L'Italo-Americano

THURSDAY, JULY 9, 2026 www.italoamericano.org 22 L'Italo-Americano I f there is a truth about t h e I t a l i a n s u m - mer, it is that every year it brings a new wave of gelato fla- vors. Not all of them last more than a season, but some manage to find their place in the permanent repertoire of g e l a t e r i e a n d i c e c r e a m b r a n d s . T h i s y e a r ' s n e w releases seem to follow a very specific direction, one where the reinterpretation of famil- iar ingredients, and not the discovery of new ones, takes center stage. This is an important trend because gelato remains one of Italy's most important food sectors: according to data from SIGEP and industry associations, Italians con- sume around 2 kilograms of gelato per person each year (that's about 4 lbs) while the artisanal gelato sector gener- ates billions of euros in annu- a l t u r n o v e r . I t a l y i s a l s o home to more than 39,000 gelaterie, which makes it one of the world's largest markets for ice cream. And while gela- to is increasingly consumed year-round, summer remains the industry's most impor- tant season, when brands and gelaterie compete to l a u n c h n e w f l a v o r s a n d attract attention. Yet, despite constant inno- vation, consumer preferences remain remarkably sta- ble, with pistachio, choco- late, hazelnut, stracciatella, coffee, lemon, and cream- based flavors continuing to d o m i n a t e s a l e s r a n k i n g s across much of the country. What changes year after year (and this year, perhaps, more than others) is the way these flavors are combined and reimagined. No ingredient illustrates this better than pistachio, a flavor that, over the past decade, has evolved from a classic gelato flavor into something closer to a c u l t u r a l p h e n o m e n o n . I n 2026, it seems to be every- where, especially among the gelati confezionati (commer- cially produced ice creams) sector, where new pistachio- based products have been introduced by famous names such as Algida, Sammontana, Motta, and Magnum. The popularity of Sicilian pistachios, particularly those associated with Bronte, cer- tainly plays a role, but the fla- vor, without a doubt, also benefited from international trends that brought pistachio creams, pistachio-filled pas- tries, and pistachio-based desserts to social media feeds around the world. A n o t h e r v e r y p o p u l a r trend this year is the transfor- mation of beloved Italian snacks and confectionery p r o d u c t s i n t o f r o z e n desserts. Instead of invent- ing entirely new flavor pro- files, manufacturers and gela- t o m a k e r s a r e d r a w i n g inspiration from products that already occupy a special place in Italian food culture, including family favorites like Kinder Bueno and cream- filled Grisbì cookies, and icons like Baci Perugina, a staple in the Italian chocolate industry, or Galatine and biscotti Plasmon, products we've all grown up with. And perhaps, nostalgia is really the point, because the appeal of these flavors doesn't sim- ply come from how good they a r e o r f r o m t h e i r n o v e l nature, but from the memo- ries attached to them: I, for one, would like to try the Sammontana's biscotti Plas- mon's Barattolino, because… who doesn't have memories of munching on hot milk and Plasmon cookies as a kid? Interestingly, this collabo- ration between famous con- f e c t i o n e r i e s a n d g e l a t o extends into the realm of arti- sanal products, with 2026 counting a remarkably high number of collaborations between gelaterie and his- toric confectionery houses, many of which are using gela- to as a way to reinterpret their signature products. In Turin, historic chocolatier Gobino's creations draw on the city's famous chocolate- making tradition, especially its association with giandu- ja and local hazelnuts. Try, for instance, their bonet or gianduja and peach flavors, quintessentially Piedmon- tese. Their cone is also popu- lar: covered in dark choco- late, it is filled with Tonda Gentile hazelnut and giandu- ja ice creams, topped with more chopped Tonda Gen- tile. A similar process can be seen in Genoa, where the confectionery house Roma- nengo continues a tradition that began in the eighteenth century; known for candied fruits, floral preparations, syrups, and preserves, Roma- nengo represents a side of Italian confectionery that is o f t e n o v e r s h a d o w e d b y chocolate and pastries, but that is well alive in their gela- to, proposed in flavors like rose petals, violet, and can- died citrus fruit, often served with spices like Ceylon cinna- mon, tonka bean, or Timut pepper. Another interesting trend discussed in a recent piece by Fabiana Salsi in La Cucina Italiana is the "gelato revisitation" of his- toric pastries and desserts: in Rome, we find tiramisù and maritozzo flavors, while in S i c i l y , c a n n o l i - i n s p i r e d gelati remain popular, and in E m i l i a - R o m a g n a , f l a v o r s based on zabaglione and tra- ditional cookies continue to attract attention. This con- nection and mutual borrow- ing between confectionery houses, bakeries, and gela- terie is also evident when it comes to texture, so expect crunchy biscuit layers, choco- late coatings, praline inclu- sions, sauces, and special fill- ings taking center stage this summer. Coffee is also enjoying a particularly strong moment, which is not surprising in a c o u n t r y w h e r e e s p r e s s o remains a daily ritual. Com- mercial ice cream brands are introducing combinations that pair coffee with choco- l a t e , m a s c a r p o n e , c r e a m , hazelnuts, and caramel, and some artisanal producers are also experimenting with spe- cialty coffees and cold-brew techniques, bringing influ- ences from contemporary coffee culture into the gelato world. Fruit flavors, mean- while, continue to evolve and, w h i l e t r a d i t i o n a l l e m o n , strawberry, peach, and melon r e m a i n s u m m e r s t a p l e s , many gelaterie are introduc- ing seasonal offerings based o n f i g s , a p r i c o t s , p r i c k l y pears, cherries, and regional citrus varieties. In Sicily, for instance, flavors based on blood oranges, almonds, or prickly pears remain particu- larly popular, just like lemon- based gelati along the Amalfi Coast. Last but not least, Italian gelato is getting inspiration from the world, too: along- side traditional ingredients, new releases feature flavors such as yuzu, maple syrup, pecans, coconut, mango, passion fruit, and matcha. A decade ago, these ingredients would have appeared only o c c a s i o n a l l y i n s p e c i a l i s t shops, but they sit comfort- a b l y a l o n g s i d e p i s t a c h i o , hazelnut, and stracciatella. W h a t ' s p e r h a p s m o s t interesting about this sum- mer's ice cream trends is that innovation does not seem to be moving Italian gelato away from its roots; if anything, many of this year's most suc- cessful flavors depend on ingredients that Italians have k n o w n a n d e n j o y e d f o r decades. Pistachios from Sici- ly, chocolate from Turin, can- died fruits from Genoa, clas- s i c p a s t r i e s o r c h i l d h o o d snacks found in every super- market: the new generation of gelato keeps looking for- ward by drawing on a famil- iar – and beloved – past. CHIARA D'ALESSIO Classic flavors share the spotlight with new combinations as Italian gelato shops introduce this summer's latest sea- sonal trends (Image generated using Adobe Illustrator AI) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES W h a t I t a l y i s e a t i n g t h i s Summer: 2026 gelato trends

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