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the expansion of new international markets, those areas of the world where gelato is not yet known
or it’s in the early stages of growth therefore the far east,China India, Africa, and the Arab countries,
I personally have always taken care of the United states of America and the Far East,
recently I have added the African continent,
and china the area to which I’m dedicating most of my time at the moment,
and also Australia and all relatively new areas.
Which area is attracted most to artisan Gelato?
Artisan Gelato has had an indirect growth. Its phases of introduction have been very slow
because there has been a necessity to teach people the difference between artisan Gelato
and the common American style ice-cream
which is very well known all over the world.
To explain the difference hasn’t been easy to demonstrate to the consumer
because in order to explain artisan gelato is needed, and consequently artisans Gelato-parlours.
First we must take advantage of the Italians that have opened Gelato- parlours
abroad the famous pioneers, together with them, we from the sector and the rest of the workforce have helped gelato
makers all over the world in opening their Gelato-parlours.
Now there aren’t just Italians but also local operators that
have become aware that the Gelato business is a very interesting business.
It’s a modern nutrient that responds to all the latest trends,
it’s light, wholesome, and fresh because it’s made fresh every day.
This is why it’s now experiencing growth. Here we have this year’s novelty, Mulberry.
Yesterday someone asked me how come Fabbri for many years continues to be a success
and how has it managed to maintain this leadership.
It lies in innovation and accepting only the best,
therefore the selection of the best raw materials, the most accurate work,modern technologies
and trying to comprehend the market trends in advance in order to suggest something new each year,
maybe we don’t always manage to find the right product but at least we try.
This year we discovered , rediscovered a valued and very famous product in certain areas of Italy,
yet less in others, and very little in many parts of the world, which is Mulberry .
Part of the wild berry family,it grows on trees,there are different varieties,
and we have chosen the best one to aromatize the Gelato
and it seems to be a great success here at the exhibition.
Then we transformed the most famous drink in the world Coca-cola in Gelato,
and we transformed the very famous Cuban long drink Mojito to Gelato.
This way even kids have the possibility to enjoy a Mojito. And to try and give something new to the consumer.
Therefore it’s necessary to try to anticipate future trends keeping an eye on new technologies,
and how important is Sigep for the market of Artisan Gelato?
Sigep is the most important showcase for the Italian artisan market;
it’s a unique international event that gathers together visitors from all over the world.
The presence at Sigep cannot be overlooked, we believe that it’s important to participate.
Sigep takes Gelato abroad, there are different exhibitions in the world
but I believe that it’s better to get the foreigners to come to our home to try our Gelato
and also our delicious pasta or tortellini or to visit one of our localities to enjoy themselves
Romagna is the capital of entertainment. However it’s also important to take part at the exhibitions abroad.
what advice do you feel you should give to who intends to begin this profession?
To all young people who wish to embark as an entrepreneur I advise that they work seriously,
the only element that makes a Gelato-parlour a success is quality,
all the rest comes after,Gelato is children’s favorite food so hygiene is important,
the quality of the service,reception and sympathy,and with perfect hygiene control: you can’t go wrong.