I started as a laboratory assistant, and then became, in the following years, professor of gelato at the Gelato University, teaching courses in 4 different languages.I managed events and fairs in Italy and abroad coordinating teams of people achieving important goals.I lived for two years in Brazil developing the South American market and dealing with local distributor training.While in South America I opened a Gelato University campus in Santiago de Chile.I then specialized in the world of Foodservice accompanying various starred chefs in Italy and around the world, I directly followed various sector projects that led me to work together with chefs like Massimo Bottura and Michel Roux, deepening the theme of Gelato in the world of fine dining.