Gelato & Pastry

Among the greatest novelties of 2023 edition, Cibus Connecting Italy lifts the curtain on the world of technologies, semi-finished products, bases and ingredients for Gelato&Pastry.

The area, realised by the renowned architect Franco Costa (Costa Group), features a tecnhical partnership with Carpigiani, and provides visitors with an innovative perspective on the industry, tipically considered an historical Made in Italy excellence and a definitive milestone in the away from home consumption.

The area is inspired by the motto “Easy operations in every location”. This pay-off aims to stress a crucial concept: nowadays, both restaurants and food retail can easily consider the opportunity of adding Italian home made gelato to their dairy proposal, in order to improve the offering and reach the highest standards of food quality and customer satisfaction.

“Gelato&Pastry” features three different areas:
“Gelato at the restaurant”, specially dedicated to restaurant chains, offering many innovative solutions for bringing gelato in the menu and improving the profitability of desserts;
“Premium Soft Serve”, featuring technics and useful tools to perfectly serve a unique, “premium price” and highly appealing gelato;
“Gelato Shop-in-Shop”, where visitors can find out several sustainable and smart solutions to introduce a “gelato corner” in a store.

Ho.Re.Ca. professionals, restaurant chains, F&B managers and large-scale distribution buyers will live a unique opportunity of meeting the market leaders and learn more about novelties and technologies of the industry, thanks to an intensive program of conferences, demos and tasting sessions.

Main topics of the area

The importance of desserts for commercial catering
Achieving margins with the frozen desserts
The role of social media in the promotion of ice creams and frozen desserts
“Soft ice-cream” technics and tools
Italian gelato: an high-potential product for food retail