Roberto Falleti is a 34-yeard-old Italian gelato artisan born in Ovada, Piedmont, Italy. Raised in Alessandria, after taking Carpigiani Gelato University's courses he decided to move to Rio de Janeiro, Brazil. Today, he is the owner of two successful gelato parlours, and is gointo to open two more next year.
When did you decide to open a gelato shop? Has it always been a dream of yours or was it a sudden decision?
I have always loved gelato, but I had never thought of opening my own gelato shop.
Why did you decide to produce and sell gelato?
While I was in Brazil on holiday, I noticed that, in Rio, quality artisan gelato shops were missing. This, combined with the will to change my life and move to Brazil, led me to opening Officina del Gelato.
Where did you learn about Carpigiani Gelato University? Why did you decide to register for courses?
I took the 4-week course in Bologna and then I practiced with gelato chef Palmiro Bruschi. When I approached the gelato market, I heard immediately about Carpigiani and the Gelato University. It looked like one of the best professional gelato courses, and it is!
What is the mission of your gelato shop?
The mission is simple: offering our customers a unique product that they cannot find elsewhere in Brazil. We are proud to offer a product that reflects our country, our tradition, our culture.
What was the inspiration for the name of your gelato shop?
The name of our shop, Officina del Gelato, speaks volumes. Our shop is like an Officina (workshop) where Gelato is daily produced. We have an exposed laboratory so that all our customers can see where and how we produce gelato.
Tell me about a typical day in the shop.
As gelato maker but also manager of the shop, I can tell that I do not have a typical day.
What part of your work do you like the most?
Gelato production of course!
What is your favorite flavor?
I do not have a favorite flavor. It depends on the moment.
Is there a flavor you enjoy making the most?
Not really, I love making them all.
What is your customers’ favorite flavor?
Definitely the traditional, milk-based ones. Fruit gelatos have a 20% selling percentage.
In the country where you work, is artisan gelato known? Or is it confused with industrial ice cream?
In the latest years, as other gelato shops opened, it has become more popular, but it is still quite confused with ice cream.
How do you communicate the craftsmanship of your product?
The aforementioned open laboratory helps a lot. We personally tell our customers, or through social media, about the use of high quality raw materials.
In your opinion, what is the key to success for a gelato shop?
Passion, sacrifice, crucial position of the shop and high quality product.
How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?
We do have a press agency and then we use Facebook and Instagram. Instagram especially here in Brazil is the most used social network.
How and how much has your life changed since you opened your gelato shop?
My life changed completely, since we opened the first shop. I work all day but I do not regret it, I would do it again. The initial period is difficult and you need to be prepared to make sacrifices and put a lot of passion in what you do, otherwise it is very hard to succeed.
What are your plans for the future? Do you want to open more shops?
We opened last year a new shop in the city center and we will open two more this year.
What is the message/advice that you would give CGU students or anyone who wants to start a career in the gelato business?
Well, the first advice is: open a gelato shop if you really love gelato and you love making gelato. If you are not passionate about gelato, you cannot resist working all day in the workshop.
The gelato business is not made to make your earn money (of course money is important). What is great is that you are producing something that comes from our history, from our culture and you can share it with other people.
My other suggestion is to approach a professional course (Carpigiani docet). It is an investment that can and will make a big difference.
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