FAIRS TOUR MIG Longarone (Belluno, Italy), November 23 - 25 (Images provided by Mig - Longarone Fiere) The 64th edition of the Mig was characterized by a new look. As a historic event in the industry, it reaffirmed its commitment to protecting the most authentic artisanal gelato. “This year we have decided to position the fair differently”, informs Michele Dal Farra, president of the organizing body, Longarone Fiere Dolomiti. “We want to support a more natural and creative gelato, which above all respects the craft, the raw ingredients and its traditions. It is also a cultural path that allows artisans to stand out with a quality product”. The objective of the exhibition was also to tell the story of gelato as a product of haute cuisine, creating value for artisanal craftmanship and the uniqueness of typical regional products and beyond. The “Flavour journey” event involved twenty-four Maestro gelato chefs from various parts of the world, each of whom presented a unique specialty: from the bottarga and candied celery flavour from Sardinia, to the rice, tea and jasmine flavour from China. In addition to the numerous masterclasses and cooking shows that animated the three days of the fair, the Coppa d’Oro Competition, now in its 54th edition and aimed at rewarding the best milkbased pistachio gelato, is worth mentioning. First place was earned by the very young Vanessa Piantari, who among other things, also won the Under 32 award with a traditional pistachio starting from dried nuts from Bronte. The contest dedicated to granita saw many professionals compete against each other. The Italian Chiara Saffioti excelled with her “Bewitched Apple” flavour. During the last edition of Mig, the “Fuori Salone” was inaugurated with Gourmet Circular Dinners, an event format that celebrates the fight against food waste and the ethics of making the most out of food. The event saw the participation of gelato chefs and starred chefs who proposed menus new ideas for bakeries and pastry shops interested in integrating gelato into their businesses. During the national preliminary round of the World Chocolate Masters, which took place live for the first time at südback, the candidates from Germany and Austria showcased their technical prowess with authentic chocolate masterpieces. Johannes Warmuth was crowned at the new Chocolate Master of the two countries represented, and will participate at the International finals in Paris. The next edition of südback is scheduled for October 24-27, 2026. 42
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