RECIPES SERGIO COLALUCCI After having assisted his father, a gelato chef, in the family business, in 1990 he took over the management together with his brother. He started his journey with maestro Luca Caviezel and over the years he developed a purely technical experience by attending numerous highly specialized courses and by studying subjects related to the art of gelato, such as food science and nutrition. In 2004, he placed third at the “Gelato in Tavola” competition and in 2006, he won together with his team the Gelato World Cup at Sigep Rimini. His production kitchen is the backdrop for continuous experimentation, which searches for unique flavours, aromas and flavour pairings. 46
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