Sustainable innovation in the ice cream parlour, the topic of energy saving addressed by Mig 2022. Reduction of electricity consumption in the spotlight
Meanwhile, the public at Longarone Fiere has decreed the trends for 2023: cream, white chocolate and pistachio flavours are preferred
Artisan ice cream aims at reducing energy consumption without losing quality. The range of possibilities offered to the ice cream world is vast: by selecting ingredients and preparation processes, time can be reduced and bills made lighter. This was revealed at the conference ‘Ecological Conversion in the Ice Cream Industry: Obligation or Opportunity?’, held yesterday at Mig, the International Exhibition of Artisan Ice Cream at Longarone Fiere Dolomiti.
The president of the Artisan Gelato Study Centre Martino Liuzzi reviewed different types of possible savings. Numerous exhibiting companies presented their most innovative products, especially from the point of view of sustainability. Reducing water and energy consumption and increasingly implementing the principles of the circular economy: these are the cornerstones of ice cream sustainability and the future of ice cream making.
CREAMS LIKE IT
In the meantime, visitors to Mig 2022 have decreed the 2023 ice cream trends. They liked creams, especially white chocolate and pistachio. Life was difficult for sorbets, but the climate of the period, which invites sweetness more than cold, certainly had an influence.
Today’s Mig day also saw the awarding of the Gelato a Due prizes: the great team challenge formed by a chef and a gelato maker. The winner was the Paduan duo formed by master ice-cream maker Alex Michelazzo (of the Antiche Tentazioni ice-cream parlour) and chef Matteo Baù (of the Da Serafino wine shop).
After a fierce competition involving twelve selected teams, the winner was the ability to take risks with two very difficult dishes by Baù and Michelazzo. The jury consisted of chef Marco Valletta, sensory tasting expert Stefania Marcuz and master ice-cream maker Marco Reato, assisted by Satoshi Takada, Manuela Eldani, Loris Bartolomei, Franco Puglisi, Gianluigi Sandi; chairman, glacier chef Antonio Mezzalira.
In second place in the sweetest challenge were master ice-cream maker Gentian Ashiku (of the Mil Sabores ice-cream parlour) and chef Francesco Ferrari (of the Anconetta restaurant in Piacenza). In third place were Alice Fin (of the Ricordi ice-cream parlour) and Filippo Rossato (chef of the Chiesetta del Muccion restaurant in Vicenza).
The competition becomes more and more engaging every year, and looks to the future of excellence in catering. An initiative made possible thanks to the organisers Longarone Fiere Dolomiti and Vecogel, together with the support and professionalism of partners such as Carpigiani, Disaronno Ingredients, Sinofcold, TecnoEKA, Acqua Dolomia and the media partner Editrade with the three sector magazines puntoIT, puntoDE and puntoITALY.
Awards were presented yesterday to the granite makers of the Arcipelago Sicilia project, one of Mig’s innovations this year. The Sicilian granita most appreciated by the judges was that of Nicola Serra. In second place was Silvia Wudowiak, followed by Elena Alecu. A special prize was also awarded to the winner by the main partner Elenka.
GRANITA AND PINK ICE CREAM
On Monday, the Ice Cream Exhibition launched the pink flavour, an initiative promoted by the Veneto Region stand to launch the stages of the Giro d’Italia. A gelato made with ricotta cheese, strawberry juice and pulp, and redcurrants from the Belluno Dolomites, the mountains that will make the 2023 race epic, with two uphill finishes and the terrible (at least for the riders’ legs) Tre Cime di Lavaredo.