Roberto has been a Rosemont institution since 1983, the kind of place where regulars remember childhood summer visits, and the gelato counter is still the draw. Everything is made in-house, from a deep roster of classics like pistachio, stracciatella, and gianduia to banana and fresh-fruit sorbets, with later hours than most counters in the city. The business has grown into a full gastronomia along the way, so a scoop can follow a sourdough focaccia panino or a square of pizza al taglio, and the freezer holds semifreddo and gelato-filled panettone in season.