crediti: Brambilla - Serrani
via Roma, 153
Antonio Cappadonia was born in Cerda, a small village on the mountain massif of the Madonie, some 60 km from Palermo. His ice cream profession began in 1987, when he decided to open his “Gelateria Cappadonia” at number 153 in Via Roma, the main street in his hometown. For ten years, from 1996 to 2006, he was a member of the Accademia della Gelateria Italianaand its representative in Sicily.
During his career Antonio Cappadonia won numerous national and international competitions, but the milestone which he’s perhaps most proud of is the success of the Sherbeth Festival which he directs. In 2015 the Festival Internazionale del Gelato Artigianale celebrated its seventh edition and on that occasion, after Cefalù, it conquered the centre of Palermo, peacefully invading it with tastings, debates, concerts, children activities and courses for aspiring ice cream makers.
Research, innovation, respect for tradition, technique and heart all join admirably in his interpretation of the art of ice cream making. One could say Cappadonia is a real pioneer in the use of high quality raw materials in ice creams. Ever since the start he’s always used fruit from farmers in his region or from his fields. When he couldn’t get supplies in his beloved Sicily, he looked for products from farmers’ cooperatives. This is how he gradually selected the best sugar and milk; always following the principle of quality and respect for nature, for people and for health.
It’s this very concept of health, of raw materials, of research of purity and simplicity that led Antonio Cappadonia to reintroduce the “neviere” method, after having experienced and tested it at 2000 metres above the sea level. This fascinating method consists of immersing a basket with a blend of water, sugar and lemon juice, into ice and salt, and then mix until you obtain a creamy sorbet. Those who believe that by re-introducing this method Cappadonia shows an aversion for technology and progress are mistaken: it’s quite the contrary. As long as it’s ethical and at the service of man, because products «must always have dignity and truth».
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
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