Bulgarini Gelato

Row 1

749 E Altadena Dr
Altadena, CA 91001
(626) 791-6174
Ice Cream
Mon–Thu: 11:00 AM–10:00 PM Fri–Sat: 10:00 AM–11:30 PM Sun: 10:00 AM–10:00 PM

Foursquare Tips

  • Try anything w/ goat milk or olive oil.
  • Some delicious examples: pistachio flavored with nuts hand-carried back from the Sicilian pistachio village Bronte, or rich goat's milk gelato spiked with roasted cacao nibs
  • Tangerine granita, lemon cream gelato and chocolate orange gelato. Gorgeousness.
  • Named Best Ice Cream Shop Los Angeles 2014 in our 2014 Best of LA issue!
  • Must try: the near-legendary pistachio (the nuts carried home in his suitcase), goats milk-cacao nib, blood orange, yogurt and olive oil, chocolate and salt.
  • The owner is very nice and makes amazing product. Feel free to ask questions and try different flavors--they rotate frequently.
  • This place is amazing! It might sound expensive but its worth every penny.
  • The pear gelato was truly phenomenal! A must try. Also try the blood orange.
  • Yogurt and olive oil!
  • Yogurt w Celtic sea salt & olive oil.. my favvvv. Joe is amazing let us sample everything!
  • $2.50 per scoop, three scoop minimum. Pricey for the small cup, but every mound of gelato packs a punch. Worth the try.
  • Every flavor is disturbingly good, but the pistachio is a serious spiritual experience.
  • Pistachios are imported from Sicily. Worth every penny. Season fruit flavors like peach, pear + strawberry are lucid, too.
  • Featured on LA Weekly's 99 Essential Restaurants!
  • Do people realize that the gelato here is as good as it is in Italy? Hello? Anyone out there? Bulgarini should have a line out the door every day...
  • While known especially for his pistachio gelato, Bulgarini's non-dairy sorbets and granitas (a traditional Italian dessert somewhere between a slushie and a snow cone) are equally full of flavor.
  • If they have it, get the plum gelato. Incredible stuff.
  • It's not cheap but it's the best gelato I've ever had. You literally can't go wrong with any flavor here.
  • Leo Bulgarini and Elizabeth Foldi use milk from nearby Montebello, pistachios from the motherland, and other locally-sourced ingredients to make what most consider the best gelato in town.
  • Best gelato I ever tried.