What tastes of ice cream will we eat this summer? And which will we eat in future summers? In a world that goes towards increasingly hot seasons, gastronomically speaking ice cream seems to be the perfect ally to take a break from the scorching sun. Today even more than we were little, and ice cream was our favorite thing. It can continue (and continues) to be so, in fact, even for those on a diet (just choose the less caloric ice cream) and even for those who consider themselves too adult to allow themselves a snack dessert (which can always count on an irresistible griffned ice cream): these are the trends of the future in terms of tastes of ice cream, and in the end sooner or later we will all grant us everything.
Biodiverse ice cream
They had presented him at the beginning of the year at Sigep, the ice cream of the future. To create it was the master ice cream maker Sergio Colalucci, using microalgae such as spirulina and chlorine. The idea had started from the EcoFriendly EcologicStudio design studio, which together with the Synthetic Landscape Lab of the Innsbruck University and The Ne[s]T had worked on the reflection for which, as the glaciers disappear, they are replaced by new alpine microbioti, rich in algae, lichens and mosses. So they had created Glacial Drip, a combination of avant -garde biofilical design and a “biodiverse” ice cream, to inspire a radical reconsideration of how we will interact with the food chain and the ecosystems that support us.
Vegan ice cream and gluten -free
Gelato is also made veg. Without milk, with fruit and botanicals, gluten -free. The ice cream of the future, in these terms, is already here, and there are those who work slowly to break through in the sector, like the very young start -up Podwhere Chiara produces (alone, handcrafted and only for restaurants and realities that want to keep her ice cream) a 100% vegetable and very creative ice cream: there are 141 tastes (not to mention the possible customizations) divided between classics, “circulars” (that is, anti -exparer, made with skins, peel and other “waste”), fermented and botanical.
Chocolatiers ice cream
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What do chocolatiers do in summer, when the desire for chocolate falls and is looking for a fresher dessert? They give themselves to ice cream, as he did this year Charlotte Dusart (Belgian chocolator founder of the homonymous chocolate line and owner of the Milanese boutique in via Eustachi) launching jars on the market to the tastes of childhood (like the classic Tarto-Tatin of apples), bon bon to the various flavors and sticks ice cream. The latter are also the ice cream signed by Guido Gobino, Among the most famous chocolatiers, which has its sticks!, available in two different variants: penguid, with a heart of ice cream and a crunchy chocolate cover and water -based sorbets, prepared with fruit pulp.
Crunchy ice cream
As the comedian Federico Basso (winner of the last season of Lol-chch ride is out) The public is looking for crunchyness, and the ice cream makers give it to him. Thus, more and more often, the crunchy note invades the ice cream, both the artisan and those of large retailers: an example are the Chocolate crunch of Lec (ice cream conceived by the Formula 1 Charles Leclerc driver together with Federico Grom, Guido Martinetti and Nicolas Todt), but also the dark chocolate nui and brazil caramel noci and walnut and walnuts. Not to mention the Maxibon (this summer also in the Red Cheesecake version) or the Lion cone.
Chocolate Dubai ice cream
Although frankly we start to no longer be able to, the trend of the year in terms of sweets is definitely the chocolate dubai, the milk chocolate tablet filled with pistachio cream stuffed e kataifiand of course it could not fail to invade the world of ice cream. This summer, near each beach there will be at least one ice cream shop that will propose this taste.
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Gastronomic ice cream
Not that it is an absolute novelty, gastronomic ice cream, or that ice cream that can be combined with food, which can be served on a starry table, or that simply carries on the cone not only sweet tastes. To get a culture on the topic, just go to Stefano Guizzettipatron and scientist-scientist of Ciaco Lab in Parma, which over the years has created the sauce with ragù, the tonate sauce, the pocket pork or the barred ice cream.
Female ice cream
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If the ice cream makers seem to be less and less than their male colleagues (as happens in the kitchen, on the other hand), some important is there, such as Vincenza Giancola di Dolce in Isernia (37th ice cream parlors in the national ranking of Disagreement) Orika money of the ice cream parlor of the same name in Falconara Marittima (AN) (awarded as an ice cream maker emerging in 2022 by the Red Gambero), the female ice cream this summer is represented by a new idea. He carried it forward Cinzia Otriteacher Florentine ice cream maker and soul of the Gelateria della Passerawho for this season has dedicated his tastes of ice cream to the great women of history, from to Caterina de ‘Medici to Samantha Cristoforetti, from Rita Levi Montalcini to the palatine electrician, passing through Mona Lisa, Margherita Hack, Alda Merini, Frida Kahlo or Marie Curie.
Source: Vanity Fair
I’m Susan Karen, a professional writer and editor at World Stock Market. I specialize in Entertainment news, writing stories that keep readers informed on all the latest developments in the industry. With over five years of experience in creating engaging content and copywriting for various media outlets, I have grown to become an invaluable asset to any team.
