My name is Giuseppe Lollino and I am a third-generation gelato maker from Chicago who grew up immersed in the family restaurant business. Throughout my upbringing, I worked in the family business where I found my passion for food and people. I later went to college for culinary and hospitality management where I was able to learn the technical aspects of my craft. Recently, my life took a delightful turn as I welcomed my precious daughter, Adelina, into the world. I am now a proud new father, cherishing the joys of parenthood alongside my dedication to crafting delectable gelato creations.

“I am fascinated by gelato-making because it has been a cherished tradition in my family for over three generations. Growing up in this environment, I developed a profound appreciation for the artistry and flavors involved. Moreover, witnessing the sheer joy and satisfaction on people's faces when they savor my gelato creations brings me immense happiness. It is this combination of family heritage, personal passion, and the ability to spread happiness that motivates me to continue perfecting the art of gelato-making.”

I am a 32-year-old pharmacist residing in Pittsburgh, PA, who has embarked on a remarkable journey after surviving a stroke last summer. Combining my scientific expertise with my newfound appreciation for life's pleasures, I set out on a mission to create handmade pints and quarts of delicious gelato to share with my city. Since venturing into the world of gelato-making in 2020, I have witnessed my craft evolve and flourish, delighting in the growth and opportunities that lie Ahead. Driven by a desire to offer unique and tantalizing flavors, my gelato creations are a testament to my innovative spirit. From the intriguing combination of sweet corn with blueberry basil to the aromatic delights of brown butter sage and strawberry balsamic, my repertoire extends beyond the traditional offerings. Alongside these experimental flavors, I also cherish the classics, delighting in crafting timeless favorites such as stracciatella, bacio, and pistachio.

“For me, gelato represents more than just a frozen dessert; it encapsulates a deep connection to my Italian heritage and acts as a bridge to build connections with new friends and food lovers. The science behind creating smooth and delectable treats fascinates me, and I wholeheartedly embrace the art of turning simple ingredients into nostalgic, comforting, and inspiring delicacies. With every batch I make, I strive to evoke a sense of joy and create lasting memories for those who savor my creations. Through my dedication and perseverance, I have transformed my love for gelato into a means of spreading joy and deliciousness. I hope others can see my journey as a pharmacist-turned-gelato artisan demonstrates my resilience and passion for creating something truly special for my community to enjoy.”

New to the gelato industry, Gisella borrows from her Italian heritage and inspiration from her husband's Asian culture, to bring new and exciting gelato flavours.

“Gelato is so versatile it may be the most perfect dessert. Enjoyed by young and old, it transcends different pallets, cultures, trends and even dietary restrictions and preferences. In a cup, on a cone, in a coffee or a cocktail, it's all good.”

Patrizia Pasqualetti is a second generation gelato chef. She learned the art of making gelato from her father, Giuseppe, who, back in 1980, opened his first gelateria in Orvieto, a lovely hilltop town in Umbria, in the heart of Italy. Even though Giuseppe tried his hardest to keep his two daughters, Patrizia and Graziella, far from what he considered a man’s job, he had to let his stubborn girls in his lab, teaching them his passion and creating what nowadays is a family tradition. With her sister Graziella, Patrizia has always dreamed of taking her family tradition beyond Orvieto’s walls. In the mid-2010s, Patrizia moved to Northern California and began exporting what today is an internationally recognized brand.

“Gelato, for me, is a pleasure to share. When it comes to making gelato, preserving all the characteristics of the ingredients I use is the base of my artisanal work. The quality of ingredients and the balance of flavors allow you to savor each spoonful without feeling the need to overindulge and enjoy it without guilt.”

Simona Vacca was born and raised in Sardinia, Italy. After graduating from the Classical Liceum, she started to learn how to make gelato. In 2013 Simona started to study gelato basics in Milan. And then she just kept going, taking different classes in different schools all over Italy. It was a wonderful ten years-experience, learning how to use different techniques from different gelato Masters. Simona ran her own gelato parlor in Sardinia, but felt like that wasn't enough for her. In 2019 the idea to move to the USA and open a gelato parlor started to shape up. In 2022, after the pandemic, SImona was finally able to move to California and start her dream. New people from all over the world, so many different cultures, her life has totally changed. Gelato Festival World Masters represents a great opportunity to grow up, know other gelato masters and discuss different techniques. And that’s just the beginning!

“Like the propellers of a plane spin to take us far away, so do the paddles of a gelato machine spin to create a journey of flavors.Simple and common ingredients mix, undergoing a metamorphosis. The ordinary becomes extraordinary. For me, gelato is happiness."

In 2014 Francia Michelle Magsaysay learned about the world of gelato. Francia Michelle worked at a high-end New York City Italian restaurant in the Upper East Side to learn from the late Pastry Chef Richard Capizzi. He taught her everything she knows today about the techniques for gelato-making. She continued to educate herself more by working in various Michelin-rated restaurants in the city. She fell in love with the process, which formed her desire to open her own shop one day. In 2021, Francia opened her first store in Bergenfield, NJ, to showcase flavors from the Philippines, Asia, and Italy. She wanted to show her culinary journey through flavors she loves for everyone to enjoy.

“Gelato experience for me, I want to use simple ingredients as possible. But using simple ingredients that also connects my culinary journey and my roots. People think it's really easy to make simple gelato. But to be honest, it's really hard to make a unique and simple gelato. Gelato for me, you can create by using natural ingredients. You can also use less than 5 ingredients and you have a gelato already. Where you can start by using milk, eggs and sugar."

While we can’t guarantee that our competing chefs are participating with vegan-friendly or gluten-free flavors, we’re committed to providing you with a delicious experience at our festival. We offer vegan and gluten-free gelato options at our Gelato Festival flagship store, and ticketed guests will be able to enjoy free samples of our flavors from the store located at 6801 Hollywood Blvd., Ste. #127, Hollywood, CA.

Each Loacker Minis cream wafer consists of 4 crispy wafers and 3 layers of delicious cream filling.
They are just perfect to pair them with your favorite gelato!

Loacker Minis are Non-GMO Project Verified and made with creamy Alpine milk, delicious 100% Italian hazelnuts harvested locally and roasted in-house, as well as authentic Madagascar vanilla and sustainably sourced cocoa.

Loacker Minis are a great snack for kids and adults. Pair them with your favorite cup of coffee, tea or glass of milk. This variety pack is also perfect for sharing, on-the-go occasions and a guilt-free snack for your candy-bowl.