Cone or cup?This has been the main dilemma for years when it comes to choosing how to enjoy gelato. 
However, few people know that gelato originated as a dessert to be served on a plate at court events, often stored in molds and then placed in a wonderful presentation to amaze guests. 
Today the boundaries of this food are constantly evolving, gaining increasing importance within the restaurant industry. 

Here, creativity and originality in plate design have opened up new opportunities for chefs and pastry chefs called upon to express their gelato-related culinary mastery with the goal of offering delicious experiences but also visual surprises to customers.  In che modo? How? Using food design, or the ability to present food aesthetically, communicatively, and representatively, an art in which science, technology, aesthetics, and food play essential roles. 

You might be interested in: "Why choose Carpigiani as your ideal partner in the kitchen"

The new frontiers of gelato food design in the resturant industry

The constant search for creativity and originality has led to an evolution in dish and recipe design.  

Trendy restaurants and venues are experimenting with different compositions and presentations to make gelato a work of culinary art. The creation of unusual shapes, the use of alternative containers, and attention to detail in colors and decorations increase the aesthetic appeal of gelato as an element of a dish.  

Gelato: not just for dessert


In modern foodservice, gelato is no longer just a simple dessert but rather an opportunity to express creativity and culinary skills in the various courses, from appetizers to main courses.  

Restaurants are making gelato an increasingly prominent element of their dishes. 
The presentation of "cascading" or "layered" gelato are examples of the innovative approach in terms of food design. 

Subtle layers of flavors and textures are able to create a complex and engaging taste experience. The bright colors of berries or chocolate creams enrich the dish, offering a high level of visual refinement.  


Some famous examples

This pursuit of beauty and design in the dessert world has ancient roots. When discussing recipes that have made history, we can’t fail to mention Auguste Escoffier's famous Peach Melba.  

A creation based on freshly blanched peaches, vanilla gelato, and fresh raspberry coulis.  

An illustrious example of how gelato has become a symbol of a gastronomic art of excellence. In modern high-end pastry, a legend like Pierre Hermè has reworked great classics in his repertoire such as macarons in a "gelato" version, one of the most famous being the Ispahan with hints of damask rose, raspberry, and lychee.  

You might be interested in: "Gelato for foodservice: the ideal solutions developed by Carpigiani"

The possible evolutions of designer gelato

When it comes to innovation in confectionery design, the blending of gelato and pastry is becoming increasingly popular, one trend being Sushi Ice Cream, which reinterprets the combination of rice and fish in a sweet way using pastry. 

Examples include chocolate and wasabi gunkan with rosehip spheres, umeboshi plums paired with mango, sesame seeds and chocolate hazelnut crunch, and sponge cake sashimi with fruit gelato and pralines.  

Great pastry chefs such as Cedric Grolet are experimenting with the shapes and flavors of soft serve gelato, the express gelato that is normally associated with the fast food world, but in the hands of skilled chefs is transformed into an out-of-the-ordinary taste experience.