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nities. Especially for international development. I my-
self, with some distinguished colleagues, participated
in the establishment of a foundation aimed at support-
ing and developing the quality of gelato around the
world. Everyone must do their part, make an effort so
that the concept of total quality is “exported.” I firmly
believe that quality will always win, and mediocrity is
destined to disappear.
What advice would you give to a young person
approaching the gelato business?
Take some serious gelato courses. Do not settle for
anything. Understand exactly what is behind and in-
side artisanal gelato. Invest in culture, invest money,
because a quality education costs. Then you need a
desire to do, to experiment. Finally the awareness that
you have to devote a lot of time to the job. The most
beautiful job in the world.
Last question: in your career you have received
many awards and accolades. Do you want to
mention some of them?
In 2016 I was really proud to receive the MAM award
(Master of Art and Craft), comparable to the French
Maitre D’Art and the Japanese Living National Treas-
ure. Another award that I am particularly proud of is
the 2015 Communication Ambassador award, re-
ceived as part of the prestigious Comunicando Award.
In any case, I am sure that the best reward of all I will
receive tomorrow morning when I open my shop and
find a smiling face waiting for me to open the door. My
next customer friend.