Artisanal gelato, the kind made according to Italian tradition, is more than just a treat to be enjoyed in the summer.  
In fact it is a culinary treasure trove with a history that is more than a century old, combined with the continuous pursuit of perfection.
Hence gelato has a great evocative power, an emblem of passion and dedication to authentic flavors and product quality.  

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The passion for this "cold dessert" is rooted in antiquity, when snow was flavored with syrups and honey, the forerunner of today’s slush. Artisanal gelato was first developed in Renaissance Florence, where it found its fulfillment in the flair and inventiveness of Bernardo Buontalenti, who was the originator of the freezing method.  

This tradition then spread throughout Europe, and later the world.  
In Italy, driven by a passion for the culinary arts, master gelato artisans began experimenting with new ingredients and increasingly refined techniques with the goal of achieving creamy consistencies and sublime flavors.  

The technique of freezing gelato, or making a cold emulsion from a liquid base - in which air plays a crucial role - had and still today has the goal of creating a smooth, velvety texture.  

Freezing gelato was thus a crucial invention that helped define traditional Italian artisanal gelato as we enjoy it today. 

The research and creativity associated with gelato will never end

The master gelato artisans have continued to devote themselves to researching new flavor combinations, applying the spirit of innovation to gelato production. 

Every artisanal gelato shop, as well as every quality kitchen, is a creative workshop where the master gelato professional experiments with selected fresh ingredients to create unique flavors that satisfy even the most discerning palates. 

The challenge is to be able to keep the gelato tradition alive while experimenting with new combinations. 
Respecting balancing techniques and traditional recipes is therefore essential, but this hasn’t prevented chefs from discovering new flavor combinations, unusual ingredients, and production techniques facilitated by advanced machines.  

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Current trends: quality and freshness

Today, more and more consumers are looking for authentic, wholesome foods made from fresh and possibly local ingredients. Traditional artisanal gelato perfectly meets these requirements.  

Today both artisanal gelato parlors and foodservice chefs prefer to use quality ingredients, preferably local. 

This attention to quality and freshness is also reflected in the production process. Especially in restaurants, gelato is produced in small quantities to ensure a product that is freshly made while avoiding waste given the lower demand compared to a gelato shop, and to ensure the quality of a product that is always fresh. 


The local nature of gelato

The link between traditional artisanal gelato and the country or region it is produced in is key. Gelato reflects the local resources and culinary culture of the area where it is produced.

Matcha gelato from Japan, Durian gelato from Thailand, Rose Lokum from Turkey, Pistachio gelato from Sicily, Milk chocolate from Belgium: these are just a few of the local delicacies that restaurants can offer their customers, taking them on a culinary journey that is becoming more and more vivacious and symbiotic.