Major gelato masters from Italy, Spain, Argentina, and Australia have shared their insights with the SIGEP Observatory, part of the leading trade fair for Artisan Gelato, Pastry, and Bakery hosted by Italian Exhibition Group (IEG). The fair will return for its 45th edition in Rimini from January 20-24, 2024.
In Italy, the 2023 gelato season saw impressive growth in consumption, with Northern Italy showing an 8% increase, Central Italy at 12%, and the Southern regions (including islands) reporting growth of 16-20%.
🍦 Gelato Continues to Shine in Italy
“Italian artisan gelato remains one of Italy's top culinary exports,” explains Claudio Pica, owner of a historic gelateria in Rome, Vice President of Fiepet-Confesercenti National, and General Secretary of the Associazione Italiana Gelatieri (AIG). “In all regions of Italy, we are seeing positive numbers, with significant growth across the entire supply chain.”
Notably, Italian art cities like Rome, Florence, Naples, Milan, Bologna, Turin, Venice, and Palermo have seen strong performances, driven by foreign tourism. Sorbet flavors made with Italian and exotic fruits have been the most popular across the country. In Sicily, granitas and hazelnut flavors were a hit, while Piedmont, Lombardy, and Veneto favored pistachio and cream-based options. In Lazio, Tuscany, Marche, and Umbria, classic flavors like chocolate, zabaglione, and salted caramel variations were top choices.
🍨 Gelato Trends in Italy
Giancarlo Timballo, President of the World Gelato Cup and gelato master in Udine, shared his thoughts on the summer: “Overall, it’s been a good season. Warm, dry weather helped gelato sales, and we expect to close the 2023 season with a recovery to pre-COVID levels.”
Regarding price increases, Timballo noted: “Gelato remains an affordable indulgence compared to other products. While energy prices and raw material costs increased, most gelaterias absorbed the costs and raised prices modestly, usually under 10%.”
💡 Innovation in Gelato
One emerging trend is health-conscious gelato innovations. As consumers become more aware of what they’re eating, gelato masters are developing products with antioxidant-rich ingredients and lower sugar content. For instance, Timballo introduced a flavor featuring Aronia berries, a popular antioxidant-rich fruit that has seen an enthusiastic reception from customers.
Roberto Rinaldini, a gelato champion from Rimini, also observed a growing preference for sugar-reduced gelato, highlighting innovative serving styles like table-service gelato bowls and the resurgence of gelato-filled brioche and bomboloni. He added that vegan pistachio gelato (using only the fruit's natural fat and no dairy) was a massive hit.
🌎 Global Gelato Trends: Insights from Spain, Australia, and Argentina
Across the globe, artisan gelato is also experiencing a boom.
In Australia, Martino Piccolo, a gelato maker in the country, shared that Asian tourists in Oceania are increasingly discovering and enjoying Italian gelato. “While classic flavors are still preferred, there is a growing trend to experiment with new combinations, like adding cookies, cakes, and crunchy elements,” he said.
In Spain, Marco Miquel, President of the National Association of Artisan Gelato Makers (Asociación Nacional Heladeros Artesanos de España), highlighted a major revival of traditional Spanish gelato. “Gelato makers are rediscovering authentic flavors and offering seasonal fruit flavors with a unique twist, creating new combinations while staying true to local ingredients.”
🍧 Argentina: A Country of Gelato Lovers
In Argentina, Maximiliano Maccarrone, President of the Association of Artisan Gelato Producers (AFADHYA), revealed that gelato is deeply embedded in Argentine culture—almost like a national symbol, alongside meat, wine, and tango. "Nine out of ten Argentinians enjoy artisan gelato year-round," Maccarrone noted. The average annual consumption is about 7 kg per person, and the country boasts approximately 3,500 gelaterias. Popular flavors include chocolate with almonds, sambayón (zabaglione), dulce de leche, and red berries.
📊 Key Takeaways from the 2023 Gelato Season
- Growing demand for healthier options: Customers are increasingly seeking out gelato made with antioxidants and lower sugar levels.
- Global rise in artisan gelato popularity: In countries like Australia, Spain, and Argentina, there’s growing demand for authentic Italian gelato with innovative flavors.
- Increased sustainability