ABOUT US

Always innovative: making new ideas happen.

Made in Italy gelato explores a new production concept that uses know-how to transform it into renewal. We come up with new ideas daily and bring them to life!


Our gelato comes from the desire to rediscover a forgotten past that runs along dilated frequencies. It is the result of great passion for the art of making homemade gelato, focused on quality ingredients, to make tasting a unique experience. Our staff share the love for creativity, the ongoing quest for new and surprising flavours, focus on eco-sustainability, the seasonal nature of produce, and detailed knowledge of raw materials.
 

Rita Chiericati

Product Manager & Business Development
"I love natural gelato when it magically balances the demands of both taste buds and olfactory senses. When this happens, we find excellence that must be jealously preserved."
 

Rita Chiericati

Product Manager & Business Development
"I love natural gelato when it magically balances the demands of both taste buds and olfactory senses. When this happens, we find excellence that must be jealously preserved."
 
Intrinsic gastronomic passion, creative flair at the stove and focus for tradition and great respect for. These have been Rita's culinary traits since girlhood. On completing her education, she understood the importance of experiencing the diverse cuisines around the world and learning more about different cultures.
An epic journey took her in Sayan, a small village in Bali - the island of Gods , where she ran for many years Gaya restaurant that is adjacent to Gaya Relax Resort. Throughout the last few years she perfected this culinary experiment and managed to turn it into this successful business called Gaya Gelato.
Now she continues to create innovative recipes and flavor combinations that celebrate the authentic Italian tradition and local natural resources for Gaya Gelato laboratory.

 

Carlo Catani

Sustainability Expert
"I strongly believe that the land is a unique heritage of tradition, values and quality produce."
 

Carlo Catani

Sustainability Expert
"I strongly believe that the land is a unique heritage of tradition, values and quality produce."
 
Driven by a passion for the gastronomic produce of the land since he was a youngster, Carlo is now a sustainability expert at Gaya Gelato, helping the team in finding new solutions to agricultural, planning and distribution challenges. For more than five years he was the director of the University Department of Gastronomic Sciences, the first such university in the world, designed and established by the international organization Slow Food to create a new sustainable agriculture.
Throughout his professional path in this innovative university, he perfected new interdisciplinary approaches. His intention is to make food the centre of a dialogue designed to also involve social, biological and food technology dynamics. His experience also extends to the restaurant industry, having had run several restaurants, and contributed to quite a few wine and gastronomy guides and itineraries over the years.
Partnered with Gaya Gelato in this pathway defined by the values that are dearest to him - namely typical features of the land and craftsmaship – he is also involved in the world of wine as wine tasting teacher.

 

Roberto Lobrano

Training Course Manager
"I work to ensure transparency in the gelato parlour"
 

Roberto Lobrano

Training Course Manager
"I work to ensure transparency in the gelato parlour"
 
A gelato maker with a consolidated family tradition, Roberto has developed over 30 years of experience in the world of Italian gelato. His firm academic background has branched into two directions that have found a perfect symbiotic point of convergence, namely knowledge of the world of gelato and knowledge in managing marketing and communications activitities within organizations. Since 2001 Roberto has assisted gelato makers - both professionals and those specialised in artisan gelato - on the international scene to open new gelato parlours and define business strategies that promise improvement and success. He is part of the team of experts at Gaya Gelato and is in charge of the business’ training process. Roberto is founder and professor at Libero Istituto Dell’Arte Gelatiera (Free Institute of the Art of Gelato-Making). He has authored several technical papers that have been published in leading specialised magazines. Together with Luca Caviezel and other key professional figures in the sector, he created the movement Gelatieri per il Gelato (Gelato-Makers for Gelato). The ultimate aim is to open a dialogue with the operating players in the sector regarding the real Italian artisan gelato.