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.

 

Umberto Bastianello

Administrative and commercial Manager
“I strive to bring Gaya’s Gelato around the world”

Umberto Bastianello

Administrative and commercial Manager
“I strive to bring Gaya’s Gelato around the world”
A compulsive traveller since 1975 in London, he then hitchhiked across the USA and made travel a life passion. He then spent a year between Morocco, Tunisia and Turkey, where he opened his first business. After that he moved to Australia, then back to the USA, South America and then back in Europe in the Netherlands and in Paris. After working in Milan as a partner of Time Space Company, part of the Cabassi group, he worked for WP Lavori in Corso of the Calori group as a foreign affairs manager. In the meantime he opened a retail store clothing company until 1996, when he decided to move into restaurant managing: the first one in Mestre (VE), the Fishmarket, the second one in Jesolo (La Posada de la Mision) and the third one in Padova, also called Fishmarket. In 2004 he became partner of a company in Bali, Indonesia and also opened Il Mulino a Vento, a youth centre in Padova and Simple Production SRL in Milano. In 2008 he opened Il Chiosco, always in Padova, and in 2012 Contorni SRL as the CEO, a company that works in the restaurant business. Last he became part of Gaya with the goal of using his experience to strengthen the project in Indonesia and bring it to new countries including Italy.