Artisan gelato is no longer just a treat to enjoy on hot days or after dinner. Today, it represents a true frontier of wellness. Increasing scientific research confirms that gelato, when made with natural and balanced ingredients, can become a real ally for health while maintaining all its indulgent flavor.
This was precisely the theme of the event “Wellness to Savor”, held on Monday, August 25 at the Gelateria delle Terme in Abano Terme (Padua). A unique meeting where the tradition of artisan gelato met scientific research, giving life to creations that combine pleasure and wellbeing.
Healthy artisan gelato: taste meets science
During the evening, participants tasted 11 exclusive gelato flavors designed to boost the immune system, support mental balance, and promote overall wellbeing. Among the flavors presented:
- Milk chocolate and water-based sorbet, for those seeking lightness without sacrificing taste.
- Omega-3 from algae and fish, essential for heart and brain health.
- Bancha green tea, rich in polyphenols and antioxidants.
- Elderflower with vitamin D, supporting bones and immune defenses.
- Collagen with mixed fruit tea, promoting healthy skin and connective tissues.
- Withania Ginseng, for energy and focus.
- Turmeric and ginger, a powerful anti-inflammatory duo.
- Quercetin with vitamin C, a strong antioxidant combination.
- White fir, an innovative flavor with resinous notes and balsamic properties.
A special gelato was dedicated to children, with recipes designed to balance fun and nutrition, offering an educational approach to healthy eating.
From neurogastronomy to gelato innovation
The initiative was born from the collaboration between Longarone Fiere Dolomiti, the International Artisan Gelato Exhibition (MIG), and the Institute for Research and Biomedical Innovation of the National Research Council (CNR-IRIB). The project bridges neurogastronomy—a discipline that studies the link between neuroscience, psychology, gastronomy, and culture—and the creativity of master gelato makers.
Master gelato maker Filippo Bano, president of GA (National Committee for the Defense and Promotion of Artisan Gelato) and GAT (Artisan Gelato Makers of Triveneto), oversaw the production of the recipes. On the scientific side, researcher Francesco Meneguzzo (CNR-IBE), a member of Italy’s first neurogastronomy research group coordinated by Domenico Nuzzo, contributed his expertise.
The goal is to demonstrate how a food often associated with “pleasure” can also provide measurable benefits for cognitive, sensory, and emotional wellbeing.
Artisan gelato and health: a growing trend
Healthy artisan gelato is a fast-growing trend. More and more gelaterias are experimenting with alternative sweeteners (such as stevia, erythritol, and inulin), functional ingredients (omega-3, plant fibers, superfoods like spirulina, matcha, or goji berries), and lactose-free or gluten-free recipes to meet the needs of a health-conscious public.
Industry data shows that consumers are increasingly willing to pay more for a product that combines artisanal quality, health benefits, and sustainability, favoring gelato shops that value local ingredients and transparent production methods.
A preview of MIG 2025
The Abano Terme event also served as a preview of MIG 2025 in Longarone (November 30 – December 3, 2025), which will feature a special section dedicated to “Wellness Gelato.” Here, Italy’s top gelato makers will present new innovations, from plant-based proteins to low-sugar recipes designed for specific dietary needs.
Wellness to savor, truly
Healthy artisan gelato is not just a passing trend but a cultural revolution that sees food as a tool for wellbeing. Thanks to the combined efforts of gelato masters and researchers, we can now imagine a future where gelato is not only synonymous with indulgence but also with health, sustainability, and innovation.
A future that begins with events like the one in Abano Terme—where sweetness meets science, and every spoonful becomes a conscious act of wellbeing.