THEJubilee Year will have a special taste, and it’s called “Hallelujah”. This is the theme chosen for the thirteenth edition of the European Giornata of Gelato Artigianale (Gelato Day), which returns on March 24 with a program full of events and initiatives throughout Europe. The official announcement will take place during the 46th edition of Sigep World – The World Expo for Foodservice Excellence, which will be held 18 22 from January to at the Rimini exhibition center. The event will be the starting point for the countdown to Gelato Day, established by the European Parliament in 2012. This international event not only celebrates the artisanal tradition of gelato, but also highlights its economic and cultural value in Europe.
The Taste of the Jubilee: “Hallelujah” Protagonist of 2025
La thirteenth edition of Gelato Day will revolve around the “Hallelujah” flavor, created in honor of the Jubilee. A tribute to the values of sharing, union and innovation that characterize artisanal ice cream in Europe. Created with selected ingredients and a unique recipe, it aims for a balance between tradition and creativity, enhancing recognizable but surprising flavors. The official recipe will be selected today, Tuesday 21 January, at Sigep during the competition organised by Artglace, which will see 30 European gelato makers compete in creativity and innovation.
The “Hallelujah” flavour will be the protagonist of numerous initiatives: Sunday March 23, in Rome, will be offered to pilgrims in Piazza Pio XII, near St. Peter’s, during a charity event. The next day, Monday March 24, all the ice cream shops participating in Gelato Day will offer the official flavour, creatively reinterpreted by master ice cream makers from every corner of Europe.
“This year too we are ready to enthusiastically celebrate the quality and creativity that make artisanal gelato unique and we are thrilled to dedicate the thirteenth edition of Gelato Day to an event of profound significance such as the Jubilee of 2025 – commented Domenico Belmonte, President Artglace – The 2024 market data confirm the central role of artisanal gelato in Europe, a sector of excellence capable of driving the entire food chain, with a turnover that has reached 11 billion euros. This result is thanks to the passion and expertise of our master gelato makers, who innovate and masterfully interpret a product that is much loved throughout the continent”.
Artisanal ice cream: a sector that grows every year
Artisanal ice cream is increasingly popular and, above all, increasingly profitable. In 2024, the turnover in Europe has reached the 11 billion euros (+1% compared to 2023), thanks to a network of approximately 65 thousand points of sale and 300 thousand employees. TheItaly confirms its absolute leader with 39 thousand businesses including ice cream parlors, pastry shops and bars offering artisanal ice cream, followed by Germany with 9.000 points of sale (of which 3.300 ice cream parlors), the Spain (2.200), the Poland (2.000), the Belgium (1.200), theEngland (1.100), theAustria (900), the Greece (700) and la French (600)
2024 saw an economic increase of 1% compared to 2023, reaching 11 billion euros in turnover. The volume of ice cream sold also increased by 1%, thanks to the opening of new ice cream parlors in emerging markets. In Italy and Germany, however, the number of ice cream parlors and sales remained stable.
Italy leads the growth of artisanal gelato in Europe
Growth was supported by a price stabilization, up just 1% after a 10% increase in 2023, due to high costs of raw materials, logistics and labor.
In 2024, the sector of artisanal ice cream in Italy registered one growth between 0,5% and 1%, coming to almost 3 billion euros in turnover (2,9 billion in 2023). The number of pure ice cream shops remained stable at over 9.300 units, flanked by 12 thousand pastry shops and approximately 18 thousand bars.
Despite a challenging start to the year due to adverse weather conditions, the sector recovered in the summer, thanks to the foreign tourism (+1,2% arrivals, +3% presences from August to October) and favorable weather. The Southern Italy drove sales: the Lazio recorded a +13% (thanks to Rome), followed by Sicilia (+ 5%) and Campania (+ 3%).
Per capita consumption stands at 2 kg of ice cream per year, with an average expenditure of 46 euros per resident and approximately 2,7 euros additional per tourist. Prices have stabilized, with a small cup/cone at 2,7 euros, and peaks of 5 euros in tourist cities.
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Publish date : 2025-01-22 00:02:00
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