The presentation of the Gambero Rosso Italian Gelato Parlour Guide, hosted at Sigep´s Gelato Arena today, on the third day of the event, will not only see the best gelato parlours in the country receiving awards but will also present the main trends influencing the profession.

First and foremost, curiosity and training, understood as an interest in gaining an in-depth knowledge of the raw materials, and cross-contamination, or rather, openness and dialogue with other sectors of artisan dolce production, with a view to de-seasonalising the consumption of this flagship food of Italian-made quality. The prize for the best emerging gelato maker went to 32-year-old Alessandro Cesari from Bentivoglio who works at Sablè Gelato in Bologna. The best chocolate gelato was awarded to Stefano Ferrara of Gelato Lab in Rome. The prize for the promotion of local production went to the Tonka gelato parlour in Aprilia, owned by Valerio Esposito. Lastly, the Innovation prize went to Paolo Brunelli from Combo (Senigallia), Jurri (Legnago) and Casa Marchetti (Turin).