Dame Maria Coassin
You scream I scream, we all scream for ice cream, UNLESS, you have tasted authentic gelato from Gelatiamo founded by Dame Maria Coassin. Gelatiamo, headquartered at Third and Union in downtown Seattle, is where the product is made and served – although it is also available for purchase at Metropolitan Market, Pagliacci Pizza, and served at fine restaurant and cafes in the greater-Seattle area.
Maria’s unique downtown gelato café, opened in 1996, is now a landmark for “the real thing” when it comes to true gelato and Italian specialties like her panettone. Ardent followers know panettone is only baked by Gelatiamo between Thanksgiving and Christmas. Taking hours to make, it is what you would call a “labor of love,” an Italian tradition that Maria is passionate about and that helped her through a lean first winter in business.
Maria and the Gelatiamo team produce over 1,000 panettone each season from a recipe dating back to the1800s. According to Maria, “It takes 27-hours before the bread finds its way into the oven.” Served most often after dinner in Italy, this delightful holiday sweet bread is a welcome addition to New Year’s and Twelfth night tables, too.
Born into a family bakery business with a 200 plus-year history, in the town of Maniago, Italy, Maria learned all of the Italian baking traditions as well as the art and science of making authentic Italian gelato including the importance of using quality ingredients. Her first USA address was in LA. The flip of a coin was the deciding factor as to where her business dream would be built, and Seattle was the lucky winner.
Les Dames is very proud of the fact that the same week Maria was elected to the chapter she became an American citizen. She has provided luscious holiday treats for our gatherings, and has given products to many nonprofit charity events.
Maria has served as an emeritus member of the Italian Advisory Board of the Department of French and Italian Studies at the University of Washington and is a consultant on projects around the country. In addition, she teaches gelato classes quarterly in Southern California emphasizing recipe development and business startup practices.
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