Gelato & Cookie

Dario Bragaglia, from Turin, is a journalist who has written about food and tourism for over thirty years. His long-standing collaborations include Gambero Rosso. He has been a member and contributor of Slow Food since the days when the association was taking its first steps under the name Arcigola; he wrote reports for the magazine Slow and now contributes to the Osterie d'Italia guide. For the daily La Stampa he has written in the travel and food supplements, from Tuttodove to Il Gusto.

Andrea Cabano is the founder and soul of Gelateria Stella Marina, opened in 2014 in La Spezia. His path in artisan gelato began in 2013 with a twelve-month apprenticeship with a local master and continued with several specialisation courses with leading gelato makers. In the workshop at via Sforza 15 the “mathematics of cold” is interwoven with the soul of the local area: every flavour is made with a modern yet deeply artisan approach, with no colourings or artificial flavourings, favouring short supply chains and selected ingredients. Stella Marina has earned recognition such as two cones from Gambero Rosso, third place at the Coppa d’Oro and selection for Sherbeth 2026. Alongside technical research, the gelateria maintains a strong social commitment: its collaboration with ANFFAS La Spezia takes shape in charity events and in the flavour “Mille Voci”, created by young people with disabilities, a symbol of real inclusion lived in the workshop. Sorbets with cold infusions of Ligurian specialities, recipes inspired by terroirs and solidarity projects tell the story of a gelateria that wants to be good, sustainable and able to leave no one behind, all at once.