Just a few days ago, the Technical Committee of the Mostra Internazionale del Gelato Artigianale (International Exhibition of Artisan Gelato) met in Longarone to define an ambitious and wide-ranging program for the upcoming edition of the fair. The event is scheduled to bring together the entire gelato supply chain with new initiatives, strategic collaborations, and competitions that promise to make the 65th edition of MIG a landmark for the global artisan gelato industry.
Industry Associations and Stakeholders Unite for MIG 2025
Representatives from major industry organizations took part in the meeting, including Uniteis (Italian Gelato Makers in Germany), Confartigianato, and CNA for Italy, as well as Artglace (European Artisan Gelato Confederation), the National Artisan Gelato Committee, and GAT. The equipment and ingredients sector was represented by the presidents of UIF and Acomag. Additional support and enthusiasm came from Italian gelato artisans operating in the Netherlands and Austria. As always, key trade media outlets were in attendance.
The outcome was a shared roadmap of high interest to both artisan gelato professionals and suppliers, laying the foundation for an impactful and collaborative 2025 edition.
Scientific Research, Trends & Training: The Core of MIG 2025
One of the highlights will be the renewed collaboration with Italy’s National Research Council (CNR), which will unveil the results of its research in neurogastronomy—the study of how sensory stimuli (taste, smell, sight) affect the perception of flavor. Another innovative aspect is the involvement of VeganOK, an organization that certifies vegan-friendly products, already present in the portfolio of several leading gelato manufacturers.
Education and training will also be in the spotlight, with a strong focus on the professional development of gelato makers and the importance of vocational education. Live demonstrations will cover key themes such as Artisan Gelato in Gastronomy and Fine Dining, offering inspiration and technical insights.
German Market in Focus with Uniteis Activities
Honoring the long-standing connection with the German market, Uniteis will host training sessions for its members, alongside its annual general assembly and the unveiling of the 2026 “Flavor of the Year” in Germany.
MIG 2025 Welcomes European Gelato Makers with “GELATOn the ROAD” and International Competitions
MIG 2025 will also be a key milestone for the European project “GELATOn the ROAD”, which brings together partners and gelato professionals from across the continent. The program will feature the “Sustainable Scoops” competition, including both the Italian national final and the European grand finale, with 12 artisan gelato makers competing from Austria, Belgium, Bulgaria, Croatia, Germany, Greece, Italy, Luxembourg, Poland, Serbia, Slovenia, and Spain.
Participants will also have the chance to compete in the 55th edition of the prestigious “Coppa d’Oro”, this year dedicated to Mango Sorbet, as well as the final round of the “A Gelato for Cortina” contest and the Veneto regional selection of the national hospitality school competition “Best Student Gelato Maker”, organized by the Belluno Chefs Association and focused on savory gelato.
New Awards and Confirmed Highlights
A major new addition to MIG 2025 is the “Avant-Garde Visions in the World of Gelato” Award, curated by the CNR, which aims to spotlight innovative and visionary ideas in the artisan gelato sector.
Also returning in 2025 are the final awards of the “Wigwam Italian Gelato Contest”, a literary competition for young people supported by Vecogel, aimed at promoting gelato culture and creativity.
Finally, the general assemblies of Uniteis (Germany), Agia (Austria), and Artglace will take place during the event, including the official presentation of the European Artisan Gelato Day Flavor for March 24, 2026.
A Shared Vision for the 65th Edition of MIG
“This meeting gave us confirmation of the strength and relevance of the initiatives we’re launching for the 65th MIG,” said Giovanni De Lorenzi, CEO of Longarone Fiere Dolomiti, who chaired the Technical Committee. “The level of engagement and alignment across the gelato community is extremely encouraging and confirms the collective desire to continue building a future of quality and innovation for artisan gelato.”