INTERVIEW WITH ALBERTO BALLABENI FROM BALLABENI ICECREAM WERKSTATT | Success Stories

Munich, 10.12.2014

Alberto Ballabeni is only 25 years old, but he has already accumulated a wealth of experience in the world of quality gelato. His father Giorgio is one of the most highly acclaimed German gelato artisans, and together they recently opened a new shop in Munich called Ballabeni Icecream Werkstatt, a name that represents their commitment to achieving the best artisanal product.

When did you decide to continue on the path taken by your father, working in a gelato shop?

When I finished school my father and I thought about what to do and, among other things, we were struck by the potential of Carpigiani’s new Ideatre machine. We both concluded that it was a game changer so we decided to open our Werkstatt. More than a dream, it was a step towards building our future.

What is the philosophy behind your gelato shop?

It is actually very clear and simple: offer our customers/guests a gelato of the best possible quality.

What inspired the name of your shop?

Werkstatt means “workshop” in English. Many eating establishments in Germany and abroad use the name “restaurant,” but the food quality is usually low. Werkstatt, on the other hand, is usually the place where you take your car to get it fixed. We chose this name because we want customers to understand that the people who work here are getting their hands dirty and being creative. Even though we are Italians, the name of our shop is in German. This differentiates us from the others with Italian names, but which in reality have nothing to do with Italy or Italian quality. We don’t need a title to prove we are Italian, we do it by talking to people. Our results show that we are good at doing business, but I think we are even better at making people feel important.

What aspect of your work do you like the most?

When you open a gelato shop there is no daily routine, every flavor is different. I’m only 25 years old and so I have the chance to learn from my mistakes and improve every day, first of all myself and then the product I am offering customers.

What’s your favorite flavor?

Plum and cinnamon sorbet. It’s also the flavor I most enjoy making. It reminds me of typical German sweets. It’s complicated to make because you have to cook the plum in the oven, but the aroma is wonderful!

What is your customers’ favorite flavor?

Chocolate, without a doubt. But I make different kinds: with ginger, bacio, and with rum and crunches.

Is artisanal gelato understood in the country where you work? Or is it confused with industrial ice cream?

Artisanal gelato is well known in Germany. In recent years many high-quality gelato shops have been opened. Some are saying that Munich has become Italy’s northernmost city.

How do you let people know your product is artisanal?

Our production area is open to the public on three sides. All customers can see we are using fresh ingredients every day.

What do you think is the key to success for a gelato shop?

Product quality. You also have to highlight the fact that your product is unique. Gelato by itself is enough. A gelato shop is a gelato shop and should not sell coffee or other side products. You have to put the focus on the product.

You surely already have many customers. How do you communicate with them? Do you use social networks?

No, we don’t use social networks. Word of mouth is sufficient.

How and how much has your life changed since you opened your gelato shop?

My life has changed greatly. The year before opening I was studying in Spain. Coming back to Munich and shifting from being a student to working was a big change.

What are your plans for the future?

I’d like to organize some amateur training courses in my shop. I want to teach people how to make gelato, even at home.

I also want to develop an app for smartphones so that our customers can order gelato at home with delivery in a specially designed container that maintains cold for at least an hour.

Finally, I want to develop more new flavors.

What advice would you give someone who wants to become a gelato artisan?

Don’t do what you think people like. Instead do what you know how to do well and that you can do with passion. Customers are guests, and our objective is to offer them what we do best.