Begins his journey as an artisan gelato maker.
The craft and the person
Marco
Mazzotti.
Master Gelato Maker
An artisan journey begun in 1992, broadened through other business ventures and renewed in 2017 with Crème Caramel Bio and a new approach to natural gelato.
“I chose to cook your gelato without artificial additives, using selected natural ingredients and one ancient ingredient money cannot buy: patience.”
Professional biography
Technique matters. So does time.
Marco Mazzotti began working as an artisan gelato maker in 1992. In the years that followed, he combined the craft with other business ventures, broadening his understanding of management, markets and customer relationships.
In 2017 he returned to production with Crème Caramel Bio, following a completely new path: recipes developed in the laboratory, selected raw ingredients, careful preparation and the time each mix needs to find balance, structure and creaminess.
Combines the craft with other business ventures and a wider understanding of the market.
Returns to production with Crème Caramel Bio and develops the natural gelato project.
Crème Caramel Bio produces in the artisan laboratory in Coriano; Fonderia del Gelato brings the product to shops in Italy and abroad.
Professional identity
The product carries the signature of its maker.
Production remains tied to personal responsibility: ingredient selection, recipe balancing, time, temperature and control of the finished result.
- Profession
- Master Gelato Maker
- Business
- Crème Caramel Bio
- Laboratory
- Via Modena 38, Coriano (Rimini), Italy
- Production
- Artisan gelato made in Italy
- Personal contact
- marco@fonderia.bio