Eugenio Morrone was born and raised in Calabria, a region characterized by great landscape diversity, rich agricultural production, and strong gastronomic traditions. These elements inspire his work, which is founded on the knowledge and use of natural raw ingredients to create clean-label gelato with a defined and intense flavor profile.

He took his first steps in an artisan laboratory in Calabria before moving to Rome in 2004, a journey that culminated in 2006 with the opening of his own business, “Il Cannolo Siciliano.” Alongside his work in the laboratory, he has always pursued in-depth study of theory and technique, applying the principles he learned directly to his craft. He is also active as a teacher and technical consultant.

Passion, hands-on experience, and continuous study have led him to achieve significant professional milestones.

Recently, he opened a new business, Fiordiluna il Gelato, in the Trastevere district of Rome.