Maria Coassin: Mastering the Art of Gelato with Equipment & Concepts
Maria Coassin is a beacon of passion and expertise in gelato, where flavor meets science. As the founder of Gelatiamo, Seattle’s pioneering gelateria, and a distinguished gelato instructor for Equipment & Concepts, Maria is a testament to the art of authentic Italian gelato-making.
Maria Coassin: The Heart and Soul of Authentic Italian Gelato in Seattle
In the vibrant gelato world, where tradition meets innovation, Maria Coassin emerges as a paragon of dedication and expertise. As Seattle’s first gelateria and a revered gelato instructor for Equipment & Concepts, Maria’s journey is a testament to the transformative power of passion.
A Love Affair with Gelato
Maria’s relationship with gelato goes beyond its creamy texture or the exotic ingredients she meticulously sources, such as Madagascar vanilla, Sicilian pistachios, or Tanzanian couverture chocolate. For her, gelato represents a delicate balance of art and science. “Attention to detail is absolute: time, temperature, humidity,” Maria passionately explains, highlighting the intricacies of crafting the perfect scoop.
Gelatiamo: A Melody of Love and Tradition
Born in Maniago, a quaint town in northeastern Italy, Maria’s culinary roots trace back to a 200-year-old family tradition of baking. The name “Gelatiamo” beautifully encapsulates her journey, blending “gelato” with “ti amo” (I love you). “When an Italian hears Gelatiamo, they feel its essence, even if it’s a made-up word,” Maria fondly recalls. “It’s a heartfelt proclamation: let’s savor gelato together!”
From the Heart of Italy to the Pulse of Seattle
Maria’s transcontinental journey began with her marriage to an American serviceman, leading her to the shores of the U.S. Her father’s vision of introducing a gelateria on the west coast set Maria on a path of relentless research, training, and mentorship with legends like Pino Scaringella. Today, as an instructor with Equipment & Concepts, Maria imparts her vast knowledge, shaping the next generation of gelato artisans.
Gelatiamo’s Odyssey in Downtown Seattle
Launching Gelatiamo in 1996 was no small feat. Maria navigated through a myriad of challenges, from dispelling initial misconceptions about gelato to adapting to the evolving dynamics of downtown Seattle. However, as the cityscape transformed with landmarks like Benaroya Hall, so did its palate. Gelatiamo, under Maria’s visionary leadership, now boasts an impressive repertoire of 100 unique recipes, with 16 showcased daily. From timeless classics to avant-garde collaborations like the Punkucchino with Elysian Brewery, Maria’s touch is evident in every flavor.
Beyond Gelato: A Culinary Tapestry
Maria’s expertise isn’t confined to gelato. Drawing from her rich northern Italian heritage, she has introduced Seattle to a plethora of desserts, including traditional pastries, cookies, and exquisitely designed gelato cakes. With an ever-expanding team and a cutting-edge production facility in south Seattle, Maria’s influence extends to both retail and wholesale sectors.
Maria Coassin: A Legacy in Every Scoop
For Maria, gelato is more than a delectable treat; it’s a medium through which she shares her Italian heritage with Seattle. As she continues to inspire both as a business maven and a cherished instructor with Equipment & Concepts, Maria’s legacy is clear. Her unwavering commitment to authenticity, coupled with her innovative spirit, ensures that the essence of Italy thrives in the heart of Seattle.
