Gelato Maestros

Maurizio Paci

After completing his studies in food chemistry in 1972, he started with passion to work on Gelato. He started a collaboration with semi-finished products’ industries. In 1980, he moved to the United States to open an Ice-cream shop chain as a consultant. During that period, new ice-cream shops in San Diego in California were set up: they were called “Gelatamore”. He specialized in industrial plants and artisanal ice-cream. He attended a course of Food Science at San Diego University and achieved a Master Degree in Dairy Food Technology in 1985. When he got back to Italy, he started a collaboration with Coldelite - Iceteam 1927 for the development of new ice-cream machines. He created an innovative software called Smart5, which is a reference tool for any Gelatiere that wants to balance and know his own Gelato.

Elisa Volanti

Elisa started her experience in food services sector in 2006. Since then, she has been showing a preference for pastry. During her professional path, she carried out various work experiences including, in 2010, that in the pastry laboratory of the renowned restaurant “Il San Domenico di Imola”, rewarded by the Michelin Guide by two stars. Here, she learned the main techniques of international pastry methods. Once gained the degree of “Technician for Professional Services in Food Services”, she started her adventure in the gelato world with Iceteam1927. She is responsible for the gelato school GelAteneo taking care of the demonstrations, both in Italy and abroad.

Matteo Casone

Raised and born in Bologna, Matteo discovered the love for Gelato as a young boy. After completing his studies in Business and Economics, he has been developing his skills as a consultant focusing on Gelato. He experienced the GelAteneo school with Maestro Giacomo Schiavon and started his Gelato business in Bologna. He moved to Australia to launch the “La Macelleria - Your Gelato Experience” gelateria project, that was awarded one of the 100 top food experience of Queensland for two consecutive years. Matteo stands out for his genuine passion for quality and tradition.

Gian Luca boasts a twenty-year history in the culinary world. Since 2014, he has ventured into the realm of Lithuanian television thanks to the success of his Kulinarijos Studija. Today, he is on the small screens with the program La Maistas.

Gian Luca graduated from the prestigious IFSE culinary school, near Turin, and he immediately began working in Michelin-starred restaurants. In 2017, he delved into the world of gelato and, through Maurizio Paci, became acquainted with Iceteam 1927. Since then, he has launched his own gelato brand, produced at Kulinarijos Studija, and now available in over 20 retail locations.

In 2020, he began collaborating with Iceteam 1927 as a teacher of GelAteneo school.

Among his most rewarding projects are two restaurants that provide catering to students from two high schools, thus promoting Mediterranean cuisine culture among young people. Furthermore, he is working on opening his new establishment, "Take a Break," aiming to evolve the traditional literary café concept.