About Us

How it began

Mike Rocca

It started with my love of great cuisine, especially ice cream. A trip to Italy with friends in the fall of ‘08’ where I experienced gelato for the first time. It was just north of Siena we went for a ride to the small town of San Gimignano . To this day I have a vivid memory of how fantastic this gelato (pistachio) was and how there was nothing like this back home.

Unsatisfied with the quality of gelato and to find out that most gelato here in the US is made with chemical additives and food colorings. I looked to educate myself at the highest level possible. It began at the world famous Carpigiani Gelato University in 2015. It was here where I had the privilege of learning from master gelato and pastry chef Alessandro Racca. I’m thankful for his guidance and friendship over the years and in the future.



[Alessandro, is the son of a pastry-chef and now internationally renowned gelato and pastry chef who followed his parents’ footsteps and became the youngest winner of the “Gelato Gold Medal” in 1985, is heir to a long-standing tradition of gelato and pastry-making in Turin, Italy. He has worked with Carpigiani for many years, achieving praise both in Italy and abroad. Director of Carpigiani Gelato Pastry University since 2015.]





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