29 August 2025
Summer 2025 marks a triumphant season for Italian artisanal gelato: a growing market (4% in summer sales) that challenges conventional desserts with gourmet flavors, sustainable packaging and technological innovation
1. Gourmet flavors: between tradition and experimentation
The SIGEP Observatory has identified the leading flavors of the summer: saffron with Sichuan pepper, stracciatella “inversardquo;, Montepulciano chocolate, beetroot, matcha and aronia. The spotlight is on artisanal selections, such as Sir Oliver's: White chocolate and mint millefeuille, Summer ricotta with apricots, and the “Exotic Cream” (mango, passion fruit, crumble)
2. Gelato as responsible luxury
Gourmet also conquers packaging: high-end gelaterias, such as Badiani, offer eco-friendly packaging and low environmental impact processes. In Rimini, SIGEP 2025 highlighted the growth of sugar-free, gluten-free, and dairy-free gelato, with natural substitutes such as stevia and vegetable proteins
3. The art of master gelato makers
Alongside the big names (pistachio, stracciatella), new benchmarks are emerging: Gelartico di Artico in Milan exports jarred flavors such as gianduia almond, mango yogurt, and pistachio ricotta. In Piedmont, Guido Gobino launches "Pinguido Pistacchio" and fruity sorbets without preservatives. In Bergamo, the novelty Gelato Contadino promotes local ingredients, receiving awards as early as 2025.
4. Innovation and technology
In Milan, the use of AI enters gelato shops: Terra Gelateria combines familiar ingredients with unusual offerings (balsamic white chocolate, pepper, spices), creating a gourmet sensibility and optimizing sales and production through algorithms. Even in San Francisco, a trend of authentic artisanal gelato is emerging in small shops with cart stands, like Hila Gelato, which focuses on short supply chains and organic milk.
- Gustatory: refined flavors, often seasonal or exotic, that tell stories and territories.
- Ethical: environmentally friendly packaging and functional formulas (lactose-free, reduced sugar).
- Experiential: visible production, boutique gelato shops, small-batch craftsmanship.
- Technological: AI for creativity and efficiency, study of consumer tastes.
With a market that turnovers almost 3 billion euros and is growing by 4%, Italy consolidates its European primacy in artisanal gelato. For Mantoflex mood readers, this means enjoying gelato that is not only good, but beautiful, sustainable, and futuristic.
