In preparation for the upcoming edition of MIG – the International Exhibition of Artisanal Gelato (scheduled from November 30 to December 3, 2025, in Longarone), Longarone Fiere Dolomiti has organized a special event with training experts to assess real access opportunities to structured and recognized educational pathways for those who want to join the world of Italian artisanal gelato.
The Gelato Maker: Still Missing from National Training Programs
Currently, the role of gelato maker is not included in the National Register of three-year vocational education and training programs. This absence makes it impossible for certified regional vocational training centers to offer three-year courses that lead to an official qualification as an operator in artisanal gelato production.
Regulatory Openings: Some Italian Regions Are Moving Forward
Despite the lack of national recognition, the Atlas of Work and Qualifications reports that several regions have already introduced specific professional qualifications related to gelato making. Notably, Friuli Venezia Giulia, Liguria, Lombardy, Marche, Piedmont, Sicily, Umbria, and Veneto have activated tailored training programs to meet local workforce needs.
A pathway does exist: the goal is to enhance the opportunities already available at the regional level and foster constructive dialogue to extend the offering to other parts of Italy.
A Concrete Commitment from MIG
Giovanni De Lorenzi, CEO of Longarone Fiere Dolomiti, has announced the launch of a dedicated initiative to gather detailed information from each region on any active or potential gelato training programs.
“Organizing professional training courses for those who want to enter the world of artisanal gelato is now more important than ever,” explains De Lorenzi. “Every year, middle school students are presented with dozens of vocational options. If there are no specific offerings for gelato making, it's unlikely a young person will choose this wonderful profession.”
Why Training is Strategic for the Future of Artisanal Gelato
At a time when the artisanal gelato market is evolving rapidly – driven by trends in health-consciousness, sustainability, and innovation in flavors and ingredients – ensuring a qualified generational turnover is essential to maintain the high quality of Italian products and to support the sector’s economic and cultural growth.
MIG 2025 thus positions itself as a national benchmark for discussions on training, employment, and new career opportunities for young people interested in the world of artisanal gelato made in Italy.