In the heart of Lamezia Terme, Casa Mastroianni is a warm, welcoming space where artisanal gelato, pastries, and savory aperitifs come together to create a comprehensive offering. It's a place that aims to be a home, a hub for locals, a place for meeting and enjoying delicious food. To learn more about the experience, we interviewed Carla Caddeo, who shared a behind-the-scenes look at the place, its evolution, its relationship with customers, and the technology that supports it. 
Carla, how would you define Casa Mastroianni? What "soul" would you like guests to perceive?
For me, Casa Mastroianni is like an extended home, a place where you feel welcomed and pampered. It's not just a place of passage: it's a space to be lived in. I want customers to perceive the care, the genuineness, the authenticity, but also a hint of innovation. I want them to know that here we experiment, but with respect for our roots.
In addition to ice cream and pastries, you offer platters and savory dishes for aperitifs: how did this idea come about and how did you develop it?
We decided to expand our offerings because we wanted Casa Mastroianni to be a constant companion for our customers at all times: not just breakfast and dessert, but also a true aperitivo. The platters, featuring cured meats, cheeses, preserves, and artisanal bread, are designed to fit seamlessly into the local spirit: local ingredients, authenticity, and paired with our creams and gelatos. This sweet-savory mix is a huge hit: it adds versatility to the establishment and allows it to cater to both daytime and evening customers.
Some reviews on Tripadvisor mention "delicious gelato," "friendly staff," and excellent breakfasts. How much value do you place on customer feedback?
Feedback is crucial. Reviews help us understand what's working and what can be improved. We carefully read phrases like:
“Nice and clean place, friendly service. The ice cream was delicious…”
“The service is fast and the staff is very friendly. I highly recommend the pistachio croissant…”
These words tell us we're hitting some targets, such as the quality of our gelato and the welcoming nature of our staff. The criticisms encourage us to review our workflows, optimize our service, and improve in times of high pressure.
In the images you shared, you can clearly see the interior design, the window display, and the atmosphere: how important is visual impact to you?
Very important. First impressions matter: order, cleanliness, aesthetic coherence, brightness, furniture design—everything should speak volumes about your project. Video helps visually convey what we want to convey with words. It's a tool that deepens customer engagement, even before they enter the space.
Now let's talk about technology: tell us about Kubo
Kubo is an innovative solution that has allowed us to expand our offering in a creative and functional way. It's a compact and easy-to-use machine, designed for businesses like ours that want to offer something original, whether it's sweet or savory. With its non-stick, self-cleaning plates, we can prepare odor-free snacks, desserts, and finger foods without having to install hoods or extractors—a huge advantage in terms of convenience and hygiene.
The cube shape has become a true trademark: it piques customers' curiosity and allows us to play with fillings. We offer sweet versions, with cream, fruit, or ice cream, and savory versions, with cheese mousse, vegetables, or local cured meats—perfect for an aperitif.
If you invited someone to your home (Casa Mastroianni), what experience would you suggest?
I'd start with a slow breakfast: coffee, a leavened pastry, and a homemade cream. Then some gelato, perhaps inspired by local flavors. In the evening, an aperitif with a platter of cold cuts and a light dessert. A journey that showcases the region, experimentation, and hospitality.