The turnover of artisanal ice cream in Europe is 9.8 billion.
There are 65,000 outlets and 300,000 employees.
In Italy the total turnover is 2.7 billion and 20% of consumption is handled by foreign tourists.
This is what emerges today with the presentation in Rome of the 2023 artisanal gelato season, the 35th edition of "Gelato a Primavera", the 11th European Artisanal Gelato Day on 24 March and all the other planned initiatives.
The scheduled events for artisan gelato were presented by Artglace - the Confederation of Artisan Gelato Makers' Associations of the European Community, the Italian Gelato Makers Association, the National Committee for the defense and dissemination of artisanal and home-made gelato and the Campani Gelato Makers Committee.
During the presentation day, the representatives of the supply chain met the Institutions, in the conference "The importance of the artisanal gelato supply chain: how to promote Made in Italy at an international level".
The program of appointments will be kicked off by "Gelato a Primavera", an event that every year since 1986 sees gelato makers from all over Italy offer gelato to elementary and nursery school pupils for an entire week to promote, in a simple way, one of the made in Italy products of excellence.
This year, the "Spring Gelato" week will begin involving Italian institutions from 16 to 18 March, bringing samples of typical flavors of local traditions, and will continue from 18 to 22 April with pupils from nursery and elementary schools who they will be able to receive a coupon for a free ice cream at the numerous participating ice cream shops.
The presentation of the 11th edition of the European Artisan Gelato Day, as part of the vast program of initiatives for the artisan gelato season, will be held on 22 March at the headquarters of the European Parliament in Brussels.
On the subject of ice cream, the consumption of packaged products is also offered by an AstraRicerce survey, commissioned by Forneri (a multinational of packaged ice creams).
From the analysis, and as stated by Luca Regano,
