The event, which concluded on Sunday, was organized by Chocolate Culture, led by Master Chocolatier Davide Comaschi, with the invaluable support of Confcommercio Milano, ALGA ASSOFOOD, the association for artisan gelato makers in Milan, and the Ambassadors of Italian Pastry Excellence (APEI) led by Master Iginio Massari.
Held at the iconic Palazzo Castiglioni during one of Milan's hottest summers, the event welcomed over 3,500 visitors who were able to enjoy a wide variety of artisan chocolate gelato while relaxing in the refreshing garden under the shade of ancient trees. Participating gelaterias included Il Rigoletto, Gelatario, Mango Esotico, Merelli di Milano, Dav Pastry Lab, and Cuor di Gelato di Bergamo.
ChocoLOVE Gelato Artigianale was made even more special by the participation of numerous Lombard gelaterias that offered chocolate gelato in honor of the event, including LatteNeve, Pasticheri, and other local shops that participated in masterclasses.
Over 500kg of chocolate gelato were produced in various forms, including dark, milk, white, and even water-based versions for those with intolerances, as well as gelato swirled with figs, raspberries, and passion fruit.
Masterclasses and Special Presentations:
- Davide Comaschi and Roberto Beria (Dav Pastry Lab, Bergamo) opened the event with a masterclass on “The Secrets of Chocolate in Gelato”, where participants learned about chocolate and its tasting techniques, both in its natural state and as gelato.
- Andrea Riva from Gelart (Sesto San Giovanni) showcased “The Traditional Chocolate Gelato Recipe”.
- Antonio Morgese from Gelateria Rigoletto (Milan) introduced ChocoPassion, a unique blend of passion fruit and white chocolate gelato.
- Riccardo Ronchi from Mara dei Boschi (Turin) explained the philosophy behind the brand and demonstrated the making of two iconic flavors: Il Fondente and Il Marotto, alongside herbal hydrolates from plants and flowers.
- Other participants included Roberta Wang and Mattia Dellon from Il Golosone, with their White Chocolate, Bergamot, and Pink Pepper gelato, and Stefano Dassie from Dassie Gelato (Treviso), with his Chocolate and Gorgonzola with Gin creation.
- Giuseppe Piffaretti from La Bottega del Fornaio (Mendrisio, Switzerland) presented a White Chocolate with Exotic Fruits and a Dark Chocolate with Matcha Green Tea and Crumble gelato.
- Denis Buosi, of APEI, shared the story of his Gelato Experience project, a social gelato initiative that employs people with disabilities and women in shelter homes.
- Sandra Del Giovane from Baldo Gelato (Lecce) impressed with her Water-Based Dark Chocolate with Figs sorbet, while Stefano Ferrara from Gelato Lab (Rome) offered a Vegan Raw Cocoa Dark Chocolate gelato.
A Celebration of Italian Chocolate Gelato
ChocoLOVE Gelato Artigianale was not just a showcase of exceptional chocolate gelato but a celebration of Italian craftsmanship in the art of gelato making. The event highlighted the growing popularity of chocolate gelato in Italy, a treat that is no longer considered seasonal for 42% of Italians and has become a true symbol of Made in Italy worldwide.
The next edition of ChocoLOVE Gelato Artigianale will be held in 2024, from February 8–14, continuing its dedication to promoting Italian chocolate culture, in collaboration with Confcommercio Milano.
Special Thanks
A special thanks goes to the Main Sponsor Irca SpA and its JoyGelato brand, as well as all the event partners, including Bravo SpA, Irinox Professional, and Astori Group, for their significant contributions in organizing and supporting this exceptional celebration of chocolate gelato.
The event also raised funds for the Ceramic Association of Faenza, showing the power of collaboration within the artisan community.