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Ice cream: reopening generates record consumption

Thanks to high temperatures, boom in sales this weekend in Italy

Never before has so much ice cream been consumed in 2021 with the weekend setting the record thanks to the mild, almost summer climate, the desire for freedom of the Italians and the reopening of ice cream shops in the yellow regions. This is what Coldiretti affirms in underlining that this is an important signal for the country to restart after the Covid emergency caused a collapse in Italy of 40% of the consumption of artisanal ice cream due to forced closures, travel limits and of the paralysis of national and especially foreign tourism. The pandemic has affected consumption habits around the world, heavily penalizing them   39 thousand national ice cream shops that employ 75 thousand people. To weigh was the absence in 2020 of 57 million foreign tourists who are traditionally the largest consumers of made in Italy ice cream.

"In contrast to the boom in home deliveries which, however, certainly fails to compensate for the sharp drop in consumption at the table and takeaway. A difficult situation that has had a cascading effect on the entire supply chain since 220 million are used in Italian ice cream parlors. liters of milk, 64 million kilos of sugars, 21 million kilos of fresh fruit and 29 million kilos of other products during the year with a clear impact on supplying companies committed to guaranteeing quality ingredients. In this context it is important the announcement of the reopening to national and foreign tourism from next week to support the consumption of cones and cups with the spring in a situation in which climate change is experiencing an increasingly marked trend towards seasonal adjustment of purchases that has been underway since several years, although summer remains the privileged season", underlines the association.

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 to buffalo but this year the milk one has also arrived. of sheep. 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, particular attention is paid to the selection of ingredients, from milk to fruit, which are rigorously 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 16th 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 a press release.

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EFA News - European Food Agency