{"id":47062,"date":"2020-04-20T16:24:23","date_gmt":"2020-04-20T14:24:23","guid":{"rendered":"https:\/\/www.orionstyle.com\/2023\/02\/massimiliano-scotti-the-recipe-for-his-success-between-ice-cream-and-marketing\/"},"modified":"2023-02-24T16:56:48","modified_gmt":"2023-02-24T15:56:48","slug":"massimiliano-scotti-the-recipe-for-his-success-between-ice-cream-and-marketing","status":"publish","type":"post","link":"https:\/\/www.orionstyle.com\/en\/2020\/04\/massimiliano-scotti-the-recipe-for-his-success-between-ice-cream-and-marketing\/","title":{"rendered":"Massimiliano Scotti: The recipe for his success between ice cream and marketing"},"content":{"rendered":"

[vc_row css=”.vc_custom_1483358055794{padding-top: 60px !important;}”][vc_column][vc_column_text]<\/p>\n

Massimiliano Scotti: The recipe for his success between ice cream and marketing<\/h3>\n

Massimiliano Scotti<\/strong> is the new revelation on the international ice cream scene.
\nHis is a story of revolution, commitment, study and passion. His adventure in the world of ice cream began five years ago, when he decided to leave his position as marketing manager in publishing to open his own ice cream shop \u201cVero Latte\u201d<\/em><\/strong> in Vigevano.<\/p>\n

Scotti describes his decision thus: \u201cAt the age of 40, I decided to make ice cream, because at a certain point you realize that even if you have a good career, it’s not enough. That you need to dedicate yourself to something that you are passionate <\/em>totally.\u201d<\/em><\/p>\n

Scotti manages to conquer the public with his ice creams with creative and unconventional recipes.
\nThe turning point took place in September 2017: the Chef was crowned Best Gelato Maker in Europe.<\/strong><\/p>\n

On the occasion of the latest Sigep, he added the third cone<\/strong> to his professional curriculum, the maximum score assigned by the important guide to Galaterie d’Italia 2020 by Gambero Rosso.<\/strong>
\nThe recognition confirms the leadership in terms of creativity, technique and innovation in the world of Italian gelato.<\/p>\n

Let’s get to know the chef’s philosophy better and his thoughts on ice cream, on communication and on being a master ice cream maker.[\/vc_column_text][vc_empty_space][vc_empty_space][vc_column_text]<\/p>\n

Ice cream according to Scotti<\/h3>\n

The recipe for the success of Massimiliano Scotti’s ice creams is made up of two elements: memories<\/strong> and high quality ingredients<\/strong>. Scotti links his vision of the world to memories, both nostalgic and happy ones; Everything in everyday life can remind us of some flavor of the past and give suggestions for a new taste, from a song to a taste.<\/p>\n

The first title that Scotti won as Best Gelato Maker in Europe in 2017 was with the flavor \u201cMy first real<\/strong> latte\u201d<\/em>: a simple recipe based on rice, milk and honey that leads back to his homeland and to the snack that his grandmother Esterina prepared for him as a child.<\/p>\n

According to Chef Massimiliano, true gourmet ice cream is not one that involves bizarre combinations, but one whose basic ingredients are top of the range. For this reason, one of his future projects concerns the creation of an ice cream parlor where the price per kilo varies according to taste.
\nFor Scotti it is important to make the customer perceive the difference in the processing of a flavor both for the ingredients and for the procedure: a pistachio ice cream for example changes considerably according to the type of paste that is used.[\/vc_column_text][vc_empty_space][vc_single_image image=”35029″ img_size=”large”][vc_empty_space][vc_column_text]<\/p>\n

The key to success is communication<\/h3>\n

Massimiliano Scotti has revealed several times what really makes the difference in selling an ice cream is his communication<\/strong>. In fact, the Chef treasures his professional background and his knowledge in marketing.
\nThe perception of the product is fundamental: if it is poorly communicated, an excellent product can easily be compared to a poor ice cream, while a good product that is best communicated can aspire to become a great ice cream.<\/p>\n

Scotti has won numerous awards<\/strong> internationally and is a guest of many TV programs that have favored his rise as a chef and made his ice creams famous. Despite his notoriety, the Chef does not let himself be distracted by what work in the kitchen is like, where he keeps experimentation alive and where combinations and flavors are born from the art of ice cream.[\/vc_column_text][vc_empty_space][vc_empty_space][vc_single_image image=”35043″ alignment=”center” img_size=”large”][vc_empty_space][vc_empty_space][vc_column_text]<\/p>\n

On the world of ice cream<\/span><\/h3>\n

For Scotti what matters to be a maestro gelato<\/strong> is the relationship with the kitchen, experimentation and curiosity.<\/span><\/p>\n

The Chef has always had a great love for cooking, which he fully expressed in his “Strana cena”<\/strong> in which each course has the an artisan ice cream such as olive oil ice cream with Carloforte tuna tartare or beetroot ice cream with forty month Parmigiano Reggiano risotto. According to Scotti, in Italy there are ice cream vendors, ice cream makers and ice cream masters. He doesn’t want to place himself in one of these categories, but he strongly believes that making chickpea or olive oil and rosemary ice cream isn’t for everyone.<\/span><\/p>\n

Scotti loves to experiment and study flavours; When he decided to open his own ice cream shop, he began to travel <\/strong> to gather information, taking notes wherever he found a particular and perhaps little-known ice cream. For this reason, the Chef advises those who want to take up this profession to travel, work abroad and communicate what they do, thinking creatively to create something unique.<\/span>[\/vc_column_text][vc_empty_space][vc_single_image image=”35036″ alignment=”center” img_size=”large”][vc_empty_space][vc_separator][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row css=”.vc_custom_1483358055794{padding-top: 60px !important;}”][vc_column][vc_column_text] Massimiliano Scotti: The recipe for his success between ice cream and marketing Massimiliano Scotti is the new revelation on the international ice cream scene. His is […]<\/p>\n","protected":false},"author":13,"featured_media":35022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[427],"tags":[428,443,444],"class_list":["post-47062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-style-life-en","tag-food-en","tag-ice-cream-en","tag-massimiliano-scotti-en"],"yoast_head":"\nMassimiliano Scotti: The recipe for his success between ice cream and marketing<\/title>\n<meta name=\"description\" content=\"Massimiliano Scotti is the new revelation on the international ice cream scene. 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