It ended on November 29 in Longarone Fiere Dolomiti, where it had begun on the 26th, the Mig edition 2023 – Mostra Internazionale Del Gelato Artigianale
An event that as always attracted companies and visitors not only from Italy, but from all over the world.
Now in its 63rd edition, the event has a long and important history behind it, becoming over the years a business platform for the gelato product. Four days dedicated exclusively to industry operators, who have gathered in Longarone, in the heart of the Dolomites, to connect the Italian market with international markets. A globally recognized exhibition context where companies and products could meet and define business for the coming season.
Mig edition 2023: an increasingly ‘cool’ appointment
While waiting to comment on the figures for the 2023 edition, an event that still closed with important numbers, Alessandro Piccinini, director of the event, regarding 2024, confirmed that the focus on innovation and sustainability issues will also be at the center of the next edition. “This is an appointment that has roots in history and looks to the future. An appointment that we want to make more and more ‘cool’.”
Dark chocolate ice cream awarded
November 29 was the day dedicated to the presentation of awards. As per tradition, in fact, bringing the curtain down on the International Artisan Ice Cream Exhibition is the Gold Cup, awarded to the best ice cream maker.
This year’s competition at Mig edition 2023 https://www.mostradelgelato.com/ saw master ice cream makers battle it out on the dark chocolate flavor, a water-based ice cream that pitted different techniques and mixes of ingredients against each other. More than a hundred ice cream makers competed, and there were also many excellent products that once again challenged the jury.
Taking the first prize was Alberto Luisotto (Eiscafe Crema Gelato, Gröbenzell Germany). He was followed by Cristiano Antoniazzi (Gelateria Dolce Gelato, Gorizia) and Antonio Tacco (Huesca, Spain). The story of the third place winner is particularly interesting. Antonio Tacco in fact alternates his Spanish accent with a Bellunese cadence, because he is the grandson of Zoldo emigrants who opened their first gelato shop decades ago in Palma de Mallorca. “It was my first time participating in the Gold Cup and third place fills me with joy.”
The best young fondant, on the other hand, was that of Sara Gallonetto (Gelateria Gallonetto, Venice), who won the Under 32 Cup, named after Giorgio De Pellegrin.
Mig edition 2023: increasingly sustainable artisan ice cream
Not only best dark chocolate ice cream, but also recognition for the ice cream shop most “friendly” to sustainability, to which the Mig Green award is reserved. Having become a habit in the panorama of Longarone Fiere Dolomiti, the goal of Mig Green is to raise awareness of environmental and “green” issues in the world of artisan gelato as well.
In the exhibition category for the greenest booth at the fair, special mention to La Cialcon and first prize to Martini Linea Gelato. In the category for promoting sustainability, special mention to Agrimontana, and first prize to BRX – Salvalacqua.