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APR. MAG. 2020 XV take a good look a the numbers.. Roberto Leardini of Leagel explains that nowadays in the world there are “ice- cream parlours that invoice shovelfuls of euros.” And the 40 thousand Italian ice-cream parlours can also give a strong signal about the use of ingredients: “which I would avoid calling semi-finished products. We produce the products according to customer demand.” The market changes, goes very fast and is armed for the coming hot and decisive months: “Twenty years ago it was enough just to make a good product and you were able to succeed, now this practice is no longer enough,” summarizes Massimiliano Zucchi of La Romana, the ice cream franchise. So you have to maximise your work. “Just being an ice cream maker and not an entrepreneur is impossible,” points out Vincenzo Pennestrí, President of Fipe Reggio Calabria and owner of Gelateria Sottozero. “The ice cream parlour of the future I imagine it as a point of sale that can become something else, but also vice versa. A restaurant can turn into an ice cream parlour at certain times of the day.” TAKE AWAY ICE CREAM Delivery also plays a central role in the current context we are experiencing. We need to start getting organised because take-aways will be central in the coming months. An organization that will allow us, even in the winter months (hopefully without a pandemic), to benefit from what we’ll have set up today. “We will have to meet the needs of our customers and organize ourselves,” says Paolo Brunelli of the ice-cream parlour of the same name in Senigallia, “through restaurants we will be able to introduce previously unpopular products. The most important fact to start from is that homemade ice cream ‘lives’ 365 days a year. The seasons no longer dictate the trend but become a time frame for the best fruit and vegetables to be introduced into the processing, production and sale process. Without forgetting well-being, health. As a rule, a homemade ice cream has more calories than a packaged ice cream but is undoubtedly healthier, tastier and more genuine. Eating one at lunch can easily replace the meal. “Ice cream is an extremely lively and versatile sector, in which quality and variety, not only of the product but also of the business, is increasingly leading to success,” says FIPE President Lino Enrico Stoppani. “The market is expanding and the product is becoming more and more appreciated. In contexts like ours, one can enter this sector by developing a credible business model and committing to innovation.” Inside the book presented at Sigep But let’s get to the heart of “La Gelateria”, the guide written by Fipe. 250 pages, divided into 9 chapters, full of tips and ideas to start a successful ice cream parlour or transform your POS by including ice cream among the items on offer. Let’s start from the assumption that the data showed that Italians love homemade ice cream: they consider it a kind of high-end version of a meal. They consume it at trusted retailers and are willing to go miles to not miss their favourite flavour. Synonymous with quality and freshness thanks to the ingredients, artisan gelato reigns and becomes a more and more important protagonist. “The ingeniousness of these entrepreneurs, who put all their responsibilities into one figure, are extraordinary,” says Achille Sassoli de Bianchi, from Carpigiani. “Thus, even restaurateurs can take advantage of an eclectic sector such as that of the artisan ice cream shop. How? Taking advantage of every strong point, starting from the fact that everyone likes ice cream and that the techniques for producing and serving it are clear, understandable to anyone, even newcomers to the sector. We’re born and die eating ice cream. But we have to overcome new challenges around the world. The 20th opening of the Gelato University in Chile for example.” Restaurateurs can include the “ice cream model” in their business, and in their POS, to expand the offer. Not only that: the sectors must unite and strengthen now. ICE CREAM PAIRING: ICE CREAM- BASED CONTRASTS For enthusiasts, in the Centocelle district of Rome, three masters of Geppy Sferra, Alessio Schioppa and Marco Mezzaroma, have created a project whose development lasted five years: the gourmet gelato. At ‘Geppy Sferra Gelato d’Essai’ you can taste recipes that see ice cream ending up on the plate: Gelato e Orto, Gelato e Fattoria, Gelato e Mare. Then there are the offers from Roberto Leoni, who with his homonymous ice-cream shop located in Cesena, serves delicacies such as Pistachio Pesto with Salt of Cervia. Many do not know that gastronomic ice cream has its roots in the 800,th century, but in recent years it has evolved and has become a trend, mixing sweet to savoury, hot and cold. You work on contrast. Ice cream as a common ingredient: personalized, adapted to the menu, respecting the due portions. And that puts ice-cream makers alongside chefs focusing on balance and mixing. NUTRITIONAL VALUES An ice-cream sundae contains about 200 calories per 100 grams and consists mainly of sugars, proteins and fats (milk obviously has more fat than vegetable or fruit, however it is a source of calcium and phosphorus and also has a higher percentage of protein); a fruit ice cream provides about 130 calories. They can also be produced easily within an area of a restaurant. ______________________________ BOX COMPLETE HEALTH quality seratonin intolerance to cold NEW STRATEGIES ! " and cups) BUSINESS DATA #$ thousand people $ % billion euros southern Italy: here there are 43% of the 39 thousand ice cream parlours