Putting your own name on a sign is a gesture of responsibility.
For me, it means shaping a gastronomic project that interprets gelato with a free, rigorous, and contemporary vision.
I am Chiara Spalluto, and I believe in a way of making gelato that is, first and foremost, conscious.
My journey is not built on inherited certainties, but on constant questions. From my roots in Casalabate to my studies in Economics in Trieste, and finally my technical specialization at CAST Alimenti, each step was necessary to build an independent identity.
It is not just the brand that has changed: the vision has evolved.
Today, my laboratory is a research space where technique strips away the conventional to restore gelato to its purest nature.
What makes a gelato “different”?
For me, it is the ability to be conceived before it is crafted.
It is the architecture of a recipe that reduces sugars to let the raw ingredient speak.
It is the courage to propose unprecedented culinary pairings (such as datterino tomato or butter and capers), treating gelato not as a simple dessert, but as a fine dining ingredient.
In a world of standardized flavors, I choose the path of subtraction.
Every flavor that emerges from my stainless steel counter wells is the result of rigorous analysis and an artisanal sensibility that accepts no compromises.
Today, the Chiara Spalluto brand is a hub that combines production, consulting, and training.
My goal is to take the culture of gelato beyond the boundaries of the shop, collaborating with professionals and chefs who seek a technical excellence capable of moving people.
Because crafting gelato is an ancient trade, but reimagining it differently is a contemporary mission.
