Gelateria Demetra: a formula and a gelato that convince through quality and authenticity.

Natural ingredients and freshness, innovation and original design, combined with high professionalism and passion—these are the key ingredients behind the formula and success of Gelateria Demetra, located in Santa Maria degli Angeli, Assisi (PG).

This young business recently inaugurated its new shop-laboratory—entirely designed and furnished by CIAM—and was featured in the “Dissapore” ranking, a platform that reviews and ranks artisanal gelaterias, as one of the 100 best gelaterias in Italy. We met with gelato master and owner Luca Castellucci, and together we retraced the steps of a project that continues to amaze.

Luca, what made it possible for Demetra to be recognized among the top 100 artisanal gelaterias in Italy?

First of all, Dissapore is a benchmark for me, so being included in its ranking of the top 100 artisanal gelaterias in Italy was a wonderful thrill, coinciding with our celebration of Demetra’s fourth anniversary. When I received the news, I felt an unexpected joy—it wasn’t obvious that a small and relatively young business like ours could be considered excellent. One might expect to find prestigious names in such a ranking, larger and more well-known businesses, especially in terms of communication. Instead, this ranking chose to value the authenticity of local businesses over visibility, rewarding small gelaterias like ours. If I had to reflect on what made this possible, I’d say it’s the concept of our lab, which produces only natural gelato, our quality-price ratio, and our relationship with customers. At Demetra, this relationship is never underestimated—it’s fundamental for educating, informing, and building loyalty. We aim to create constructive communication that turns a moment of pleasure into a moment of awareness about choices and tastes.

Tell us about Gelateria Demetra in terms of design and furnishings.

Demetra was founded in 2021 in a space of about 70 square meters. Today, between the lab and the shop, we have around 130. The move was necessary to improve production comfort and better accommodate our growing clientele. Also, for us, gelato isn’t just a summer product—we needed a space that could welcome customers year-round. CIAM made the most of the space, dividing it efficiently between lab and shop, optimizing logistics and functionality. The project was fully custom—from the Tortuga to the Exclusive cabinets, from the back counters to the Circle pozzetti. What makes the design special is the absence of steel—typically used in gelaterias—replaced by a gray stone. This choice enhances elegance and functionality, being less delicate and easier to clean during service. There’s also a strong reference to nature, reflecting the essence of our gelato, thanks to oak wood and a green wall made of stabilized lichen, which adds freshness and identity to the space.

A few months after the opening, which CIAM products do you find most high-performing?

Every CIAM refrigeration unit is internet-connected, allowing me to check functionality anytime, anywhere—this adds great value. If I had to choose the best product, I’d say the Circle glycol pozzetti. They’re revolutionary for their minimalist and elegant design and advanced technology. We have three modules: two with 12 pozzetti plus reserve (for traditional and vegan gelato), and one with 6 pozzetti (for Sicilian granitas). Compared to previous models, the Circle pozzetti maintain a very consistent temperature, and the delta between service gelato and reserve gelato is minimal—something not to be taken for granted. I also appreciate their durability and efficiency, which translates into significant energy savings thanks to R290 propane gas technology—a real innovation. Another surprising aspect is their silent motors, which are essential for the comfort of the shop environment.

From gelato excellence to refrigeration excellence: what suggestions would you give CIAM to keep innovating in this field?

Rather than suggestions, I’d list strengths that CIAM already embodies—stimuli to continue refining. Energy efficiency is key, and CIAM already excels in technological innovation, which I see as a major improvement for the future. Ease of use is another strength—when you work hard, everything must function perfectly to ensure fast and efficient service. The balance between functionality and aesthetics is one of CIAM’s greatest assets. Customization is also crucial: while maintaining a common base, the ability to meet each client’s needs—whether in colors, materials, or technology—is a huge added value and part of CIAM’s DNA.