This year, the Italian artisanal gelato sector will participate in the IX Week of Italian Cuisine in the World (SCIM), an important event dedicated to promoting Italian cuisine and high-quality agri-food products. Organized by the Ministry of Foreign Affairs and International Cooperation through its network of Embassies, Consulates, Italian Cultural Institutes, and ICE Offices abroad, the event will take place from November 16 to 22, 2024.
The theme of this edition will be "Mediterranean Diet and Culinary Roots: Health and Tradition". The aim is to showcase Italian cuisine, emphasizing its traditional roots and the recognized role of the Mediterranean Diet in promoting a healthy and sustainable lifestyle.
The program, supported by Unione Italiana Food – Gelato Products Group, Acomag (Association of Equipment, Machines, and Display Cases for Gelaterias), and SIGEP World Rimini organized by Italian Exhibition Group, will kick off on November 14 in Germany, in Berlin. The SIGEP WORLD Roadshow will be hosted at the Italian Embassy, providing an opportunity to meet with the German Foodservice Community ahead of the 2025 SIGEP event, which will be held in Rimini from January 18 to 22. The roadshow will offer a chance to update on industry trends, expand networking opportunities, and preview the innovations of SIGEP World 2025.
In Morocco and Algeria, where the passion for artisanal gelato is growing rapidly, several initiatives are planned.
Activities in Morocco
In Morocco, the SCIM 2024 will see collaboration between the Consulate General, ICE Casablanca, and the Dante Alighieri Society for an event on Tuesday, November 26, in Casablanca.
The event, organized at the Theater of the Consulate General of Italy "LUCA ATTANASIO", will be divided into two parts:
- Masterclass for Professionals: Featuring renowned Moroccan chefs Chef Ennirri, winner of the African Pastry and Gelato Cup, and Chef Azouz, a pastry expert and influencer. For the first time, the public will be introduced to "savory gelato," made with pesto flavor.
- Public Session: During this part, the chefs will perform a "dessert design" show, creating edible art pieces to amaze the audience. This will be followed by a cocktail and tasting of Italian dishes.
Activities in Algeria
For this edition, the Italian Embassy and ICE have organized a rich program of events in Algeria. During the opening dinner of SCIM, guests will have the opportunity to taste some of the finest Italian artisanal gelato. In addition, two masterclasses will be held for students of the ESHRA – Ecole Supérieure d'Hôtellerie et de Restauration in Algiers and Oran. These practical courses will offer students the chance to learn the techniques of artisanal gelato production, promoting Italian tradition and product quality.
To complement these activities, a seminar will be held focusing on the latest trends in artisanal gelato, aimed at gelaterias and pastry shops in Algeria. The seminar will address current topics such as the emergence of new flavors, innovations in equipment, and the use of innovative ingredients.
Artisanal Gelato Market in Algeria and Morocco
Artisanal gelato is gaining increasing popularity in both Algeria and Morocco, driven by changing dietary habits and a growing demand for high-quality products. In Algeria, it is estimated that the gelato market will exceed 100 million euros by 2030, thanks to the emergence of new gelaterias in addition to the 300 already existing. Traditional flavors like chocolate and pistachio, as well as local variants like jasmine and dates, are becoming favorites among consumers.
In Morocco, artisanal gelato is experiencing a boom, with more gelaterias offering both classic and innovative flavors. The country is starting to explore bold tastes, such as savory gelato, reflecting the growing creativity of local gelato makers. It is estimated that there are about 500-700 artisanal gelaterias in Morocco, with an increasing presence in major cities like Casablanca, Marrakech, and Rabat.
For more information on Italian artisanal gelato and how to open a gelato shop, visit:
PUBLICATION
19/11/2024
