Biografia

Born in Liguria in a family of experts in this ‘art’, his outstanding characteristic from the start was curiosity.

Being born in a place where the land meets the sea and constantly mixes scents, flavours and shades of colour gives a unique imprinting.
Add to that the fact that, as soon as he took his first steps, he had flours, creams and fragrances to play with.
So, mixing was only the beginning, and when, just 15 years old, he received his first gold medal as “Young Gelato Maker”, he realised that his curiosity would not be enough and so he decided to take an unusual education path.
In addition to the high-level training schools for the pastry, chocolate and ice-cream sectors in Italy and abroad (CastAlimenti, Ecole Lenotre in Paris, Escuela Chocovic in Vic, Spain, Institute of Technology in Cork, Ireland, and Chambre des Métiers in Nice), he also studied management and marketing (graduated as Accounting Analyst and then studied at the Faculty of Economics and Business at the University of Genoa) in order to have an overall view on running a workshop and a small business.

At a very early age, he began working with the leading companies in the industry: Agrimontana, Bussy, Selmi Group, Panna Elena, Ott-Freezer, Carpigiani, to name but a few.

At Carpigiani in particular, for many years, he has also been part of the in-house team in various roles (testing, customer training, technical staff training) until he became internal coordinator of the Carpigiani Gelato University for the organisation and management of courses worldwide.

He constantly collaborates with trade magazines to write articles providing in-depth analysis, offers technical and professional consultancy for course planning and is also a consultant at Silikomart for the development of new technical materials for the baking industry. Finally, with the aim of supporting and promoting the entire sector, he has also held institutional positions in the Confederazione Nazionale Artigianato (National Crafts Association).

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