Naturalness and freshness of raw materials, innovation, and original design, complemented by deep professionalism and passion: these are the core ingredients behind the success of Gelateria Demetra in Santa Maria degli Angeli, Assisi (PG). This young business—which recently inaugurated its new shop-laboratory fully designed and furnished by CIAM—was named by the editorial platform Dissapore (which reviews and ranks artisanal gelato shops) as one of the 100 Best Gelato Shops in Italy.
We met with master gelato maker and owner, Luca Castellucci, to retrace the steps of a project that never ceases to amaze.
Luca, what made it possible to achieve recognition such as being named among the top 100 artisanal gelato shops in Italy?
Given that Dissapore is a key benchmark for me, being included in their ranking of the 100 Best Artisanal Gelato Shops in Italy was a wonderful thrill—one that coincided with the four-year anniversary of our opening. When I received the news, I felt an unexpected joy: it was by no means guaranteed that a small, relatively young business like ours would be considered an excellence.
One might expect a ranking like this to feature prestigious names or much larger entities with a huge communication presence. Instead, this list chose to value authenticity over visibility, rewarding local gelato shops like ours.
If I reflect on what made this possible, I would point to the core concept of our laboratory—which produces only natural gelato—and our quality-to-price ratio. Equally important is our relationship with the customer, something we never underestimate at Demetra, as it is essential for educating, informing, and building loyalty. We aim to construct constructive communication that turns a moment of pleasure into a moment of awareness regarding our customers' choices and tastes.
Tell us about Gelateria Demetra in terms of design and furnishings.
Demetra started in 2021 in a space of about 70 square meters, whereas today—between the laboratory and the shop—we occupy around 130 square meters. Moving was a matter of necessity: we needed to make production more comfortable while accommodating an ever-growing clientele. Furthermore, we don't view gelato as a seasonal product, so we needed a space that could welcome customers year-round.
CIAM made the absolute most of the space, expertly dividing it between the laboratory and the retail area, elevating our workflow to the highest level in terms of logistics and functionality. It is a completely custom project down to the furnishings and equipment: from the Tortuga display case to Exclusive cabinets, back counters, and Circle pozzetti counters.
What makes it unique from a design perspective is the total absence of stainless steel—the material that typically dominates almost all gelato shops. In our case, it was replaced by a gray stone: a choice that enhances elegance while offering great functionality, as it is much less delicate than steel and far easier to keep clean during service. Added to this is a strong nod to nature that reflects the essence of our gelato, brought to life through Oak wood and a green wall made of stabilized lichen that brings freshness and identity to the space.
A few months after the opening, which CIAM products do you find to be the most high-performing?
To start, every CIAM refrigeration unit is connected to the internet, allowing us to monitor operations at any time of day from anywhere, which adds incredible value to the entire installation.
However, if I had to name the best product, I would without a doubt choose the Circle glycol pozzetti counters. I consider it a revolutionary product both for its minimalist, elegant design and its advanced technology. We have three modules: two 12-hole units (plus storage) used for traditional and vegan gelato, and a third 6-hole unit dedicated to Sicilian granitas.
Over these months, I’ve noticed that unlike the equipment I used previously, the Circle pozzetti offer remarkable temperature consistency, and the delta between serving gelato and reserve gelato is minimal—which is far from given. Beyond their durability, I find their efficiency formidable, which translates into significant energy savings thanks to their R290 propane gas technology, a total innovation. Another aspect that genuinely surprised me is how quiet the motors are, which is essential for ambient comfort in the shop.
From excellence in gelato to excellence in refrigeration: what suggestions would you give a company like CIAM to keep looking to the future?
Rather than suggestions, I would list the strengths that already define them—think of them more as drivers to keep pursuing and refining.
First among these is greater motor energy efficiency, even though CIAM products are already at a very high level of technological innovation. From my perspective, this represents a significant area of growth for the future of our industry.
Alongside this, I would add user-friendliness. When you're working at high volume, everything must function seamlessly to ensure fast, efficient service. Here too, I think the balance between functionality and aesthetics is one of CIAM's greatest strengths.
Finally, there is customizability. While maintaining a solid foundation, being able to meet the specific needs of each client is a fundamental advantage. Just like gelato, every business has its own unique taste, so the ability to differentiate—whether through colors, materials, or technology—adds immense value to what is already part of CIAM's DNA.
