Giuseppe Zerbato has worked in artisan gelato since 1990, when he opened his first gelateria, Il Gelataio, in Valdagno. Since then he has built a path of daily experience, continuous training and the search for the fullest natural expression of taste.

His knowledge passes first of all through the hands. Giuseppe has that artisan sensitivity that is hard to teach: he recognizes the right texture, senses a balance and turns simple raw materials into products that surprise. Gelato, sorbets, semifreddos and pastry creations become precise, elegant and immediately recognizable in his hands.

Alongside this extraordinary manual skill he has a particularly refined palate, able to distinguish ingredient nuances and build balanced pairings. His research never aims at effect for its own sake, but at creating a full, intense and persistent taste in which every element has a precise function.

In 2017 Giuseppe won the 48th Coppa d’Oro della Gelateria with almond. In 2023 he also won the first World Cup of Panettone Summer Edition, impressing a jury chaired by Iginio Massari with a creation judged for taste, structure, serving temperature, clean cut and aesthetics.

These awards perfectly tell his way of working: Giuseppe does not stop at making something good; he cares for every detail so that flavor, texture and presentation speak the same language.

His gelateria in Piazza Roma, Valdagno, with an open production lab, expresses this philosophy of transparency and authenticity: showing the work, valuing raw materials and letting customers see how much competence is behind every product.

Within Gelato 51, Giuseppe brings more than thirty-five years of experience, extraordinary practical skill, refined taste and an innate aesthetic sense. He is the reference who can observe a creation, taste it and immediately understand what it needs to become truly special.

Because some professionals correctly apply a technique. Giuseppe, instead, has the rare talent of giving light to everything that passes through his hands.