i. Biography
Gelato, in Stefano Guizzetti’s work, is treated as a craft language: a technical system, a business model, and a way of defining authorship. As gelatiere and owner of Ciacco in Milan, he has built a practice that reads less as branding than as disciplined repetition, with each flavor carrying both method and intent.
The Climb
Teaching was already part of the craft line by 2016, when Stefano Guizzetti taught a gelato masterclass at University of Parma, Master Comet, Level I in University of Parma. The role sits inside the trade’s older pattern of transmission: technique is not only made, it is explained, standardized, and tested in public. That form of instruction helped set the terms for the work that followed. Since 2012, he has been founder, gelatiere, and owner of Ciacco, keeping product, shop, and decision-making under one hand.
Today
At Ciacco, gelato is anchored to a fixed address rather than a detached concept. In Milan, Stefano Guizzetti’s role as gelatiere and owner places the work in direct contact with the city’s pace and expectations, while the continuity of the business points to a practice built on control, repetition, and a clear point of view. The result is a counter where technique and identity are meant to hold together.
Career - Founder, gelatiere, and owner — Ciacco, Parma and Milan (2012–present) - Teacher of a gelato masterclass — University of Parma, Master Comet, Level I, University of Parma (2016)
Signature
Rose cake, Gelato & Famiglie Botaniche, and Colomba Tradizionale show the range of Stefano’s reference points without leaving the framework of the trade. The signatures move between familiar forms and more interpretive work, but they stay grounded in structure, balance, and composition. Together, they show a maker working with flavor as a designed object, not a loose idea.
Recognition
Teaching is part of the recognition built into Stefano Guizzetti’s career. The masterclass at University of Parma, Master Comet, Level I in University of Parma marks him not only as a practitioner, but as someone whose methods can be taught and carried forward. That matters in gelato: the shop floor may be the visible stage, but instruction is where standards become legible to others.
FAQ What is Stefano Guizzetti's current role? As of 2026, Stefano Guizzetti is Gelatiere and Owner.
