FAIRS TOUR MIG Longarone, Italy, November 26-29 The art of combining novel ingredients in gelato is one of the emerging trends in recent years. And the 63rd Mig in Longarone offered many interesting insights to stimulate professionals’ creativity. The Veneto Region’s booth showcased the region’s excellent products, from Polesine white garlic to saffron from the Dolomites, not to mention rice from Verona, Piave and Asiago cheese, and Valpolicella wine. The “Gold of the Dolomites” flavour was presented in a series of cooking shows and demonstrations, made with Bellunese saffron and PDO Dolomite honey, expertly blended with Feltre nuts and 24-karat gold. The recipes of the first finalists of “Gelato for the Olympics” also featured exclusive flavours, the contest having been organized by Mig in anticipation of Milan-Cortina 2026. Fourteen master gelato artisans competed by coming up with a flavour designed with the Olympics in mind. Top finishers included Vanessa Piantari with the “Snow” flavour, Silvia Bianco with “Morello” made with Eraclea nut and goat’s milk, Mauro Crivellaro with “Shades of Green,” and Giovanni Talo and Marco Reato with “On the Slopes.” These five gelato professionals qualified for the grand finale and will compete against the other 60
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