Il passaggio generazionale: È proprio in questi storici laboratori che ho iniziato la mia carriera all'età di 16 anni, apprendendo i segreti dell'artigianato direttamente da mio padre e immergendomi nella tradizione iniziata con mio nonno Antonio. Nonostante la mia decisione nel 1987 di abbandonare le gelaterie per dedicarmi completamente alla docenza e alla consulenza internazionale, la storia della mia famiglia, in Via Cellini e Via Andrea Doria, rimane una tappa fondamentale nella cultura del gelato artigianale milanese. Angelo Grasso Jr: In oltre quarant'anni ho condotto più di 1.000 corsi di specializzazione in tutto il mondo, collaborando stabilmente con istituti di eccellenza, Scuole Alberghiere e aziende leader nel settore dei macchinari. Inoltre ho partecipato all'apertura di centinaia di gelaterie artigianali di successo, supportando sia i principianti, sia i gelatieri esperti che hanno voluto migliorarsi.  Libri e pubblicazioni: Nel corso degli anni ho scritto articoli tecnici per le principali riviste del settore e ha pubblicato sei manuali di successo, diventati testi di riferimento per professionisti e appassionati.

Who are they

1922 my grandfather Antonio, left Naples and arrived in Milan carrying with him, as luggage, a suitcase full of dreams. I started working in 1969, at the age of 16, washing what other employees soiled. Two years later I was running the laboratory in via Andrea Doria. In 1986 I decided to leave the family business to devote myself exclusively to training. I reached an important milestone in December 2024, when in Vittorio Veneto I conducted the thousandth professional training course for ice cream makers. Foundation back in 1932: In 1932, my grandfather Antonio Grasso started a family tradition that would expand over the years, including two historic points of sale in Milan. These shops were then run by his sons, including Angelo Grasso Senior, my father.

The historic headquarters of Via Cellini and Via Andrea Doria: The name of my family is inextricably linked to these central streets of Milan. The ice cream shop in Via Cellini (in the Porta Vittoria area) and the store in Via Andrea Doria (in the Loreto area) have become real reference points for the city over the decades. In the golden years, especially in the 1970s and 1980s, ice cream parlors achieved turnovers comparable to those of successful small businesses

The generational transition: It is precisely in these historic laboratories that I began my career at the age of 16, learning the secrets of craftsmanship directly from my father and immersing myself in the tradition that began with my grandfather Antonio. Despite my decision in 1987 to abandon ice cream parlors to devote myself completely to teaching and international consulting, the history of my family, in Via Cellini and Via Andrea Doria, remains a fundamental stage in the culture of Milanese artisan ice cream.

Angelo Grasso Jr: In over forty years I have conducted more than 1,000 specialization courses around the world, collaborating permanently with institutes of excellence, Hotel Schools and leading companies in the machinery sector. I also participated in the opening of hundreds of successful artisan ice cream parlors, supporting both beginners and experienced ice cream makers who wanted to improve themselves.

Books and publications: Over the years I have written technical articles for the main magazines in the sector and have published six successful manuals, which have become reference texts for professionals and enthusiasts.