Veneto, Italy – March 18, 2024 – Mark your calendars! On Sunday, March 24, starting at 11:00 AM at Longarone Fiere Dolomiti during the Agrimont fair, visitors will have the chance to taste the official Flavor of the Year 2024, Gaufre de Liège, in a free preview event organized by Confartigianato Imprese Veneto and Longarone Fiere Dolomiti.
Chosen by Artglace and proposed by Belgium, this year’s special flavor for European Artisanal Gelato Day is a creamy fior di latte gelato, delicately flavored with vanilla and cinnamon, enriched with a swirl of salted butter and served with a traditional Liege waffle.
The gelato is made using top-quality local ingredients provided by Lattebusche, including high-quality milk, cream, and butter from the Belluno region. While the tasting is free, a voluntary donation will support research by the University of Padua on the bark beetle infestation threatening Alpine forests. Researchers will be present to collect donations and share insights on their work.
Celebrated every year on March 24, European Artisanal Gelato Day was established by the European Parliament in 2012 to honor artisanal gelato as an outstanding product in terms of quality, food safety, and the valorization of local agri-food excellence across EU member states.
“Artisanal gelato is part of our cultural heritage,” says Michele Dal Farra, President of Longarone Fiere Dolomiti. “It’s no coincidence that the first International Exhibition of Artisanal Gelato (MIG) was held here in Longarone in 1959, in a region historically linked to generations of gelato artisans who brought this Italian tradition abroad.”
The numbers confirm its impact: Veneto is home to over 1,190 gelato shops, 898 of which are artisanal – the second highest in Italy after Lombardy. According to ISTAT, in 2023, household spending on gelato in the region reached €153 million, placing Veneto third nationally.
“Gelato is increasingly valued as a nutritious food,” adds Dal Farra. “Doctors agree it’s a well-balanced option for children, offering essential nutrients like proteins, calcium, phosphorus, iron, and vitamins A, B1, and B12.”
The artisanal gelato sector also includes pastry shops and production labs that don't sell directly to the public. According to recent studies, about 43.8% of household gelato spending goes to artisanal and small-scale producers.
“As always, quality ingredients make the difference,” says Cristiano Gaggion, President of the Food Division at Confartigianato Veneto. “Consumers are choosing products with simpler, healthier recipes – what we call the ‘short label’ trend. But raw ingredient costs are soaring, from sugar and dairy to fruit and packaging. Despite this, price hikes have been moderate. We’re committed to keeping artisanal gelato affordable and accessible for everyone, even during inflationary times.”