The MIG – Longarone International Artisan Ice Cream Exhibition, now in its 64th edition, is renewed to become an essential point of reference for producers, companies and the public who are passionate about natural ice cream. The next edition, scheduled with new dates from Saturday 30 November to Monday 2 December 2024, therefore marks a historic turning point, focusing on naturalness, sustainability and innovation in the artisanal gelato sector.
Enhancing Craftsmanship and Sustainability
Abandoning the traditional presence of increasingly elaborate products and preparations for gelato, MIG 2024 will highlight the true craftsmanship of the gelato maker. The event will host companies, associations, symposiums, masterclasses and excellent lessons, offering professionals in the sector the opportunity to share and learn high-profile knowledge, with a focus on natural raw materials and environmental sustainability.
A Unique Point of Reference in the Sector
“In an increasingly crowded landscape, where the term artisanal is often used improperly, MIG intends to clearly differentiate itself – underlines the President, Michele Dal Farra – with the aim of offering proposals in line with emerging trends: authentic ingredients, local flavors and particular attention to the environment.”
A Complete Offer for Professionals and Attentive Consumers
MIG 2024 is also aimed at an increasingly aware consumer audience, who seeks natural and healthy products. Alongside the exhibition of innovative machinery, equipment and services to support the work of ice cream makers, the fair will offer moments of debate, tastings, practical demonstrations and training sessions on key topics such as business management, marketing, Artificial Intelligence and digital communication.
High-Profile Innovation and Training
Classrooms and cooking shows will be set up with successful chefs, pastry chefs and ice cream makers, creating synergies and collaborations that will enhance the value of natural artisanal ice cream. MIG 2024 will be a unique opportunity for industry professionals to grow professionally and stay up to date on the latest innovations and market trends. Thanks to the national CNR, there will also be talk of transfer of know-how, capable of positioning excellent gelato at a higher level, which is good for the palate and the health of the consumer.
Respect for Quality at Sustainable Costs
At a time when food costs are rising, MIG will demonstrate that producing gelato with natural raw materials can be not only a winning quality choice, but also economically advantageous.
The Caviezel Archive
All in line with the teachings of the late maestro, Luca Caviezel, in whose memory an illustrative and informative area will be set up dedicated to his precious archive donated a few years ago to the MIG of Longarone.
