Meet The Maker
Italian Culinary Institute (ICI) in Calabria, Italy.
As an accomplished chef, Carmen has cooked at and managed restaurants all across Alaska. Returning multiple times to Italy to further his education, and teach at the ICI.
Before opening Carmen's Gelato; Carmen worked alongside, and studied with Gelato Grand Master, and multi-year Gelato World Champion; Maestro James Coleridge of Vancouver B.C.
Carmen Ricciardi was the first to bring Artiasan Gelato hand made from scratch to Alaska in 2013. Carmen spent years trainning with the best in the industry to plan and build Carmen's Gelato. Starting with a small cart on 5th Avenue, & Spenard Anchorage. Carmen worked for three years, traveling to Anchorage in the mornings to sell Gelato by day. Nights were spent in his laboratory in Girdwood, to produce Gelato for the next day. In the winter of 2016 Carmen and his father Antonio built the brick and mortar shop on the Homer Spit, in Homer Alaska.
Carmen and his brother Giuseppe, are the Chefs behind Carmen's Gelato. With over 35 years of combined culinary experience, they merge traditional Italian techniques and flavors, with modern, local ingredients, for one of a kind experience.
Carmen's award winning gelato is made from scratch with fresh organic fruit, organic milk, and organic sugar. All our Gelato is handcrafted daily, without the use of pre-made mixes, bases, pastes, syrups, or artificial coloring/flavoring. Homer is home to the only Gelateria in Alaska, and one of the few in the country to make Gelato from scratch, using organic and local ingredients.
The passion, culture, quality, and customer service shines through for Alaskans and world travelers alike. Ensuring that everyone leaves Carmen's Gelato with a smile.
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Winner of the 2014 North America Gelato World Tour Tasting Contest
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Finalist 2014 Gelato World Tour North America
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Voted Top 6 in North America at the 2014 Gelato World Tour