Born in Milan and raised in Umbria, Patrizia Pasqualetti discovered her passion for gelato in her father Giuseppe’s gelateria in Orvieto, founded in 1980.

By observing and helping in the family lab alongside her sister Graziella, and through countless culinary journeys across Italy, she learned the secrets of authentic gelato.

After graduating in Art History from La Sapienza University in Rome, Patrizia brought her love for color, texture, and beauty into her own way of creating gelato—where ingredients and aesthetics come together in a refined culinary art. Using ethically and locally sourced raw materials, she crafts gelato that reflects her heritage, creativity, and love for the land.

Her dedication soon gained public recognition through national food and wine programs on radio and television, where she was among the first chefs to highlight the culture of gelato. In 2015 she moved to California, and in 2022 opened her first gelateria at Eataly in San Jose.

Following its success, the brand Gelato by Patrizia quickly expanded to Los Angeles, Boston, and New York.