Angelo Grasso’s Career in the Artisanal Gelato Sector
After starting to work in his family’s gelato shop in Milan, Angelo Grasso began his teaching career at the young age of 21, combining his passion for artisanal gelato with a love for teaching. Over the years, he has conducted more than 1,000 specialized training courses, both in Italy and abroad, always with the goal of spreading the quality of artisanal gelato. His teaching approach is characterized by both practical and theoretical training, along with constant updates on the new techniques and trends in the sector.
Angelo Grasso’s Role in Collaborating with Industry Companies
One of his most notable collaborations is with Bravo, a company based in Vicenza that specializes in the production of gelato and pastry machines. Through the “Trittico Club” program, Angelo Grasso has conducted highly attended courses for industry professionals, some of which were held at Zambon Frigotecnica in Vittorio Veneto. He is also a regular presence at the MIG – Mostra Internazionale del Gelato Artigianale in Longarone, participating alongside major artisanal gelato companies.
Angelo Grasso’s Publications and Technical Consultancy
Angelo Grasso is also a prolific writer, with numerous industry articles still being published in leading journals such as Il Gelato Artigianale, Il Gelatiere Italiano, Gelateria, Bar Giornale, and Punto IT by Editrade. In these publications, Grasso not only offers technical advice but also provides in-depth insights into the development and evolution of artisanal gelato. His regular column in these magazines is a reference point for many gelato professionals and enthusiasts.
He has also written and published five reference books for the sector, including “Sorbetti & Gelati” (Italian Gourmet), “Il Gelato a parer mio” and “Il Gelato di Angelo Grasso” (Editrade), in which he thoroughly examines gelato production techniques and the cultural aspects of artisanal gelato.
Recognition and Awards
For his exceptional contribution to training and the artisanal gelato sector, Angelo Grasso has received several awards and recognitions. Recently, Bravo presented him with a certificate of appreciation, and during the annual "Comunicando" Award ceremony by Editrade, he was named Ambassador of Communication in the gelato world. This award is just one example of his central role in promoting the culture of artisanal gelato.
Additionally, his figure was recently chosen for the “Pocchiesa” Award at the Longarone Fair, a recognition not only for his personal contribution but also for that of his father, Comm. Angelo Grasso, who was a key defender and promoter of artisanal gelato in the 1950s when the sector was at risk of being replaced by industrial gelato, known at the time as "Mottarello."
The Historical Role of Comm. Angelo Grasso in Defending Artisanal Gelato
Comm. Angelo Grasso played a pivotal role in defending artisanal gelato by organizing meetings and courses for gelato makers, educating them on how to comply with hygiene and sanitary regulations, and advocating for the quality of artisanal gelato against unfair attacks. In 1960, during the Gelato Exhibition in Longarone, Grasso participated in an important conference addressing hygiene issues and the promotion of artisanal gelato, initiatives that had a significant impact on the development of the sector.
Today, Longarone is not just a place for exhibitions, but also a center for debate and discussion on the challenges and innovations in the world of artisanal gelato, as evidenced by the establishment of the European Day of Artisanal Gelato, celebrated every year on March 24th across Europe.
Conclusion
Angelo Grasso is a leading figure in the world of artisanal gelato, a professional who has dedicated his life to training, consulting, and promoting a tradition that continues to grow and assert itself on the international stage. His work and commitment to the promotion of artisanal gelato are reflected not only in the numerous courses he has taught but also in his publications and the recognition he has received from the entire gelato community. Through his continued efforts, Angelo Grasso helps make artisanal gelato synonymous with quality and passion.