Stefano Guizzetti

Founder and soul of the award-winning Gelaterie Ciacco (Parma and Milan), he is a visionary professional who has revolutionized the sub-zero world by applying scientific rigor to the frozen art. His academic path in Food Sciences, culminating in a pioneering thesis on Gelato Chemistry, constitutes the foundation of a production philosophy based on total "cleanliness" of taste, the complete absence of additives, and cutting-edge technical experimentation.

Alongside a relentless search for the territory's finest raw materials and constant scouting of excellent small producers, Guizzetti combines creative flair with a strong managerial vision in 360-degree laboratory management.

At ALMA, he places this extraordinary synthesis of science, craftsmanship, and business culture at the service of education, teaching students how to interpret contemporary gelato from a technical, ethical, and entrepreneurial standpoint.