Alberto Massensini

GELATO EXPERT

CONSULTING / TRAINING / R&D

Twenty years as a gelato maker, a teacher at CAST and Carpigiani, and an international consultant for 10 years. I help you from a recipe-book overhaul to opening a brand-new gelato shop, in Italy and abroad.

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Portrait of Alberto Massensini

ABOUT ME

20 years as a gelato maker
10 years teaching at CAST
5 years teaching for Carpigiani
10 years as an international consultant

CONSULTING

Three packages for different stages of your business.

1

STANDARD CONSULTING

The best option for businesses that need to update and review their recipe book, production processes and supplier list, or to develop new lines and new products.

2

PREMIUM CONSULTING

Designed for those who want to overhaul their entire gelato operation, with a completely renewed recipe book.

3

STARTUP CONSULTING

For those starting a business from scratch: organising the lab, storage and sales area, supplier list, creating the gelato, granita and frozen pastry lines, staff scheduling and cold-chain management.

TURNKEY

Technical support with a team of architects, designers and interior fitters.

For turnkey delivery of your shop and its brand identity.

LET'S TALK

SUCCESS STORIES

From Brescia to Portugal.

SiraniBrescia, ItalyAlcoholic and gourmet gelato line
DropBrescia, ItalyNew business launch from scratch
Le delizie di LauraRovato, ItalyNew business launch and custom low-sugar recipe book
ScaligeriSirmione, ItalyRecipe and production-cycle optimisation (250 kg of gelato a day)
La porta dei ventiSardinia, ItalyNew business launch from scratch
Vila Vita Parc ResortPortugalSignature recipe book for the group's 8 restaurants
PistacchioSuceava, RomaniaNew business launch and low-sweetness recipes
Cosi buonoIași, RomaniaNew business launch from scratch
ICE boutique n.29Ibiza, SpainPremium consulting and custom recipe book

MY SPECIALISATIONS

Contemporary gelatoClean gelato with no chemical emulsifiers, up-to-date formulations and refined flavour pairings.
Clean-label gelatoShort label, no additives, only essential ingredients.
Alcoholic gelatoGelato that holds in the display case for up to 7 days, thanks to an innovative balancing technique.
Vegan gelatoNo animal products: only water, sugars and stabiliser.
Savoury gelatoDesigned for events, festivals and weddings, striking the right balance between sweet and savoury.
Fine-dining gelatoDeveloped specifically for high-end restaurants and for use with the Pacojet.

MY CREATIONS

SPIRITED

Hay and peated whisky
Hay and peated whisky
  • Pineapple, caper and gin sorbet
  • Bergamot, helichrysum and green Chartreuse sorbet
  • Hay and peated whisky gelato
  • Gentian, passion fruit and grappa
  • Almond and Monkey gin
  • Coffee and Yersinia anise
  • Chocolate and smoked rum
  • Raw almond, tonka bean and Grand Marnier
  • Lime, tequila and tonic
  • Pear and cognac
  • Pink grapefruit and vermouth

WATER-BASED SORBETS

Pear and linden blossom
Pear and linden blossom
  • Apple and chamomile
  • Sea buckthorn and mint
  • Passion fruit and timut pepper
  • Pear and linden blossom
  • Blackcurrant and hibiscus
  • Lemon and thyme
  • Pineapple and sage
  • Wisteria blossom
  • Mandarin and turmeric
  • Quince and cinnamon

MILK-BASED

Chocolate, lemon and thyme
Chocolate, lemon and thyme
  • Chocolate and passion fruit
  • Chocolate, lemon and thyme
  • Serious custard, 4 ingredients
  • Pane dei morti (Lombard spiced biscuit)
  • Popcorn
  • Tea and biscuits
  • Strudel
  • Panettone
  • Almond and saffron
  • White chocolate and pink pepper
  • Chocolate and Maldon salt
  • Bread, butter and jam

SAVOURY

Fatulì and black pepper
Fatulì and black pepper
  • Gorgonzola and pan-fried pears
  • Stracchino and wild fennel
  • Fatuli' (smoked goat's cheese) and black pepper
  • Alpine butter and prawns
  • Mustard
  • Bread, garlic and extra virgin olive oil
  • Lemon, fermented black garlic and liquorice
  • Dressed orange
  • Salt cod mantecato and thyme

LET'S TALK ABOUT YOUR PROJECT

Tell me in a few lines who you are and what you want to build. I reply personally.

albertomassensini@gmail.com WhatsApp +39 339 520 1420