L'Italo-Americano

L'Italo-Americano THURSDAY, JULY 24, 2025 www.italoamericano.org 4 G e l a t o , l i k e pasta or caffè, is one of those things so firm- ly embedded in c u l t u r a l i m a g i n a t i o n t h a t writing about it risks feeling r e d u n d a n t . E v e r y o n e h a s their favorite flavor, their go- to shop, their memory of a cone melting too fast under a summer sun. A n d y e t , s o m e t h i n g i s h a p p e n i n g i n I t a l y t h a t ' s pushing gelato beyond its familiar place in the c u l i n a r y c a n o n . Today, what was once seen as a sim- ple treat – traditional, some- how nostalgic, always wel- c o m e – i s n o w b e i n g reimagined as something far m o r e c o m p l e x : a c u l t u r a l e x p e r i e n c e , a n e c o n o m i c engine, and a site of culinary innovation. In recent years, Italy has witnessed a quiet yet deci- sive renaissance in the way gelato is produced, served, paired, and, indeed, under- stood. Across the country, artisan makers have been experimenting with ingredi- ents once unthinkable in a c o n e , c h e f s h a v e b e e n designing gelato-centered tasting menus, and cities are creating routes, workshops, and museums dedicated to its evolution. Behind the scenes, num- bers tell a story of remark- able growth. In 2024 alone, Italy's gelato sector generat- ed nearly €3 billion ($3.3 b i l l i o n ) i n r e v e n u e , w i t h more than 600 million serv- ings sold. The country now counts over 39,000 dedicat- e d g e l a t o o u t l e t s a n d employs more than 100,000 people in the sector; it pro- duces more than 168,000 tonnes of gelato annually, using ingredients so refined that over 65% are exported abroad. Italy also leads the E u r o p e a n m a r k e t w i t h a 26.4% share, and globally, gelato is projected to grow at a steady 5 to 6 percent annually through 2033. More than a gelato revival – gelato never really went out of fashion – it's a redefi- n i t i o n , o n e t h a t b e g i n s , appropriately, with flavor. If classic gelato flavors – chocolate, hazelnut, lemon stracciatella ... – remain well loved by most, today's innovators are expanding t h e p a l e t t e i n w a y s t h a t reflect both Italian terroir and culinary daring. Among the most striking examples is the pairing of gelato with extra virgin olive oil, a care- fully reasoned combination grounded in culinary logic: t h e f a t c o n t e n t o f E V O O amplifies gelato's mouthfeel, while the cold temperature enhances its aromatic pro- file. A simple fior di latte gelato, when drizzled with a b o l d T u s c a n o i l l i k e Laudemio, becomes a fully composed dish. Importantly, this kind of e x p e r i m e n t a t i o n i s n o longer confined to niche circles; rather, it's been e x p a n d i n g t o g e l a t e r i e across Italy, where savory and unexpected elements are embraced: pink pepper- corns add warmth to citrus b a s e s ; s a f f r o n l e n d s a n earthy kick to almond milk gelato; basil, mint, and rose- mary take center stage and develop as deliciously com- plex flavors. Some makers have gone further, incorpo- r a t i n g P a r m i g i a n o R e g - giano, gorgonzola, or even fermented ingredients to c r e a t e t r u e g a s t r o n o m i c offerings, all in what can be c o n s i d e r e d a r e a l s h i f t where gelato is being treated with the same culinary seri- ousness as cheese, wine, or bread. In fact, the entire move- ment reflects a broader evo- l u t i o n i n I t a l i a n d i n i n g , w h e r e t h e b o u n d a r i e s b e t w e e n f i n e d i n i n g a n d street food are becoming increasingly porous. Just as a p a n i n o m i g h t b e f i l l e d with rare smoked fish and s e r v e d o n h e r i t a g e g r a i n bread, so too can a scoop of g e l a t o o p e r a t e w i t h i n a f r a m e w o r k o f t e c h n i q u e , terroir, and thoughtful pair- ing. Shops like Gelateria del Teatro in Rome or C a r a p i n a i n F l o r e n c e built their reputations not just on the quality of their ingredients but also on their ability to surprise. In this w a y , g e l a t o b e c o m e s l e s s about memories or "getting something fresh on a warm day" and more about possi- b i l i t y , p u s h i n g g e n t l y against its own conventions. The search for new pair- ings and different flavors has not only transformed the product itself, it has also reshaped the places where gelato is made, consumed, and celebrated. Florence, for instance, wears its gelato heritage with pride: this is, a f t e r a l l , t h e c i t y w h e r e Buontalenti first served the Medici something closer to today's gelato in the 16th century. Today, the Tuscan city has become a hub for curated gelato experiences that bring tourists and locals The taste of change: why gelato is Italy's latest cultural star FRANCESCA BEZZONE NEWS & FEATURES TOP STORIES PEOPLE EVENTS CONTINUED TO PAGE 6 An artisanal gelateria in San Gimignano, Tuscany. History tells us that modern gelato was created in Florence, at the Medici court (Photo: Frantic00/Dreamstime)

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