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.
