He began his career in the field of pastry starting from a thirty-year old family tradition. In 2005 he entered the world of gelato and the Gelaterie Mamò brand was established from a branch of the Monaco pastry shop, which is now present in Rome with six sale points. In 2021 the mamo-lab project was inaugurated, a central laboratory that allows production for all points of sale and a demo room to be used for research, development, communication, cooking shows, gelato/pastry courses and demonstrations. Gelato and pastry teacher for Fabbri 1905 since 2021 as well as being Ambassador of Italian Gelato in the world within the Italian Gelato Artisans Association.