Longarone, November 29, 2022 — The 62nd Mostra Internazionale del Gelato Artigianale (MIG) in Longarone spotlighted sustainable innovation in the gelato industry, addressing the pressing issue of rising energy costs. The conference titled “Ecological Transition in Gelato Making: Obligation or Opportunity?” emphasized strategies for reducing energy consumption without compromising quality.
Key Highlights:
- Energy and Water Efficiency: Industry experts discussed methods to decrease electricity and water usage in gelato production, highlighting the importance of adopting circular economy principles.
- Innovative Equipment: Companies like Iceteam1927 introduced energy-efficient machinery, such as the Vario Icona Hybrid, designed to optimize production cycles based on real-time needs. mostradelgelato.com+1mostradelgelato.com+1
- Sustainable Materials: Spoontainable presented edible cutlery options, promoting waste reduction and sustainability in gelato consumption. mostradelgelato.com
Emerging Flavor Trends for 2023:
Visitors at MIG 2022 indicated a preference for creamy flavors, with white chocolate and pistachio leading the choices. Sorbet varieties saw a decline in popularity, possibly influenced by the colder season during the event. Marcadoc
Gelato a Due Competition:
The “Gelato a Due” contest, pairing chefs with gelato artisans, concluded with the victory of the Padua-based duo: gelato master Alex Michelazzo from Antiche Tentazioni and chef Matteo Baù from Enotrattoria Da Serafino. Their innovative dishes, featuring local ingredients like Euganean Hills pigeon and Chioggia-caught sea bass, showcased the fusion of traditional cuisine with gelato artistry. Padova Oggi
Sicilian Granita Recognition:
The Arcipelago Sicilia project highlighted traditional Sicilian granita, with Nicola Serra receiving top honors for his rendition. Silvia Wudowiak and Elena Alecu secured the second and third places, respectively.
Introduction of the "Pink Flavor":
In collaboration with the Veneto Region, MIG 2022 unveiled the “Pink Flavor” gelato, inspired by the Giro d’Italia cycling race. This ricotta-based gelato, infused with strawberry and red currant from the Belluno Dolomites, celebrates the region's contribution to the upcoming 2023 race stages.
For more information on MIG 2022 and its initiatives, visit www.mostradelgelato.com.