Saying you love Gelato is like saying you like air. Of course you love Gelato. Who doesn’t? Not long ago, it wasn’t easy to find real gelato in Tucson. Brooklyn Pizza had it. (And still does). That was about it. Then came Frost, which knocked everybody’s socks off and introduced Tucson not only to an immense assortment of authentic and original flavors, but to what is possible in the realm of gelato presentation. But there are others in this town making traditional Italian gelato. Here are a few of them. Please let me know if you know of any others.
http://www.brooklynpizzacompany.com Brooklyn Pizza has served gelato and italian ice for years. 
http://www.cafeitalianoaz.com Hidden in a strip mall next door to Jimmy John’s Gourmet Sandwiches on the northwest corner of Grant & Swan, Cafe Italiano features many rotating flavors in addition to their signature flavors, Mama Mia – a sweet cream gelato with amareno sour cherry and small bits of chocolate (this flavor is seriously crave-worthy), and Spicy Chocolate. Recently they were featured in the Desert Leaf which you can check out here.
http://frostgelato.com With no shortage of fans or press, most of Tucson has truly come to love Frost. And for good reason – their gelato rocks. Owners Jeffrey Kaiserman and Stephen Ochoa brought in a master gelato maker from Italy. And when I say they brought him over, I mean they had to fight to get him back when his visa expired. They’re one of the busiest gelaterias in the country. Check out their press. Taste their gelato. It’s good. 
http://www.virosbakery.com/ On the far-east side of Tucson is Viro’s Italian Bakery. Vito, the owner talked to me about his desire to bring the flavors and style of gelato he grew up with in Italy to Tucson. Some of Vito’s faves include Caccata de Siciliana, a cannoli-filling like flavored gelato, and Zuppa Inglese, which has an eggnog-like flavor. On my recent visit Vito sampled me on the Zuppa Inglese, the Orange Cream which is similar to a creamsicle, and the mint with chocolate. All three of them were excellent with rich flavors and a smooth consistency which are two of the characteristics he looks for in gelato.
http://www.tavolinoristorante.com/ Tavolino, in addition to being an excellent choice for authentic Italian food, also makes their own gelato. If Mossimo, the owner/chef is working, say hello!
http://gelatoallegro.com/ Specializing in using some of the best ingredients he can find, Ivan Lucchia’s gelatos and sorbet have a style that is unlike any gelato in won.
http://www.tazzinadigelato.com/ Tazzina di Gelato uses a special cold technique to mix their gelato, as opposed to the heated method. It’s a delicious, silky smooth – and rich – gelato.
