BAY BULLETIN While in college, Francesco says he began wondering what his brother, who has Down syndrome, would do when he finished school. “It seemed to me that employment opportunities for people with intellectual disabilities which allowed them to realize their full potential and meaningfully contribute to the company were severely lacking,” he writes on his website. Brown, a Silver Spring resident, is from an Italian family and has always had a dream of starting his own gelato business. After graduating from Washington’s Catholic University of America in 2019, Brown moved to Milan to work and train in an artisanal gelateria. While learning the craft of gelato making, he worked as a teacher to finance his plan. He returned to the U.S. and opened a small You can find the La Marmotta Gelateria cart at gelato processing plant in Annapolis Town Center Wednesdays and Thursdays Washington, D.C., employfrom 12:00pm–8:00pm outside, near True Food Kitchen. ing individuals with disabilPhoto: Trademark Property/La Marmotta. ities and making authentic gelato. “With my background in marketing and entrepreneurship, this experience BY BARRY SCHER inspired me to create a business that alk through the frozen dessert aisle could provide work and community for of any grocery store and you will my brother and other individuals with find a vast variety of ice creams, frozen Down syndrome. Taking into consideryogurt, sorbets, plant-based frozen des- ation my skills, my Italian heritage, my serts and other products. But if authen- passion for high-quality food, the DC tic gelato is what you crave, you may market, and the needs and talents of my brother and other people with Down have trouble finding it. Gelato is a frozen dessert from Italy syndrome, I settled upon the idea of an made with 6 to 10 percent butter fat, Italian gelato business” “Starting a new business was difficult which is lower than other frozen desserts and requires different temperatures, so I’ve started small and today employ churning speeds, and sugar content to four individuals including my brother get it just right. Which makes finding it at my processing facility. Working toa challenge. But you can find it in Ches- gether, we sell freshly made gelato prodapeake Country thanks to Francesco ucts from traditional Italian recipes Brown and La Marmotta Gelateria. that use high-quality ingredients and Brown has been tempting guests this organic, locally sourced milk,” Brown summer at the Annapolis Town Center says. Their sister Veronica is also helpwith his scoops of hazelnut, stracciatella, ing with the new family business. So far, it has been a delicious success. mango and more, in cups and cones. “The pop-up has been incredibly popLa Marmotta’s gelato cart is now setting up at pop-up events at Annapolis ular,” says Catherine Brady, director of Town Center on Wednesdays and Thurs- marketing at the Annapolis Town Cendays from noon to 8 p.m. in front of True ter. “Our guests and residents love them, Food Kitchen and also at the center’s and their gelato is delicious. It is espespecial events. You can also find them at cially important to the Annapolis Town Center to be able to support local busithe Guinness Open Gate Brewery. Their gelato is scooped from a cus- nesses and the disabled community.” tom-made refrigerated cart and Brown’s brother Carlo is often the friendly face Learn more and find their next handing out the cones. It was Carlo who pop-up around the region at: helped inspire his brother’s business. lamarmottagelateria.com.
Gelato and a Dream
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6 • CBM BAY WEEKLY • August 4 - August 11, 2022