Longarone Fiere Dolomiti arrives at the festival of cooperatives in Cortina
Master ice cream makers and Mig protagonists with innovative and km0 flavours
When they say that artisan ice cream goes well with everything, from appetisers to desserts, it is a fact. And this will be confirmed by the “Cooperazione a tavola” (Cooperation at the table) masterclass, included in the extensive programme of “Scoop!”, the festival of the Belluno and Treviso cooperatives staged in Cortina d’Ampezzo on Saturday 15 July. A festival in which Longarone Fiere Dolomiti, the Vecogel ice-cream makers and Mig, the International Exhibition of Artisan Ice Cream, will also participate.
Among the various initiatives of the day in Ampezzo, “Cooperation at the Table” will propose a daring, but surely successful culinary experiment: the tasting of Rigatino cheese (aged in the pit) beetroot and horseradish from the Sant’Andrea Dairy, together with an artisan ice cream made for the occasion: this is Veneto mostarda ice cream with candied fruit, created by master ice-cream maker Pierluigi Vezù of Vecogel, considered ideal to accompany the cheese; an idea born from the collaboration with Michelin-starred chef Enzo De Prà, owner of the Dolada Restaurant, and transformed into reality always with products from the cooperative system.
The appointment with the tasting of the happy combination of flavours will be at 4pm, on the occasion of the Masterclass: moderated by Federico Quaranta, also speaking with De Prà will be Alessandro Piccinini (Mig’s organisational manager, with over twenty years of experience in the field of internationalisation, an expert in projects linked to the ice cream and confectionery sector in general, especially in Asian Pacific countries) and Jgor Furlan (an expert in the artisan ice cream sector where he has been working with Vecogel for several years).
“Mig’s presence at “Scoop!” in Cortina d’Ampezzo will allow us to emphasise the added value of artisan products in the catering industry: quality, versatility, freshness, sustainability, short supply chain, valorisation of local products, ice cream is all this,” comments Michele Dal Farra, president of Longarone Fiere Dolomiti. “Artisan ice cream is increasingly a high-value element at the disposal of the ever-growing and increasingly demanding food and wine offer. And Mig is the ideal container to try out new ideas and talk about this extraordinary product, all the more so in a context such as Cortina”.
In addition to the masterclass, Longarone Fiere Dolomiti will also be present on the day of “Scoop!” in Cortina for some sustainability workshops, conceived and implemented by the guests of the day care centre Il Grappolo (of the Madonna dei Miracoli co-op): starting at 2 p.m., in front of the Casa delle Regole, it will be the youngsters themselves who will make ice cream with Piero Vezù and with Vecogel, which won the MIG Green Award for the most sustainable display in the last edition. In particular, an ice cream with yoghurt from the Sant’Andrea Dairy will be created, together with a sorbet made with fresh fruit from 0 km.
