Can gelato be paired with music? At MIG – the International Exhibition of Artisan Gelato in Longarone Fiere Dolomiti – the answer is a resounding yes. Because in today’s competitive market, the success of a gelato shop is not only about the quality of the gelato itself, but also about creativity, communication, and engaging storytelling. A special day at the event was dedicated to sharing inspiring Case Histories of Success, coordinated by renowned master gelato chef Antonio Mezzalira and hosted by Italy’s “sweetest presenter,” Irene Colombo.
The event showcased leading gelato artisans and international masters who brought forward bold ideas and unique gelato creations. Alberto Marchetti surprised the audience with a fior di latte topped with “zabà” – a contemporary take on traditional zabaione sauce. World Gelato Champion Leonardo Ceschin introduced the Gelato of Music, a raspberry flavor paired with musical tracks for a multisensory experience.
Davide Destefano focused on local identity and territory-driven branding with a bergamot sorbet using both zest and essential oil from the Calabrian citrus fruit. His approach highlighted how artisan gelato can support and promote regional excellence.
Stefano Dassie shared his experience with podcasting and digital communication in the gelato industry, while offering tastings of a fior di latte with licorice stracciatella. Dario Rossi explored the theme of high-quality, locally sourced ingredients with a gourmet flavor of pumpkin, almonds, and cinnamon.
From Florence, Cinzia Otri – known as the “Queen of Gelato” – explained the benefits of being featured in international food guides. Her showcased flavor? A sustainable sorbet made from surplus fruit such as apples and grape skins. Roberto Coletti captivated the audience with a bold combination of salted ricotta and caramel sauce.
To close the session, a touch of the East: three Japanese gelato chefs presented flavors inspired by their homeland, including gelato infused with green tea, saké, and even seafood pairings.