Alberto Massensini is a master gelato maker, educator, and international consultant. He graduated in Industrial Design from the Politecnico di Milano in 2007 and began his career designing interiors for commercial spaces—an experience that first introduced him to the world of artisanal gelato. That encounter sparked a passion strong enough to inspire a complete career change. To deepen his knowledge, he spent a summer working in a gelateria, which confirmed his desire to pursue the craft professionally. He later enrolled at CAST Alimenti, completing their Advanced Gelato Training Program. In 2009, he opened Ribera in his hometown of Brescia—a gelateria that quickly earned recognition as one of the best in Italy, awarded two cones by Gambero Rosso.
After 12 successful years at the helm of Ribera, Alberto Massensini sold the business in 2021 to focus fully on education and consulting. His research is constantly evolving and deeply rooted in innovation—exploring everything from alcoholic and gastronomic gelato to infusions and plant-based creations. Today, he is recognized as a leading figure in the world of artisanal gelato, known for blending technical precision with creativity and a genuine passion for teaching. While preparing for his next entrepreneurial venture, he continues to actively contribute to the growth and innovation of the industry.
