In Piacenza, the Magritte project expresses the vision of an artisan who uses gelato as a personal language shaped by purity of taste, sensitivity and technical rigor. Since 2020, his work has brought together gelato, chocolate making and pastry in a coherent, contemporary creative journey.
Raised in Piacenza, he approaches the world of gelato at twenty-five with a small home machine, creating flavors to share with friends and restaurateurs. Very quickly he understands that his fascination lies not only in the final result, but in the process itself — the ability to transform memories, perceptions and everyday details into precise, evocative flavors.
Gelato becomes his language: an expressive medium where creativity and aromatic depth coexist. His training unfolds independently, through study and continuous experimentation, shaping a professional identity centered on purity of taste and a design-driven mindset attentive to the nature of each ingredient. Every recipe begins with a personal spark — an emotion, a dialogue, something noticed in the everyday — and takes shape through a meticulous, contemporary approach.
In 2020 he opens Magritte – Gelati al Cubo in Fidenza, the first step in a project that expands steadily. In May 2024 he inaugurates the Piacenza location, now the project’s main headquarters and the space where gelato, chocolate making and pastry come together. Here, he develops an offer that reflects his long-standing passions: an extensive line of pralines with frequent seasonal rotations inspired by daily laboratory work; semifreddo cakes and baked creations that enrich the experience while remaining faithful to the core idea of Magritte.
The Piacenza shop, with twelve indoor seats, hosts themed events and guided tastings designed to encourage a slower rhythm — a moment of listening between the artisan and the guest. His sweet craftsmanship avoids trends and standardization, following a personal path that does not lose relevance over time. For him, each preparation is an intimate gesture: the construction of an equilibrium — intentionally imperfect, because alive — between technique, emotion and attentive observation.
