Ice cream is my life. From the very beginning: I was born on the same day that my father opened his renovated creamery in Nichelino, near Turin. I spent my childhood in that ice cream parlor: in the afternoons I would do my homework on the second floor, near the laboratory, and sneak to the mantecatore-between a problem and a theme-to enjoy a spatula of fior di latte.
If you grow up like this, you love ice cream. And it’s a love that you want to pass on, doing things well.
I like ice cream simple, with few ingredients, good. I like it sweet, cool and creamy, like that of my childhood spent immersed in the smell of milk.

I use only raw materials that I personally go to find by traveling around Italy, drawing especially on Slow Food’s treasure trove of presidia. I always go to the fields, to the workshops, to see with my own eyes where the fruits grow, where the products are made.

Since that childhood in my father’s store, a lot has changed: I met my wife Alessia; with her and a close-knit team we opened the first store in Turin, the one on Corso Vittorio, then three others in the city, one in Milan, one in Alassio, Liguria, and one in Alba, in the province of Cuneo. But over the years, the passion and care we put into making our ice cream has not changed.

On the contrary: the pursuit of excellence has become a permanent challenge. Now as then, we do not use anything that is not necessary: good things are simple. Just do them with love.