Gelateando is a dream come true! I am Adriana Jaar, born and raised in Tegucigalpa, Honduras, Central America. I am a 27-year-old Gelataia (Italian for "gelato maker") who accomplished a dream and has been very popular in this amazing country called Honduras!
I studied my masters in Bologna at Bologna Business School, a branch of the University of Bologna. I won a scholarship while applying for my master's degree in Marketing, Communication and Social Media. After a while in Bologna, my passion for gelato grew stronger day by day. I had an amazing gelato shop next to my apartment and it was specifically the gelato cheesecake the one that made me addicted. As time passed, I knew I wanted to open a gelato parlor in my city since it is such a warm country. I knew the typical ice cream was very popular here but I wanted to spread artisan gelato culture.
Then I discovered the Gelato University, took Carpigiani's courses and got certified! Those intensive yet fun weeks taught me not only how to make real Italian gelato but also how to make my dream come true!
Antonio De Vecchi, 43, born in Torino, living in Leicester, UK since 2003. Gelato Village opened on the 22nd of August, 2014.
I have been a nurse since 1991 and worked mostly in operating theaters both in Italy and then in the UK. Leicester became my adoptive city and I have been living here since May 2003.
In 2012, with Daniele Taverna, I started considering a dramatic career change and, during a trip to the deep Egyptian desert with dear common friends, we took the decision to pursue the project of opening a gelateria in Leicester.
I enrolled for two weeks course at CGU in May 2013 with the great Maestro Gianpaolo Valli. After the course, with Daniele Taverna and another friend, Peter Rodgers, as investor, we started making plans and contacted Carpigiani UK.
In November 2013 we incorporated Gelato Village Ltd and identified an empty unit in the Leicester historic centre, nearby the city's Cathedral and the recently opened Richard III Visitor Centre.
From that point on, we closely worked with Tommy Carrigan of Carpigiani UK and with our designer Lorenzo Rosa, in order to purchase the equipments and shop-front cabinets and redesign the place. After a few months of hard work our new gelateria became reality!
The invaluable help of CGU teachers Cristian Bonfiglioli, for the opening, and Matteo Carloni for the follow-up has been key to support and boost our confidence.
Taysir Al-Ghanem is an Italian with Jordanian origin: he was born in Jordan but he has lived in Italy most of his life. In 2013 he decided to study the art of making artisanal gelato, in fact he attended beginner and intermediate courses at Carpigiani Gelato University in Bologna, followed by others in different places. He also participated at the Gelato World Tour in Dubai in February 2014, where he presented his innovative "Brown Bread Gelato"'s recipe.
Finally, in September 2014 he opened his own small shop in Amman called "Il caffè Latino di Roma".
David Braido, 27 years old, born in Gross-Gerau, Germany, grew up in Conegliano, Treviso, in Italy. He moved to the United Arab Emirates in 2010, and since 2013 he has lived in Qatar where, along with his two Italian partners, he opened the Capricci gelato shop. Here are David's answers to our questions.
Success story of Carpigiani Gelato University Alumni, winners of the Great Taste Awards by Harrods.
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.
Nestled in the cultural centre of a city renowned for its significant historical links dating back as far as the Domesday Book, business partners Daniele Taverna and Antonio De Vecchi designed and launched Gelato Village, an exciting new venture that will bring delicious, homemade gelato and sorbetto to the people of Leicester.
Gelatosità gelato shop opened in July 2005 in the business center of Naples, in the Vomero quarter, thanks to the hard work of the siblings Marcella and Oreste Mantovani. The format was so successful that in 2014 Marco Palmieri, 45-year-old husband to Marcella and graduate of Carpigiani Gelato University, started opening franchises around the world.
Stefano Versace tells us his success story that made him move to United States to open a gelato shop with his family. On May 2014 he wins the North America stage of Gelato World Tour and the Technical Jury mention at the Great Final in Rimini, where there were other 23 artisans selected from all around the world. He tells us his careers path as gelato artisan in the United States to fulfil his dream with his wife.
Mr. and Mrs. Vanji are pioneers of gelato culture in the emerging market of India, with 18 points of sales in Chennai area.
The first authentic artisan gelato shop in Kirgistan? Gelato Universityi alumnis are pioneer of the artisan gelato culture. Congratulations to Alima!
Class 2009
An incredible success story of a passionate Gelatiere who carries on the misssion to spread the culture of Artisan Gelato. Our father of Gelato Pioneers.
Class of 2011
2 openings in prime Greek vacation spots Mykonos and Santorino. Congratulations William!
Name and surname: Cristina PersistiPlace and date of birth: Carpi (Mo) 01/05/1986Gelateria: Gelati CristinaAddress: Royal road, Trou aux biches (Mauritius)Gelato art, a perfect (almost perfect) balance between Passion and Business. Would you please balance these ingredients for us and tell us what your recipe to success is?There's no recipe, only patience and determination. To be a gelatiere is passion to me, not business.Gelato: love at first sight or a slow falling in love?Gelato as a food is ......
Gelato art, a perfect (almost perfect) balance between Passion and Business. Would you please balance these ingredients for us and tell us what your recipe to success is?Gelato business luckily belongs to a continuously growing sector: it has not experienced any crisis and we hope it won’t in the future, despite sometimes business expectations are different from reality.Working in a gelato shop is really a matter of balance…as mine is a small artisan laboratory, I sometimes spend 18......
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