Who I Am

My Story

A Sweet Start….

I was born in 1978 in Vico Equense on the charming Sorrento coast. From 1964 my family has been making gelato, infact since my father opened up a gelateria in the local cinema. A lot of passion and hard work went into making 7 different gelato products fresh each day. The gelateria still exists in my hometown with the traditions continued by my brother along with the innovations that inevitably help the gelateria to thrive to this day.

I grew up admiring my mother extracting a soft and creamy gelato from an old vertical machine and this is the image that most comes to mind from my childhood. Studying at a hotel and catering school was a foregone choice and during the summer seasons I alternated between working in the shop and in the laboratory.

After school I soon realized that I wanted more and that I would have to leave home to improve my knowledge of pastry and ice cream and so, a little by chance in September 2000 I arrived at the CAST cooking school where, as an intern first, then as an apprentice and as a teacher years later, I personally experienced the joys of this art.

My Story

A Sweet Start….

I was born in 1978 in Vico Equense on the charming Sorrento coast.From 1964 my family has been making gelato,infact since my father opened up a gelateria in the local cinema.A lot of passion and hard work went into making 7 different gelato products fresh each day.The gelateria still exists in my hometown with the traditions continued by my brother along with the innovations that inevitably help the gelateria to thrive to this day.

I grew up admiring my mother extracting a soft and creamy gelato from an old vertical machine and this is the image that most comes to mind from my childhood. Studying at a hotel and catering school was a foregone choice and during the summer seasons I alternated between working in the shop and in the laboratory.

After school I soon realized that I wanted more and that I would have to leave home to improve my knowledge of pastry and ice cream and so, a little by chance in September 2000 I arrived at the CAST cooking school where, as an intern first, then as an apprentice and as a teacher years later, I personally experienced the joys of this art.

gelato_chi_sono_1
gelato_chi_sono_2

Now I’m ready to get serious

Later I worked with the world-famous pastry chefs Cristian Beduschi and Luigi Biasetto, 4 years of experience that have left a deep and lasting mark on me.

The suitcase was always there, ready for the next steps and so I decided to cross the Alps, landing first in Paris, at Helenne Darroze, a two Michelin star restaurant.

Then in London in the famous and glamorous Harrods department sore and later in the historic and enchanting Claridge’s Hotel.

After all this wandering, I went home for a short time, to the warm sun of the Sorrento peninsula, where I helped to relaunch my family’s ice cream shop.

But I was not ready to put down roots there and, looking for new challenges, in 2010 I accepted the role of management assistant and coordinator of all the courses of CAST Alimenti, which over the years has become one of the most important culinary art schools in Italy.

Now I’m ready to get serious

Later I worked with the world-famous pastry chefs Cristian Beduschi and Luigi Biasetto, 4 years of experience that have left a deep and lasting mark on me.

The suitcase was always there, ready for the next steps and so I decided to cross the Alps, landing first in Paris, at Helenne Darroze, a two Michelin star restaurant.

Then in London in the famous and glamorous Harrods department sore and later in the historic and enchanting Claridge’s Hotel.

After all this wandering, I went home for a short time, to the warm sun of the Sorrento peninsula, where I helped to relaunch my family’s ice cream shop.

But I was not ready to put down roots there and, looking for new challenges, in 2010 I accepted the role of management assistant and coordinator of all the courses of CAST Alimenti, which over the years has become one of the most important culinary art schools in Italy.

However,gelato is my main passion and my first true love!

Passion from which I made a real profession, which sees me engaged in the study, creation and use of gelato in the various gastronomic spheres, always discovering new combinations and vast applications.

I therefore decided to concentrate my activities only on ice cream and share my passion by accepting a new and prestigious project, as director of a new ice cream school called Atheneum Comprital and to collaborate with one of the most important and fast growing companies in the sector at the time.

Since January 2018 I have been a full time Chocolate Gelato Chef in the exclusive Chocolate Academy ™, the school of the largest chocolate group in the world: Barry Callebaut; unique among the 23 schools of the group that focuses on ice cream.
I work closely with 3 other chefs in the Academy, but by collaborating in networks with the other Academy around the world, the Barry Callebaut group is offering me the luck of numerous and precious meetings with great professionals.

However,gelato is my main passion and my first true love!

Passion from which I made a real profession, which sees me engaged in the study, creation and use of gelato in the various gastronomic spheres, always discovering new combinations and vast applications.

I therefore decided to concentrate my activities only on ice cream and share my passion by accepting a new and prestigious project, as director of a new ice cream school called Atheneum Comprital and to collaborate with one of the most important and fast growing companies in the sector at the time.

Since January 2018 I have been a full time Chocolate Gelato Chef in the exclusive Chocolate Academy ™, the school of the largest chocolate group in the world: Barry Callebaut; unique among the 23 schools of the group that focuses on ice cream.
I work closely with 3 other chefs in the Academy, but by collaborating in networks with the other Academy around the world, the Barry Callebaut group is offering me the luck of numerous and precious meetings with great professionals.

And finally…

This constant collaboration enriches me day after day making my work much better. I forgot to tell you that of course the Academy could only exist in one of the most fashionable and lively cities in Italy: Milan. My Adoptive City!

Over the years I have written for various magazines in the sector, such as “The Italian ice cream parlor”, “Homemade ice cream” and “Tutto gelato” and I continue to teach in other prestigious schools in Italy and abroad such as the Istituto Congusto, Icook, Hangar 78, CASTalimenti, Chocolate Academy Montreal.

Since 2012, when I started sharing my passion for gelato, I have taught around 100 courses with over a thousand Italian and international students.

And finally…

This constant collaboration enriches me day after day making my work much better. I forgot to tell you that of course the Academy could only exist in one of the most fashionable and lively cities in Italy: Milan. My Adoptive City!

Over the years I have written for various magazines in the sector, such as “The Italian ice cream parlor”, “Homemade ice cream” and “Tutto gelato” and I continue to teach in other prestigious schools in Italy and abroad such as the Istituto Congusto, Icook, Hangar 78, CASTalimenti, Chocolate Academy Montreal.

Since 2012, when I started sharing my passion for gelato, I have taught around 100 courses on ice cream with over a thousand Italian and international students.

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