Milan, September 2024 – Italians’ love for gelato continues to grow: in the past five years, 23.2% of consumers have increased their gelato consumption, with peaks of 36% among men aged 18 to 34. Gelato has become synonymous with carefree summer days, beach memories, and vacations, with 54% associating it with warm weather and 25% with the seaside. Two out of three Italians enjoy gelato at least once a week, and 40.7% indulge in it three or more times weekly—a clear sign that this sweet delight is a lasting passion in Italy’s culinary culture.
“Come Prima Più di Prima”: The Best of Italian Artisan Gelato in Milan
Gelateria Wally and Master Gelato Maker Andrea Zingrillo proudly present the fourth edition of “Come Prima Più di Prima”, an annual celebration of Italian artisanal gelato. Launched in 2021 as a sign of recovery after the pandemic, the event has become a must-attend for gelato lovers. This year’s edition will take place on Saturday, October 12, 2024, from 2:00 PM to 10:00 PM at Gelateria Wally, located in the heart of Milan's Piazzale Lavater.
A One-of-a-Kind Event for Gelato Enthusiasts
This year, Come Prima Più di Prima will host 20 of Italy’s finest gelato artisans, each offering an exclusive creation inspired by their regional roots and personal interpretation of artisanal gelato. From Casalmaggiore to Fiumicino, from Reggio Emilia to Reggio Calabria, the flavors promise to be surprising, unique, and inclusive.
Highlights include:
- Valerio Esposito (Aprilia): Dark Chocolate with Fermented Orange & Tuscia Hazelnut Miso
- Ilaria Guerrieri (Pisa): Rugginosa del Bernini, a bold apple sorbet
- Chiara Spalluto (Casalabate, LE): Drunken Mustacciolo, inspired by a traditional Salento dessert
- Simone De Feo & Stefano Guizzetti (Reggio Emilia & Parma): Chamomile Honey & Chartreuse—a perfect gelato for aperitivo
- Marco Calì (Como): La Notte ti Vengo a Cercare, a lavender-infused yogurt and crunchy cream
- Stefano Ferrara (Rome): Fiordilatte 2.0, minimalist and surprising
- Demetrio Romeo (Reggio Calabria): Aspromonte, a tribute to Calabria’s bold flavors
There will also be lactose-free and gluten-free options, ensuring everyone can enjoy this indulgent celebration.
Family Fun and Flavor Experiences
The event offers more than just gelato—it’s a day of family-friendly entertainment and gourmet exploration. Kids can enjoy games and activities with professional entertainers, while adults take part in:
- Guided tastings
- Trivia and flavor contests
- A mini sensory analysis course focused on chocolate, led by chefs from Milan’s Chocolate Academy
Guests can also vote for their favorite flavor via Google Form and enter a drawing to win a year of free gelato!
A Celebration with a Cause
True to its community spirit, the event also supports a good cause. Part of the proceeds will go to Fondazione Aquilone, a Milan-based foundation supporting job training for youth with disabilities or facing hardship. Some of these young people have worked alongside the Gelateria Wally team in organizing the event.
Special Guests and Star Collaborations
This year’s special guest is Sara Bellinzona, MasterChef Italy finalist, presenting an exclusive creation: Saffron, Honey & Almonds in collaboration with Cremeria Cecconi of Arezzo.
The Master Gelato Makers and Their Creations:
Carlos Henrique Silva – Gelateria Copacabana, Casalmaggiore (CR)
Fondente Rhum e Mirtilli – Dark chocolate in evening wear
Vincenzo Lenci – Lenci in Darsena, Fiumicino (Rome)
Zabaione di Vincè – Traditional zabaione meets experimentation
Davide Ferrero & Roberto Speranza – Aria, Turin
Caramello e Pop Corn – A front-row gelato for a night at the movies
Chiara Spalluto – Gelateria Vittoria, Casalabate (LE)
Mustacciolo Ubriaco – A classic Salento dessert reimagined as gelato
Ilaria Guerrieri – Io e Gelato, Mezzana (PI)
Rugginosa del Bernini – Creative apple sorbet
Alessandro Zoli – Peace and Cream, Faenza (RA)
Crema al Burro Vaniglia e Rhum – Beach body worries, begone
Marco Calì – Gelab, Como
La Notte ti Vengo a Cercare – Lavender-scented yogurt and crunchy cream
Simone De Feo & Stefano Guizzetti – Cremeria Capolinea, Reggio Emilia & Ciacco Lab, Parma and Milan
Miele Camomilla e Chartreuse – A gelato perfect for aperitivo hour
Stefano Ferrara – Formaessenza & Stefano Ferrara Gelateria, Rome
Fiordilatte 2.0 – The form and essence of simplicity
Valerio Esposito – Tonka, Aprilia (LT)
Fondente Arancia Fermentata e Miso di Nocciole della Tuscia – A bold, intense flavor mix
Martina Francesconi – Gelatina, Genoa
Sollucchero – Like strolling with grandma among elderflowers
Luca Tentori – Pikko L’Atelier del Gelato, Verona
Essenza – Lemon, rosemary and EVOO “Olivara” sorbet
Fabio Bracciotti – Sorbetteria Creme Glacee, San Benedetto del Tronto (AP)
Crema Silvia – Salted peanut, coconut, and chocolate
Alessia Palmitessa – Cioccolateria Gelateria Banchini, Parma
Jack lo Squaquerone – From piadina to gelato tub
Michele De Somma – Colibrì Gelato Lab, Casalecchio di Reno (BO)
Cheesecake Colibrì – A classic dessert with a modern twist
Demetrio Romeo – Tre Bottoni Gelateria, Reggio Calabria
Aspromonte – Calabria in a cone
Mirco Mastromarino – Festival des Glaces, Albenga (SV)
Biscottino – The scent of cookies, a crunchy bite, and coffee
Andrea Dell’Orco – Minù – Gelato Creativo, Osio Sotto (BG)
Anacardi Croccanti – With fair-trade cashews
Simone Carecci – Zero Gelato, Milan
Dolce Incontro – Saffron cream with lemon and praline pistachios
Sara Bellinzona – MasterChef Italia finalist, with Stefano Cecconi of Cremeria Cecconi, Arezzo
Occhi di Ragazza – Saffron cream from Mornico Losana, Montalto Pavese honey, and Sicilian praline almonds