Celebrating 20 Years

Maria Coassin opened the doors of Gelatiamo in 1996, after dedicating years to learning the art and science of making authentic Italian gelato. The first café of its kind in Seattle, Maria’s inspiration came from her family’s 200-year baking tradition in Maniago, Italy, and her own desire to create a unique experience in her new home.

Twenty years later, Maria is a respected expert in her craft and her impeccable artisanal gelato is now a Seattle tradition. She enjoys sharing her passion and knowledge of gelato-making, teaching courses and consulting privately across the country. Each of Gelatiamo’s recipes is skillfully developed by Maria, balancing thoughtfully-selected ingredients like organic milk, seasonal fruits, and pristine spices. Small batches are made fresh daily in the original downtown café, and served with the special touches found in an authentic Italian gelateria.
Gelatiamo’s products are also served at many restaurants, cafes and specialty stores around Seattle. Or you can get a pint delivered with your pizza from Pagliacci.

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Meet Founder Maria Coassin

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Maria grew up in Maniago, a small town in the northern region of Friuli Venezia Giulia, Italy. For four years prior to opening Gelatiamo, Maria invested in learning the art and science of making gelato. She studied under a world famous gelato master who taught her the fundamental difference between simply making gelato and the more difficult task of creating a recipe. Maria is now a respected expert in her craft and her impeccable small batch gelato is a Seattle tradition. She focuses on creating unique and balanced gelato and sorbet recipes, traveling to Italy often to continue learning from top gelato masters and pastry chefs. Maria enjoys sharing her passion and knowledge of gelato-making, teaching courses in California and consulting privately across the country.