The working groups that will bring innovation to the MIG in Longarone have been established
The collaboration between Longarone Fiere Dolomiti and the Institute for Biomedical Research and Innovation of the National Research Council (CNR-IRIB) on neurogastronomy and the combination of scientific innovation and artisanal gelato is progressing actively.
At the most recent meeting, the working groups that will lead to the development of twelve flavors of wellness gelato were established.
Among these are gelato with “Activated Sicilian Almond,” Omega 3, and various vitamins and minerals. Master gelato maker Filippo Bano, president of the GA – National Committee for the Defense and Promotion of Artisanal Gelato, will oversee the production of the gelato. Naturally, the scientific aspect will be handled by the CNR (National Research Council) and researcher Domenico Nuzzo, coordinator of the first Italian group on neurogastronomy, a new scientific discipline that combines neuroscience, psychology, gastronomy, and culture, exploring the potential and impact of food from a cognitive, sensorial, and emotional perspective.
For the products, the companies that will supply the raw materials have been identified, including Norsan Italia, a Norwegian company that has been producing omega-3 supplements for over 10 years, while the almonds will be supplied by the Val di Bella Cooperative of Camporeale. A preview at the ice cream shop is planned for September, accompanied by an emotional test administered by the researchers.
Giovanni De Lorenzi, CEO of Longarone Fiere, emphasized how the important collaboration with CNR-IRIB will further enhance the MIG 2025 offerings. He expressed his belief that “the research presented at the fair will be of particular interest to gelato product companies, who will have the opportunity to interact with researchers to develop new flavors with high added value.”
Longarone, July 22, 2025
