Massimiliano

Trained as an engineer, I eventually decided to dedicate myself to my passion: food.When I started working with gelato, I realized that the transformation of liquid and solid ingredients into ice cream is based on fundamental principles of chemistry and physics.Gelato is created from a balanced mix of substances that, through processes such as blending, heating, and cooling, become a creamy and airy structure, unique in its macromolecular form.The use of high-quality natural ingredients, processes that enhance their flavor and properties, and extraordinary creative freedom immediately captivated me.It was not just about being an ice cream maker, but rather an “Alchemist of Cream” (Alcremista).Alongside my training at the Libero Istituto di Arte Gelatiera in Bolzano, I have combined my background in engineering and chemistry.