Stefano Zaffaroni
He started his professional career as Chef de cuisine, but soon became passionate about pastry making, especially pastry decoration and presentation. After falling in love with the world of artisan gelato making, he specialized in the refrigeration industry and gained over 30 years’ experience. Thanks to his direct experience in his own gelateria, his teaching activities in hospitality schools, his technical and commercial consultancy as well as his training in gelato ingredients and production in Italy and abroad, he is today a specialized consultant for new gelato shop openings.
He started his professional career as Chef de cuisine, but soon became passionate about pastry making, especially pastry decoration and presentation. After falling in love with the world of artisan gelato making, he specialized in the refrigeration industry and gained over 30 years’ experience. Thanks to his direct experience in his own gelateria, his teaching activities in hospitality schools, his technical and commercial consultancy as well as his training in gelato ingredients and production in Italy and abroad, he is today a specialized consultant for new gelato shop openings.
Gabriele Scarponi
He was awarded the “Best Gelato Master” title in 2022 and won the first edition of “Coppa Italia Associazione Italiana Gelatieri”. His passion for artisan gelato making started as a young kid in his family business, where he became a food technologist and taste expert, and specialized in balancing the texture of gelato. He owns three gelato shops in Liguria and has got over twenty years’ experience as an expert gelato master in Italy and abroad, as a consultant for the new generations and as a product demonstrator (both for ingredients and equipment). His mission is to pass down the value and tradition of Italian artisan gelato making.
He was awarded the “Best Gelato Master” title in 2022 and won the first edition of “Coppa Italia Associazione Italiana Gelatieri”. His passion for artisan gelato making started as a young kid in his family business, where he became a food technologist and taste expert, and specialized in balancing the texture of gelato. He owns three gelato shops in Liguria and has got over twenty years’ experience as an expert gelato master in Italy and abroad, as a consultant for the new generations and as a product demonstrator (both for ingredients and equipment). His mission is to pass down the value and tradition of Italian artisan gelato making.
Matteo Manzotti
Pastry chef prodigy, chef and gelato master, when he was only 12 years old Matteo started following his father’s footsteps in his family-run pastry shop with a strong commitment to food processing. Over the years he became passionate about ingredient and taste testing, specializing in creating innovative and unique products. His abilities allowed him to start working from a very young age as a demonstrator of Frigomat gelato and pastry machines and also as a consultant in Italy and foreign countries. Moreover, his innovative approach in pastry making made him gain popularity on social media. Today, despite his young age, Matteo already owns a pastry shop in London and two in Italy. He also keeps working as a consultant and trainer and nurtures his passion for taste innovation.
Pastry chef prodigy, chef and gelato master, when he was only 12 years old Matteo started following his father’s footsteps in his family-run pastry shop with a strong commitment to food processing. Over the years he became passionate about ingredient and taste testing, specializing in creating innovative and unique products. His abilities allowed him to start working from a very young age as a demonstrator of Frigomat gelato and pastry machines and also as a consultant in Italy and foreign countries. Moreover, his innovative approach in pastry making made him gain popularity on social media. Today, despite his young age, Matteo already owns a pastry shop in London and two in Italy. He also keeps working as a consultant and trainer and nurtures his passion for taste innovation.