Artisanal gelato is having a moment — and not just in Italy. From flavour innovation and functional ingredients to the rise of premium frozen dessert culture worldwide, the gelato category is evolving fast. In this in-conversation session, we sit down with Luciano Ferrari — frozen dessert technologist, founder of the Carpigiani Gelato University, and one of the world’s leading voices in gelato formulation, education and business development — to unpack the global trends shaping the artisanal gelato sector and explore what they mean for Australian producers, cafés and foodservice operators looking to elevate their frozen dessert offer.
Whether you’re already making gelato or thinking about adding it to your menu, this is a rare opportunity to hear from a global expert with deep insight into what’s working — and what’s next.