Alessandro Racca: redefining contemporary Italian haute pastry and gelato
In the landscape of Italian haute pastry and artisanal gelato, Alessandro Racca stands out as one of the most authoritative and innovative figures of his generation. Born into a family of pastry chefs, he grew up immersed in the rhythms and knowledge of the family workshop, developing an early and instinctive connection with the craft. His precocious talent emerged at just 15 years old, when he won the gold medal as “Young Gelato Maker,” an award presented by Alberto Pica, then president of the Italian Gelato Makers Association. His professional journey is built on a delicate yet powerful balance between passion, technical mastery, and creativity.
These three pillars guide every one of his creations, spanning from traditional leavened products to chocolate work, confectionery, gelato, and refined mignon pastry. For Racca, tradition is never a constraint but rather a valuable heritage — a starting point to be continuously reinterpreted and elevated through constant experimentation and evolution. His headquarters are based in Imperia, Liguria, where he runs a cutting-edge laboratory dedicated to training, research, and development.
His production philosophy combines advanced equipment with a continuous pursuit of innovation in technology, food science, and ingredient development. Raw material selection follows extremely strict criteria: only the highest-quality ingredients pass his rigorous laboratory testing. From recipe formulation to final aesthetic detailing, nothing is left to chance. Gelato, large leavened products, fresh and baked cakes, semifreddi, pralines, and confectionery specialties all reflect an extraordinary artisanal skill capable of turning technique into a fully sensory experience.
This approach, combined with a deep sense of humility, has earned him international recognition. In 2015 he was appointed Technical Director of the Gelato Pastry University in Tokyo. He has also collaborated with Team Italy for the World Pastry Cup, served as Team Manager for Team Italy at the Gelato Europe Cup 2025, and holds important executive roles within CONPAIT (Italian Pastry Chefs Association).
Among his international projects, he also participated in the launch of the Gelato Museum in Jiaxing, the first Italian-style artisanal gelato museum in China, marking a significant milestone in the promotion and international recognition of Italian gelato culture. Located in Jiaxing, the museum spans 1,600 sqm on the second floor of the building and is divided into three main areas. The welcome area greets visitors and features an interactive globe illustrating the historical stages of the visitor journey.
It also includes a gallery showcasing both the most beloved gelato flavours for adults and children and more unconventional creations, as well as an artisanal chocolate production area. Today, Alessandro Racca applies his global vision to the wider industry, collaborating with leading European brands on the development of new products and industrial processes. He also provides strategic consultancy to artisanal laboratories, focusing on production efficiency, marketing, and business organization. His mission remains to transfer method and expertise, supporting food entrepreneurs in building solid and sustainable long- term growth.
