Having now successfully achieved the long-awaited de-seasonalisation, gelato is now looking to the future and the establishment of closer links with other sectors, such as pastry and coffee, with the return of float versions, and a whole new association with the ever more popular world of mixology.

Alongside the traditional flavours, gelaterias now also offer new versions with Spritz or Campari, and Mojito-flavoured granitas, often combined with lemon and basil, mango and lime, as seen at Sottozero in Reggio Calabria. The big news, though, concerns the appearance of complex cocktails frozen in the slush machine, which produces a truly unique texture and a consistent flavour from start to finish.

De-seasonalisation in reverse is being seen in the high-end chocolate sector which, in order to be able to sell chocolate in summer, is filling pralines and bars with artisanal gelato.

All sectors are following a trend that is being seen in the world of confectionery generally, towards producing lighter, healthier products, with less (or no) sugar and lactose free. Two plant-based and free-from pastry shops opened in Milan recently: Pansy and Nepà. “In general, the world of confectionery needs to take account of consumers’ health concerns, and their desire to indulge in treats that don’t contain too many calories, while also catering to the needs of allergy sufferers or people with various kinds of food intolerance,” says HostAmbassador Tiziana Di Masi. All this is prompting the mixology sector to introduce low- or zero-alcohol versions, as is the case in some of the world’s best bars, from Clumsies in Athens to the Connaught in London and the Paradiso in Barcelona, whose sophisticated cocktail lists include a number alcohol-free versions. Club Soda in London’s Covent Garden district, for example, has a tasting room offering 150 brands of drink with low ABV (alcohol by volume), or completely alcohol free for a more mindful approach to drinking.

Artisanal gelato is an excellent ambassador for the region of origin thanks to the use of DOP and IGP ingredients, associations with the Slow Food movement, and the use of fruit and even vegetables from Italy’s rich, bio-diverse tradition. Ideas are also being ‘borrowed’ from the incredible variety of traditional confectionery: not just the now world-famous panettone, but also niche products like the Roman pangiallo.

Kitchen gardens are a really important aspect of current trends: bars, restaurants and gelaterias are buying large or small adjacent plots of land where possible, in which to grow their own herbs, flowers (which are very trendy now, and appearing in cocktails, gelato and other dishes) and vegetables, so as to be in complete control of the foods they use. As Australian HostAmbassador Monique Ceccato explains: “With the skyrocketing cost of living, I can only gather that we’ll start to see a real push towards farm-to-table style restaurants, so anything to help venues grow their own produce (however big or small the space they have is) will become really important. It’s also a great way to protect against supply chain issues caused by the increase in natural disasters we’ve had around our main agricultural regions.”

Even the most popular or traditional flavours – chocolate and coffee – are diversifying and introducing special aromas, using specialty coffee or cocoa mass.

As for packaging, finally, the rule now is: non-plastic, reusable or compostable. There is a return to the traditional cone and to the use of alternative materials like coconut shells in India, a detail highlighted by HostAmbassador Vernika Awal.