Underway from today until Nov. 7 between New Delhi and Mumbai is the tenth edition of the Italian Cuisine Week in the World, the annual thematic initiative aimed at promoting Italian cuisine and high-quality agri-food products, which for this year has artisanal gelato as its focus, with a rich program of events.
“The ice cream sector in India is experiencing unprecedented growth, with projections that see it increasing from $3.50 billion in 2023-24 to $5.83 in 2028,” explains Antonietta Baccanari, who heads Ice’s New Delhi office. “Growing demand, relentless product innovation, and an ever-growing consumer base are driving a dynamic and competitive industry that is penetrating not only metropolises but also cities in smaller areas. The artisanal ice cream segment is experiencing even faster growth, driven by demand for natural, high-quality products.”
The Italian ecosystem in the entire gelato production chain involves producers of ingredients, top-quality machinery and equipment, schools of excellence, and key events for the industry, such as Sigep World, with a global annual value of $4 billion.
“The days will be a great opportunity to present our excellence to the Indian market,” says Baccanari further. The program ranges from a series of master classes in New Delhi and Gurgaon, in collaboration with leading ice cream schools, to a tasting evening at the Italian Cultural Institute in Delhi, and will continue with a similar program in Mumbai. The days were organized by Ice with partners Acomag, Ieg (Italian Exhibition Group) and Unione Italiana Food. Speakers and protagonists include Carlotta Fabbri, President of the Ice Cream Products Group of Unione Italiana Food, Vasuki Punj, founder of the Indian brand Frozen Fun, and Shivani Mirchandani, founder of Minus Thirty, one of the most successful brands in the subcontinent.
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Dining and Cooking