Massimo Pignata, originally from Piedmont, the cradle of ‘Slow food’, grows up in a proximity feeding environment. He graduated in History and works in tourism until, at the age of 32, he gets a gluttony attack and leaves everything to learn how to create ice cream as he likes.
Restless, he leaves Italy and falls in love with Barcelona, which he chooses as his adoptive city. In 2010, after perfecting his knowledge in Espai Sucre, Massimo opened DelaCrem, an ice cream-cafeteria concept that breaks schemes, where to make and propose that ice cream that made him change his life.
Together with his team, they work with dedication and enthusiasm, receiving recognitions both at events in the sector and by critics, chefs and pastry chefs, as well as gastronomic guides … It brings people closer to a new concept of ice cream. Traditional flavors made as a time and innovative combinations creating emotions. It is committed to introducing new production and preservation techniques in Barcelona for better product quality, and creates the wheel of flavors, a guide to filming for classic and seasonal proposals.
In his effort to take ice cream further, Massimo opens the Obrador in 2019. The adventure continues with new flavors, projects and collaborations, transforming dreams into ice creams.
Massimo Pignata
Ice cream craftsman
