This year’s MIG promises even greater value for gelato professionals. Alongside the extensive exhibition covering every product category in the artisan gelato sector, the event will also feature free training sessions offering practical strategies for running a successful gelato shop.
🎯 Price Strategy & Seasonal Diversification
The seminars—free of charge and open to all industry professionals—will focus on two key areas:
- How to set a sustainable, strategic price list, and
- How to extend the business season by introducing chocolate products into your gelateria.
“A price list isn’t just a list of numbers,” explains Giacomo Tonelli, business coach and gelato industry expert who will lead the sessions. “It’s a powerful tool for marketing and brand positioning. Creating it requires a clear understanding of the market, your costs, and the perceived value to the customer.”
🍫 Chocolate in the Gelato Shop
“Chocolate is becoming a growing trend in artisan gelato shops,” adds Angela De Luca, director and trainer at Quinta Forma. “Chocolate and gelato are a natural pairing, both in terms of brand appeal and seasonality. And you don’t need a huge investment to get started—just a small setup can yield high-quality results and expand your offering.”
🌱 The Gelato Shop of the Future – Sustainability Focus
On Monday, November 27, architect Daniele Menichini will host a special focus session on "The Gelato Shop of the Future", exploring how sustainable materials and innovative solutions can reduce costs while maintaining quality and style.
📚 Real Success Stories to Inspire
Then, on Tuesday, November 28, leading gelato artisans will share their own success stories and best practices—a great opportunity for attendees to take notes, get inspired, and discover new ideas to apply to their own gelato businesses.
Find more details and the full schedule at www.mostradelgelato.com.
🤝 More Than a Fair: A Community of Passionate Professionals
While training and innovation are key elements of MIG, the true strength of the fair lies in its deep relationships with the companies that have shaped the industry over the past 63 years.
As Giovanni Galli, Business Director at IceTeam 1927, puts it:
“Cattabriga has been a part of MIG since 1959. It’s a unique opportunity for the industry—not just commercially, but emotionally. MIG is where you can feel the soul of gelato: in the air, in people’s eyes. In 2022, we won the MIG Green Award for Best Sustainable Innovation with our Vario Icona Hybrid, the only machine with hybrid condensation technology. What will we present this year? Come and find out!”