The educational path is always something that leaves a significant mark on one’s life. Then you can choose whether to continue to cultivate your passions or if you prefer to change your way. Barbara Bettera, an emerging talent in the artisanal gelato world, was able to accomplish both. After graduating from the scientific high school and obtaining her degree in chemistry and pharmaceutical technologies, she started her professional career first in her family’s café, then in a pharmacy. In April 2013, a turning point: she opened her gelato shop “Il Gelato di Barbara” in Rivolta d’Adda, in the province of Cremona (Italy). And here, her familiarity with numbers and her profound knowledge of chemical formulas prove to be valid allies. Everything is mixed with a clever dose of lively curiosity regarding what it is new in the food world. Success didn’t take long. In ten years of business, Barbara put her consolidated knowledge to good use, and her shop has become a real point of reference for the Cremona area. In 2019 and in 2022, she achieved the Coppa d’Oro award promoted by Mig - Mostra Internazionale del Gelato in Longarone (Belluno, Italy). This double victory was accomplished also thanks to her use of innovative ingredients, obtaining original recipes for the hazelnut and malaga flavours (which were the “themes” of the two editions). Today, she is the only professional who has reached the top step of the podium in this prestigious interna- for success tional competition twice. Among other awards achieved by Barbara, in 2013, she won second place in the Carlo Pozzi competition organized by Sigep Rimini. She also earned the coveted “cones” from Gambero Rosso (one in 2018 - 2019 and two since 2020). Since 2016, her shop is listed among the 100 best Gelato shops of Italy in the Il Golosario guide. For some years now, Barbara has also been instructing intense training for gelato makers, with basic and advanced courses. 33
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