Marco Radicioni

The Training Before opening his own shop, Radicioni worked at the hotel Excelsior in Rome, a role that placed him inside the rhythms of hospitality before his name became attached to gelato. The next decisive address was Claudio Torcè’s gelato shop on Via dell’aeronautica, which he managed. That line gives his work a genealogy: first service, then gelato, then authorship. The craft did not appear as a detached idea; it passed through rooms, counters, routines, and another maker’s shop before becoming his own daily language. His own memory of the pull toward gelato is plain and revealing: "I was excessively drawn to gelato. At least when I could buy it myself, because my parents did not. Maybe that is why I became obsessed with it." In that sentence, childhood appetite becomes adult discipline, and a personal craving finds its professional form.

The Lineage The Torcè connection is the clearest named house in Radicioni’s path. Managing Claudio Torcè’s shop meant working within an established gelato context before stepping out under his own sign. In 2012, he opened Otaleg in the Colli Portuensi area of Rome. The name now belongs to his role as gelato maker at Otaleg in Rome, Italy. The movement is simple and legible: a Roman-born maker, shaped by hotel service and a gelato shop managed for another artisan, builds his own counter in the city that formed him.

The Table Gelato is Radicioni’s specialty, and the most specific expression attached to his work is gelato allo zabaione made with organic eggs and milk and Florio’s Targa Riserva 1840. It is a flavor built from named ingredients rather than vague nostalgia: eggs, milk, and a particular Marsala Riserva carrying its own identity into the mix. At the table, that zabaione points back to the lineage of the maker. The hospitality training, the Torcè shop, the 2012 opening in Colli Portuensi, and the current work at Otaleg all meet in a craft that depends on proportion, memory, and repetition.