If there is a truth about the Italian summer, it is that every year it brings a new wave of gelato flavors. Not all of them last more than a season, but some manage to find their place in the permanent repertoire of gelaterie and ice cream brands. This year’s new releases seem to follow a very specific direction, one where the reinterpretation of familiar ingredients, and not the discovery of new ones, takes center stage.
This is an important trend because gelato remains one of Italy’s most important food sectors: according to data from SIGEP and industry associations, Italians consume around 2 kilograms of gelato per person each year (that’s about 4 lbs) while the artisanal gelato sector generates billions of euros in annual turnover.
