Gelatissimo 2016

Gelatissimo 2016 | 20th-24th February | Stuttgart

Hall 7 stand B84

ExpoGelato participates at Gelatissimo, the biggest business fair of the North and central Europe with 1300 exhibitors and 90.000 visitors, which is completely dedicated to the traditional gelato. At Gelatissimo, the gelato supply chain of Bergamo shows its excellences: ingredients, technology, equipment, containers, moulds, cones, shop windows and furniture.

Visitors can find in one stand a supply to create a complete gelato parlor and to produce a traditional gelato with high quality and totally made in Italy.

 

 

The supply chain fields:

INGREDIENTS

The gelato ingredients are genuine, full of freshness according to natural seasons.

 

TECHNIQUE

The Italian gelato is a mix of artisanal know-how and technology of the machines, which are continuously up to date to obtain a better product.

FORM

Cones are the natural element of support for the Italian gelato, they are delicious, crunchy and can be produced with different varieties. Containers are studied to guarantee steadiness, storage and reshness of the Italian gelato. Moulds are projected according to current trends: multi-coloured or classical.

EXPOSURE

Shop windows have a modern and charming design. They are projected to guarantee the best performances and a high energy efficiency.

20
feb

24
feb

Hall
7
Stand
B84

GELATISSIMO 2016
> HALL 7 | STAND B84

Messe Stuttgart
Landesmesse Stuttgart GmbH
Messepiazza 1 70629
Stuttgart

SHOW COOKING PROGRAMM

During Gelatissimo, at ExpoGelato stand a showcooking program takes place to show the know-how of the Comitato Gelatieri Bergamaschi masters (Gelato Committee of Bergamo) who mix artisan skills and technology for their creations.

15.30 Gastronomic gelato
The other side of artisan gelato: new boundaries of taste open to the traditional gelato mixed with non-traditional flavors. A surprise for the palate. 

11.30 Gelato sticks
The gelato stays on the stick: fruits, cream and chocolate balance themselves for a take-away gelato. Without the spoon but full of taste: the sticks are the new trend of gelato.

15.30 Monoportions
The gelato in few licks: monoportions are a concentrate of tastes. The quality of this product is extreme due to the artisanal know-how and the best ingredients.

11.30 Semi-frozen gelato
Delight at spoon: dessert full of freshness to taste all year round. Semi-frozen gelato is a delightful alternative to the classic ice-cream, a perfect end for a meal.

15.30 Gelato sticks
The gelato stays on the stick: fruits, cream and chocolate balance themselves for a take-away gelato. Without the spoon but full of taste: the sticks are the new trend of gelato.

11.30 Monoportions
The gelato in few licks: Monoportions are a concentrate of tastes. The quality of this product is extreme due to the artisanal know-how and the best ingredients.

15.30 Semi-frozen gelato
Delight at spoon: dessert full of freshness to taste all year round. Semi-frozen gelato is a delightful alternative to the classic ice-cream, a perfect end for a meal.

11.30 Sauce and jelly
Can be used in every type of receipt, mixed or alone: you can appreciate the taste and the solidity of each peace: one leads to another.