Andrea Cabano brings together two experiences that only seem distant: information technology and artisan gelato. Before becoming a gelato maker he worked for many years in technology as a programmer and entrepreneur, developing a deep ability to analyze processes, spot inefficiencies and turn complex problems into simple, concrete solutions.

In 2014 he chose to change life and dedicate himself fully to Gelateria Stella Marina in La Spezia, bringing into the lab the same method used in software development: observe, measure, experiment and continuously improve.

His gelato path led him to third place at the 51st Coppa d’Oro della Gelateria with a Monterosso lemon sorbet, and to Stella Marina’s inclusion in the Gambero Rosso Guide to Italian Gelaterias. In 2026 he was also selected among the master gelato makers of the Sherbeth International Artisan Gelato Festival.

For Andrea a gelateria is not only a lab where a good product is created, but a system of recipes, people, production, stock, costs, organization and daily decisions. Every step can be studied and improved to reduce errors, limit waste and make quality constant and replicable.

From this vision Alfredo 51 was born, the management software he conceived and developed from the real needs of his own gelateria. A tool that integrates recipes, balancing, production, food cost, traceability, inventory, shifts, training and economic analysis, turning everyday work data into useful decision-making information.

Within Gelato 51, Andrea mainly brings his competence in process analysis and organization, business management and applying new technologies to the gelato maker’s work.

Because innovating does not mean replacing the artisan with a machine, but freeing them from repetitive tasks and giving them better tools to express their talent.