Gelato is popular all over the world, but it is adapting to local flavours and ingredients, and rightly so. In the post-Covid world, this tendency to cater to local tastes is popular not only with the over-40s, but also with younger generations, who are looking for genuine food experiences. Confirmation of this comes from the HostAmbassadors, who are following HostMilano from various parts of the world anx, together with the fair’s various partners and stakeholders, providing its regular round-up of the latest trends.

From Australia, Monique Ceccato updates us on the most innovative flavours on summer Down Under: “There is a gelateria in Perth that is doing a nasi lemak gelato, based on the traditional rice, anchovy and sambal savoury dish from Indonesia (our closest international neighbour). I’m very intrigued to see how it’s been reimagined into a gelato.”

The country is also starting to see native flavoured gelatos finding their way in, as efforts are made to get Australians more familiar with the bush flavours of the country’s interior. “Gelaterias are having fun with some of the lesser known native flavours, but the ‘better-known’ natives –like lemon myrtle, saltbush, sandalwood nut, cinnamon myrtle, quandong (a desert plum) and finger lime – are popping up in more of our larger-scale production too.”

“In Catalonia,” adds Lourdes Lopez from Spain, “flavours that concern our memories and our sweet traditional pastries such as carquinyolis, pets de monja, panellets especially, but also seasonal products like chestnuts are working well right now”.

Sometimes, like in Australia, traditions are also ‘imported’ and successfully used far (or not so far) from their place of origin. This is happening in France, as Julie Gerbet reports: “A classic in Italy, or at least in Sicily, that is now making its way to France is almond milk granita. Experiments are also being made with more original flavours like black sesame.”