A Piedmont-based gelato maker rooted in Turin, he builds his gelato around three words: fresh, simple, good. Open labs and daily churning, ingredients sourced personally—often from Slow Food Presidia. He has received Tre Coni from Gambero Rosso and the Bogianen Award (2014) from Torino Incontra / Turin Chamber of Commerce.
His story begins in a gelato shop in the most literal way: he has said he was born on the very day his father reopened the family dairy-ice-cream business in Nichelino, and that he grew up between homework upstairs and quick “raids” to the batch freezer for a taste of fior di latte. That domestic backdrop becomes method: few ingredients, a clean reading of raw materials, creamy texture, and a measured sweetness.
When he decides to put his own name on the sign, the move is identity-driven. In 2007 he opens his first Turin shop on Corso Vittorio Emanuele II (24/bis), setting the work around artisanal production with no industrial shortcuts and a rigorous selection of ingredients.
His philosophy is summed up on the official website in very concrete terms: gelato made and churned daily in open laboratories; recipes with “no unnecessary additions”; and ingredients chosen personally, “travelling across Italy,” with an explicit link to Slow Food values (“good, clean and fair”). It’s an approach that speaks more about supply chains and transparency than about special effects.
Over the years, the network grows beyond Turin: alongside the city locations, the brand expands to Milan and Alassio (Liguria), as reported by trade press and confirmed by the company’s official store list.
On the recognition side, he appears in the Tre Coni selection of Gambero Rosso’s Gelaterie d’Italia guide (publisher: Gambero Rosso), and in Turin he is listed among the Maestri del Gusto, an initiative promoted by the Turin Chamber of Commerce together with Slow Food and the Chamber’s Chemical Laboratory.
In 2014 he also receives the Bogianen Award (2014 edition), a prize established in 1995 by Torino Incontra, the convention center of the Turin Chamber of Commerce—a detail that frames his profile not only behind the gelato counter but also as a figure in local food entrepreneurship.
