such as: Massimiliano Maccarrone, president of Afadhya in Argentina; Marco Miquel Sirvent, president of Anhcea Asociación Nacional de Heladeros Artesanos; Emanuel Rjon, a prestigious member of the French gelato artisan’s union CNGF; Angelo Musolino, president of Conpait; the World Association of Chefs’ Societies; Sal De Riso, president of Ampi, Beppo Tonon, several times team manager of the Italian team and president of the presentation jury. The search for collaboration will continue. I want to mention again the company DRG Comunicazione, which manages our press office, as well as the new entry of Francesca Brianese into the secretariat, because we believe it is essential to work as a team, support each other and learn from everyone. Finally, I would like to mention the constant, reassuring and professional presence of Eleonora Cozzella, who has impeccably conducted the last editions. This is the path we want to take, together with many actors from the various professions of flavour, certain that it is possible to give impetus to the Italian tradition of cuisine and fine living. 43
RkJQdWJsaXNoZXIy MTE3NTA0