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Ice Cream Day: Covid melts cones and cups

A 40% drop in consumption in Italy has been recorded

The Covid emergency melts cones and cups with a drop in Italy of 40% of the consumption of artisanal ice cream due to forced closures, travel limits and the paralysis of national and above all foreign tourism. This is what Coldiretti estimates on the occasion of Gelato day, "the only day that the European Parliament has ever dedicated to a food created to promote the art of ice cream making in the old continent. An event that in many countries cannot be physically celebrated in ice cream parlor for lockdowns which however favored the return of home ice cream production but also a boom in food delivery which in 2020 recorded a growth of 113% compared to 2019 according to the latest report from the 'Gelato-Delivery' observatory", reports a note.

The European day of artisanal ice cream this year is strongly marked by the pandemic, which Coldiretti underlines: "it has affected consumption habits all over the world, strongly penalizing 39 thousand national ice cream parlors that employ 75 thousand people". The absence in 2020 of 57 million foreign tourists who are traditionally the most enthusiastic consumers of made in Italy ice cream was a factor. A difficult situation that has a cascading impact on the entire supply chain since 220 million liters of milk, 64 million kilos of sugars, 21 million kilos of fresh fruit and 29 million kilos of other products are used in Italian ice cream parlors during the year with an evident impact on companies suppliers committed to guaranteeing quality ingredients.

In consumption, historical tastes win even if there is a growing tendency in the various ice cream parlors to offer "house specialties" that meet the expectations of the different target consumers, traditional, xenophile, naturalist, dietetic or vegan. In recent years there has been a real boom in artisanal ice cream shops that guarantee the origin of the raw material from the stable to the cup with tastes ranging from donkey milk to goat milk up to buffalo, but this year also that of sheep's milk. A push that has fostered creativity in the choice of ingredients that enhance the primates of variety and quality of national agri-food production, from the taste of basil to prosecco.

"In the agrigelaterie the selection of ingredients is particularly taken care of, from milk to fruit, which are strictly fresh with 'zero kilometer' flavors because they are obtained from local products that must not be transported by means that waste energy and pollute the environment. the history of ice cream dates back to the first half of the sixteenth century in the Medici court of Florence with the stable introduction of sorbets and cremolates in the context of parties and banquets, even if it was the success of exports to France that acted as a global multiplier with the official debut in America: with the opening of the first ice cream shop in New York in 1770 thanks to the Genoese entrepreneur Giovanni Bosio", concludes Coldiretti.

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EFA News - European Food Agency