# Alberto Vitaro

> Alberto Vitaro was born in Cosenza on 29 August 1981. Calabrian by birth but Romagnolo by adoption, he is proof that to be a gelato maker or pastry chef…

Original page: https://www.scuolatessieri.com/alberto-vitaro/

Gelato and cold pastry

Alberto Vitaro was born in Cosenza on 29 August 1981. **Calabrian by birth but Romagnolo by adoption**, he is proof that to be a gelato maker or pastry chef you do not need a renowned pastry or gelato shop with years and years of experience behind it. Yet his love of everything to do with food is rooted in his childhood: Alberto Vitaro comes from a **family devoted to farming and to raising** grazing animals.

At just **13** he decided to embark on the **course of studies** that has brought him to where he is today.

He graduated with top marks from hotel school, studied **Food Science** in Forlì and attended the University of Perugia, where he gained the **Master “The chemistry of gelato”**. His passion for his work led him to take on various experiences beyond his region: Rome, Siena, Florence, Rimini, Trento.
Behind him lies a **tough apprenticeship**, with professional experience in several cities not only in Italy but also abroad: Morocco, Greece, Dublin.
He regularly attends **specialisation courses** and refresher training on modern cakes and spoon desserts.

Between 2000 and 2000 he opened **two highly successful gelato shops** and became an **instructor and consultant** for companies and schools across Italy dedicated to the world of gelato.

In 2014 he decided to **return to his roots**, Calabria, coming back after several years away with a modern, innovative project that brings together all the ideas gathered over years of experience in Italy and abroad. Today that project is called **“La Cremeria Vitaro”**: a place where you can admire elegance and absolute transparency in everything that is prepared, with **respect for the territory** and the best ingredients.

In 2015 he joined the **jury of the Coppa d’oro Longarone** and in 2016 also the **jury of Gelatissimo Stuttgart**.

In 2018 he took on a further challenge, bringing **“La Cremeria Vitaro” to Cosenza as well** as Rende, opening a new shop in Piazza Bilotti.

Since 2022 he has been **Gelato Coordinator** at Scuola Tessieri.