At the Veneto Region stand, ice cream makers and chefs amaze with demonstrations and tastings of dessert and gourmet ice cream.
Once again this year, the Veneto Region, in collaboration with Longarone Fiere Dolomiti, returns to the MIG – International Exhibition of Artisan Gelato. The event, now in its 62nd edition, will take place from 27 to 30 November 2022 in Longarone, in the Belluno area: a moment of comparison and renewal for all professionals in the category.
As usual, the Veneto Region will be present with a dedicated stand, inside Pavilion D, where every day gelato makers from all over the Region will present flavours made with typical local products. The aim is to exalt and reward quality ice cream produced according to the traditional methods recognised by the ice cream production chain and enhancing the extraordinary agri-food excellences of the Veneto Region.
The stand will present the public, and the various operators in the sector, with innovative and captivating combinations, including kiwi ice cream verified quality with Garda DOP extra virgin olive oil, pear ice cream verified quality with Casatella Trevigiana DOP, and pumpkin ice cream with sheep’s milk ricotta. There will also be flavours that enhance the characteristics of some of the Veneto Region’s wines of excellence. Such as ice cream with Conegliano Valdobbiadene DOCG, ‘sbatudin’ ice cream with Recioto di Gambellara DOCG and ice cream with Fior d’Arancio Colli Euganei DOCG. In this enthralling journey of experimentation, the idea of proposing Bellini ice cream, with Prosecco DOC, taken from the aperitif of the same name created in Venice by Giuseppe Cipriani at the end of the 1940s and which for over 70 years has been the most famous cocktail, not only in the historic Harry’s Bar in Venice, but all over the world. There will also be the Gelato Rosa (Pink Ice Cream), made with strawberries, redcurrants and ricotta cheese, in honour of the Giro d’Italia 2023, whose 19th stage will start from Longarone.
At the stand there will also be space for the presentation of new ways of conceiving ice cream, not only as a dessert, in order to revisit traditional dishes and combine typical flavours with the shapes and textures of ice cream. Master gelato makers and chefs from Veneto will share ideas and working spaces by reinterpreting typical Veneto cuisine with the proposal of two dishes where gastronomic gelato will be the protagonist together with Radicchio rosso di Treviso IGP, Piave DOP Oro cheese and Fagiolo di Lamon IGP.
The fair will also be an opportunity to valorise the “Master Artisans” ice cream and pastry chefs, a symbol of innovation in tradition, officially recognised by the Veneto Region pursuant to Law No. 34 of 08 October 2018 for the protection, development and promotion of the role of the Veneto artisan, as the bearer of a heritage of knowledge and experience that deserves to be safeguarded and passed on to future generations.
Closing the last day at the exhibition was the presentation and tasting of seasonal and zero km ice cream, with a focus therefore, also in this sector, on product and supply chain sustainability. But also the tasting of ice cream dedicated to sportsmen, thanks to the combination of the knowledge and experience of sports and nutrition professionals.
