Casa Mastroianni: Sweet Empire

Francesco Mastroianni is recognised as one of the leading authorities in the world of artisanal Italian pastry and gelato. His personal journey is deeply rooted in family tradition, dating back to 1969 when his grandfather opened the family’s first gelateria in Lamezia Terme. In the 1980s, his father took over, and in 1990, after a rigorous training path that led him to work in prestigious Italian and international labs, Francesco officially joined the family business. From the outset, he had a clear vision: to transform the family’s talent and tradition into a project of excellence with international reach.

By the early 1990s, he had already achieved significant milestones—becoming the first Italian Gelato Master and the second in the world—and went on to found Casa Mastroianni, now a benchmark for high-end artisanal gelato and pastry. With locations across Calabria (including Lamezia, Amantea, Soverato, Pizzo, and Tropea), two bistros in Catanzaro, and presence in Rome, Florence, and key airport hubs, the brand has expanded successfully without compromising its authenticity. Each lab and outlet reflects the ideals of quality, craftsmanship, and warm hospitality, offering a range that spans from gelato and leavened desserts to the most innovative creations.

Francesco’s career is distinguished by numerous achievements and accolades. He has served as president and lead ambassador of the Italian Gelato Makers Association (APEI), is a five-time Italian champion, and acts as a global ambassador of artisanal gelato. Among his most notable awards are the prestigious Sigep d’Oro and second place in the 2012 Gelato World Tour, where his creation Cuor di Brontolo was named the best in Europe. His excellence has been recognised in the 2019 Gambero Rosso guide, receiving the Due Coni (Two Cones) recognition, and in the Gelato Festival World Ranking, where he earned two crowns at Sigep.

In recent years, Mastroianni has revitalized the production of large artisanal leavened cakes, establishing himself as a prominent figure in the high-end pastry scene—particularly with his panettone, made entirely in the Casa Mastroianni lab. In December 2024, he won the Panettone World Cup in the chocolate category, and his creation was ranked among the top thirty artisanal panettoni in Italy. He also created an original summer version, filled with citrus and strawberry gelato, which wowed both the public and critics, and revolutionizing the concept of seasonal dessert offerings.

Francesco’s vision now extends well beyond Italy’s borders. His signature creations—especially gelato and panettone—are already being exported, thanks to advancements in refrigerated transport technologies. The current focus is on strengthening the brand’s presence in key strategic markets, including English-speaking regions and the Southern Hemisphere, through an expansion plan rooted firmly in artisanal excellence and strict quality control. Leading this “sweet diplomacy” is the belief that every gelato or panettone can serve as an ambassador of a culture, a region, and a family legacy.

At the same time, Mastroianni has expanded into the hospitality sector with the launch of a premium seaside resort that combines fine dining, a lounge bar, pool, and boutique accommodation. Here too, his artisanal products take centre stage—gelato, exclusive breakfasts, and desserts are integral to an experience that blends gastronomy with tourism, reinforcing the connection between craftmanship and regional identity.

To support its internationalization, Casa Mastroianni has launched a structured communication plan involving a press office, a social media manager, and collaboration with media figures such as Luigi Salsini (RAI). The aim is to promote the brand through editorial content, professional photography, curated catalogues, and targeted tastings in foreign markets—fostering valuable business partnerships and reinforcing the brand’s identity on a global scale.

In the coming months, Casa Mastroianni will implement several targeted initiatives abroad, including the distribution of product samples for testing, development of institutional contacts, strengthening international relationships, and participating in Made in Italy promotional events. All while maintaining the highest quality standards and ensuring that each product continues to tell the authentic story of Calabria, the Mastroianni family, and Francesco’s artisanal craftsmanship.

Francesco Mastroianni stands as one of the most inspiring success stories in the world of Italian dessert. With deep roots, entrepreneurial vision, and an innovative spirit, he has transformed a family-run lab into a global brand. Today, Casa Mastroianni is no longer just a gelateria—it is a symbol of Italian excellence, a hallmark of quality, and a model of sweet, authentic and sustainable internationalization, beginning in Lamezia Terme and reaching tables around the world.