Gelato, like pasta or caffè, is one of those things so firmly embedded in cultural imagination that writing about it risks feeling redundant. Everyone has their favorite flavor, their go-to shop, their memory of a cone melting too fast under a summer sun.
And yet, something is happening in Italy that’s pushing gelato beyond its familiar place in the culinary canon. Today, what was once seen as a simple treat – traditional, somehow nostalgic, always welcome – is now being reimagined as something far more complex: a cultural experience, an economic engine, and a site of culinary innovation.
