Storie di successo

I had a dream… The dream to learn how to make ice cream and start my own business was born about 3 years ago while traveling in Italy. About 3 months ago I made my dream come true and opened (together with a childhood friend) a small and amazing boutique ice cream parlor in the […]

Andrea and Francesca, your business has a long tradition. Can you tell us a little about your story? The idea of ​​opening the gelato parlor stems from an old project of my father, one of the many that he would have liked to make, and from the need to offer our customers the opportunity to

Before taking the big step of opening your own business, you had another job. Can you tell us your story? I started very young and always left my city to work. I have been in the tourism sector for many years in Veneto and Val Gardena in South Tyrol How did your passion for gelato

How did your passion for gelato and the idea of ​​opening an gelato shop come about? How can you not have a passion for gelato? Would I eat it even in the middle of winter? That’s why, years ago, the idea of ​​opening a family gelato shop was born to offer beautiful moments being together

You opened your natural gelato shop a few days ago. How did it go? The plan to build an gelato shop abroad was ambitious and tiring. After resurrecting us to open I am very happy, I must say yes, it went well. I am happy with the opening. What made you want to open an

Ciao! Il mio nome è Dai Ishida e ringrazio la Gelato Naturale Academy per aver condiviso con me la propria conoscenza e la propria passione per il mondo del gelato. Dallo scorso aprile ho aperto un nuovo negozio e ogni giorno riesco a vendere tutto il quantitativo che riesco a fare e i clienti ne

Hola, mi nombre es José Luis Cervantes, pero todos me conocen como “Joe” y vengo de Ciudad de México. ¿Cómo nació tu pasión por el helado? Siempre me ha apasionado la heladería, pero decidí dedicarme a ella después de haber hecho el “Corso Superiore di Pasticceria” en ALMA y haberme convertido en pastelero, de ahí,

Why did you open an ice cream parlor? After years spent in computer science I was looking for a new adventure in the world of food and beverage and I found in the ice cream parlor the opportunity for a creative work in contact with the public. With which technique did you start making ice

The story of 5 generations of ice cream makers, now 100% Natural with the commitment of Luca Rizzardini Luca is the fifth generation, what motivated you to continue this work? For me it is not a job first of all, for me it is a tradition, a passion … Making ice cream is my life.

In November 2017 Gelato & Latte open his lab in Sofia. They chose Gelato Naturale Academy to learn how to turn fresch milk in an excellent homemade Gelato.   Why did you want to open the ice cream shop? Come mai avete aperto una gelateria? We would like to find interesting way to produce some dairy