Unanimous consent
During the meeting, the speakers, Franco Cesare Puglisi, the magazine’s managing editor, Annalisa Carnio from the Uniteis press office, Jens Walther, vice president of the VSD e.V. association, Vito Ciniero, expert of the German and Austrian markets, and Dario Fontanella, owner of Gelateria Fontanella in Mannheim, focused on some of the problems of the artisanal gelato market in Germany and identified some solutions.
JUST ONE WORD
The speakers agreed that artisanal gelato in Germany, Europe’s second largest market after Italy, is greatly appreciated and the number of visitors to the Gelatissimo pavilions provided confirmation. As is occurring in other countries, the German word “eis” in the signs of German gelato shops is being replaced by the word “gelato” because it is recognized as a truly Italian artisanal product, made fresh every day using quality ingredients, therefore unable to be translated into other languages, just like pizza, spaghetti, and the legendary espresso.
ADDING VALUE
The protection of artisanal gelato can be carried out through professional training of “new” gelato artisans that acquire necessary skills participating in three-year courses, following a specific program. To support the segment various collaborations have been established with German institutions like trade unions and associations. Nurturing the work of gelato artisans means protecting an authentic, fresh product. The whole artisanal gelato trade will have to strongly and clearly communicate the advantages of this product to consumers.
ONE EXAMPLE FOR ALL
Not coincidentally reference was made to the European Gelato Day celebrated on 24 March, a day dedicated to promoting the excellent artisanal sweet to the public at large. Gelato is the only food that the European Parliament has decided to favour with a dedicated day of its own, noting as follows: “Among fresh dairy foods, artisanal gelato represents excellence in terms of its quality and food safety, making the most of food products realized in each member State.”
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