There are countless gelato shops throughout the country however only few can boast the noble title of master gelato maker, a role of great importance and relief that takes years and years of sacrifice, as well as a taste and a “creative talent” not easily found. The Italian term gelatiere in fact refers to who operates its production, but it is commoly and mistakenly also used to refer to those who sell the product, in reality are just sales clerks for the product. The master title indicates the experience and acquired skills that they have reached, a degree of readiness as well as ability to train other apprentices who pass on the techniques and secrets learned over a lifetime, for this reason they are considered caftsmen of taste.
In more modern times, however, in a very different world, that is much more regulated and economically complicated, this learning type of method is hardly practiced, partly because of the inevitable birth of many training schools, which although excellent high level, miss that personal approach and raw caftsmanship that goes on in person and can only be breathed in at the shop itself. A craft from another time perhaps, but actually very modern and very noble, as well respected as chefs, the maestros of gelato do not simply “prepare”, as their role also requires creativity, brilliance and originality in approaching the flavors and in order to create and experiment new techniques and combinations, to advance and evolve the tradition that has continued for centuries in this manner in Italy ‘s shops, always looking for a new industrial standard and a new taste to be invented.