The visionary gelato artisan who turned taste into a laboratory of excellence and sensory experimentation.

Stefano Ferrara is one of those rare artisans who never settle. A perfectionist, a visionary, and an tireless innovator. From the discipline of a military career to the boldness of haute gelato, Stefano embodies a unique figure: a craftsman-experimenter who shapes the matter of taste as if it were a formula waiting to be discovered.

After a long career in the Italian Army, he chose to start over—driven by a deep passion for artisanal gelato. Since then, his path has been one of relentless research and discovery, transforming gelato into a contemporary language—capable of speaking about health, aesthetics, and creativity. Each of his creations is the result of deep study, combining tradition and biochemistry, molecular analysis and terroir knowledge. His vision is clear: gelato is pleasure and flavor, but also health and expression.

Through his award-winning gelaterias, Stefano has redefined the very concept of artisanal production: reducing sugars, exploring fermentation processes and innovative cooking techniques, and developing pioneering products such as his protein gelato bar and the sugar-free line Kelato®.

In 2024, with the opening of Formaessenza, his new gelateria in Rome’s vibrant Marconi food district, Stefano broke the mold once and for all. More than a place that serves gelato, Formaessenza is the expression of a philosophy—built on discipline, delight, and vision. Its success was soon acknowledged with an award from Puntarella d’Oro.

Over the years, Stefano Ferrara’s journey of research and refinement has earned him numerous accolades. Among the most notable: Tre Coni (the highest recognition) from the Gambero Rosso Gelaterie d’Italia guide for four consecutive years (2020, 2021, 2022, 2023), and the Best Chocolate Gelato in Italy 2023. His name is a constant presence in the leading industry guides.

In June 2024, he opened a new traditional-style gelateria in Rome’s Infernetto district—a space where his research meets the simplicity of cones and cups, all rooted in artisanal excellence. Stefano Ferrara Gelateria was immediately awarded the Tre Coni 2024, confirming the consistency and depth of his path.

Today, Stefano is a reference point for those who wish to learn the art and science of gelato-making. As a consultant, trainer, and tireless guardian of quality, he perfectly embodies the spirit of Guardians of the Tradition: safeguarding traditional knowledge and carrying it into the future.