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

September 19, 2025

Summer may be fading, but the opportunity for creative gelato never ends. As the nights draw in, it’s time to...

Scaling up: Adding industrial products to the Antonelli portfolio

July 18, 2025

Whether you’re an artisan maker or a nationwide producer, scaling up your production shouldn't mean losing that signature taste. From...

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

June 19, 2025

Ready to turn your passion for gelato into a business? Join the Antonelli Gelato Academy in Manchester for our 1-day...

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

May 18, 2025

Extend your gelato’s shelf life and reduce waste with expert tips from the Antonelli technical team. We dive into the...

Why we love Mazzoni 100% fruit purees

May 2, 2025

Get your cabinet summer-ready with the vibrant, sun-ripened taste of Italy. We’re excited to introduce the Mazzoni fruit puree range...

How Antonelli is preparing for a busy summer in 2025

April 18, 2025

High temperatures bring high demand, and being prepared is the difference between a good season and a great one. Learn...

Rolled Cones

Pressed Wafer

Dipped

Decorated

Powders

Pieces

Paste

Ice Cream Bases

Inclusion

Simply Add

Raw Ingredients

Flavour Pastes

IRIS

Ripples & Variegati

Cake & Bake

Wafers

Other Add Ons

Sprinkles

Topping Sauce

Chocolate

Blog