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È scomparso lo scorso 20 dicembre Luca Caviezel. Aveva 97 anni ed era considerato il padre del gelato artigianale. Era nato a Coira, ma aveva vissuto tutta la vita a Catania, erede di una famiglia di pasticceri grigionesi.
Suo padre Alexander era partito da Pitasch, appena sedicenne, all'alba del ventesimo secolo. Era finito in Sicilia in cerca di fortuna. E aveva aperto la celebre Pasticceria svizzera A. Caviezel & C. a Palermo, aveva imparato il mestiere da Luigi Caflisch, proveniente da una dinastia dolciaria che da Trin aveva colonizzato l'intera penisola, da Livorno a Napoli, passando per la capitale. La pasticceria mitteleuropea incontrava così quella mediterranea. Ne nasceva un connubio destinato a cambiare la storia del dolce.
Un mondo di imprenditorialità vincente
Chimico per formazione, Luca Caviezel ha sviluppato ulteriormente questo bagaglio di cultura gastronomica meticcia. Lo ha fatto nei suoi laboratori di Catania e in giro per l'Italia, sperimentando e innovando nel campo del gelato artigianale, insieme all'inseparabile collega e amico Carlo Pozzi.
Gilberto Mastromatteo
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