“We can’t work the way we used to.”
Ice cream has long been more than just a summer snack—it’s a culinary universe of its own, where tradition, trends, and technology come together. Third-generation ice cream maker Paolo De Martin shows how classic gelato culture needs to reinvent itself, why vegan varieties and crazy combinations will set the tone in 2026, and why Gelatissimo Stuttgart is a must-attend event for anyone who wants to shape the future of ice cream.
Paolo De Martin on change, trends, and the courage to innovate
ALEXANDRA GORSCHE: Paolo, you are a third-generation ice cream maker. How has the business changed?
PAOLO DE MARTIN: In the past, ice cream makers only sold ice cream—they didn't even want to offer coffee. Today, that's no longer enough. Guests expect variety, experience, and innovation. That's why we supplement our summer offerings with frozen yogurt, vegan options, fresh fruit, and creative toppings.
You say you are the market leader in Salzburg for vegan frozen yogurt. Why is it so successful?
Because we started taking vegan alternatives seriously early on—not as a compromise, but as a luxury product. Our vegan frozen yogurt is extremely popular, especially in summer. We offer quality, freshness, and variety, and that appeals to more and more people.
What role do nutritional trends such as vegan, gluten-free, or sugar-free play?
A big one. Our dark chocolate, for example, is vegan, soy-based, sugar-free—and it tastes amazing. All of our fruit ice cream flavors are sorbets and therefore vegan. We also offer gluten-free waffles, which few places in Salzburg have.
What can we expect in 2026? What trends do you see coming?
I see an exciting mix of tradition and experimentation. Classic Bronte pistachio ice cream combined with exotic fruits—that will be a big thing. Or ice cream with spices: basil, saffron, tonka beans, chili. Creative, bold combinations will really take off in 2026.
What are the biggest mistakes you can make in the ice cream business?
Many colleagues have been offering the same thing for years—without innovation. That doesn't work anymore. If you stand still, you lose. You have to understand trends, develop your own ideas, and remain courageous.
What advice would you give to young entrepreneurs?
Never give up. Be creative and innovative. The industry thrives on people who try new things.
You are open in winter – a rather unusual move. Why?
We want to be a place of enjoyment all year round. In winter, we transform the restaurant into a tiramisu shop. With flavors such as classic tiramisu, pistachio, speculoos, and strawberry. To-go, but in the best quality.
Where do you get your inspiration and knowledge?
A must-attend event is the Gelatissimo trade fair in Stuttgart in 2026. It's the largest and most important ice cream fair north of the Alps. Anyone who works professionally with gelato should definitely go there.
Creative, bold combinations will really take off in 2026.
Fact box: Paolo De Martin
Name: Paolo De Martin
Occupation: Third-generation ice cream maker
Location: Salzburg, Austria
Specializations: Gelato, sorbet, vegan ice cream, frozen yogurt, creative ice cream combinations
USP: Market leader for vegan frozen yogurt in Salzburg
Winter concept: Tiramisu-to-go with several flavors
Philosophy: Innovation meets tradition – quality without compromise
Motto: “Never stand still. Always stay creative.”
Fact box: GELATISSIMO Trade Fair 2026
Name: GELATISSIMO – Europe's most important gelato trade fair north of the Alps
Location: Messe Stuttgart, Germany
Date: February 2026 (parallel to Intergastra)
Target group: Professional ice cream makers, pastry chefs, restaurateurs, hoteliers
Focus:
– Gelato trends & innovations
– Ingredients, raw materials, machines & technology
– Competitions & live shows
– New products and international exhibitors
Special feature: Largest specialized gelato trade fair in Northern Europe
Creative, bold combinations will really take off in 2026.
Photo provided
