Allora Gelato, a Scottsdale, Arizona, gelateria, was named the No. 1 new dessert spot worldwide in 2025, according to Beli, a global dining and venue-rating platform. The ranking was based on more than 50 million user-generated reviews and ratings, distinguishing Allora Gelato among newly opened dessert venues across multiple countries.
Allora Gelato is located at 6990 E Shea Blvd, Suite 106, in Scottsdale, Arizona, along a major east–west corridor that connects several residential and commercial districts, according to the shop’s official website. The gelateria opened around December 2024, about two months before a February 7, 2025, feature in the Phoenix New Times, which described it as a new addition to the Scottsdale Road–Shea Boulevard area’s growing cluster of dessert and dining concepts. Operating hours posted on the shop’s site list Monday through Thursday from 1 p.m. to 9 p.m., and Friday through Sunday from noon to 10 p.m.
The No. 1 new dessert worldwide ranking was awarded by Beli, a global dining and venue-rating platform that aggregates more than 50 million user-generated reviews and ratings, according to Allora Gelato’s official statement.
Owned and operated by Lalo Fuentes, Allora Gelato emphasizes Italian-style authenticity and craftsmanship. Fuentes has said his inspiration dates back to 2005, when he first tried gelato in Rome, and he chose the name “Allora” to evoke a nostalgic connection to that experience. The shop’s concept features handcrafted gelato made fresh in small batches before customers’ eyes, with a focus on traditional Italian techniques and textures, according to local coverage and the gelateria’s website. The shop also offers handmade cones and a rotating selection of gelato flavors, with an emphasis on slow-churned, creamy scoops that distinguish it from conventional ice cream parlors in the region.
Beli’s ranking methodology categorizes venues by type and recency, distinguishing newly opened dessert spots from established ones. The “new dessert” qualifier indicates the ranking applies specifically to venues that opened recently, and the use of “worldwide” suggests Beli considered venues across multiple continents and major food cities. The platform’s ranking is based on user ratings and check-ins rather than critics’ evaluations, according to the gelateria’s website.
Local media coverage, including the Phoenix New Times, has positioned Allora Gelato as part of Scottsdale’s evolving artisan dessert scene, highlighting its authentic Italian approach and visible in-store production. The shop is noted alongside other regional gelaterias and ice cream vendors such as That’s Amore Gelato and Gelato Cimmino, which have received recognition in national and local rankings, including TripAdvisor’s lists. However, Allora Gelato’s Beli title specifically distinguishes it among new dessert venues on a global scale, contributing to the growing visibility of Arizona’s dessert industry.
Following its recognition and positive reception, Allora Gelato announced plans to expand beyond its Scottsdale location. Industry and local business reports from November 2025 confirm that the gelateria intends to open a second location in Gilbert, Arizona. The new shop is slated for the Collab Building at 325 N Ash Street in downtown Gilbert, a mixed-use urban space currently associated with the State Forty Eight clothing store. This expansion aims to leverage the brand’s global ranking and build a multi-location presence within the Phoenix metropolitan area, particularly targeting East Valley markets experiencing population growth and increased demand for premium dessert concepts.
Allora Gelato’s business model centers on delivering an artisanal customer experience through visible, fresh gelato production and traditional Italian preparation methods. The shop’s emphasis on quality and authenticity, combined with its global recognition by Beli, forms a key component of its marketing and brand identity. The gelateria’s presence in Scottsdale contributes to the city’s broader reputation as a destination for specialty foods and artisan desserts, aligning with trends noted in regional food and business coverage.
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