Andrea Stortini

Hi, I'm Andrea Stortini, consultant, adviser and teacher in artisan ice cream. I help entrepreneurs, professionals, investors, businessmen to create and/or promote their artisan ice cream projects.

I have always had an inquisitive mind and I decided to create an artisan ice cream school in Valencia, being at that time an unprofitable business, since the ice cream parlor was not considered something as important as it is today, that is how Gerogelato was born in the 2002, from then until today, is what has allowed me to advise dozens of ice cream parlors nationally and internationally, I have managed to travel, learn, experience and, I realized that there were many people who needed help when setting up his business and always a bad experience can help you later on to turn it into a potential one, when I set up my first ice cream parlors I lost a lot of money and if at that time I had found an advisor, I would have saved both in machinery and premises,design etc… is the reason why Gerogelato implemented a different plus to the training and that is to advise each client, I try to make them realize that the experience does not come overnight, we must prepare ourselves, read, train and above all have the humility to listen and understand that with a single course you will not become the best.

When I started in this world it was not easy at all, my family and friends classified me as a rebel and a dreamer for thinking that a business like this could support me for the rest of my life and, today at 54 years old I can say that half of my life has been I have dedicated myself to this world, so when you have a goal, no matter what segment it is, you should always give your best and do what you like the most, that is the key to a business.

I do not participate in prizes nor am I interested in being the winner of the best ice cream in the "world", from my point of view, they are marketing operations that I do not need; My goal is to train professionals who are good entrepreneurs who are aware of their business, and teach what has worked for me and Gerogelato so far.

I have been a partner of multinationals such as Elly, Movo, Nestle and other brands in the industry and I have helped improve their ice cream recipes and I have had the privilege of training more than 1000 professionals through my training in Europe and America in modality face-to-face and online.

The way I evaluate my work is simply to see the success of my students with their ice cream projects, to see that they are creating franchises, interviewed by the press, to see how they expand to different countries and cities, some students even became my competition creating a school of artisan ice cream in Spain and France based on what I taught them... that is the way I measure my work and I am excited to see the success of my clients and help more people in this field.

Take a look at my resume

1994-97: Production technician at the North Pole ice cream parlor in Rome.
1995: Professional degree in ice cream techniques at the Senigallia hotel school (Italy).
1997: Second degree in ice cream techniques at the Senigallia hotel school.
1997-99: Owner of the I Tropici ice cream parlor in Rome.
1999-2004: Owner of the Stortini ice cream parlor in Valencia.
2004-2020: Director of the Gerogelato school and consultant for different companies in Italy, Spain, Brazil and the United States.
2007-2010: Collaborator of the specialized magazine “Helado Artesano”.
2007: Member of the jury of the Contest of the best 50 Italian ice cream parlors, in Sanremo (Italy)
2007-2020: Advisor and Director of different Ice Cream projects in Spain, Portugal, Brazil, Dominican Republic, United States, Colombia, Argentina, Panama, Aruba, Nicaragua, Italy, Venezuela.
2011-2012: Producer of the Yo-Goo brand and the development of different yogurt shops in Spain.
2014-2018: Contributor to Senda Senior Magazine.
2015-2017: Director of the Gerogelato Ice Cream School of Panama.
2018: Technical advisor for the company Gelato Club (Movo Gelato), in Italy.
2019: Leartiker Technical Advisor
2020 – present: Personalized online mentoring
– Co-founder and teacher of the Gelatodemy school.
– Carrying out tests of eco-sustainable ice creams without KREAMY additives
2021: Opening of an ice cream parlor in Miami and Rome
Start of the Master's degree in food and dietetics – Health and well-being at the UDIMA University
2022: Master in progress

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