CONTENTS Contributors 21 Editorial 23 The shows 25 In partnership with 27 Cinzia Otri breaks the mould of artisanal gelato 30 Feminine sweetness 36 PuntoItaly wire 40 Hanami 44 #SweetInfluence - when taste meets the power of digital 48 Soft & go 52 Reflections of the Orient 56 Just a spoonful of sugar… 60 Laboratory of emotions 64 ... and may the best win! 68 The Companies 70 36 48 52 40 THE ITAL IAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK Year 15 - No. 41 - JANUARY 2026 - € 1.00 60 19
CONTRIBUTORS Ilaria Castellaneta Master pastry chef Lavinia Mannucci Master gelato chef Alessia Marras Social media specialist Alice Vignoli Master gelato chef Cinzia Otri Master gelato chef Elena Dogliotti Biologist nutritionist Federica Serva Reporter puntoITALY Milan – Tribunal Registration no. 444 of 03-08-2011 Six-monthly magazine - € 1.00 Year 15 - No. 41 - January 2026 Publishing Director Franco Cesare Puglisi Editor Manuela Rossi Editorial Staff Anna Fraschini Production Manager Gora Di Benedetto Collaborator Davide Pini Advertising Manager Paolo Barretta Advertising Patrizia Dal Mas Translations Laura Duca, Patrick Hopkins Graphic Layout Illustrations ONiDEA adv srl - Milano Editrade srl – Headoffice Via Lomellina 37 - 20133 Milan, I Tel. +39 02 70004960 email: info@editradesrl.it www.puntoitaly.org Printing Nastro & Nastro - Germignaga (Varese, I) Cover Luca Managlia All rights reserved. The partial or complete reproduction of texts, illustrations and photos by any means is forbidden. Texts and illustrative material, even if unpublished, is not returned to sender. Texts and photos sent in by readers can be freely published and utilized by puntoItaly. 21
EDITORIAL THE ITAL IAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK Year 15 - No. 41 - JANUARY 2026 - € 1.00 We have succeeded again. This issue of PuntoItaly was conceived, written and produced entirely by women. With the fundamental contribution of several prestigious Italian “brands” in the field of artisanal gelato and pastry. On the cover and in the opening interview of the magazine, we present Cinzia Otri, an undisputed professional who works in the wonderful city of Florence. She is about to publish a book, as chance would have it, dedicated to the women who throughout history have made their mark on art, culture and research. You will also find interesting bits of inspiration, unique recipes and ideas, along with the usual roundup of proposals for furnishings, equipment, ingredients and accessories from important companies in the industry. We are preparing to face the tour that will take place during the first half of 2026, through our presence at various international trade shows, starting with Sigep World in Rimini, where we will be present both with a booth in the South Hall as well as inside the reception area for foreign delegations. Keep on following us always and come visit us, at the tradeshows or online at www.puntoitaly.org Artisanal sweet arts by women! 23
25 EXPO SWEET exposweet.pl FHC CHINA www.fhcchina.com FHA HORECA fhahoreca.com GELATISSIMO www.gelatissimo.de GULFOOD www.gulfood.com HOST host.fieramilano.it HOSTELCO ALIMENTARIA www.hostelco.com INTERNATIONAL PIZZA EXPO & CONFERENCE pizzaexpo.pizzatoday.com LEVANTE PROF www.levanteprofbari.it MIG EXPERIENCE www.mostradelgelato.com RHS www.ristorahotelsicilia.com SHERBETH www.sherbeth.it SIGEP WORLD www.sigep.it SIRHA BAKE&SNACK www.sirha-bakeandsnack.com SIRHA LYON www.sirha-lyon.com SIRHA MÉDITERRANÉE www.sirha-mediterranee.com SÜDBACK suedback.de TIRRENO CT www.tirrenoct.it THE SHOWS
IN PARTNERSHIP WITH ACCADEMIA BIGATTON Tel. (+39) 421 271554 www.accademiabigatton.com info@accademiabigatton.com AGRIMONTANA Tel. (+39) 171 261157 www.agrimontana.it agrimontana@agrimontana.it ALVENA DISARONNO INGREDIENTS Tel. (+39) 2 98280138 www.alvena.it info@alvena.it ANSELMI DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.anselmi1892.com AROMITALIA Tel. (+39) 11 8182301 www.aromitalia.it customercare@aromitalia.com BABBI Tel. (+39) 543 448598 babbi.com info@babbi.it BIGATTON PRODUZIONE Tel. (+39) 421 271554 www.bigatton.com bigatton@bigatton.com BRX Tel. (+39) 721 499611 www.brxitalia.com info@brxitalia.com CARPIGIANI Tel. (+39) 51 6505111 www.carpigiani.com info@carpigiani.it CARTOPRINT Tel. (+39) 2 96399911 www.cartoprint.com infocartoprint@sedagroup.org CITTÀ DEL GELATO Tel. (+39) 80 4949779 www.cittadelgelato.com info@cittadelgelato.it COMPRITAL Tel. (+39) 2 95770829 www.comprital.com comprital@comprital.com CONI PERFETTO Tel. (+39) 81 5050033 www.coniperfetto.it info@coniperfetto.it DEMETRA Tel. (+39) 342 674011 www.demetrafood.it info@demetrafood.it DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.disaronnoingredients.com info@disaronnoingredients.com FABBRI 1905 Tel. (+39) 51 6173111 www.fabbri1905.com commerciale@fabbri1905.com FRIGOGELO-ICETECH Tel. (+39) 35 320400 www.frigogelo.it frigogelo@frigogelo.it FRIGOMAT Tel. (+39) 377 415011 www.frigomat.com frigomat@frigomat.com FRUCTITAL Tel. (+39) 121 56587 www.fructital.it sales@fructital.it FUGAR Tel. (+39) 541 679470 www.fugar.it fugar@fugar.it GELDUE Tel. (+39) 51 6132910 www.geldue.it info@geldue.it GRANULATI ITALIA Tel. (+39) 35 4824335 www.granulati-italia.it info@granulati-italia.it ICAM Tel. (+39) 31 6346101 www.icamprofessionale.com info@icamprofessionale.it ICETEAM 1927 Tel. (+39) 51 6505330 www.iceteam1927.it info@iceteam1927.it 27
ISA Tel. (+39) 75 80171 www.isaitaly.com customerservice@isaitaly.com ITAL DAIRY Tel. (+971) 547043074 www.italdairy.com info@italdairy.com ITAL PROGET Tel. (+39) 75 987038 www.italproget.it info@italproget.it PREGEL Tel. (+39) 522 394211 www.pregel.com info@pregel.it SALVALACQUA Tel. (+39) 721 499611 www.salvalacqua.com info@salvalacqua.com STELLA DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.prodottistella.com info@prodottistella.com TADDIA Tel. (+39) 51 944973 www.taddia.com info@taddia.com UNCONVENTIONAL GELATO Tel. (+39) 444 707700 www.unconventionalgelato.com info@unconventionalgelato.com UNIGEL Tel. (+39) 35 883154 www.unigelitalia.com info@unigelitalia.com WAFLEX Tel. (+48) 22 7865403 waflex.pl waflex@waflex.pl IN PARTNERSHIP WITH LEAGEL Tel. (+378) 549 999435 www.leagel.com info@leagel.com MARTINI GELATO - UNIGRÀ Tel. (+39) 545 989511 www.martiniprofessional.it info@martiniprofessional.it MEC3 Tel. (+39) 541 859411 www.mec3.com mec3@mec3.it MEDAC Tel. (+39) 89 301466 www.medac.it info@medac.it MONTEBIANCO DISARONNO INGREDIENTS Tel. (+39) 444 333600 www.montebiancogelato.com info@montebiancogelato.com NUTMAN GROUP Tel. (+39) 141 835225 www.nutman-group.com info@nutman-group.com PERNIGOTTI MAESTRI GELATIERI ITALIANI Tel. (+39) 541 859411 www.pernigottigelatieri.com info@pernigottigelatieri.com 29
INTERVIEW by Federica Serva breaks the mould of artisanal gelato Cinzia Otri Image by Luca Managlia 30
How would you define Cinzia Otri in one sentence? A passionate person, a lover of beauty and of what is good, also thanks to my education, that is, an artistic education at the Porta Romana State Institute of Art in Florence, Italy. I consider it a powerful means of self expression, which has provided me with an adequate vocabulary to explore and then communicate my inner world. When and why did you approach the world of gelato arts? It all started in 2010 by chance. As I would said in Italian, “Galeotta fu una canna fumaria inesistente”, that is, it is all thanks to the “non-existent” chimney. Let me explain. At the time, I was managing the Caffè degli Artigiani together with my partner Marco Fanti, who is still in charge there. Across the street from it, an old grocery store went out of business. We were told that the back of it was equipped with a chimney and we were interested in making it into a small service kitchen. The project did not go through due to the renovations on the upper floors (Editor’s note: there was no chimney), and my partner came up with the idea to open a gelato shop. I was lacking the entire dictionary on the subject, so I attended the courses at Gelato University and, thanks to the teachings of Gianpaolo Valli, I crossed the threshold into a new universe. What is your idea of artisanal gelato? In my opinion, artisanal gelato is a product that is born from the marriage of three factors: a technical background, one’s own need to be expressive and a careful search for ingredients. The union of these three elements, which for me are essential, generates the right result. From the beginning of your career up to today, how has the creation of gelato and sorbets evolved? Although I have only been working in this industry for 15 years, I must admit that research - both in the agri-food industry, regarding the supply and use of new natural ingredients, as well as in technologies and science, even up to the production equipment industry - has never stopped and it continues to open up new horizons for me, in which I can explore other opportunities to express myself. At the forefront in the world of gelato arts, a place earned in just a few years by being strong-willed with a passion for experimenting and creating innovative flavours. Image by Luca Managlia 31
INTERVIEW What is your approach to gastronomic gelato? And to gelato cocktails? Since the beginning of my business, I have had a strong interest in approaching first and foremost the gelato cocktail world, by adding to the gelato shop menu sorbets dedicated to meeting the world of mixology, thanks also to the collaboration with esteemed bartenders like Luca Manni. In addition, I have been collaborating with some chefs for several years to create gastronomic gelato to accompany their creations. Is there a flavour that you are more attached to or one that best represents you? As I very often answer my customers who ask me what my favourite flavours are, I consider them all my children: even those that might seem more simple or “obvious”, in reality I conceived them and wanted them with that precise recipe. If I had to choose, I could say that what intrigues me most is certainly the process of “creating” a given flavour itself. Image by Marco Cellai 32
Image by Luca Managlia Image by Luca Managlia In 2025, you were part of the Control Committee of the Gelato Europe Cup, and also this year you are involved in the Committee. How did you live that experience? It was an incredible experience. My role in that context was that of a Commissioner, and as such, I had the task of controlling to ensure fairness, safety and compliance with the competition rules. I was enthusiastic and I came of that experience greatly enriched because it made me grow, just like all the competitions in which I have participated. Which competition has given you the most satisfaction? From every competition in which I have participated, I have collected something good each time because essentially my interest was interacting with colleagues. And I must say, that the possibilities that certain “battlegrounds” provide you are unparalleled. I am referring to the opportunities to meet people that normally you would never have standing next to you and to make collaboration a common good. There is one thing I am increasingly certain of and that is the importance of sharing between “comrades”, without which there can never be growth. 33
INTERVIEW Image by Luca Managlia 34
Women are still a minority at the top of the kitchen, pastry and gelato worlds. What qualities must a woman count on to establish herself in these industries? Even if the numbers are growing, we are still a minority. I don’t want to go back to issues that have already been debated, such as the fact that women have to elbow their way in much more than men do just to secure or maintain their place; however, it is undeniable that the female gender has very different time perspectives, first and foremost motherhood, which often segregates many of us to a limbo. In my opinion, there are four qualities on which a woman should focus: infinite love for this job, complete confidence in her abilities, heaps of being strong-willed, and a remarkable propensity for multi-tasking (and I am increasingly convinced that this term was coined with the female gender in mind). To a series of women who have made history, you have dedicated a flavour, the result of research not only on ingredients but also on the life of each one. How did this idea come about? The idea was born thanks to a natural creation process, a journey that has accompanied me since the beginning of my business. Since I was a girl, I have felt the need to “create”, also thanks to my education which marked my path. In addition, I am lucky enough to live in a city like Florence, full of countless stimuli. The greatness of my city, and not only, is due the intelligence, the culture and the sensitivity of wonderful women, from Caterina de’ Medici to Margherita Hack: to dedicate to them a flavour has served me and I need it to tiptoe into their world and silently caress them for an instant. When will the book that collects all the recipes be published? The book is expected to be published by March 8, 2026, on the occasion of Women’s Day, and in its first version it collects 14 recipes and just as many stories. I didn’t want to replicate the biography of the characters on whom rivers of ink have already been spilled, but to tell the completely personal relationship between me and them, and the journey that led me to link those figures to flavours of gelato. Do you have any other projects in the pipeline? I am a woman who lives on dreams, so there is no shortage of projects at stake. For the moment, however, I don’t feel like revealing any of them for the simple fact of not disappointing unexpected expectations. But if there is something that is not in the stars, it is to settle into the everyday routines, on the obvious, on what’s already been seen. Image by Luca Managlia Image by Luca Managlia 35
RECIPES FEMININE SWEETNESS By Cinzia Otri Cinzia Otri celebrates women who have made history with a range of flavours inspired by them. We propose two of them, dedicated respectively to Anna Maria Luisa de’ Medici and to the first Italian winner of an Olympic gold medal. images by Luca Managlia 36
CREAM INGREDIENTS: • milk 520 g • cream 59 g • condensed milk 55 g • egg yolk 155 g • sucrose 50 g • dextrose 75 g • dry glucose 20 g • trehalose 5 g • inulin 40 g • salt 1 g • neutral stabilizer 2 g (composed of 50% carob seed flour, 20% tara gum, 30% guar gum) • skim milk powder 10 g • whey protein 8 g INSTRUCTIONS Pasteurize all of the ingredients except the condensed milk, which should be added to the mixture after pasteurization is completed, then batch freeze. Variegate with cubes of candied apple and a spiced wine sauce. Elettrice Palatina CANDIED APPLES INGREDIENTS: • Annurca apples 200 g • sugar 300 g • water 350 g • lemon juice 20 g INSTRUCTIONS Peel the apples and cut them into equally-sized cubes. Prepare a simple syrup with water and sugar; once the syrup has reached a boil, turn down the heat until all of the sugar is dissolved. Turn off the heat, then add lemon juice and apples; keep the fruit in the syrup for about 10 minutes. Drain the syrup well then place the apples on a baking sheet lined with parchment paper. Let dry in the oven for 8/10 hours at a temperature of 50°C. SPICED WINE SAUCE INGREDIENTS: • full-bodied red wine such as Merlot 100 g • star anise 4 g • cloves 2 g • cinnamon 4 g • nutmeg flowers 5 g • honey 50 g • pectin 5 g INSTRUCTIONS Into the wine, pour the honey, pectin and spices, then cook on a low heat for 30 minutes. Strain and let cool. 37
RECIPES 38
INGREDIENTS: • sucrose 98 g • dextrose 64 g • trehalose 55 g • inulin 64 g • salt 2 g • neutral stabilizer 2 g (composed of 40% tara gum, 50% guar gum and 10% xanthan gum) • water 393 g • almond paste 130 g • raspberries 172 g • Santa Maria Novella Rose Elixir 20 g INSTRUCTIONS Make a syrup with water, the sugars, salt and neutral stabilizer. Add the almond paste, raspberries and the Santa Maria Novella Rose Elixir. Mix well and batch freeze. Ondina Valla 39
FAIRS TOUR SIGEP ASIA Singapore, July 16 - 18 It is not a coincidence that Sigep Asia is the most anticipated event in Singapore for the food&beverage, foodservice and Ho.Re.Ca. worlds. Hosted in the futuristic Sands Expo & Convention Centre, covering an exhibition area of 10 thousand square meters, this second edition of the fair saw four hundred fifty exhibiting brands from 41 countries. Over 13 thousand registered professional visA chronicle of the trade fairs visited by puntoItaly during its travels abroad. A first-hand reportage of meetings, emotions, and experiences. puntoItaly wire itors attended, consisting for the most part of importers, distributors, resellers, catering and hospitality chains, coming from all over the world to gather inspiration and explore the most cutting edge solutions. We browsed many exhibitor booths to have a complete overview of the best that the international market has to offer in regards to food and beverage, with a specific emphasis on excellence in artisan gelato, pastry and the latest offerings in coffee, tea, bakery and pizza. We also focused on equipment, technology and innovation solutions for Ho.Re.Ca hospitality. The tradeshow took place simultaneously with Restaurant Asia, thus representing a meeting point that cannot be missed for restaurant owners, distributors, artisans, chefs and restaurateurs from all over South East Asia and beyond. Once again, the event knew how to amaze with experiences that left visitors fascinated. Our jaws literally dropped when we saw the chocolate wall by Janice Wong, the award winning pastry chef and Sigep brand ambassador: an impressive edible art installation that was nine meters tall. Inspired by an approach directed at transforming chocolate into an immersive art, the work was made up of hundreds of small artisanal chocolates made with quality single origin chocolate. Janice Wong also conducted tasting seminars on the different flavour profiles of cocoa, dedicated to chocolate experts and dessert professionals. The Tech & Innovation Pavilion was definitely not to be missed, which proposed a futuristic display case with never-before-seen tools, such as robots and Artificial Intelligence, all the way up to the Internet of Things (IoT). The new Sandbox Area in particular demonstrated sustainability and the latest digital transformation solutions. In this way, we could explore practical applications of emerging technologies, from kitchen utensils with AI, to systems for waste reduction. The exciting competitions exhilarated the large crowds that participated, including the Singapore National Coffee Championship 2025. We were pleasantly surprised by the high level of creativity from the 40
challengers of the Panettone World Championship - Asia selection rounds: a testament of the fact this typical Italian dessert is internationally recognized by the pastry world as an artisanal masterpiece and as a Christmas-season dessert that requires significant skill in order to be mastered. To celebrate the 60th anniversary of bilateral commerce between Italy and Singapore, Edward Siew of the Singapore Chefs’ Association presented a creation that united the East with the West: a “Rice with Singapore Chicken” Risotto. The Michelin-starred chef Daniele Sperindio proposed “From Singapore with Love”, an Italian interpretation of Singapore’s loved Ice Kachang. Organized by IEG Asia, Sigep Asia is the South East Asian extension of the world renowned Sigep World. The next edition will take place July 15-17, 2026. HOST Milan (Italy), October 17 - 21 We were expecting it to be so, also because the expectations were more than promising. And yet again, Host knew how to surprise us. The 44th edition of the show revealed itself to definitely be rich with content, due to both the exhibiting offer with embraces the entire hospitality industry, as well as to its intense collateral events calendar, with numerous moments for training and exchange. But let’s proceed in an orderly manner. There were more than two thousand exhibitors that chose Host to present their latest products and innovative solutions. There were two goals. On one hand, they had the opportunity to strengthen their visibility in an openly international environment. On the other hand, they could consolidate their commercial relationships with quality buyers from all over the world. At the end of the show, much satisfaction was expressed regarding meetings with international professionals and the quality of the contacts generated. Regarding visitors, a noteworthy growth of participants was registered coming from all over Europe, in particular from Germany and Denmark. There was also a sensible increase from Australia, Brazil, the United Arab Emirates and the United States, which were joined 41
FAIRS TOUR by over 700 hosted buyers. Professionals participated in Host with the goal to identify distinctive solutions, innovations and new business opportunities. Sustainability confirmed itself as the indisputable protagonist of the show. Host was the first event to adopt an ESG strategy, able to integrate environment, innovation and inclusion as gears for competitiveness and distinctive signs of one’s international positioning. This commitment was shared by numerous exhibitors, translating into concrete solutions: from beer making machines that salvage broken pasta during processing, up to designer fitness equipment made with natural and recyclable materials. As a global hospitality platform, Host went way beyond national borders. Riyadh Host Arabia just ended, whereas in 2027, the event will land in the United States. In the meantime, the dates for the 45th edition of Host Milan have already been scheduled for October 22-26, 2027. MIG EXPERIENCE Longarone (Belluno, Italy), November 30 - December 2 A totally new Mig welcomed us in Longarone. Just by adding the word “Experience” to the name of the show, we sensed big changes to the format of the event. And it did not disappoint. With a rich programs of meetings, conferences, training sessions, thematic spaces and tastings, the show revealed itself to be a stimulating occasion of exchange and growth for the numerous participants. Of course, without forgetting the competitions that have always seen the best gelato chefs complete at an international level. During the days of the show, it was possible to visit a series of thematic areas, like the one set up by Veneto Region, which proposed the tastings of 42
the territory’s typical products with the PDO, PGI and DOCG certifications. The Confartigianato area welcomed a series of training events and practical sessions for gelato, pastry and chocolate, whereas in the Gelato Wellness area (curated by GAT – Artisan Gelato Chefs Association of Triveneto with the scientific supervision by IRIB - CNR), flavours with functional ingredients were proposed, such as collagen, seaweed and omega 3. The VeganOk area curated a rich schedule of sessions for talks, workshops and cooking shows to illustrate the evolution of vegan gelato, responding to doubts from industry professionals and to present the offer of certified companies. The Mig Arena showcased new developments and initiatives from companies, associations and gelato chefs. There was considerable interest for the talks on specific subjects held throughout the event by maestros Angelo Grasso, Pino Scaringella, Gianni Clapis, Giacomo Tonelli and Giorgio Zanatta. The conference titled “the Career of a Gelato Chef: which school? Educational programs and future prospects for the industry” offered an opportunity to expand on the role of a contemporary gelato chef, highlighting the evolution of the profession among artisanal traditions, training programs and innovation. The moderator of the event was the editorial director of puntoItaly Franco Cesare Puglisi. The competitions attracted many competitors. Winning the 55th Coppa d’Oro, dedicated to creating a water-based mango gelato, was Yasuyukj Sakuma, from Japan, followed by Giovanni Talo (Germany) and Michael Grandelis (Italy). Another Italian won the Under32 category, the very young Davide Bonaventura. The European award Sustainable Scoops saw twelve gelato chefs compete against each other, each representing the partner countries of the European project GelatOn the Road. On the highest step of the podium stood the Spaniard Ahmed Atamna, with the “Catalanet Ganxet de Reus” flavour. Second place was given to Slovenia with the “Sladoled S’torta” flavour by Kavarna Cappuccino Koper, followed by Luxembourg with Laura Fontani who proposed the “Walnut Ducale Cream” flavour. The final ranking of the 10 finalists of the “A gelato for Cortina” award saw Stefano Dassiè as winner with the “Oro Innevato” flavour; second place was earned by Guido Zandonà who presented the Malga-butter Caramel Toffee, followed by Marco Reatto with his “Sulle Piste” flavour. In the setting of Mig Experience, the Flavour of the Year was officially announced, which will be the protagonist of the XIV European Gelato Day scheduled for March 24: Melody. A symbolic name that wants to weave together the creativity of artisanal gelato with the expressive strength of music, calling to mind the energy of the Eurovision Song Contest that will take place in Vienna next May. The official recipe will be selected during the European competition hosted at Sigep World 2026 at the Rimini convention centre. On the last day of Mig Experience, the customary Uniteis Assembly was held - the Union of Italian Gelato Chefs in Germany Association - during which Germany’s Flavour of the Year 2026 was presented, “Pinocchio”: a delicate strawberry with milk flavour, decorated with chocolate covered breadsticks, chosen to celebrate the second hundredth birthday of Carlo Collodi, author of the literary masterpiece. 43
RECIPES HANAMI by Ilaria Castellaneta Images by Andrea Gherardi 44
In Japanese, Hanami describes the custom of enjoying the enchanting blooming of sakura, the cherry trees. Like the fragile petals that resist the wind, women embody a delicate but resilient beauty. Expressing this metaphor is the creation by Ilaria Castellaneta, an established pastry chef and winner of the international Pastry Queen 2023 competition. CHERRY BLOSSOM GELATO WITH MASCARPONE INGREDIENTS: • fresh whole milk 300 g • fresh cream with 35% fat content 100 g • sucrose 60 g • dry glucose syrup 38 DE 20 g • skim milk powder 30 g • dried cherry blossoms 10 g • mascarpone 50 g • sheet gelatine (Bloom 200) 2 g • natural cherry blossom extract 0,5 g INSTRUCTIONS Start by heating the milk to 60°C, then turn off the heat and add the dried cherry blossoms. Leave to infuse for 30 minutes so that the milk absorbs the aroma of the flowers. Strain the infusion to remove the flowers and pour into a saucepan. Add fresh cream, sucrose, dry glucose powder and skim milk powder. Mix well to blend all of the ingredients. Heat the mixture to 80°C, remove from heat and let cool. Add the gelatine that has been rehydrated and squeezed. Add the mascarpone and blend with an immersion blender. Stir in the natural cherry blossom extract. Pour the mixture into a Pacojet glass and freeze at -20°C for at least 24 hours. Once frozen, pacotize at a normal pressure to obtain a gelato with a creamy consistency. Pipe immediately into the desired moulds and blast chill at -20°C. GLAZE WITH VELVELT FINISH INGREDIENTS: • cocoa butter 150 g • white chocolate 100 g • grapeseed oil 30 g • fat-soluble pink food colouring as needed INSTRUCTIONS Melt the white chocolate with the cocoa butter at 45°C. Add the oil and food colouring in the necessary quantities to obtain the desired hue. Blend with an immersion blender to mix, then pass through a fine-mesh sieve to remove any lumps and to obtain a perfectly smooth glaze. Transfer the glaze into an airbrush or spray gun preheated to 40°C. Spray evenly onto the moulded gelato still frozen at -40°C to create a velvety effect. The difference in temperature will allow the glaze to crystallize instantly, creating the special texture. 45
RECIPES SALTED CHOCOLATE SOIL INGREDIENTS: • water 100 g • sugar 400 g • dark chocolate 200 g • Maldon salt 0,4 g INSTRUCTIONS Pour water and sugar into a saucepan. Heat the mixture to 130°C, remove from heat then add the chopped dark chocolate and Maldon salt. Whisk vigorously and quickly. The rapid movement and the lowering of the temperature will cause the sugar to crystallize, creating a chocolate sand with a grainy texture. Continue stirring until the mixture is completely crystallized and cooled. Store in an airtight container until ready to use. 46
ACIDIFIED RASPBERRY GEL INGREDIENTS: • raspberry puree 100 g • raspberry vinegar 50 g • inulin 75 g INSTRUCTIONS Blend puree, vinegar and inulin with an immersion blender until mixture is perfectly smooth. Strain the mixture through a fine sieve to obtain a smooth gel. Transfer into a container and let rest in the refrigerator for at least 4 hours, the time necessary for the inulin to carry out its thickening action, thus the gel will reach the desired consistency. FINISHING AND DECORATION Place the chocolate soil on the bottom of the serving plate, then the gelato that has been previously glazed. Decorate with the acidified raspberry gel, and for a touch of elegance and a contrast of flavour, add cherry blossoms in rice vinegar, fresh sprouts and a “branch” made with dark chocolate. 47
TRENDS by Alessia Marras Once, discovering a new gelato flavour or pastry shop meant reading a review or hearing about it from a friend. Today, it happens with a swipe: a swirl of cream, a pistachio croissant, a colourful display shared and savoured online. Now, communication is dynamic and personal: a reel from an artisan’s lab can reach thousands in seconds. Authenticity, not perfection, has become the new language of advertising. How many times have you scrolled through Instagram or TikTok and suddenly craved a dessert you hadn’t even thought about? That’s the power of social media: a constant stream of images designed to awaken our senses. Eaters Collective on Unsplash #Sweet Inf luence 48
when taste meets the power of digital From fashion runways to recipe reels The phenomenon began in fashion and beauty, where bloggers and style icons turned personal expression into influence. As Instagram and TikTok exploded, the trend moved beyond the catwalk. Food-and especially desserts-became the perfect stage: colourful, emotional, deeply shareable. You don’t need to be a top model to stand out. If you can bake, film, and communicate, you can become the next advocate for sweet lovers. Desserts and gelato thrive in the visual world of social media: they’re aesthetic, appealing, and instantly attention-grabbing, making them the perfect sensory hook for engagement. Collabstr on Unsplash Ken’s Vision on Unsplash 49
TRENDS The connection between food and social media keeps growing, fuelled by accounts dedicated to dining and local exploration. Many creators highlight restaurants, bakeries, gelaterie, and dessert cafés, curating niche segments like artisanal gelato or traditional pastries. This dynamic is mutually beneficial: consumers discover new tastes and hidden gems, while quality local businesses gain the visibility they need to stand out. Local influencers become true digital food scouts, guiding followers through the best their city has to offer. For small businesses, a feature can be transformative: it boosts credibility, foot traffic, and even tourism appeal. The professionalisation of food creators Most food creators though, don’t start as professionals. Their path often begins with a passion for cooking, and only later becomes a career as their audience grows. At some point, many choose between their established job and the “risk” of turning content creation into full-time work. This authenticity is exactly what makes them effective. Their passion translates into content that followers trust. Building on this value, brands are developing ambassador programs-long-term partnerships with creators whose values and style align naturally with the brand. Brands partnering with creators An example of creator-brand collaboration is the partnership between some well-known companies and micro-influencer pages dedicated to food and cooking. The brand sends products to inspire original recipes, showcasing its iconic ingredients in relatable kitchen contexts-far more authentic than traditional ads.Putting their goods directly into the hands of passionate creators generates engaging, personal storytelling. Viewers don’t just see a product: they see how it elevates a dessert or enriches a moment. Over impressions, this content can be repurposed across social channels and retail touchpoints, extending its value. Recipe posts also enjoy long-tail visibility, surfacing in searches long after publication. A simple activation becomes a way to reinforce the brand’s cultural presence. Image by freepik Ibrahim Boran on Unsplash 50
Authenticity and ethical communication With the rise of professional food creators, transparency has become essential. Laws now require creators to clearly disclose sponsored content, ensuring audiences understand when a post is an advertisement rather than personal advice or a review. Beyond compliance, these disclosures build trust: followers value honesty and expertise, and creators who balance partnerships with authentic recommendations are seen as trusted curators, not just promotional channels. Co-creation and collaborative innovation Another notable shifts is the rise of co-branded products and creator-inspired recipes. Brands now co-develop items with creators whose communities they want to reach, producing offerings shaped by real audience tastes. Creators’ videos, live formats, and behind-thescenes storytelling have also become growth engines, bringing brands closer to people through authentic narratives. Meanwhile, AI-powered tools help companies find the right micro-influencers by analysing audience behaviour and content style, making collaborations more intentional and effective. Charles Deluvio on Unsplash Influencers and content creators have become the modern artisans of our digital age-crafting emotion, shaping culture, and translating creativity into experiences that resonate. Their tools, often underestimated by traditional marketers, are in fact powerful storytelling engines. Creators can tailor messages with the right visuals, the right rhythm, and the right emotional spark-turning social media into the new showcase for flavour, craftsmanship, and tradition. A place where stories simmer, creativity rises, and culture finds its voice in every bite. photo-courtesy on Unsplash Windows on Unsplash 51
RECIPES SOFT & GO By Alice Vignoli Images by Francesca Lazzarini Two recipes made with “cloud” ice cream in takeaway version. 52
Soft ice cream in takeaway version allows for highly creative offerings that immediately capture the customer’s attention. It shares the same structural qualities as impulse soft serve, such as product compactness, creaminess and lightness, warmth, and a silky feel on the palate. The real news is in shapes, in the variety of portions and in production, storage and sales modes. The service temperature of the soft ice cream to takeaway at -14/-18°C allows this product to be stocked and sold in a totally different way from the traditional impulse soft ice cream, to the advantage of shelf life that extends considerably. The following recipes provide a perfect way to go beyond seasonality and showcase authentic gelato pastry all year round. With soft takeout ice cream you can also satisfy vegan customers. This ice cream made without dairy products however has a great structural and tasteful yield within the soft ice cream machine. The ingredients can be worked raw just like for sorbet, in order to preserve their organoleptic qualities. The only way to prepare it is to reduce the mix in its most homogeneous form. This ice cream can be sold such as within practical takeout jars and maybe distributed to vegan restaurants or stores selling foods that fit the vegan diet. Ingredients Qty (g) Sugars (g) Fats (g) Other solids (g) Total solids (g) Water 268 0,0 0,0 0,0 0,0 Coconut milk 400 20 64,0 12,0 96,0 Pure almond paste 150 0 113,0 38,0 150,0 Sucrose 135 135 0,0 0,0 135,0 Glucose dry 25 25 0,0 0,0 25,0 Dextrose 17 18 0,0 0,0 18,0 Neutral (with cold fruits) 5 0 0,0 5,0 5,0 Total 1000 200 177,0 55,0 429,0 % 100 20 17,7 5,5 43,1 Vegan delight with coconut milk and almond paste 53
COMPOSITION • Wafer shell cannoli coated with chocolate inside • Soft ice cream with creamy flavour to taste • White and dark chocolate cover • Small marshmellow, fruity edible flowers, crystallised coloured sugars 1.Cool the empty wafer shell cannoli in the blast freezer. 2. Select the grains and the flowers. 3.Serve the soft ice cream directly from the single portion dispenser into the cannolo. 4.Finish the ends of the cannolo with crushed nuts or coloured sugars, then cool in the blast freezer. 5. Decorate the cannolo surface with chocolate. 6. Before the chocolate solidifies, apply the flowers and decorations. Display for sale or store at -18°C. RECIPES Wafer shell cannoli filled with soft ice cream, decorated with “chic” flowers and grains. 54
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COMPETITIONS Images by Fausto Nieddu 56
With the Luce d’Oolong flavour, Taiwanese Sylvia Chao wins the Procopio Cutò award during Sherbeth 2025. Second and third place went to Italian gelato maestros For the second year in a row, Sherbeth’s Procopio Cutò prize looks to the East. After the victory in 2024 of the Chinese gelato maestro Bang Gai from Hangzhou, the 2025 edition saw the Taiwanese Sylvia Chao, owner of the Mountain in Blue gelato shop in Lukang Township, Changhua, excel as she presented her unique flavour Luce d’Oolong (Oolong’s Light). Inspired by the delicate fragrances of Taiwanese tea, this creation enchanted both audience and jury, weaving a perfect harmony of elegance and lightness. Her victory concluded the seventeenth edition of Sherbeth, the international festival of artisanal gelato that from November 7th – 10th, 2025 transformed Palermo (Italy) into a large open-air gelato kitchen, where flavour, culture and innovation found their synthesis. For four days, the city hosted meetings, tastings, talks and experiments, attracting thousands of visitors and confirming Sherbeth as a global centre for the culture of artisanal gelato: it is enough Reflections of the Orient 57
COMPETITIONS to note that over 2,000 kilograms of gelato were tasted. Among the most intriguing creations, the prickly pear flavour, the bold ricotta infused with fermented garlic, mint, and black lime, the slow-braised flavour and the delicate flavour of vine leaves. In his speech, the organizer Davide Alamia retraced the highlights of an edition that was able to blend traditions, places and new visions of flavour: “We started with a thousand difficulties in 2007 in Cefalù and we have managed, over the years, to make Sherbeth a point of reference for gelato enthusiasts. Also during this edition, despite the rain, 30,000 people arrived over the four days. For this I want to thank the City of Palermo, which always welcomes us with great enthusiasm”. Awards and recognitions The Francesco Procopio Cutò international competition, an event that highlights every year the talent of gelato chefs from all over the world, took place during the final day of Sherbeth. From morning until late afternoon, the Sala dei Dipinti of Palermo’s Teatro Massimo was the setting for the competition between fifty professionals. Just as many unique fla58
vours participated in the competition, and were subjected to the evaluation of two different juries - a technical one and a critical one - who only knew the list of ingredients. The closing ceremony transformed the award event into a moment of storytelling and sharing, between emotions, awards and testimonies. Crowning Taiwanese Sylvia Chao as the best gelato chef of Sherbeth 2025 were Amanda Dupas, President of the technical jury, and Bang Gai, the winner of the 2024 edition, who thus passed on the baton. The second place was a tie and was awarded to two Italian gelato maestros, Antonio Luzi who competed with the flavour “Il Giardino di Babilonia” and Valerio Gaveglia, with his gelato “Cosmopolita”. On the third step of the podium was another Italian, Antonio Russo, who proposed the “Spiced lupin coffee” flavour. During the evening, all participants received a certificate and special mentions were awarded to people who actively have contributed to writing the history of authentic Italian artisanal gelato. The Youngest Gelato Chef “Giorgio De Pellegrin” award, dedicated to the maestro capable of transmitting the value of craftsmanship to new generations, was presented to Noè Pinetti, while the “Carlo Pozzi” Attention to Detail award, a charismatic figure who has inspired entire generations of professional gelato chefs, was awarded to Lorenzo Giacobazzi. The “Luca Caviezel” Innovation Award was given to Shanshan Yu from Jiangsu (China). Giovanna Musumeci and Lorenza Bernini then received the Valorisation of local products award, named after the master of Sicilian excellence Santo Musumeci. The Naming and storytelling award was presented to Beatrice D’Arcangelo and Martina Gazzarri. It was a tie for the Critics’ Award, between the “Farid” gelato by Loris Fabrizio Montanaro and “Green Lavender” by Alessandro Schintu. Last but not least, the Popular Jury Award was won by Francesca Dassogno, who obtained the highest number of votes from the Sherbeth audience, with her gelato “Il Biondo”. The next edition of the event is scheduled for November 2026, to once again transform Palermo into a privileged setting for the art of the authentic Italian artisanal gelato. 59
LIFESTYLE by Elena Dogliotti Carbohydrates perform a fundamentally important function for our body, as they are an essential energy source. Our nutritional biologist tells us more about it. Just a spoonful of sugar… Image by jcomp on freepik To be healthy, our body needs an adequate supply of nutrients, some of which are referred to as macronutrients and are converted into energy through processes called metabolism. Among these various nutrients, carbohydrates stand out and specifically glucose does. They are the energy source most preferred by our bodies. They create “clean” energy, that is, no “dangerous” waste by-products are produced when they are transformed. The national guidelines for a healthy diet recommend a consumption of carbohydrates that corresponds to 4560% of our daily intake. However, they distinguish between complex carbohydrates, such as starch, and simple sugars, such as glucose; the latter should not exceed 10 percent of our daily diet. 60
The function of insulin When compared to complex carbohydrates, simple sugars are absorbed more quickly and they expose the blood more to sudden glycaemic peaks, that is, to an excess of glucose. If such an excess remains for a prolonged period, it can damage organs and tissues. This is why blood sugar levels are regulated by the insulin hormone, which is produced by the pancreas. The main role of insulin is to allow glucose to enter cells, restoring blood to its normal levels. If the insulin system is working correctly, why should we worry about consuming too much sugar? Because this hormone actually serves many other functions. It has an anabolic effect, that is, it stimulates the formation of complex molecules such as lipids starting from glucose. Therefore, it increases food reserves, which is equivalent of saying “it makes you gain weight.” At the same time, it slows down metabolism Image by freepik Image by v.ivash on Freepik and it promotes the synthesis of cholesterol. Furthermore, it causes water retention, and it facilitates inflammation. Do all sug61
LIFESTYLE ars stimulate insulin production? The truth is that glucose is the main actor to blame, but there are also other sweeteners that are nonetheless important to not overconsume. Not just one The most common sugar is sucrose, which is obtained from sugar cane or beets, and it is composed of glucose and fructose. Between the sugar derived from one or the other plant source, there are no substantial nutritional differences. A darker sugar could come from either source. It could have either undergone a refining process then had molasses added, or it could be whole sugar, obtained from being pressed and dried. This second method also means the possible presence of more impurities and some minerals, even if in amounts that are insignificant for the body. In addition to sucrose, there is a large range of sweeteners that can be added to food or that you can find in processed products. They can be naturally derived or synthetic, and they can bring with them more or fewer calories. Among the natural sweeteners, in addition to sucrose, those that contain calories are the other simple sugars (glucose, fructose, lactose, maltose) and sugar alcohols. The most well-known simple sugar, after glucose and sucrose, is fructose, also known as fruit sugar. It is sweeter (one and a half times more) than common sugar, it is slightly less caloric, and it does not have a direct impact of blood sugar levels; however, if abused, it adversely affects triglyceride levels. Even diabetics need to be careful because fructose metabolites can be reconverted back into glucose when insulin is scarce. Image by freepik Image by freepik 62
Other sources Sugar alcohols (sorbitol, xylitol, maltitol…) have a sweetness similar to that of sucrose, but they are absorbed less in the digestive tract (thus providing fewer calories). When they reach the last part of the gastrointestinal tract, they are fermented by the microflora, the reason why they have a slightly laxative effect. Specifically, sorbitol is used in food processing due to its capability to retain water, whereas xylitol, the least cariogenic, is often used in chewing gums. Among the calorie-free sweeteners, there are two natural alternatives including the extract derived from the Stevia rebaudiana plant. It has been used for a long time in Southern America, not only for its leaves’ sweetening properties but also as an anti-inflammatory and antioxidant. Other calorie-free sweeteners are synthetic (saccharin, aspartame, acesulfame potassium, cyclamate…) all with a sweetening power much higher than that of sucrose (from 50 to 500 times more). Regarding low-calorie and calorie-free sweeteners, the national guidelines maintain that these do not bring any substantial advantage since they do not help lose weight. In some cases (for example regarding aspartame, harmful for those suffering from phenylketonuria, as well as during pregnancy and nursing), they are actually discouraged. Question of moderation Today, even the gelato and pastry worlds are increasingly attentive to health, making an effort to search for sugar alternatives, to the reduction of the use of sugar and to the use of ingredients, such as fibres, which help reduce the overall impact on blood sugar levels without penalizing the organoleptic properties of products. Consumers can choose moderation, balance, variety and quality of food, together with a physically active lifestyle, allowing them to enjoy a little bit of “sweetness” without worrying too much about it. Image by freepik Image by freepik 63
TESTIMONIALS Laboratory of emotions 64
Florence, 1992. Lavinia Mannucci was born in a city that has an atmosphere of art and tradition. But her real “cradle” is not a house, but a gelato shop. Five year earlier, her parents had decided to pursue a dream, that of opening their first store, thus transforming her father’s passion into a profession. Since then, between cones, cups and the scent of chocolate, Lavinia grew up breathing in that environment each day. It is there that her vocation took shape: to carry on the energy and creativity of a profession that has always been part of her life. Since the age of 16, she has constantly dedicated herself to the laboratory, where she refined her competence day by day. At the same time, she was attending the scientific high school and, after graduating, she embarked on a training journey in business management and marketing. Her path was not just the simple sum of experiences, but a harmonious intertwining of studies and creativity, discipline and enthusiasm. Each step was guided by the desired for research; each achievement is the result of commitment and dedication. This is how Lavinia built her method: a balance made up of knowledge, passion and curiosity, the same ingredients that today make her For Lavinia Mannucci, it is not just a workplace, but a universe in constant evolution, a space to experiment, grow, and innovate. vision of work unique and that give her the impetus to innovate and surprise. In her laboratory, ideas are transformed into flavours capable of intriguing and conquering even those that already know every facet of this profession. Experimentation is a continuous flow: new combinations, unexpected pairings, small experiments that become emotions to be savoured. Alongside the drive towards innovation, the link to the past is maintained. Classic flavours represent an irresistible attraction for the most loyal customers. This is why she prepares them selecting excellent raw materials, respecting the rhythms of nature and the seasonality of ingredients. It is in this dialogue between avant-garde and traditions that her philosophy is revealed: to offer new ideas, without ever forgetting where it all began. Prestigious awards Supported by the enthusiasm and positive response of her customers, Lavinia decided to take on challenges even outside the laboratory, by participating in numerous competitions and initiatives that mark important stages in her career. In 2018, she won over the Popular Jury at Gelato Festival, and in the same year, she took her passion to television with episodes dedicated to homemade desserts. She was also invited to Gelato Festival London, where she received the title of Best International Guest. The following year, she won Carpigiani Day, while in 2020, she reached the Italian Finals of the Gelato Festival World Masters. In 2021, she returned to the Gelato Festival World Masters, where she stood on the podium as the Italian finalist winner, and in the same year, she received the prestigious title of “Knight of Italian Gelato”. From 2021 to 2024, she obtained the 2-Cones recognition of the Gambero Rosso guide, testifying the constant quality of her work. 2024 marks a particularly significant year: she won the Italian Gelato Cup and received the Fiorentina Excellence Award from the local authorities, a tribute to her dedication and her journey of growth. 65
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