PUNTOITALY No29 - January 2022

For many years now, I have been offering gelato with different prices, for example for the flavours with alcohol or for my gourmet flavours, and my customers understand the price difference due to the ingredients without commenting. It would be like charging the same price for a Margherita pizza made with the utmost quality products and with a long leavening time, and a low-level Margherita pizza: they have the same name, but they are two completely different products. Furthermore, we are craftsmen, and we are free to work as we see fit. I see a future in which great artisans can pave their own way with excellent products, at the right price, even in areas other their own “shop.” The greatest intuition of your professional career? Definitely the use of trehalose in gourmet gelato, to improve recipes that lacked something fundamental. The most significant mistake of your career? Trusting people too much. Unfortunately, I learned at my own expense from the Italian saying, “Trusting is good, but not trusting is better.” Not everyone is how you wish they were. What is the primary objective in Antonio Mezzalira’s future? To succeed in bringing gelato on par with the other culinary arts such as cuisine, pastry and chocolate. To ensure that gelato chefs are proud to be called such, and that they can be defined as Artisanal Maestros thanks to their preparation, and not just as a mere self-proclamation. I also have a dream on the back burner: to have a store in a place where I can express even more my passion. 27

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