Peppe Flamingo, the Master Gelato Maker
When I was born, in May 1983, my grandfather, Don Peppinu, had already been making gelato for 23 years in the sunny alleys of Modica Alta.
I didn’t want to be a gelato maker.
I dreamt of a toga and the courtroom, and for a while, I even came close to it, having graduated in law in Rome.
But in the end, the call of my homeland triumphed over everything.
I chose the path of flavor, and thanks to it, I achieved important milestones, winning many awards in international competitions and recognition in the best industry guides, both national and international.
Today, I am an entrepreneur, master gelato maker, trainer, and judge in the most important industry competitions.
I am also the founder of the Movimento del Gelato Verace, a gentlemen’s agreement that unites the best Italian gelato makers who work with true milk and real fruit, without the use of industrial semi-finished products, flavorings, and colorings.
But above all, I am the heir of a vibrant tradition, full of pride and memory.
I carry on the mission of Don Peppinu with respect, love for the raw agricultural materials, and for bold flavors.
As a Sicilian and master gelato maker, I have chosen to make it my daily battle, writing the first book that reveals all the secrets of gelato and desserts, Il Gelato è Sacro (Gelato is Sacred), which today is also a YouTube channel.
True Gelato: How It Was Made Before the Rise of Semi-Finished Product Industries?
Today, in the absence of clear regulations, any gelato shop can mix ready-made bags with flavorings and colorings with water… and call it Artisanal Gelato.
This lack of regulation has created huge confusion among consumers: a “fake” artisanal gelato can look identical to a real one, as long as it doesn’t use bright colors or suspicious names.
But how can you tell a True Gelato, made with genuine ingredients, from a “Fake” Artisanal Gelato made with industrial powders?
The difference isn’t visible: it’s behind the scenes, inside the laboratory, between what goes in and how it’s transformed.
Because artisanal gelaterias, according to the law, are allowed to use only industrial ready-made ingredients,
On the other hand, a True Gelato Maker uses mostly natural products from short supply chains, that is, real milk and real fruit.
To defend this philosophy and tradition, I founded the True Gelato Movement, a true ethical production code signed by the best Italian gelato makers, who guarantee each other through mutual audits.
