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Stefano Guizzetti, is a gelatiere and owner of Ciacco, two shops in Parma and one in Milan. He loves breaking the rules, and as soon as he has a chance he offers the ice cream version of mixed boiled meat, including head, tongue and cotechino, as well as beef stew. No milk, and no cream either. These are liquid meat sorbet. And everything is excellent, like the more classic flavours.
Guizzetti was born in Sovere, Bergamo, in 1982. After attending the Liceo Scientifico he was offered a job in an office where they made mechanical designs. He had a job and a salary but no motivation, so in 2009 he decided to enrol in Agricultural Studies in Parma. Three years later, in 2012 he graduated with a dissertation on the chemistry of gelatos that was also published in the "Journal of Diary Science", a bible for this field.
His philosophy is easy to explain, difficult to accomplish: no use of additives or semi-finished products, as well as natural products such as carob flour which affect the structure and the final outcome. Stefano, with his brother Massimo, seven years his junior, who’s in charge of communication and brand identity, adds the following words, "Gelato senz'altro" [Gelato and nothing else] to the Ciacco brand. So that it’s clear that there’s nothing more than the essential.
Guizzetti’s aims to research the structural and taste truth of ice creams and sorbets. A work that goes far beyond chilling everything in paco-jet jars. He loves sorbets made without fruit, such as pistachio and gianduia, and is not yet satisfied with the yogurt flavour, a question of milk.
His flavours include the extraordinary "uovo al tegamino", that is to say egg, butter, and sage, which works as an entrance to unusual worlds. Gelatos or sorbets with cured meat such as cotechino and mortadella, fried scallop and passion fruit, and fish such as sea bass, salmon and tuna «as well as steamed cod, later mixed with oil and garlic».
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.
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The protagonists of Identità di Gelato 2023, on Monday 28th of January from 3.15 am in Sala Blu 1 at MiCo Milano Fiera in Via Gattamelata 1. Paolo Brunelli, Stefano Guizzetti and Paolo Griffa. TO REGISTER, CLICK HERE
THE BEGINNING – We can say that the true emancipation of artisanal gelato and in its valorisation first began at Identità Golose in 2006. That year Corrado Assenza, patron of Caffè Sicilia in Noto, charmed the visitors of the congress in Milan with his Almond granita, oysters and chilli pepper. «At the time –Paolo Marchi points out – we didn’t fully realise how strong the need to redefine the universe of cones and cups, and of flavours and textures for the restaurants was. Since then, the research on the world of gelato has never stopped». Last week the first edition of Identità di Gelato, in Senigallia. All the photos are from Francesca Brambilla and Serena Serrani
We reveal the names of (almost) every speaker at Identità Milano 2018. The Fattore Umano, the Human Factor, will be the theme of the 14th edition, from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The emblem-dish is pizza, as interpreted by two great pizzaioli: La Scarpetta by Franco Pepe and Aria di Pane by Renato Bosco. Brambilla-Serrani are the authors of this photo