The story
Even, a new gelateria on Via Vigevano, is the latest project from fitness influencers Raffaele and Caterina (Two Food Fit Lovers) alongside Steven Basalari. The shop leans into a health-forward approach, offering lactose-free, no-added-sugar gelato with macros clearly labeled. It’s a sleek, modern space that fits Milan’s instagrammable scene, and the concept has clearly struck a chord—the venue holds a 4.7-star rating from early reviews.
A recent review from Giuliacrossbow captures the mixed experience. She praised the peanut flavour as “excellent,” but found the pistachio “disappointing.” Pastries, including the Pallotta Classica and the ripiena filled with hazelnut cream and coconut, were “decent but dry.” Dishes like the Caramel Heist Milk and Più Bella also got positive nods, but the reviewer noted room for improvement in fillings and availability. Overall, a promising start with clear standout flavors, even if consistency isn’t quite there yet.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the "Più bella," praising its delicate balance. The overall vibe is one of refined, quietly impressive cooking that delights without pretense.
“It's a cacao flavour meant to imitate Nutella. It tastes a bit like a protein bar — you immediately get that protein-food aftertaste. The texture is much better than the pistachio, less pasty, more pleasant in the mouth. It's a good compromise if you want gelato but don't want to cheat too much. But with the arachide you don't feel the protein thing at all; here you do.”
What creators say
1 creator has covered Even. Most active: Giuliacrossbow
A new fit gelato shop by influencers Raffaele and Caterina (Two Food Fit Lovers) and Steven Basalari, offering lactose-free, no-added-sugar gelato with visible macros — the peanut flavour is excellent, the pistachio is disappointing, and the pastries are decent but dry; overall a positive experience with room for improvement on fillings and availability.
Dishes mentioned
Caramel Heist Milk
It's very Starbucks-style — they hand you the cup and you add your own caramel. The caramel cream they make themselves, from their Fit Porn line. It's not too salty, not too sweet, and I chose lactose-free milk — I don't miss the regular milk at all. There's ice in it, but it's pleasant.
Pallotta Classica
It's basically a pangocciolo — very resistant, very tough, a bit light on chocolate chips, they tend to sink to the bottom. The dough isn't bad at all, a bit too dry for my taste, but no chemical aftertaste, no alcohol taste, very natural. The baking is fine. It's clearly artisanal, but dry and lacking chips. With gelato it would be perfect.
Pallotta Ripiena con Crema di Nocciola e Cocco
Cut in half like a sandwich, inside there's hazelnut cream and coconut cream. The lighter one is coconut. A bit scant on filling, honestly. In Rome they inject the cream with a machine so it explodes inside; here they cut it in half. At the bite it's a little less dry than the plain one, but still. The creams feel protein-based, they have that floury texture of low-fat spreads. The coconut comes through strongly, I don't taste the hazelnut. A bit stingy on the filling for the price.
Gelato all'Arachide Low Fat
Wow, this is really good for a fit gelato — almost imperceptible that it's protein. Very natural in taste. It reminds me of the old protein gelatos from Ulti, but this is much better and tastes intensely of peanut. It's low fat, but the primary ingredient is peanut and you can tell. It's as good as many regular peanut gelatos you find in normal gelaterias — which often taste of nothing. Compliments.
Gelato al Pistacchio
It looks a bit too green for my taste — in natural gelaterias the pistachio is less green. The flavour is very weak, you have to work to taste the pistachio. It arrives after a while, but it tastes very little of pistachio. The texture is very pasty, like those jarred pistachio creams you buy, not like gelato. It's not chemical, just lacking. The arachide is on another level compared to this.
