Lorenzo Giacobazzi
Lorenzo Gelato & Dessert
Fiorano Modenese, Italia
This gelato is a stop of an itinerary
Stand group 2shares the stand with
- Zelato 2A
- Godot 2B
- La Carapina 2D
Flavour produced
Balsamico Sorbetto
Sorbet with balsamic Alpine herbs, fresh and aromatic, enriched with a crunchy nut crumble that gives structure and a pleasant contrast of textures.
Ingredients
Allergens
burro, nocciole, mandorle
- Latte e derivati (burro)
- Frutta a guscio (nocciole)
Nutrition per 100 g
Grassi 0 g di cui saturi 0 g
Carboidrati 27 g di cui Zuccheri 25 g
Proteine 0 g
Sale 0 g
Lorenzo Giacobazzi, born in 2001, is the founder of Lorenzo – Gelato Dessert, a workshop opened in April 2024 in Fiorano Modenese. A passion for pastry has been with him since childhood and led him to train at CAST Alimenti, the school of Iginio Massari. There he built the technical foundations that he went on to deepen at establishments of excellence such as Pasticceria Marisa of Lucca Cantarin, in Padua, and Pasticceria Il Giamberlano in Pavullo nel Frignano, where he became head of the modern cakes and chocolate department. Curiosity then drew him towards the world of gelato: Lorenzo specialised in gelato making and worked at Cremeria Capolinea with Simone De Feo, gaining a complete view of the gelato maker’s craft. With Lorenzo Gelato Dessert he decided to bring contemporary pastry and artisan gelato together in a single space, showcasing place, technique and creativity. In the workshop he offers classic flavours built on the raw ingredient and signature creations tied to the local area, such as Crème Sasl and Crescentina Gelato. The philosophy is based on the careful selection of ingredients, on seasonality and on controlled supply chains. His daily commitment to research and attention to detail was also recognised at the Sherbeth Festival 2025 with the Carlo Pozzi Award for attention to detail, confirming Lorenzo as an authoritative young voice on the Italian gelato and dessert scene.
