Master
Stefano Ferrara
Master gelato maker with more than 20 years of experience and owner of Stefano Ferrara Gelato Lab in Rome. A taste ambassador and collaborator with university researchers, he brings innovation to the artisanal ice cream industry.
His story
Stefano Ferrara, an ice cream maker for more than 20 years and owner of Stefano Ferrara Gelato Lab with two outlets and a production laboratory in Rome.
He approached the work in a personal way, developing knowledge of ice cream chemistry and physics and doing research and a lot of testing on raw materials such as fibers (he has been studying them for more than 13 years), stabilizers and different sugars. Of great importance has been the work on sugars and the texture (viscosity) of ice cream: to date, the Master in his ice cream uses only one sugar that, in addition to its function as an antifreeze, he chooses according to its aromatic component related to the taste one wishes to achieve (agave sugar, coconut sugar, cane sugar etc.).
He has developed a line of sugar-free jar products for sale in large-scale retail trade.
His ice cream shop has been awarded three cones by Gambero Rosso from 2021 to the present, and in 2023 it won the Gambero Rosso award for best chocolate.
Stefano Ferrara is also a DOC ITALY flavor ambassador and collaborates with university researchers testing new ingredients for artisanal ice cream.
His story
Stefano Ferrara, an ice cream maker for more than 20 years and owner of Stefano Ferrara Gelato Lab with two outlets and a production laboratory in Rome.
He approached the work in a personal way, developing knowledge of ice cream chemistry and physics and doing research and a lot of testing on raw materials such as fibers (he has been studying them for more than 13 years), stabilizers and different sugars. Of great importance has been the work on sugars and the texture (viscosity) of ice cream: to date, the Master in his ice cream uses only one sugar that, in addition to its function as an antifreeze, he chooses according to its aromatic component related to the taste one wishes to achieve (agave sugar, coconut sugar, cane sugar etc.).
He has developed a line of sugar-free jar products for sale in large-scale retail trade.
His ice cream shop has been awarded three cones by Gambero Rosso from 2021 to the present, and in 2023 it won the Gambero Rosso award for best chocolate.
Stefano Ferrara is also a DOC ITALY flavor ambassador and collaborates with university researchers testing new ingredients for artisanal ice cream.
Ingredients, basics and customized techniques
Customised ingredients, bases and techniques
Create tailor-made products to make the offer in the gelato parlour contemporary. Simplify production management and support the entrepreneur with products that can open up new business opportunities.
Topics: Technology of ingredients/Technical bases/Differentiating the offer with alternative products/Entrepreneurial experience of Stefano Ferrara and new business opportunities/New concepts and opportunities to satisfy new market needs/Gelato maker entrepreneur and creativity.
