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Decorations & inclusions: the finishing touch that transforms your gelato

Inclusions might seem like a small detail, but they can completely change the character of your gelato.

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Vanill-yeah: why vanilla is the unsung hero of the cabinet

As the nights get darker, we’re all spending more time cosy in front of the television and inevitably watching more adverts.

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The Sweet Spot: Tips for keeping your gelato fresher for longer

For gelato makers, few things matter more than ensuring customers experience your product exactly as you intended: smooth, creamy, and indulgent from the very first scoop.

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Marketing that succeeds 365 days a year: why winter still matters

For many, ice cream is synonymous with long summer days, seaside visits, and after-dinner treats in the sunshine.

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Pumpkin spice & all things iced: Harvest inspired flavours for your autumn cabinet

Summer might be fading, but gelato never goes out of season.

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The inside scoop on bespoke gelato products

We at Antonelli believe that tradition and progress go hand in hand.

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Final hurdle before winter – but it doesn’t stop here at Antonelli

As summer winds down, many ice cream and gelato businesses across the UK are heading into the final weeks of their peak season.

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All Set for August: How Antonelli Prepares for Peak Season

With the summer holidays upon us, August is the peak ice cream and gelato season for makers and enthusiasts alike. Businesses need to meet the growing demands during the summer and require a supplier that works at the same pace as them.

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Scaling up: Adding industrial products to the Antonelli portfolio

From artisan brands to nationwide producers, we’re the go-to partner for scaling flavour innovation across the UK and beyond.

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Sweet and Stirred: how to create boozy gelato and sorbet - by Antonio De Roma

During my years in the industry, I’ve answered a range of ice cream-based conundrums. From building bases to balancing sorbets, and even decorating, I’ve been involved in it all.

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A letter from our Directors

As I am sure you appreciate, the last 3 months have been the highest demand spring for ice cream probably since records began, certainly in living memory of us all.

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So, You Want to Make Gelato? Start your journey at the Antonelli Gelato Academy!

Thinking of starting an ice cream business? Or looking to introduce high quality gelato to your current food establishment? Then look no further than training at the Antonelli Gelato Academy!