Sigep, artisan ice cream flies, consumption at + 14% from the beginning of the year

From the north to the south of the peninsula the "desire" for artisanal ice cream is growing, almost symbolizing the desire for rebirth and restart of the country after the peak of the health emergency with national consumption marking a + 14% since the beginning of the year, as reported by Claudio Pica, general secretary of the Italian Gelato Makers Association. On the taste preference for the opening season, on the other hand, the nutritious and healthy ingredients, flower essences and officinal tradition seem to have a good success for a sector that was worth, up to 2019, between ice cream parlors with production and only resales, over 39 thousand companies with an annual turnover of 4.2 billion and 75 thousand direct employees, according to the SIGEP Observatory (International exhibition of ice cream, pastry, artisan bakery and coffee of Ieg - Italian Exhibition Group,Rimini Fair-22 26 January 2022). Among the ice cream proposals, the Rimini-based Sonia Balacchi, world pastry champion at Sigep, stands out, presenting a collection of ice cream single portions, ideal both for "street food" and for "home delivery." The line is called "Natura Sandwich" designed with ingredients that it produces in the family farm from renewable energy with the result of having, for example, the Natura Sandwich Gold, with apricot, orange and saffron biscuit bread filled with Kefir ice cream mango, pineapple, maca and candied ginger But among the proposals there is also the dandelion ice cream (typical plant of the Friuli area) variegated with poppy by Giancarlo Timballo, Friulian master, president of the Gelato World Cup.Eugenio Morrone world champion of ice cream at Sigep in 2020 reports the exploit of the raw almond that divides the podium with pistachio and cocoa mass.