INTERVIEW In thesedifficult times, what advicedo youhave for gelato chefs for growing their businesses and to rise to the forefront of the industry? Invest in your business. Always focus on the quality of what is produced and offered to your customers. Participate in competitions and tournaments which always represent a moment of exchange and professional enrichment with many colleagues. Invade social media, which today are essential tools to make yourself known by a large public. Persevere and never give up. Artisanal gelato is experiencing a very positive moment despite international problems and skyrocketing costs of energy and ingredients. Yet it remains a simple product with an excellent value for money. Do you agree with this assessment and what future do you foresee for the industry? I completely agree with the content of the question. Artisanal gelato is in the hearts of consumers of all ages and all professions. It is a product that everyone can access, and I see a rosy future despite the obvious difficulties we face today. It is an Italian excellency that must be produced at its best, sold well and communicated in a perfect way. 24
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