Gelato to go and coffee around the clock02.10.2017 - 07:32
Though gelato is ever popular, traditional ice cream parlours are going out of fashion.
More than 90 % of gelato consumed in Germany is now industrially produced and in some cases boosted on the market by major advertising campaigns. Nevertheless, small ice cream parlours, some with only a few varieties, but freshly made from high quality natural ingredients, without colouring, additives or flavourings, are increasing their hold on the market. From 3 to 7 February 2018 the Gelatissimo trade fair in Stuttgart lets you gain a full picture of developments in the artisan ice cream business in recent years. The brand new 15,000 m² Paul Horn Hall (Hall 10) offers more space than ever before for ice cream.
Gelatissimo previews new trends set to change the gelato world – new favourites and original ice cream parlour interior designs. The ice cream parlour itself is in the midst of change, with the latest newcomer business concepts focusing on vintage style and take-aways offering only one ice cream to go and high quality coffee specialities, and enjoying increasing popularity in the process.
Small, but delish - the ice cream take-away
The longer season and rising overheads have resulted in a mushrooming of small ice cream parlours distinguished by artisan quality and creativity. Ice in a wafer or tub, classics like brittle nut sundaes, spaghetti ice cream or amarena cherry sundaes to go are the bestsellers in small ice cream parlours. No terrace with lots of waited-on tables, but an emphasis on cutting costs, smaller premises and self-service. Alongside this purist style, ice cream parlours are becoming increasingly original and the selection more unusual: exotic ice cream varieties, exclusive sorbets and the ice cream parlour's own creations which depart from the norm. Ice cream lovers are tempted by unique varieties made of natural ingredients and complemented by decorative sauces to create perfectly balanced compositions: ice cream varieties with a savoury flavour, creations inspired by the cake making, exotic versions and fruit sorbets with local fruit are increasingly listed on the menu card. They are the ice cream parlour's highlights, complementing the standard flavours. Traditional ice-cream sundaes are no longer served at the table either, but sold in stylish transparent bio-degradable containers as take-aways.
Ice cream & coffee: a successful duo
Italian-style coffee, cappuccino or espresso, has always been a standard in classic Italian ice cream parlours. In Germany a modern coffee culture has developed in recent years, resulting in a much wider selection. From latte macchiato or white coffee and American-style filter coffee to the latest trends like cold brew, the classic coffee shop repertoire is now also available in the ice cream parlour. And Italian flair is back in vogue, whether chatting over the counter with the barista, or in a take-away version for people with no time to linger. Against this current backdrop, Messe Stuttgart has set the tone with the "Stuttgart Coffee Summit" which coincides with the Gelatissimo trade fair and is being held for the 4th time already. The programme is packed with workshops, highlights, get-togethers and opportunities for professionals and interested visitors to mingle and exchange ideas. A lot of emphasis is placed on the Coffee Summit motto focusing on the coffee life cycle “from bean to cup”. All processing phases, from sorting and harvesting to roasting and grinding using innovative practical and elegant technology, is presented at the event. In Alfred Kärcher Hall (Hall 8) visitors await an outstanding coffee presentation thanks to the many exhibitors and programme events.
3rd edition of the Grand Prix
Ice cream makers keen to test their skill against the best in their trade in the Gelatissimo ice arena can register for the Grand Prix. This competition involves the preparation of three different ice cream varieties. This year creative interpretations of the following flavours are sought: Day 1 yoghurt, Day 2 raspberry and Day 3 a fantasy flavour. Each winner of the daily competition receives a wonderful Vespa as a prize. On Day 4 the winners compete against each other in a bid to make the best pistachio ice cream. A jury of five experts will track the creative process and then select the best pistachio ice cream. The entire Grand Prix will be broadcast with a live audience. For more details about the Gelatissimo Grand Prix and registration forms go to www.gelatissimo.de/grandprix.
Gelatissimo, the largest ice cream trade fair north of the Alps, aims to present the world of ice cream culture in all its diversity. Founded in 2008 it takes place every two years and is the German meeting place for artisan ice cream makers. Coinciding with Intergastra - one of the key European hospitality and hotel trade fairs and dedicated host – in 2016 the range of products exhibited in an area covering more than 100,000 square metres attracted around 1,300 exhibitors from home and abroad. And the next chapter of the success story is about to unfold: with the building of the new Paul Horn Hall (Hall 10) and 115,000 square metres at their disposal, as of 2018 the two trade fairs are now offered even more space for innovations and trends. The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Handmade ice cream, coffee, beverages, kitchen technology and food, ambience, equipment and services – these are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomic heart of Germany beats in the south-west where at the start of the year Gelatissimo and Intergastra showcase innovations and trends, and provide many opportunities for the exchange of expert opinions and ideas. For more details go to www.gelatissimo.de