Eugenio Morrone

Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients. His work always begins with the ingredient, interpreted through balance, accuracy and a forward-looking vision of artisanal gelato.

For Morrone, gelato is a field of thoughtful experimentation, where technique and flavor work in harmony to create clean, distinctive recipes driven by quality. Originally from Calabria, he is now based in Rome, where he runs Il Cannolo Siciliano and Fiordiluna, three gelaterias inspired by the richness of Italian territories and outstanding raw materials, approached with both rigor and creativity. His signature style is defined by natural ingredients, clean labels and clearly expressed flavors.

Over the years, Eugenio Morrone has earned some of the most prestigious awards in the industry, including Gelato Festival Rome, the European Champion title, the SIGEP Excellence Award, the Sigep Gelato d’Oro, multiple first-place rankings in the Gelato World Ranking, victory at the Gelato World Cup, and induction into the Gelato Festival World Ranking Hall of Fame - cementing his status as one of the key voices in contemporary gelato.