MIG Longarone (Italy), 28 November - 1 December 2021 A total “green” look characterized the 61st edition of the Mostra Internazionale del Gelato of Longarone. The exhibition put the spotlight on companies that develop and build (and in some cases, patent) zero-impact gelato machines. In this context, the “Mig Green” award, aimed at those entities that have most distinguished themselves for their commitment to sustainability, went to Franco Cesare Puglisi, editor of our puntoItaly magazine. To him we owe the promotion of an engaging media campaign in favour of the sustainability of artisanal Italian gelato, with the support of prestigious national media and an expanded online network. As usual, there were numerous events that formed the backdrop of the exhibition. The second edition of the “Gelato a Due” competition affirmed the team formed by gelato chef Marco Reato and pastry chef Gianluca Campigotto, which won after a fierce international competition between eleven teams, coming also from Eastern Europe and Central America. An absolute novelty was the competition reserved for gelato chefs and dedicated to the realization of chocolate pralines. The initiative aimed to promote the diffusion and integration of the chocolate arts at artisanal gelato shops: a way to increase the product offer and remove the seasonality from the business. The winner of this first competition was Marco Battistuta. The 51st edition of the Coppa d’Oro concluded the Mig exhibition. The flavour of this year’s competition was lemon. And first place was taken by gelato chef Curzio Baraggi. The mission for the next edition of MIG? To become even more green! 37
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