The President of the Veneto Region Luca Zaia will inaugurate the Exhibition at 11.30 a.m.
Everything is ready at Longarone Fiere Dolomiti for Mig 2022, the International Exhibition of Artisan Ice Cream. Tomorrow (Sunday 27 November) there will be the President of the Veneto Region Luca Zaia to cut the ribbon of the 62nd edition of this historic and traditional event.
The official ceremony will take place at 11.30 a.m. at the entrance, followed immediately by the presentation of Mig at the Congress Centre, with the presentation of the 3rd ‘Ricordiamo Giorgio De Pellegrin’ Award.
There are many significant moments on the first day of the Ice Cream Exhibition, which will bring to Longarone Fiere for four days the major ice cream and ice cream machinery production companies from all over the world. Artisan ice cream, one of the best known products of Made in Italy, will be linked to the specific features of the Veneto Region, in the Region’s stand, which will be inaugurated by President Zaia. The Veneto stand will offer a cold menu from aperitif to dessert, prepared with regional excellences: Bellini ice cream with Prosecco Doc, kiwi ice cream and Garda extra virgin olive oil, pear ice cream and casatella trevigiana cheese, ‘sbatudin’ ice cream with Recioto di Gambellara, and finally ice cream with Prosecco di Valdobbiadene.
In the afternoon (from 2.30 p.m.), Mig will host the cooking show “Chocolate in gelato”, with masters Cristiano Gaggion and Giorgio Venudo, organised by Confartigianato nazionale alimentazione.
“But there will be many significant moments of the International Exhibition of Artisan Gelato 2022,” comments the president of Longarone Fiere Dolomiti, Michele Dal Farra. “Like the presentation of the Veneto stages of the Giro d’Italia 2023, in the presence of the great cycling champions, with the possibility of tasting pink ice cream. And the many opportunities for Belluno gelato makers to meet around the world, especially in Germany. Mig confirms itself not only as a reference trade fair for artisan gelato, but also as a great “agora” in which machinery manufacturers and gelato artists – because this is the right way to call them – meet to protect and promote one of the products of excellence of Italian gastronomy”.
Mig will be open to the public tomorrow (Sunday 27th) from 10 a.m. to 6.30 p.m.; Monday and Tuesday the opening 10 a.m. to 6.30 p.m. is reserved for trade operators. Wednesday 30th will be the last day, opening 10am-4pm.