CEO Alberto Marchetti & c. Srl
Alberto Marchetti was born the same day his father inaugurated his creamery.
In some way, this created, if not destiny, then an indissoluble bond with ice cream: he grew up in that creamery and educated his palate to the point of proposing his own idea of ice cream, which he would make a few years later when, after studying at the Istituto Alberghiero and various experiences in the restaurant industry, he decided to open his first ice cream parlour.
His philosophy is based on a careful choice of raw materials, eliminating as much as possible dust and semi-finished products, getting closer and closer to a genuine ice cream, eaten fresh every day that, as Alberto likes to remember, has "only the ingredients you need, nothing more".
Some of the various roles and enterprises that Alberto Marchetti has undertaken include: Founder of the International School of Haute Gelateria; Technical Director of the Premio Gelato Piemonte; patron, in collaboration with Slow Food, of La Piazza del Gelato, during the Terra Madre Salone del Gusto and Cheese events; Maestro del gusto del Piemonte; Tre coni Gambero Rosso; winner of the Shertbeth Festival; Winner of the Bugia Nen award from the Turin Chamber of Commerce; Il Golosario award winner; included among the 50 best gelato shops in the most important Italian rankings.
In 2018 Marchetti was chosen as Master Gelato Maker by Starbucks for the Starbucks Reserve™ Roastery in Milan and Chicago.
