Barbara Bettera brings a solid scientific background to the world of gelato, developed through studies in Pharmaceutical Chemistry and Technology, which allows her to see gelato not only as an artisan product, but as a complex system of ingredients, temperatures, balances and transformations.

After experience in the family bar, in 2013 she opened Il Gelato di Barbara in Rivolta d’Adda, building her path through study, experimentation and constant attention to the quality of raw materials, recipe stability and nutritional characteristics.

During her career she has twice won the prestigious Coppa d’Oro della Gelateria: in 2019 with hazelnut and in 2022 with Malaga. Her gelateria has also earned Two Cones from Gambero Rosso and was listed among Italy’s best gelaterias by the guide Il Golosario.

Her approach starts from the scientific understanding of ingredients and their interactions: sugars, fats, proteins, fiber and water are analyzed and balanced to determine structure, creaminess, shelf life and taste perception.

Alongside these skills she combines analytical and communicative ability, turning complex problems into clear, applicable solutions.

For several years she has trained and advised gelato makers in Italy and abroad through the Bettera Method, an approach that integrates scientific knowledge, method and practical application.

Within Gelato 51 she brings scientific rigor, analytical capacity and clarity in teaching, contributing to research and product formulation.

Understanding how every ingredient behaves means turning an intuition into a precise, stable and repeatable result.