoporation.

The Italian pastry team:

Cutolo, class 1975, Neapolitan, approaches the art of pastry when he was just a child.

He graduated in International Trade Economy, but his great passion is ice cream, passion so great that he convinces him to make a profession.

In the blue team, his role will be to prepare the ice cream monopor, and to create an artistic piece in confection.

Giuseppe Russi, years 33 Laterza, he also begins in an early age, following his great passion he attends courses in the greatest Italian pastries.

In the 2008 decides to open his pastry shop in Laterza (Taranto).

His passion and skill with sugar leads him to win several level manifestations, and in 2016 he graduated Italian champion of pastry in the event organized by Fipgc.

Enrico Casarano, years 24 by Lecce, he is the youngest of the team, but already Italian champion Fipgc 2016 for the chocolate category.

Even for him a very early start, only 14 years approaches the world of pastry, and after just 10 years of career here is his first world challenge.

Its specialty is chocolate processing, in the pralinery and in the modern pastry shop, currently the first pastry chef in the ancient is prestigious pastry “From Ugo” to Casarano (Le). 

Fabio Orlando, 39 years, Piedmont, a genius and artist of sugar paste, will represent Italy in the very anticipated challenge of Cake Design.

From her mother she inherited the passion for traditional pastry, but she always looked towards the innovative Anglo-American trends: she began her passion for cake design and sugar paste.

Over the years he has participated in numerous television programs, and collaborates with many magazines specialized in cake design and non. 2015 leads a radio program.

Italy is presenting itself to the world with a very hungry and experienced team we can only say a “Silver Force”!!!!