Gli stand, uno per uno.

Giovanni Ventura

Unika Cremeria

Crema, Italia

Giovanni Ventura and Albana Hamzaj are the founders of Unika Cremeria, born in Crema in 2016 from the desire to make a 100% natural artisan gelato, authentic and without compromise. Over the years Giovanni has deepened his training by working alongside leading professionals in the field; every recipe comes from study, research, experimentation and a constant wish to improve. Unika’s production philosophy is based on respect for seasonality and on the selection of raw ingredients of the highest quality, with a strong bond to the Crema area, alongside carefully sourced ingredients from all over Italy and the world and production choices mindful of environmental sustainability.

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Dario Cazzola

Settimo Gelo

Limidi di Soliera (MO), Italia

Dario Cazzola is the owner of the artisan gelateria Settimo Gelo, opened in 2017 in Limidi di Soliera, in the province of Modena. After a hotel-school diploma and several specialised courses with certified professionals and schools, he decided to devote himself to gelato making with a clear philosophy: to obtain a healthy, natural product, using only quality raw ingredients and avoiding industrial compound semi-finished products and colourings. Dario loves simple flavours, built with a few well-chosen ingredients, and keeps up a continuous search for new products to include and showcase in his recipes. The gelateria’s specialities include Fior di Bufala, made with buffalo milk, and Crema Settimo Gelo, a vanilla custard cream with a limoncello reduction and white chocolate. Settimo Gelo has been included several times in industry guides, earning one cone in the Gambero Rosso guide and recognition as one of the best gelaterias in Italy, with a philosophy that puts naturalness, clean structure and a bond with the Emilian land at the centre.

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Carlo Diano e Lois Kim

Futura Granita + Gelato

Toronto, Canada

Lois Kim and Carlo Diano are the owners and gelato makers of Futura Granita Gelato, an artisan gelateria opened in 2017 in Toronto. Lois comes from the world of graphic design, a valuable skill in building the visual identity and running the business; Carlo comes from entrepreneurship and teaching. In 2015 they undertook training together at Gelato University in Bologna, discovering a craft that won them over for the way it combines physicality, creativity and technical rigour. Futura’s production philosophy is based on constant learning and on showcasing natural, quality raw ingredients. What sets them apart is the way they personalise their gelati through the stories they tell: every flavour is a reflection of their values, of respect for Italian tradition and of the dialogue with the Canadian land. The gelateria opened in a neighbourhood historically tied to the Italian community and aims to showcase Made in Italy produce, Bronte PDO pistachio and Langhe PGI hazelnut, integrating it with a “home-grown” vision of gelato. They offer few flavours, prepared with great care and without chasing market trends, and in 2025 they were selected to take part in Sherbeth for the first time, bringing to Palermo their idea of frontier gelato, between tradition and new stories.

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Nicolò Donati

Pasticceria Ferretti

Peccioli, Italia

Nicolò is 29 and has been a gelato maker for about seven years. He grew up and lives in Peccioli, a small Tuscan village between Pisa and Volterra, in a family that unites pastry and countryside: his maternal grandparents opened a pastry shop in 1959, while his father’s family comes from a tradition of brokers and farmers. From childhood he lived in close contact with nature and with workshops, between his grandfather’s cowshed and the shop counter. After a carefree adolescence, once he had finished secondary school he left for Australia, where he worked as a waiter in an Italian restaurant and in the cafeteria of the University of Sydney, discovering the pleasure of workshop work. Back home, he worked in the vineyard and for a time studied Agriculture in Pisa, spending two years in the countryside between cellar and vine rows, an experience that made him understand the deep value of the raw ingredient, shared with the elders during snacks in the shade of the trees.

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Alberto Zezza

Zelato

Roma, Italia

Alberto Zezza, a Neapolitan transplanted to Rome, after a long career as an economist in the world of international organisations decided in 2024 to open Zelato in the San Lorenzo district, inspired by the idea of helping to improve the world through concrete choices. The gelateria was created to combine the knowledge he built up in the field of sustainability with the craft of gelato, bringing together product quality, environmental responsibility and attention to social impact. Zelato is one of the first small Italian artisan gelaterias set up as a Società Benefit (benefit corporation): from the very start, work in the workshop has been guided by common-benefit goals, from the use of energy from renewable sources to the reduction of plastic, favouring social cooperatives and suppliers who share similar ethical values. At the counter, traditional flavours made with quality raw ingredients sit alongside more innovative creations, often marked by spices, herbs and unusual pairings, always keeping a recognisable style.

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Elio Palmieri

Godot

Rovigo, Italia

Elio Palmieri is the gelato maker and founder of Godot, a contemporary gelato atelier born in 2008 in Rovigo. His path began in 1984 in his mother Carla’s workshop in the Maremma, where his curiosity for the craft was born and a solid base of artisan experience was formed; in the 1990s he saw at first hand the work of the Comitato Toscano Gelatieri, and then in the early 2000s moved to Veneto, where he met the master Pino Scaringella and collaborated with Artigeniale, a company that marked the history of gelato in those years. In this period he also created the first gelato line for Venchi. With the opening of Godot, Elio gave life to an unconventional gelateria, inspired also by Beckett’s theatrical imagination: a counter with pozzetti, minimal furnishings and surreal, narrative flavours such as Turbami, Leopolda, Estragone, Vladimiro, Amore, Pace and Gioia. The production philosophy is clear: no compound ingredients, only quality raw ingredients, traceability and continuous study of the chemistry of ingredients. Godot is also a cultural landmark of the city, involved in events, projects with schools and civic initiatives, and has been recognised among the best gelaterias in Italy.

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Lorenzo Giacobazzi

Lorenzo Gelato & Dessert

Fiorano Modenese, Italia

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.

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Alessia Corti e Noè Pinetti

La Carapina

Reggio Emilia, Italia

Noè Pinetti, 23, is one of the most interesting young talents on the Italian artisan gelato scene. At just 21 he opened his first artisan shop, turning passion, creativity and determination into a project able to stand out from the start. His philosophy is founded on showcasing local raw ingredients and on collaboration with small farms and producers in the provinces of Reggio Emilia and Parma, helping to tell the story of the area through gelato. His range spans the most traditional flavours, reinterpreted with a contemporary sensibility, and innovative creations and gastronomic gelati marked by unexpected pairings that surprise and win over the palate. A vision that has earned him recognition among the best emerging gelato makers from Food and Dolce Salato. Alongside his work in the workshop, Noè has built a strong presence on social networks, where he shows the behind-the-scenes of his work with authenticity and irony. His funny, spontaneous reels have helped to create a loyal community, even making his grandmother a true icon of the gelateria. Young, dynamic and deeply tied to his roots, he continues to innovate without losing his bond with tradition.

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Alessandro Schintu

Glacier Alessandro

La Ciotat, Francia

Alessandro Schintu is the founder and gelato maker of Glacier Alessandro, an artisan workshop opened on 10 June 2023 in La Ciotat, in the south of France. His vision of gelato making comes from the desire to combine technical precision, gastronomic sensitivity and creativity, turning every flavour into an experience able to evoke memories, emotions and places. His work rests on continuous research: he carefully studies formulations, textures and the behaviour of ingredients to achieve balances that bring out the best in every raw ingredient. He loves to be inspired by the land that hosts him, by the Mediterranean and Provence, but also by travel and by the food cultures of the world. The distinctive feature of his approach is the will to bring gelato closer to the language of haute cuisine, creating original flavours that tell a story without losing the immediate pleasure of tasting, with respect for the seasons and the local area.

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Emanuele Monero

Papalele

Torino, Italia

Papalele – Il Gelato che fa bene al Mondo was born from the experience and vision of Emanuele Monero, a gelato maker from Turin whose path interweaves confectionery tradition, artisan technique and contemporary research. For over thirteen years Emanuele worked in the family business, specialising in sweets, jellies, gummies, chocolate and confectionery products; a setting that allowed him to develop a deep knowledge of raw ingredients, processes and the balance of flavours. In 2009 he decided to devote himself entirely to the world of artisan gelato, embarking on a path built on experimentation, technique and constant study, combining his workshop activity with teaching at the Scuola del Gambero Rosso and La Piazza dei Mestieri in Turin. In 2024 Papalele came to life, a project that reflects a precise idea of contemporary gelato making: sustainable, inclusive and strongly research-oriented. The daily work focuses on vegan flavours, gastronomic ingredients, fermentation, foraging and the study of raw ingredients, with particular attention to seasonality, local produce and Slow Food Presidia. In the workshop each flavour is balanced individually using the direct method, using mainly natural ingredients and limiting the use of animal products as far as possible; the whole production is gluten free and much of the range is plant-based, with the aim of expressing place, biodiversity and a conscious approach to food.

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Luca Dalla Costa

Dal Dalla Gelato

Varsavia, Polonia

Luca Dalla Costa is the founder and master gelato maker of Dal Dalla Gelato, a gelateria opened in Warsaw in July 2021. Trained at the Artigeniale school in Rovigo, from the start he set himself the goal of promoting true artisan gelato in the Venetian tradition in Poland, becoming an ambassador for the flavours that marked his childhood. He does so by respecting the seasonality of the fruit used for sorbets and ripples and by focusing on quality raw ingredients, often tied to the local confectionery tradition. Production is based on non-negotiable integrity in the choice of ingredients and processes, allowing a joyful creative expression that explores surprising combinations, always gluten free. The range spans classic flavours and more elaborate creations, where gelato textures and ripples intertwine with unexpected sensory choices. Dal Dalla Gelato also stands out for the care given to its spaces and service: one month after opening it was already ranked second among the best gelaterias in Warsaw in a Gazeta Wyborcza poll, and in 2025 it received the award for the best dessert in Warsaw from the monthly Warsaw Insider. It is a gelateria that unites Venetian tradition, Polish culture and continuous research, turning gelato into a bridge between memories and new flavours.

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Patrick Andreoli e Daniela Loffredo

Idem Congelato

Reggiolo, Italia

Patrick and Daniela are a couple in work and in life who in 2020 opened Idem Congelato, a small artisan gelateria in Reggiolo, after studying and working in fields other than gelato and pastry. Their experience began in adulthood and developed through specific training that allowed them to turn a dream into a concrete reality. At first Patrick concentrated on gelato, while Daniela looked more after the pastry side, though both remained involved in every phase of design and production. For some years now they have expanded their range with large leavened cakes and brioches made with their own sourdough starter, which is mainly Patrick’s domain, while Daniela devotes herself more and more to gelato, with particular attention to flavours designed to meet needs related to allergies, intolerances and dietary choices, especially plant-based ones. Their work unites versatility, research and care for the customer, with the aim of offering an artisan product that is contemporary, inclusive and tailored to different needs.

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David Agostinho e Alessia Anibaldi

Alia Gelato

Brisbane, Australia

Alia Gelato opened in Brisbane, Australia, in March 2026 as a new voice on the Australian artisan gelato scene, born from the conviction that there was much to explore. Alessia Anibaldi grew up in Rome, where gelato is part of everyday life and culture, and built a hybrid path combining professional training at a gelato school in Sicily with months of independent study among technical books, research and experimentation in the workshop. She chose to open in Milton, a lively neighbourhood on the Brisbane River, with the ambition of offering gelato made well, with real ingredients and no shortcuts. Alia’s production philosophy is founded on transparency: bases made in the workshop, selected suppliers, compostable packaging and every flavour a deliberate choice from raw ingredient to cup. Its distinctive feature is the dialogue between Italian tradition and the Australian land, developed also through a line of flavours designed around native ingredients, where technique meets local produce. For Alessia, Sherbeth 2026 is the moment when what she learned in Sicily and took to Australia returns to Sicily, in a journey that holds together training, identity and research.

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Fabio Fabiani

Damè

Pesaro, Italia

Fabio Fabiani is the gelato maker and owner of Gelateria Damè, opened in the Baia Flaminia district of Pesaro in January 2020. After attending hotel school, he gained experience in the kitchens of restaurants and hotels, also abroad, where he deepened his technique, organisation and product knowledge; a period spent in Australia helped to strengthen his gastronomic vision and his will to create something of his own. On his return he decided to put himself to the test by opening his first gelateria, with the aim of standing out and of conveying through gelato the experience he had gained. Damè was born with a strong focus on the raw ingredient: milk, fruit and selected ingredients are used to create a direct gelato, without shortcuts, showcasing local produce. The gelateria is entirely gluten free and offers numerous lactose-free and vegan flavours, as well as gelato cakes, single portions, gelato bars and protein bars on a stick, also supplying restaurants in the area. Fabio’s philosophy is based on the continuous search for local producers, on innovation that respects tradition and on a direct relationship with customers.

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Luca Dioletta e Sara Dioletta

Gelateria Duomo

L'Aquila, Italia

Sara and Luca Dioletta, together with their brother Enrico, lead the second generation of Gelaterie Duomo, a family business born in 1985. They grew up between workshop and shops, living the daily life of the gelateria from an early age and learning the craft alongside their father, who remains to this day their main technical and human point of reference. Over time they have combined experience in the field with training under great masters of the sector, consolidating a clear vision of what artisan gelato means to them. Today they look after the production and development of the company, working on a gelato that unites experience, innovation and attention to the local area. Gelaterie Duomo’s philosophy is based on quality raw ingredients, continuous research and respect for tradition, interpreted with a contemporary sensibility. The aim is to offer flavours that are both reassuring and distinctive, maintaining strong consistency between what happens in the workshop and what reaches the display. Gelaterie Duomo has thus become a point of reference for L’Aquila, where gelato is part of the history of the family and of the city.

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Pierpaolo Portogallo

Barroccino l’ora del gelato

Firenze, Italia

Pierpaolo Portogallo is a gelato chef, teacher and consultant in the world of gelato and restaurants. Since 2014 he has pursued his professional path, which began with training at CAST Alimenti, where he built his foundations as a pastry chef before gaining experience in workshop pastry, restaurant pastry, cooking and finally gelato making. His vision comes from his experience in the kitchen and from the will to bring to gelato the same narrative depth as a hot dish. His work is founded on the idea of a gelato that follows the rhythm of the seasons, respecting raw ingredients and their natural cycle. Every flavour is conceived as a story: “gelato raccontato” (gelato as storytelling) is his manifesto, a language that interweaves memory, travel, place and identity. Today he teaches and collaborates with training institutions in Florence, sharing an approach that unites technique, ethics and creativity. Believing in a gelato making founded on sustainability, inclusiveness, memory and ethics means for him giving value to every daily choice and building an idea of gelato as experience, relationship and culture.

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Alex Erioldi e Giulia Zanettin

Al Polo Gelato Pensato

Parma, Italia

Alex Erioldi and Giulia Zanettin are the founders of the gelateria Al Polo Gelato Pensato, opened in 2023 in Parma. They are a couple in life and at work, united by a passion for sport, by determination and by the desire to build something unique together. Originally from Bolzano, married since 2014 and parents of two children, they both come from the world of American football, an experience that strengthened values such as discipline, team spirit and the will to improve. Alex then decided to follow his passion for gastronomy, training at ALMA and working in several Michelin-starred restaurants; these experiences allowed him to develop a deep knowledge of raw ingredients, technique and the culture of artisan food. From these foundations came the Al Polo Gelato Pensato project, with the aim of offering a gelato that is much more than a simple dessert: a product that is studied, balanced and built with the same care devoted to a signature dish. Together, Alex and Giulia have turned a passion into a profession, building a gelateria that puts quality, research and authenticity at the centre, where every flavour comes from a careful study of the ingredients and from the idea of telling stories, places and seasons.

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Filippo Bonacini

Spatolata

Reggio Emilia, Italia

Spatolata is an artisan gelato workshop operating since 2023 in the historic centre of Reggio Emilia, born from the union of a passion for good gelato and the desire to promote inclusion in the workplace. The project was founded by Filippo Bonacini together with his wife Nicole: after studying at the Scuola dei Gelatieri Artigiani Fiorentini, Filippo devoted a year to experimentation and research to define the recipes and identity of the brand. His creations are inspired by childhood memories and by the authentic flavours of the city. A central element of the project is the team: Spatolata entrusts key roles in the production and sale of gelato to young women and men with disabilities, turning the workshop into a place of training and growth, where work is a tool for learning and for developing independence and skills. In addition to its permanent shop, Spatolata is also a travelling gelateria equipped with a food truck for events. In 2025 it earned two cones from the Gambero Rosso guide, recognition that rewards product quality, attention to raw ingredients and the social value of its mission.

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Luca Gamba

Drop gelato

Brescia, Italia

Luca Gamba is the founder and master gelato maker of Drop Gelato, an artisan business born in 2022 in Brescia. After years working as a surveyor, he decided to change the course of his professional life by following his passion for gelato making. To build solid foundations he trained at Cast Alimenti, one of Italy’s leading schools, deepening his knowledge of raw ingredients, balancing and production techniques. From the beginning Drop Gelato’s philosophy has been founded on the careful selection of ingredients, daily production and respect for seasonality, with the aim of offering a product that is genuine, balanced and recognisable. Continuous experimentation with flavours and pairings – from hay gelato to mace – combined with respect for the artisan tradition is the distinctive feature of the business. The gelateria also offers “gelato aperitifs”, events dedicated to gastronomic gelati and to surprising dialogues between sweet and savoury, consolidating a contemporary, curious identity. The growth of the project led in 2026 to the opening of a second shop, confirming the success of a model based on quality, sustainability and attention to the local area, in which research and passion guide every choice.

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Pietro Ragusa

Fred.

Sellia Marina, Italia

Pietro Ragusa, together with his brothers Fedele and Francesco, is among the founders of Fred – Nati per il Gelato, an artisan business born in Calabria in 2021 with the aim of promoting gelato as an authentic expression of the land. He perfected his training through the T.A.S.T.E. Gelato programme at Roberto Lobrano’s Scuola Internazionale di Alta Gelateria, developing a production vision founded on technique, research and respect for raw ingredients. At the basis of the Fred project is the will to tell the story of Calabria through selected ingredients, local supply chains and recipes able to turn aromas, flavours and traditions into contemporary experiences. Fresh Calabrian milk, seasonal fruit, citrus, honey and other local specialities become the protagonists of a gelato that prioritises authenticity, balance and recognisability. Pietro Ragusa’s work stands out for its continuous research aimed at combining tradition and innovation, keeping artisan quality at the centre. Place, sustainability, the culture of taste and the promotion of local production are the values that guide every choice, with the aim of offering a gelato able to tell a story, a place and an identity.

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Andrea Cabano e Ilenia Danese

Stella Marina

La Spezia, Italia

Andrea Cabano is the founder and soul of Gelateria Stella Marina, opened in 2014 in La Spezia. His path in artisan gelato began in 2013 with a twelve-month apprenticeship with a local master and continued with several specialisation courses with leading gelato makers. In the workshop at via Sforza 15 the “mathematics of cold” is interwoven with the soul of the local area: every flavour is made with a modern yet deeply artisan approach, with no colourings or artificial flavourings, favouring short supply chains and selected ingredients. Stella Marina has earned recognition such as two cones from Gambero Rosso, third place at the Coppa d’Oro and selection for Sherbeth 2026. Alongside technical research, the gelateria maintains a strong social commitment: its collaboration with ANFFAS La Spezia takes shape in charity events and in the flavour “Mille Voci”, created by young people with disabilities, a symbol of real inclusion lived in the workshop. Sorbets with cold infusions of Ligurian specialities, recipes inspired by terroirs and solidarity projects tell the story of a gelateria that wants to be good, sustainable and able to leave no one behind, all at once.

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Francesca Dassogno

Fattoria Dassogno

Rogeno (LC), Italia

Francesca Dassogno is the owner of Fattoria Dassogno together with her husband Riccardo and her brother Simone; since 2018 they have carried on their grandparents’ business, integrating milk processing, livestock farming and gelato making. Riccardo looks after the processing of the milk, Simone the rearing of Friesian and Brown Swiss cattle, while Francesca leads the farm gelateria and retail side. The idea of opening a gelateria came from her love of gelato and the desire to make the most of the family’s milk: after a cheesemaking course in Piedmont, she followed a gelato-making programme and courses with the masters Arnaldo Conforto (2024) and Stefano Ferrara (2025), who helped her give the product an ever stronger identity. The production philosophy is based on transparency, quality and the provenance of raw ingredients, favouring nearby farms and seasonality, with the aim of producing in-house as many as possible of the ingredients that characterise the gelato. A strong point is the A2A2 milk of the whole herd, characterised by a more digestible protein, chosen after a trip by Francesca’s father to Australia. In 2025 Fattoria Dassogno entered Dissapore’s ranking of the 100 best gelaterias in Italy, confirming the soundness of its vision.

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Marco Andrade e Romina Bellettini

Pop 2Go

Portoviejo, Ecuador

Marco Andrade is an Ecuadorian master gelato maker whose career stems from a deep bond with the land and its raw ingredients. His production philosophy is founded on recovering local gastronomic memory and reinterpreting it in a contemporary key, through research, innovation and technical excellence. With projects such as “Manab en un Helado”, “5300” and “Del Territorio al Gelato” he has built a professional identity that unites tradition, culture and the avant-garde. In the workshop of POP 2 GO, founded in 2018 in Portoviejo together with Valeria Bellettini, he develops innovative processes applied to modern gelato making, showcasing local ingredients and creating new sensory experiences. His path has earned international recognition thanks to his participation in the Copa del Mejor Helado de América (Best Gelato of the Americas Cup) in Argentina and his qualification for the Gelato World Cup 2026 in Rimini. Today Marco is considered one of the voices of the new Latin American gelato making, committed to sustainability, research and territorial identity. POP 2 GO is an artisan gelateria created to turn gelato into a cultural ambassador of Ecuador in the world, through flavours that tell of the country’s ingredients, landscapes and stories.

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Raffaele Lepore

Bar delle Sirene

Salerno, Italia

Raffaele Lepore is an artisan gelato maker who carries on his family’s tradition at Bar delle Sirene in Salerno, a business born in 1964 on the city’s seafront. His passion for gelato began as a child, watching his father in the family workshop, and over time turned into a life choice and a professional vocation. Over the years he has renovated the premises and enlarged the workshop, also creating an open space to show his work. His philosophy unites identity, technical research and the promotion of the local area: in his flavours he uses ingredients such as Avella hazelnuts, Cilento figs, citrus from the Salerno hills, Amalfi Coast lemons, local honey, Toritto almond and fresh sheep’s milk ricotta. In summer he favours local fruit, while keeping an open outlook towards new food cultures and international competitions, seen as opportunities for growth and exchange.

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Andrea Sorgini

Il Fenicottero

Anguillara Sabazia, Italia

Andrea Sorgini is an artisan gelato maker from Rome who in 2022 opened Il Fenicottero in Anguillara Sabazia, on Lake Bracciano. His production philosophy is clear-cut: to use only real ingredients and transparent techniques, without resorting to semi-finished products, colourings or artificial flavourings. In the workshop he carefully studies the structure of gelato, balancing solids and liquids to achieve a clean, stable creaminess able to carry flavour at its best. The range alternates gelati dedicated to the local area, sorbets and gastronomic flavours designed to enhance the raw ingredient without overpowering it, churned daily in small batches to guarantee freshness. Il Fenicottero is an open workshop where dialogue with customers is central: Andrea believes it is important to explain what lies behind every recipe and to let those who taste truly know what they are eating, an approach that has earned him recognition from industry guides and attention for the artisan consistency of his work.

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Francesco Fisotti

Gelateria Fisotti

Otranto, Italia

Francesco Fisotti opened Gelateria Fisotti in 2012 in Otranto, building over time a very personal identity, which he himself defines as “authentic, funky, hipster gelato, but for everyone”. Born in 1986, he trained at Gelato University, Babbi and Gelato Naturale Academy, with masters such as Pino Scaringella and Roberto Lobrano, as well as through intense practical experience. Production is based on milk from a farm about ten kilometres from the gelateria, local fruit, nuts selected from different parts of the world and cocoa masses of various types. No flavouring pastes, industrial nut pastes, ready-made bases or emulsifiers are used in the workshop. The specialities include iconic flavours such as cellina olive, wild rocket, olive oil with taralli alla contadina, cucumeddrha with fresh wild mint, fig sorbet, Apulian almond and, more recently, pistachio made in Puglia. The gelateria appears in the Gambero Rosso guides and in the Dissapore rankings and also stands out for a creative soul beyond gelato: Fisotti is a record label that produces vinyl records, underlining the bond between gelato, music and pop culture.

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Marco Ottaviani

Il Castello

Rimini, Italia

Marco Ottaviani is the gelato maker of Gelateria il Castello in Rimini. His philosophy is clear: making gelato by subtraction. Fewer ingredients, fewer excesses, more flavour. Some recipes are based on four components, with no stabilisers or additives, avoiding the indiscriminate use of cream and exploiting the fats naturally present in the raw ingredients. Where possible he replaces sucrose with sugars that come directly from the ingredient, working on balanced sweetness and clean aromatic profiles. Marco’s research aims at the purity of the ingredient and at what he calls the “temporary layer”: the way a flavour opens, transforms and lingers on the palate, layer after layer. He selects raw ingredients of great quality – Sicilian sheep’s milk ricotta, Slow Food black bee honey, Tonda Iblea olive oil, Bronte pistachio, formaggio di fossa from Sogliano – bringing the land directly into the gelato. Opened in 2008 at via Dario Campana 1, Gelateria il Castello is today cited by the Sigep Observatory as a reference in artisan gelato trends, thanks to complex aromatic profiles and the showcasing of local ingredients.

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Raúl Medina e Zuli Murcia

Karpos Gelato Lab

Bogotá, Colombia

Raúl Medina and his wife are chemical engineers and the founders of Industrias Karpos. Their story began in 2011 in the university lecture halls, from the meeting of love, science and a passion for Colombian fruit, with the aim of turning the raw ingredient into a unique sensory experience. In 2013, with their first gelato machine, they gave shape to a project that unites Raúl’s commercial vision with his wife’s technical rigour. After rapid growth, in 2017 they went through a serious financial crisis, later turned into an opportunity for rebirth thanks to tenacity, discipline and the support of family, friends, suppliers and customers. From this evolution came Karpos Gelato Lab, a B2B model that makes tailor-made gelati for major brands. Today their work is based on the conviction that gelato is also a means of connecting with others: not just a product, but a pretext for creating relationships, sharing time and building human as well as gastronomic value.

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Anne-Chantal Dupont

Mystère et boule de glace

Lesdain, Belgio

Anne-Chantal Dupont is a Belgian artisan gelato maker and founder of the gelateria Mystère et Boule de Glace, created in 2014 in Lesdain, in Hainaut. After a varied professional life and a busy time as a mother of three, she discovered the world of artisan gelato thanks to a friend, herself a gelato maker. It was with her, and later through training in Belgium, that Anne-Chantal learned the basics of the craft, which gradually became a true passion. Her artisan gelato is much more than a product: at the heart of her work are exchange, sharing and the desire to stir emotions. She favours quality over quantity, works through short supply chains with seasonal produce and keeps intermediaries to a minimum. The gelateria offers ice creams made with raw milk from a nearby farm and sorbets prepared with fresh fruit or carefully selected purées. Her specialities include cuberdon, chicory, “Mystère de l’Alhambra” made with almonds and orange blossom, salted butter caramel, speculoos, caramelised apple, as well as lemon meringue sorbet, Lesdain strawberries and white chocolate. She placed sixth at the 2025 Belgian championships and has won several “Saules d’Or”, awards that recognise the work of the artisans and producers of the Scarpe-Escaut Franco-Belgian regional nature park.

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Filippo Bertagna e Francesco Pannozzo

100% Naturale

Sestri Levante, Italia

Francesco Pannozzo and Filippo Bertagna are the gelato makers of 100% Naturale, an artisan gelateria born in Sestri Levante in 2009. Both started out in 2000 as seasonal staff, gaining experience in the field before deepening their technical training; in 2024 they attended the ALMA Academy, earning the certificate in contemporary gelato making, and in the same year took part in the Sherbeth Festival, where Bertagna received the award as the youngest gelato maker. Daily production is based on selected raw ingredients of high quality, with particular attention to local milk from the Ligurian Apennines, local produce and Slow Food Presidia. From the outset 100% Naturale has positioned itself as a gelateria with a strong identity: entirely gluten-free production, a wide vegan range, the use of compostable and recyclable materials and a Slow Food philosophy that favours zero-kilometre products and recovered raw ingredients. The gelateria is a point of reference for lovers of gastronomic gelato and botanical experimentation; in 2018 it opened a second shop in Chiavari and over time has earned recognition such as two cones from Gambero Rosso, a place among the 100 best gelaterias in Italy according to Dissapore and mentions in guides such as Routard and Golosario.

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Martina Francesconi

Gelatina

Genova, Italia

Martina Francesconi, born in Trentino, trained in the visual arts and gradually moved towards gastronomy until she opened Gelatina in 2017. Gelatina is an artisan gelateria and at the same time a gastronomic bookshop: two tools that allow her to carry forward every day a vision of food deeply tied to awareness and ethics, in the choice of raw ingredients and in the conditions of those who work. For years Martina has been part of the Tempi di Recupero network – of which she has become secretary – and is active in the Slow Food convivium of Genoa. One of her most representative projects is that of “free fruit”: a mapping of the fruit that grows in urban areas as decoration or in the wild, harvested and turned into gelato or preserved with techniques such as probiotic fermentation, restoring its dignity as food. For Martina gastronomy is also a political act, which passes through recipes, projects and respect for those who work alongside her. Gelatina is recognised as a consistent and committed place; in 2020 Martina was named best newcomer gelato maker and the gelateria earned the Gambero Rosso Three Cones, confirming the strength of a philosophy that unites taste, culture and rights.

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Roberto Comelli

Fiore di Latte

Gradisca d'Isonzo, Italia

Roberto Comelli is the gelato maker and owner of Gelateria Fiore di Latte in Gradisca d’Isonzo. His passion for cooking was born in the family, thanks to the women of the house, and was consolidated in the 1990s in his father’s gelateria. After studying pastry and gelato making at hotel school and further studies in chemistry, he worked as head of pastry for a major luxury hotel chain. In 2004 he took over a historic gelateria in the centre of Gradisca with the aim of turning it into a workshop dedicated to true artisan gelato. His hallmark is the approach of a gelato maker-researcher: every flavour comes from the study of raw ingredients, their behaviour and their balance. Roberto builds gelato ingredient by ingredient, uniting gastronomic sensitivity, technique and scientific knowledge. Over time Gelateria Fiore di Latte has grown to offer baked goods alongside gelato. His production philosophy unites technique, research and place. Friulian tradition, innovation and respect for raw ingredients guide work that is contemporary, distinctive and transparent, able to combine rigour and sensitivity in an authentic, recognisable gelato.

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Antonio Grillea e Chiara Saffioti

Granitiamo

Palmi, Italia

Granitiamo was born in 2016 in Palmi, Calabria, from the union in life and work of Chiara Saffioti and Antonio Grillea. The mission of the project is to restore the great tradition of artisan granita to centre stage, taking it to a higher level through artisan care, slow processing and an obsessive selection of raw ingredients. In the workshop there are no industrial compromises: citrus fruits and local specialities are chosen, and colourings and chemical additives are rejected, to preserve the authenticity of the flavours. Granitiamo is not simply a gelateria and granita shop, but a workshop at the cutting edge of tradition, where the scientific rigour of balancing and the historical memory of signature gelato making intertwine. The beating heart of the business is granita in the traditional Sicilian style, celebrated for its extraordinary creaminess and clean taste. Over time the value of the project has been confirmed by national and international awards, including First Prize at the Nivarata International Festival of Sicilian Granita 2018 with the flavour “Calabrisella”, the Santo Musumeci Award 2023 at the Sherbeth Festival, podium finishes at the 2024 and 2025 editions of Nivarata and First Place at MIG – Mostra Internazionale del Gelato Artigianale in Longarone 2024. Today Granitiamo is a benchmark for cold haute gastronomy, where every carapina tub speaks of purity, technique and place.

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Gabriele Manzi

Manzi

Pisa, Italia

Gelateria Manzi was born in 1985 and is a pillar of the artisan tradition in Pisa and along the coast. Gabriele Manzi, grandson of the founders, embodies the third generation of the family: raised among the aromas of the workshop in Marina di Pisa, since 2016 he has led the brand, extending its presence to the city centre. His philosophy is founded on absolute respect for Italian tradition and on a strong contemporary sensibility: removing the superfluous, enhancing the purity of the raw ingredient and working on a gelato that is clean, natural and balanced to the millimetre. Its emblematic specialities include flavours tied to the local area, such as Tuscan Extra Virgin Olive Oil, Pine Nut, Rice Pudding and Vinsanto with almond cantuccini, which express the local food culture. Rigour in production and quality of work have earned the gelateria recognition such as two cones in Gambero Rosso’s Gelaterie d’Italia guide, participation in the programme “Alessandro Borghese Kitchen Sound” and selection for several editions of the Sherbeth Festival. Manzi positions itself as a brand that unites memory, community and pure craftsmanship, offering a gelato able to move people while respecting its historical roots.

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Martina Gazzarri

Gelateria Ricci

Follonica, Italia

Martina Gazzarri, born in 1991, is the owner of Gelateria Ricci in Follonica, in the Maremma. In 2024 she took over a historic gelateria on the seafront and decided to base the business on a clear philosophy: the shortest possible supply chain, respect for the environment, for animals and for seasonality. For this reason milk and fruit come from certified organic farms just a few kilometres from the gelateria, turning the counter into a showcase of the local area. Communication on social media is an integral part of the project: Martina uses digital channels to inform people and raise awareness of organic food and eating well. The gelateria, open since 2014 but with the new Novesette management operating since 2024, enjoys a prime tourist location on the seafront, yet maintains a very strong identity: organic, gluten free with AIC certification, many vegan flavours and great attention to supply chain and seasonality. The aim is to offer a gelato that is good, clean and fair, able to speak both to residents and to those who come on holiday to the sea at Follonica.

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Simona Papagno

Criollo. Il Bistrot Del Gelato

Roma, Italia

Simona Papagno is the gelato maker and founder of “Criollo. Il bistrot del gelato”, established in 2019 after her training in 2018 at the Scuola Italiana di Gelateria in Perugia. Her path stems from the idea of turning gelato into a language able to unite art, culture and food, giving life to a world in which creativity and quality coexist harmoniously. Over the years she has taken part in numerous international events, including Cibus, Berebene, Sherbeth – the International Gelato Festival in Palermo – the Gelato Festival World Masters, where she was an Italy finalist at Sigep in Rimini, and the Gelato d’Oro. Between 2024 and 2026 she was recognised in several guides and rankings, including “La pecora nera” and Dissapore’s ranking of the 100 best gelaterias in Italy. In 2025 she took part in the programme ABKS and won the format “Il giubileo del gusto” promoted by Fipe. In 2026 she became an Ambassador for AlterEco Disposable and placed 58th in the World Ranking. Her work stands out for gastronomic and ketogenic gelato, but also for the continuous search for new flavours and pairings, with particular attention to alcoholic gelati, chocolates and infusions. For Simona, gelato is not just a flavour, but a state, a social moment and an opportunity for inclusion. For this reason she organises events and collaborations with local personalities and companies, helping to promote Italian artisan gelato.

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Serena Corbo e Antonio Russo

Biancamenta

Porto Recanati, Italia

Antonio Russo is the gelato maker of Biancamenta, opened in 2013 in Porto Recanati and immediately recognised for an identity different from the tourist gelaterias of the area. Born in Lucania (Basilicata) and adopted by the Marche, after various experiences running pubs, pizzerias and bars he graduated in economics, honing his entrepreneurial skills. During his studies he met Serena Corbo, his partner in life and work, and together they decided to embark on the gelateria adventure. Biancamenta was created with a precise approach: entirely gluten-free production, vegan and lactose-free flavours, and gelato kept in pozzetti (lidded wells), among the first in the Marche to do so. Antonio attended courses at Gelato University and Gelato Master School, perfecting his technique with advanced courses by Arnaldo Conforto and Stefano Ferrara and cold-pastry consultancy from Francesco Boccia and Luca Bernardini. The distinctive feature of his work is an obsessive attention to the structure and creaminess of gelato, because “structure carries flavour”, with a range oriented towards naturalness, functional and healthy foods and great classics revisited in a modern, distinctive key. Over time Biancamenta has earned recognition such as the regional final of the Gelato World Tour 2017, two Gambero Rosso cones in 2025 and third place at the Procopio Cutò Award at Sherbeth 2025, confirming an ethical, sustainable and quality-driven approach to production.

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Giada Balestro

Kōri

Cerea (VR), Italia

Giada Balestro is the owner and gelato maker of Kori, a business launched in July 2024. After graduating in Gastronomic Sciences and Cultures from the University of Gastronomic Sciences in Pollenzo, she gained experience in the food sector that allowed her to explore themes such as supply chain, quality and sustainability. In parallel she decided to focus on gelato making, following specialist courses and working in an award-winning local gelateria, where she dealt with daily production, recipe balancing and relations with customers. From this path came Kori, a workshop where every flavour is designed to enhance raw ingredients, seasonality and place, with particular attention to a clean taste and to the balance between tradition and contemporary research.

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Marco Cipolla e Martina Ivancic

Ombra - Laboratorio del Gelato

Rovigno (Rovinj), Croazia

Ombra – Laboratorio del Gelato is a four-handed project born in 2023 from an idea that goes against the tide: offering high-quality gelato in a small tourist town. At its root is the path of Marco Cipolla, who graduated from the University of Gastronomic Sciences in Bra and completed his training with a Master’s in Hospitality, Management and Food and Beverage. He worked in Germany, Spain and Italy as dining room and cellar manager, food and beverage assistant in the hotel sector and cook, building a broad knowledge of hospitality and the world of food. Beside him is Martina Ivancic, a graduate of IUAV in Venice, who worked as an architect in Germany, Spain, Venice and Croatia. Her design experience helps to define the spatial and visual identity of Ombra, conceived as a gelato workshop but also as a welcoming place. Both trained with established gelato professionals in Turin, Milan, Reggio Emilia and at ALMA – the International School of Italian Cuisine – investing in continuous training, research and the quality of raw ingredients. Ombra concentrates its work on a small selection of gelati and granitas that changes continually during the season, prioritising care in service, attention to detail and the wellbeing of its staff. The aim is to offer a gelato that is both high in quality and close to people, able to fit coherently into the fabric of a tourist town without giving up its artisan identity.

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Simone De Nardi

Fingusto

Pieve di Soligo (TV), Italia

Simone De Nardi is the gelato maker and founder of Fingusto. His path stems from the will to go beyond the concept of dessert, creating an artisan gelato able to tell of the land, the people and the raw ingredients through taste. Over time he has deepened his knowledge of production techniques, recipe balancing and ingredient research, developing a personal approach founded on the balance between craftsmanship, innovation and respect for tradition. Every recipe comes from a rigorous selection of raw ingredients and from a production philosophy that aims at flavours that are intense, clean, recognisable and digestible, with a sugar content calibrated to what is necessary. For Simone, gelato is a language able to express identity, culture and the value of the land. Through Fingusto he pursues a vision made of quality, transparency, continuous research and sustainability, with the aim of offering an authentic and memorable experience.

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Beatrice D’Arcangelo

Latteria del Ringo

Martina Franca, Italia

Latteria del Ringo was born about sixteen years ago in the historic centre of Martina Franca, when Martino D’Arcangelo decided to open a gelateria tied to the family’s history and to the dairy tradition. At first his daughters were sceptical, but the passion and the will to do things well swept them along, and today Beatrice D’Arcangelo, together with her three sisters and her father, carries forward a business that unites milk, memory and creativity. The gelateria is founded on the quality of its raw ingredients: every day the work starts from selected ingredients, with particular attention to the local area and to flavour combinations. The specialities range from traditional flavours “done properly, by the book” to the more eccentric and unusual, such as blackcurrant and pink pepper, citrus and ginger, bergamot and basil, barattiere, yuzu and mint, almond with olive oil. Latteria del Ringo is a gelateria where the story of a family and of a dairy is translated into gelati that speak of the South, of Puglia and of a free yet rigorous way of working with milk, with a philosophy that combines everyday life, craftsmanship and curiosity.

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Gian Paolo Capaldo

The Rag.

Atripalda (AV), Italia

Gian Paolo Capaldo is the founder and gelato maker of The Rag., an artisan gelateria opened in 2024 in Atripalda. The project came from the desire to offer a gelato made entirely from raw ingredients, without industrial bases or semi-finished products, with constant attention to the quality of every ingredient. The production philosophy is founded on craftsmanship, research and respect for the natural characteristics of raw ingredients: every recipe is developed to enhance flavour, balance and identity, combining contemporary technique and gastronomic sensitivity. Its distinctive feature is the will to tell the story of Irpinia through gelato, reinterpreting local ingredients and traditions in a modern, elegant and accessible key. Alongside the great classics, The Rag. offers original flavours and unexpected pairings that engage with memory, place and travel. Despite the project’s young age, the gelateria has already earned national recognition, such as 25th place in Dissapore’s ranking of the 100 best artisan gelaterias in Italy and inclusion in Gambero Rosso’s Guida Gelaterie d’Italia 2027, confirming a clear vision: to promote a gelato culture based on authenticity, innovation and quality.

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Massimiliano Lanzafame

Maxsimo Gelateria Naturale Creativa

Düdingen, Svizzera

Maxsimo was born in 2020 from the work of Max and Simo, founders of Maxsimo Gelateria Naturale Creativa, a project built on a clear vision of contemporary artisan gelato: research, identity and continuous improvement. Their gelato springs from strong roots and from a culture of taste built over time, made of identity, memory and passion. Their path is guided by creativity and by a deep bond with the local area, which becomes the starting point of every creation, always conceived in dialogue with the context in which it is born. Over time, Maxsimo’s work has earned important recognition: for years the gelateria has been among the most highly rated in Switzerland according to the gourmet magazine Falstaff; since 2023 it has been part of the family of the Sherbeth Festival in Palermo and has distinguished itself at the top of the Gelato Festival World Masters. Along the way it has earned a special mention for Best Workplace Practices, 7th place at the world final in Las Vegas and a crown in the Gelato World Ranking, confirming the soundness of the vision that guides the project.

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Venus Tsai

Vento Gelato

Taoyuan, Taiwan

Venus Tsai is a pastry chef and gelato maker originally from Taiwan. She began her career in pastry in 2016 and in 2025 started working with artisan gelato. Raised in Gukeng, in Yunlin County, a mountain area known for its agriculture, she was surrounded from childhood by fruit trees, herbs and ingredients grown by her family. Her work starts from ingredients rather than recipes. Venus believes that every ingredient has its own identity, shaped by the place, the season and the people who produce it; technique and science are important tools, but they serve to understand and express ingredients, not to standardise them. What distinguishes her approach is the translation of Taiwanese ingredients, landscapes and cultural memories into the language of gelato. Through her creations she seeks to develop flavours that connect people to a specific place and story. The values that guide her work are respect for the land, collaboration with local producers, continuous research, sustainability and responsible craftsmanship; for her, innovation is a deeper understanding of tradition and ingredients, expressed with clarity, balance and honesty.

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Alex Paciolla

Savà

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Gianluca Sottani

Sottani

Pelago (FI), Italia

Gianluca Sottani is the long-standing gelato maker of Gelateria Sottani in Pelago, where he started very young alongside his father, describing himself as “born in an ice-cream churn”. Beyond his daily experience in the workshop, he studies and attends advanced courses with top-level professionals, driven by great discipline and the will never to settle. His bond with Sherbeth is strong: he likes to say he will take part “for as long as you want me”, because he considers the festival a place of technical and human growth. His philosophy is summed up in a phrase he often repeats to friends: “Bring me something good and I’ll make you an excellent gelato”. Living between the Tuscan hills and countryside, he works with honey, Vinsanto, local saffron and freshly picked fruit, turning them into flavours loved by the community. His creations include “Petaloso”, a gelato obtained by infusing in milk the petals of roses from his garden, presented with great success at Biofioricola, the village flower festival. In recent years Gianluca has chosen to tell the story of this world on social media too, with entertaining photos and videos that have increased the gelateria’s visibility and popularity, confirming that for him gelato is first of all a passion rather than a job.

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Mattia Sordo e Mirko Sordo

Il Mustacchio

Verona, Italia

Mattia and Mirko Sordo are two brothers who in 2017 opened their first gelateria in Verona, after working in the gelato sector during their studies, Accounting for the former and Business Economics for the latter. From this experience came Il Mustacchio, a project built on the idea of offering a natural gelato, based on quality raw ingredients, personally selected and used with respect for seasonality. Wherever possible they choose zero-kilometre ingredients, creating a direct bond with the producers of the surrounding area. Over the years their work has also been recognised by industry competitions: in 2021 the flavour Colomba took first place in the Verona stage of the Gelato Festival, becoming one of their signature creations. Il Mustacchio grew and in 2022 opened a second shop in nearby piazza Corrubbio, bringing their idea of natural gelato even closer to the city. In 2025 came the first cone in Gambero Rosso’s Gelaterie d’Italia guide and their first participation in Sherbeth, which consolidated their position on the contemporary artisan gelato scene. At the basis of Mattia and Mirko’s work are the careful selection of raw ingredients, respect for the cycle of the seasons and a vision of gelato as a product of the land. Il Mustacchio tells the story of Verona through flavours that are natural, recognisable and consistent with their philosophy, built step by step between counter and workshop. Every new opening and every award becomes a stage in a journey that continues to evolve, keeping quality and authenticity at the centre.

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Domenico Parziale e Vincenzo Parziale

Gelateria Cenzino1965

Altamura, Italia

Founded in Altamura in 1965 by Vincenzo “Cenzino” Parziale and Antonia Ancona, Gelateria Cenzino was born as one of the first bar-gelaterias in the town and soon became a point of reference for entire generations. Thanks to passion, a pioneering vision and the continuous pursuit of quality, Cenzino helped to spread the culture of artisan gelato in the Murge, with iconic flavours and specialities that have entered local tradition. Today the business is led by Alfonso Parziale together with his wife Lucia, with the involvement of the third generation represented by Domenico and Vincenzo. The philosophy remains what it has always been: to make an authentic gelato using selected raw ingredients, milk from local farms, Slow Food Presidia and ingredients of excellence from the area. For over sixty years Gelateria Cenzino has united tradition and innovation, keeping alive the bond with Altamura and Puglia. This work has been rewarded with Gambero Rosso’s Two Cones for three consecutive years and with the title of Historic and Traditional Business of the Puglia Region. More than a gelateria, Cenzino is a story of family, passion and the culture of taste that continues to tell of its land, one spoonful at a time.

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Claudia Colla e Roberto Ghignone

Bun da Mat

Santo Stefano Belbo, Italia

Claudia Colla is the founder and master gelato maker of Bun da Mat, established in 2020 in Santo Stefano Belbo. The project took shape after a period of training alongside experienced masters, from whom she learned the principles of the chemistry of cold and the importance of accurately balanced recipes. Bun da Mat’s production philosophy can be summed up in the word “authenticity”: no ready-made mixes, no industrial semi-finished products, no artificial flavourings. Every flavour is made starting from fresh, traceable ingredients, worked in the workshop with attention to structure, creaminess and a clean taste. The distinctive feature of the gelateria is the total transparency of its supply chain and its bond with the local area: the selection of local raw ingredients, the use of seasonal fruit and the creation of zero-kilometre sorbets and gastronomic flavours express the vocation of the Langhe and the surrounding hills. Bun da Mat positions itself as a contemporary workshop of excellence, able to combine memory and innovation; the work of Claudia and her team has earned recognition such as one cone in the Gambero Rosso guide and inclusion in rankings of the best Italian gelaterias.

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Marco Puxeddu e Giorgia Ricci

Rosamundi

Roma, Italia

Giorgia Ricci is the gelato maker and co-founder of Rosamundi, a project born together with Marco Puxeddu to redefine the concept of artisan gelato. Giorgia grew up in her family’s gelaterias, Marco in his family’s restaurants: two similar paths that meet in a shared vision, where technique, memory and contemporary sensibility merge. At the basis of their work is the idea of uniting the tradition of gelato with the research of modern pastry, showcasing selected raw ingredients worked with full respect for their natural qualities. Every flavour is born as a story, a journey through origins, memories and place, turned into a sensory experience. Experimentation is central: alongside the classic bases there is room for techniques and ideas from the kitchen, including savoury cooking, which make the range unconventional. Rosamundi, opened in February 2024 a few months after Giorgia and Marco’s wedding, is conceived as a welcoming place in the heart of the neighbourhood, where everyone can feel at home. In a short time the gelateria has been recognised as one of the best in Lazio for two consecutive years by Gambero Rosso, at the Lazio Food Awards 2025, at the Italy Food Awards 2026 and with victory at Gelato Week 2026. The philosophy is made of small gestures, quality and truth: every gelato is a story to share.

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Cristina Bonfadini e Michael Capitanio

Tiramisù

Cartagena, Spagna

Michael Capitanio’s passion for gelato was born in the family gelateria in Bergamo, where from a young age he learned the value of craftsmanship, quality and respect for raw ingredients. In 2020 he began his professional path, combining experience in the field with specialised training at CAST Alimenti and professional courses dedicated to gelato making. His production philosophy is based on enhancing ingredients, continuous research and the constant improvement of recipes. He is convinced that innovation and tradition can coexist, giving life to products that are authentic and at the same time able to surprise. For this reason he devotes great attention to the choice of raw ingredients and to experimenting with new pairings and techniques. Tenacity, determination and clear goals guide his work every day, with the aim of creating gelati that tell of the tradition of Italian cuisine through a constant search for quality and for the finest local produce.

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Yutaro Rokugo

R65

Itō (Izu Kōgen), Giappone