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Programme for the new gelato area at südback has been finalised

Gelato professionals will demonstrate ways to achieve business success with gelato / Gelato as an additional line of business for bakeries and cake shops

The production and sale of gelato are regarded as a profitable market segment. This area is also interesting for experts from bakeries, cake shops and cafés as an additional line of business. südback and the gelato trade fair GELATISSIMO, which is normally held in parallel with INTERGASTRA, have been combined this year for that reason. In the new gelato area powered by GELATISSIMO, the exhibitors will provide information about the best raw materials and the latest technology for the production and maturation of gelato. The exhibitors will show how finished gelato creations can be presented in the best possible way and will pass on their concepts to the trade fair visitors. These concepts will contain all the ingredients for business success with hand-made gelato.

Gelato professionals to produce a new gelato flavour live on stage
Alessandro-RomeoIn addition to the demonstrations of new products, concepts and ideas, professionals from the industry will also be available with practical recommendations for the production of gelato. One of them is Alessandro Romeo, a master gelato maker from Verona. Romeo, who is regarded as one of the best up-and-coming gelatieri in the world of gelato, will pass on his knowledge to the trade fair participants at südback. In his two-day show on the GELATISSIMO stage he will create a new gelato flavour with chocoyo, a combination of white chocolate obtained from first pressed cocoa butter and yoghurt powder without any live and vital ferments. The master gelato maker will then show how this chocolate gelato can be refined even further. "Chocolate gelato produced with chocoyo already has a slightly acidic and fresh after-taste that stems from added yoghurt powder," said Romeo. "Gelatieri can further enhance the hint of yoghurt by replacing part of the milk amount required for the gelato by fresh low-fat yoghurt."

According to Romeo, gelato can also be produced in small quantities using a good kitchen machine. If there is higher demand, he recommends that professional equipment be used to make gelato. He also advises the following: "The best way to learn everything about gelato production is by attending one of the renowned gelato schools. That's because long-term success with gelato can only be attained through education and training. Many of these gelato schools also offer courses and workshops in which lateral entrants can become better acquainted with the topic."

The best gelatieri will compete against one another in the Grand Prix GELATISSIMO
The gelato area will be very exciting on account of the gelato competition Grand Prix GELATISSIMO, which is being organised by Levati Editori s.r.l. "Several hundred gelato professionals from all over Europe and even the United States are now registering for the Grand Prix GELATISSIMO," said Marco Levati, the publisher of the Gelato International magazine, who has been staging the gelato competition since 2016. The most talented gelato professionals will compete against one another in the Grand Prix GELATISSIMO. The objective will be to convince the jury on the first three competition days with the best gelato in the flavours pistachio, yoghurt and strawberry. The individual day winners will be presented with one of three Vespa scooters and will qualify for the final. In the final on the third day of the trade fair and following the strawberry gelato competition, the three best participants will have to demonstrate their skill in producing coconut sorbet. And the person who impresses the expert jury the most when it comes to taste, appearance and consistency will take home the coveted "Coppa GELATISSIMO" trophy.

The five most qualified gelato professionals from each of the pistachio, yoghurt and strawberry competitions will have the opportunity to win a brand-new Fiat 500 car worth €15,000 during the additional competition "Intercoppa" on the fourth day of the trade fair. They will compete here against the 15 best participants in each of the gelato competitions from 2016, 2018 and 2020. They must convince the jury with an outstanding variegato amarena gelato.

Interested parties can find all the information relating to the gelato area powered by GELATISSIMO at