A varied offering of "alternative" products to traditional tub gelato is certainly an advantage to ensure the success of your gelateria even in the colder months, when traditionally other sweets and desserts are preferred by consumers.
It’s important to use a lot of imagination and creativity to invent and create desserts that can compete with pastry products, carefully studying customer tastes and current trends. Verrines, mini desserts, semifreddos, and ice cream cakes, inspired by the colors and flavors of winter, will attract gelato lovers, who will have a great excuse to indulge even when the thermometer suggests hot drinks and hearty foods.
In particular, ice cream cakes can become true masterpieces, not only in taste but also in decoration, bringing a touch of originality to the table.
There are endless variations for creating delicious and irresistible ice cream cakes: from the more classic ones, filled with creamy flavors and soaked in rum, brandy, or alchermes, to more exotic and unique ones, made with fruit and topped with unusual and colorful ingredients.
As for the techniques of preparation, it's mostly about choosing and using the most suitable tools, like molds, spatulas, and various accessories, which allow you to shape and model the frozen dessert according to your preferences.
With artisanal gelato, everything is possible, so all that’s left is to experiment with this type of product!