"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.