Alejandro de Miguel Acero

Alejandro de Miguel’s journey began far from the world of food: his academic background is in the Humanities. But a chance job in a gelato shop sparked an unexpected passion—one that soon became a lifelong project.

After several years of hands-on experience in artisanal gelato shops in Rome and Madrid, he decided to fully commit to the craft, combining daily practice with ongoing technical study and training.

In 2021, together with his business partner Iván, he founded La Tramontana: a small gelato workshop located in a suburban neighborhood of the city. From the very beginning, the goal was clear—to create the highest quality gelato, made in-house with precision, transparency, and deep respect for raw ingredients.

Since then, La Tramontana has grown, refining its processes and expanding its offerings, while keeping gelato as the one true star. Today, in addition to being the head gelato maker, Alejandro also works on consultancy projects and collaborates with industry publications.