From www.goldcoast.com.au

Milena Stojceska

Mr Lo Giudice also completed a course at the Carpigiani Gelato University in Bologna, Italy, where he mastered the art. He and wife Giordana moved to Australia with their two children in 2009 and opened the shop six months later. Boxing Day will mark their third anniversary at the Kirra location at Douglas St.

Mr Lo Giudice said he was happy with the turnover, despite a wet summer and two quiet winter seasons. "Last year's summer was terrible, it was wet weather until the end of January," he said. "The winter periods are usually very slow, sometimes we sell 140 gelatos in a weekend day, but usually in summer and warmer days we sell 150 to 200 cups or cones a day. "I cannot complain, things are going well and business increases by about 40 per cent each year." Mr Lo Giudice said he was the only store in the Nirvana building when he started -- another risk he ignored.

"When I first opened I was also the only shop in this building and there wasn't many Italian gelato stores in this area," he said. "It was risky. I had my fingers crossed."Mr Lo Giudice said he kept things fresh, always changing flavours on a weekly basis. "I try to make new flavours every week and update the flavours on the Facebook page," he said.

Mr Lo Giudice said it was his gluten-free gelato, which did not include any artificial colours, flavours or preservatives, that kept the customers returning to his store. He said with the Burger Lounge next door, his store has become the ideal next stop for dessert. Mr Lo Giudice said the shop was overwhelmed with customers at times. "Our best day ever was during the Kirra Kite Festival last November, we sold more than 700 cups and cones," he said. "It was mayhem."With Lismore's Cafe Giardino now offering My Gelato to their customers, Mr Lo Giudice hopes more chains will follow suit>.

Dear Students, also your dreams can become true!

We'll wait for you at Carpigiani Gelato University!

preparare, intervista, sapia, perrucci, creme, mexico, renatorizzelli05@gmail.com, olivio fuscÃÆ'f¡, latte magro in polvere, sassoli, olivio, preparare un buon gelato, israel, gelato university, donata, la base gialla, bilanciatura, log in, ferrari, olivio fuscá, olivio fuscÃÆ'f¡, Lock Balance - Enter Formulas, carpigiani, olivio fuscÄ1¤7f¡, diventare, maestri, pozzetti, febbraio, olivio fuscá, personale, cina, diventare maestro gelatiere, maggio 2010 foto, olivio fuscÃf¡, latte, sostituzione latte magro in polvere, perazzone, sigep, Lock, febbraio 2010, olivio fuscÃf¡, olivio fuscá, olivio fuscÃf¡, foto, achille, olivio fuscÃÆ'¡, bilanciamento, intervista olivio fusca, sostituzione, gelato,