INTERVIEW 2017 marks for me a very important year: I received the Treconi award from Gambero Rosso, which was confirmed again in the following years. In 2019, the “Gelato a Due” competition, of which I am the founder, together with Mig Longarone and the company Vecogel, is born. In this event, teams formed by a gelato chef and a chef de cuisine compete to present two dishes: one with gourmet gelato and one with a dessert gelato. In 2020, Gambero Rosso awarded me with the “Best Gourmet Gelato Chef of Italy” and the following year, I was an international judge at the Gelato Festival World Masters. I’d say it has been a good start… In these difficult times, what advice can you give to a gelato chef looking to grow his/her business? Definitely to invest in marketing and in training. Then, to search for ingredients that will always keep your customer’s curiosity alive. The clientele of a small town where I have my gelato shop is very different than that of a place with high foot traffic. In the first case, it is not a just a “hit and run” clientele, but rather a stationary one. It needs to be 24
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