Gelato 2015, surprising, exotic and healthy
20.01.2015
New recipes and ingredients from every continent: Cubaita (Arabia), Lucuma (Peru) and Goji berries (China). Spotlight on bio, gluten-free and Vegan diets, while Fabbri arrives from theNew World,Mexico’s Paleteria re-proposed with 100% IGP Italian ingredients. SIGEP highlights 2015’s gelato curiosities and trends
Like pasta and pizza, gelato is a word that doesn’t need translation. It is acknowledged worldwide as one of the top expressions of Italian food. SIGEP International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production, being held until Wednesday in Rimini Fiera’s halls, confirms its role as the place for discovering new products and trends.
New ingredients and new raw materials are arriving, able to create an even longer list of flavours offered by master gelato artisans, with constantly increasing attention paid to gelato’s bio and health aspects. FUGAR is celebrating its first 40 years, presenting Cubaita, a flavour similar to torrone nougat with sesame and almonds, which arrived from Arabia, entered the tradition of Sicilian cuisine and has now become a brand-new gelato. Whereas Chinese Goji berries, called the fruit of longevity for their antioxidant properties, also become a very good healthy gelato and, with the new range of biological products, gelato makers no longer have to pasteurize or use cream in their recipes.
MEC 3 dedicates space to gelato, a Maracuja and Elderberry marbled flavour and a hyper-healthy flavour with five cereals, with a pleasant malt aroma. At SIGEP there is even the Incas’ gelato. Based on Lucuma, an antioxidant and anti-inflammatory Peruvian fruit, which becomes a gluten-free gelato, presented as soft gelato and yogurt. Lucuma, also called “Inca gold”, is also used as a sweetener, thanks to its very low glycaemic index.
Pregel on the other hand offers a gelato conceived bearing in mind EXPO 2015, made up of a cocktail of 11 different exotic fruits and with a strictly top secret recipe, alongside a range of bio yogurt gelatos with marbling ranging from rhubarb, to mango and lime.
Combining great Italian raw materials, all strictly IGP, with preparation methods from other countries is the new direction taken by Fabbri. With Paleteria Mexicana!, with 100% Italian ingredients, it proposes gelato preparation with no whipping or whisking, typical of Latin America. This results in brightly coloured gelatos on a stick with soft, tasty and consistent centres. There there’s the surprising bread gelato, made with flavours paying tribute to the whole world’s bakery art: France’s Baguette, Germany’s Brezel, the Yiddish Bagel and Greece’s Pita.
All bearing in mind consumers’ new wellness and health requirements. Raw materials and ingredients with a bio chain, often gluten-free or vegan, as in the case of Galatea. With its “Clean Label” it offers a gelato prepared with selected raw materials whose quality curriculum, origin, traceability and safety are indicated. All accompanied by “vegan-friendly” products for all those who follow this type of diet.
It’s no coincidence that along, with the first veganOK accredited chef and pastry cook Emanuele di Biase, COMPRITAL, who has always paid attention to innovation and creativity in the gelato world, has realized an entire range of vegan products (7 different flavours), therefore created avoiding the use of any ingredient of animal origin, but staying true to the best artisan traditions.
