Ice cream, Gelato Makers (AIG): "The cone is booming, up 4%, from salted caramel to seven-layer flavors, here's what's new."

This summer, artisanal gelato is booming, from the classic cone or cup to a wide variety of flavors, from traditional favorites like hazelnut to pistachio, from coffee to chocolate—these are timeless, but also include some new flavors like salted caramel and the addition of ingredients like ginger and lime. "Gelato consumption has increased significantly this year, thanks in part to the influx of tourists, particularly in Rome, where a 7% increase far exceeds the national average of 4%. A sharp 8% increase has also been observed in the southern regions, with Puglia, Calabria, and Sicily leading the way, also thanks to the production of granitas and fruit sorbets, which are very popular," said Claudio Pica, secretary general of the Italian Gelato Makers Association, in an interview with Adnkronos.

Fresh and nutritious, gelato is enjoyed after dinner or as a snack, but with the stifling heat these days, it's often eaten as a meal replacement, especially lunch. "We can't complain," continues Pica, a true expert in the sector who, with his gelato shop in Rome's historic center, tests the tastes of Italian and international customers every day. "Our fruit sorbets are favored, as are plum and fig gelato; the kids really like mango," explains Pica. Pistachio is among the most popular flavors. "Pistachio is always available, even though the raw material is more expensive, as is chocolate, due to the 40 to 60% increase in cocoa prices, while coffee prices have dropped a bit."

But it's not just the cone or the classic cup that's enjoying a boom. Artisanal gelato is also enjoying a healthy consumption, purchased by weight in tubs and taken home. This product sells for around €25-27 per kilo, although, Pica admits, "industrial gelato has made progress, but it's also true that it costs more: over €40 per kilo, considering the amount of air blown into it." Naturally, Rome, Florence, Naples, and Reggio Calabria itself, the city of AIG president Vincenzo Pennestrì, rank at the top of the list.

Flavors are increasingly diverse. "In the South, the most popular are hazelnut and 'sette veli', which is made with seven types of chocolate," Pica points out, "but there are also new additions like salted caramel and vegan gelato, even ketogenic gelato, rich in protein for dieters." The trend, however, is toward increasingly natural gelato with fewer ingredients, three at most, while cream "is increasingly in decline, partly because some people charge extra for it..." Gelato has been included in the nomination of Italian cuisine for UNESCO World Heritage status, and "special thanks go to the Minister of Agriculture, Francesco Lollobrigida," Pica concludes.