In 2008 Daniele, having left his office job at a telecommunications company in Italy, decided to study the art of Italian gelato making in Milan with Francesco Palmieri, one of Italy and Europe’s most famous teachers of artisanal Italian gelato.

When he came to Boston in 2012 to start his venture, he met his future wife and decided to stay and make gelato here.

Daniele and Giancarlo know each other very well. They worked together for 15 years at the same Italian telecommunications company before Giancarlo met Denise in 2009.

Soon after, Giancarlo and Denise decided to move back to Boston. They opened Casa Razdora, a regional Italian restaurant on Water Street in Boston’s financial district. There, Giancarlo handles all aspects of food service, quality control and management, while Denise is the managing operations director.

Casa Razdora today is a successful business, highly appreciated by its daily customers for the quality and authenticity of the food that they prepare daily.

Daniele and Giancarlo know each other very well. They worked together for 15 years at the same Italian telecommunications company before Giancarlo met Denise in 2009.

Soon after, Giancarlo and Denise decided to move back to Boston. They opened Casa Razdora, a regional Italian restaurant on Water Street in Boston’s financial district. There, Giancarlo handles all aspects of food service, quality control and management, while Denise is the managing operations director.

Casa Razdora today is a successful business, highly appreciated by its daily customers for the quality and authenticity of the food that they prepare daily.