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Angelo Corvitto

“The World’s Best Gelato Master”

Identitá golose (2006)

Born in 1943, in Licata, Sicily, he entered the fine eating business by chance alongside his wife, running a historic fonda (inn) in the town of Torroella de Montgrí. But it was in making desserts and, above all, ice creams that Corvitto found his true vocation.

Years of work and constant research to find a technique to perfect his ice cream have created a world-renowned product, endorsed by the award for the World’s Best Gelato Master, which he received in Milan in the event’s first year, in 2006.

Prior to this, in 2004, he had published the book The Secrets of Ice Cream. Ice Cream Without Secrets, which received the award for the Best Spanish Gastronomy Publication. The book has been translated into English and is sold worldwide.

In collaboration with the Alícia Foundation, the Terrassa Health Consortium and Parc Taulí Hospital in Sabadell, in 2006, he took part in a study to discover the benefits of ice cream in cancer patients. The conclusions have shown that it is an extremely beneficial food, not only for the body but also for the mind.

Angelo Corvitto’s professional legacy in the field of gastronomy is recognised worldwide.

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To make good ice cream,

you need good natural ingredients,

a good technique and a good

production process.

To make the best ice cream,

you need the best natural ingredients,

the best technique and the

best production process.

Our priority goal is to

never stop striving to be the best’.

Angelo Corvitto

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