Longarone Fiere Dolomiti at the Primavera del Prosecco with ‘bubbly’ ice cream

“Alliance of territories for the ‘Golden Route’ from the Dolomites to Venice”.

Sparkling and pleasant, as only Prosecco can be. But not in a liquid version. This is the ‘bubbly’ ice cream made in Mig, which yesterday evening was all the rage in Conegliano, on the occasion of the ‘Primavera del Prosecco’. Longarone Fiere Dolomiti and, in particular, the in-house ice-cream maker Yuri Dal Pos with the Contaminazioni Stellate group, brought several flavours, but they sold out in just a few hours. More than 500 cups of Prosecco-cocktail ice cream were literally brushed up by the public present at the event, so much so that by mid-evening stocks were already finished.

“We are on the ‘Golden Route’: Unesco Dolomites, Prosecco Hills, Venice. In a small space there is a concentration of so many excellences that make us unique worldwide,” said the president of Longarone Fiere Dolomiti, Michele Dal Farra, speaking at the Fascetta d’Oro award, an oenological competition for Prosecco wineries. “In this alliance between territories, Longarone Fiere Dolomiti and Mig have made their contribution with artisan ice cream and tradition, which knows how to team up and give life to interesting ‘contaminations’, like that of the Prosecco flavour.

Lightly alcoholic, fresh, and suitable to accompany both savoury and fruit dishes and desserts, Prosecco ice cream is intended to be the symbol of a synergy that starts from Longarone Fiere Dolomiti and reaches as far as Venice. “The trade fair pole is at the service of the territory, and in this case of an enlarged territory, within a network for the promotion of excellence,” underlined Dal Farra. “Let’s not forget that behind an apparently simple product like artisan ice cream there is an entire supply chain that goes from the machinery to make it, the ice cream, to those who make cups, cones, spoons and scoops… A supply chain that counts hundreds of companies from Belluno and Veneto, another example of excellence to be promoted.”

Potrebbe interessarti

Iscriviti alla Newsletter!