Stefano Ferrara

My name is Stefano Ferrara. I was born in Rome and started working as an ice cream maker about 25 years ago.

My approach to this job is innovative with an eye to the scientific side.

I collaborate as a consultant and lecturer for important companies in the sector, such as Carpigiani Gelato University.

My vision redefines the concept of artisanal ice cream, where tradition is important, but at the same time requires new techniques, technologies and creativity.

In addition to a traditional gelato shop ‘Stefano Ferrara Gelato’, I founded a new format, ‘FormaEssenza Gelato’, abandoning cones, cups and tubs to create new taste experiences.

The new laboratory, in addition to the gelato parlour part, has a pastry and bakery part where we decline gelato with leavened products and large leavened products such as panettone.

I have started a new project ‘Kelato’, an ice cream without added sugar, source of protein and vegan made in collaboration with Prof. Flavio Di Gregorio, a university researcher.

I strongly believe in continuous training, in lifelong learning so as not to stop professional growth.