Rimini, Italy – The Self M-aid Award, a new initiative created by the Carlo Mendozzi Foundation to spotlight innovation among young entrepreneurs in the artisanal gelato and pastry sector, was officially awarded for the first time during SIGEP 2024—Italy’s leading international trade show for gelato, pastry, bakery, and coffee.
Taking home the top prize was Silvia Chirico, a passionate young entrepreneur from Ascea, in the Cilento region. Chirico impressed the jury with her visionary project: an "agrigelateria"—a farm-based artisanal gelato shop—designed to offer visitors a unique sensory experience through locally sourced ingredients and original flavor profiles. Her innovative concept celebrates territorial identity, sustainability, and a bold, new interpretation of Italian gelato traditions.
“This award is a true encouragement to keep believing in what I do,” said Chirico. “Nature and family are the two pillars of my journey. With this recognition, I plan to invest even more in training and skill development within the world of gelato—a craft that lets me fully express my vision of local excellence.”
The Self M-aid Award, founded by Francesca and Paola Mendozzi in memory of their father Carlo, a well-known entrepreneur from Salerno, aims to support young professionals with financial backing and visibility for their innovative ideas. Winners receive symbolic cheques to help fund professional development, equipment purchases, or training programs.
Second place went to Luca Butti, who—along with his wife—brought to life a gelato business idea that many deemed too risky. Their success proved that sometimes, dreams are stronger than numbers.
Third place was awarded to Stefano Dassie for his concept of combining training and digital communication in gelato-making. His podcast, “20min of Excellence”, is the first step in building an entrepreneurial school for those wanting to enter the artisanal gelato world.
A special mention was given to Nicolò Simonato, whose project puts customer experience at the center by offering custom-made cakes through a personalized online platform.
“We’re very proud of the results of this first edition,” said Paola Mendozzi, a board member of the foundation. “Our goal is to continue supporting young talent in building their dreams, promoting innovation in the food industry, and giving back to the community by helping entrepreneurs grow with purpose.”
The Self M-aid Award will return in 2025, with applications opening on March 1, 2024. Aspiring gelato and pastry professionals can submit their innovative ideas through the official website: www.fondazionecarlomendozzi.org.