25 years old, originally from Oltrepò Pavese, artisanal gelato maker and co-owner—together with his partner Anna Laura—of Pikko – L’atelier del gelato in Verona. Their gelateria has been awarded 2 Cones by Gambero Rosso.
“If you stay a student forever, you never truly repay your teacher.”
That might have been the thought behind Luca Tentori’s decision to open Pikko – L’atelier del gelato in Verona. Originally from Oltrepò Pavese and just 25 years old, Luca completed his Advanced Gelato Training at CAST Alimenti in 2018. He then spent five formative years working in Milan and Parma at Ciacco, under the guidance of master gelatiere Stefano Guizzetti.
Luca’s approach to artisanal gelato is deeply rooted in Guizzetti’s principles—flavor and texture—but reinterpreted through his own lens. At the core of his gelato philosophy is radical simplicity: very few ingredients, always natural, carefully balanced, and thoughtfully selected. This minimalist approach is paired with a creamy, full-bodied texture that enhances both flavor harmony and long-lasting taste.
His goal? To elevate gelato and all the craftsmanship behind it. On one hand, he creates flavor combinations that turn even a cone on the go into a genuine experience. On the other, he’s working to build a network of young gelato makers who share a common vision for the future of artisanal gelato—one rooted in openness, knowledge-sharing, and collaboration.
When I create a gelato flavor, I think about how the tastes unfold—how each note connects to the next, like in a well-composed restaurant dish. I want my gelato to be a small but meaningful experience, served on a cone
INTERVIEW
You come from a long line of restaurateurs. What inspired you to train as a gelato maker instead?
At twelve, I was already making coffee in my family’s restaurant, but becoming a gelato maker never even crossed my mind. With a family rooted in the restaurant business for generations—my great-grandfather opened the first trattoria back in the 1930s—it seemed obvious I’d become a chef. But after a few experiences in the kitchen, I realized it just wasn’t for me. I didn’t feel connected to that kind of work.
Everything changed during an internship at a pastry shop that also made gelato. Up until then, I had a pretty clichéd view of gelato—just mixing ingredients together. But I discovered a completely different world behind real artisanal gelato: one that requires deep knowledge of raw materials, careful balancing, and ongoing research. That opened my eyes. I got hooked, and from that point on, I knew I wanted to learn from the best. That’s what led me to enroll at CAST.
When starting a gelateria, what’s the first and most important decision to make?
There are actually many decisions to face, and none of them are easy. But I want to share something that comes from my family, and it’s something I deeply believe in:
“In the long run, quality always pays off.”
To me, that’s the first and most crucial decision to make—and the guiding principle for everything that follows.
Quality shouldn’t just apply to ingredients—though of course, those should always be top-tier. It should also guide how you organize your work: how you structure your business to allow time for yourself, how you manage operations, and how much effort you dedicate to studying and refining your product. Quality should be present in every single layer of your work.
How does technology support your day-to-day work?
I believe technology has now become an essential ally for professionals in any field. In our gelateria, it’s just the two of us—I’m in charge of production, and Anna Laura handles the front of house—but thanks to advanced equipment, we’re able to manage everything smoothly and efficiently.
For me personally, technology simplifies, speeds up, and optimizes production. It makes it easier to consistently maintain high product quality—with precision and reliability. More than that, it plays a key role in planning and managing the entire business operation.
We use Industry 4.0 machines that not only streamline our workflow, but also give us a quick and complete overview of inventory, stock levels, and finished products. It’s a huge help in staying organized and maintaining control over every aspect of our work.
Working for such a long time with Stefano Guizzetti—a charismatic gelato master with a strong personal style—was that more of a stimulus or a limitation in developing your own vision of gelato?
For me, it was absolutely a stimulus. With Stefano, we carried out countless experiments and research projects around gelato, exploring everything from techniques to flavor profiles. That experience enriched me both personally and professionally in an incredible way.
Working with Stefano brought me back to everything that has always fascinated me about gelato: the fact that it’s an exact science, based on precise balance and flavor harmony, but also open to creativity and technical skill.
My own gelato is, naturally, shaped by all of that—but also by my ongoing curiosity and desire to explore. I strive to create a product that reflects the highest possible quality: made with very few, perfectly balanced, all-natural ingredients. A gelato that tastes clean, with well-blended flavors and a smooth, creamy texture.
What’s the most important thing you learned at CAST?
Definitely the value of sharing among masters and professionals. Exchanging experiences and knowledge with fellow gelato makers is what helps us grow. I’m a perfect example of that: before opening my own business, I was genuinely worried that my gelato would end up feeling like a copy of Stefano’s, so strong was his influence on my training.
I ran countless tests and had long conversations with respected colleagues like Simone De Feo and Paolo Brunelli, trying to understand whether my idea of gelato was both valid and truly distinctive compared to that of my mentor. I was looking for both guidance and confirmation—and I found it through that open exchange.
On Instagram, you call Pikko your “first location.” Do you plan to open more in the future?
Right now, our goal is to grow our customer base. It’s not easy—Verona has many talented gelato makers—but step by step, we’re working toward that goal. Of course, we’d love to expand and open new locations in the future.
But above all, as I’ve learned from my own family, what we really hope for one day is to pass this business down to our children and grandchildren.
