The winner of the second edition of the Milan International Gelato Award

I gelatieri della seconda edizione del MIGA

 

Yesterday morning, after an intense competition between gelato makers, he was the winner of the second edition of the Milan International Gelato Award.

Thirteen gelato shops from all over Italy took part in the second edition of the Milan International Gelato Award, this year’s challenge was on the theme of Dante Alighieri (2021 will be the 700th anniversary of his death).

Victory of the taste “Golosità infernale” of the Agripaestum ice cream parlor in Capaccio (Salerno) by Antonio Baratta who says «Dante hardly talks about food in his poems, but in the Divine Comedy he indulges in some culinary pleasure, such as bread without salt and the apple tree. Thanks to these two products I created my own flavour, where the apple is the dominant part, created in the form of a sorbet (always to be able to please everyone, vegan and lactose intolerant), flavored with bay leaf and cinnamon infused and variegated with toasted bread without salt (typical Tuscan bread) and walnuts which will be made into grains with the aid of the cutter and decorated with dried apples. I wanted to use bay leaves because they were a distinctive symbol of Dante as they adorned his crown, while cinnamon was one of the many spices that was introduced in Italy at that time ».

Just over thirty registrations were received to access the competition that was held last weekend on the occasion of the HOST fair in Milan, dedicated to the world of catering and hospitality.
The Milan International Gelato Award is the only Italian artisan gelato competition held at the fair.

The competition took place at the stand of the BRAVO company (manufacturer of machines for gelato, pastry and chocolate), the only sponsor, with the jury made up of Marco Levati (publisher), Osvaldo Palermo (gelato maker) and Andrea Zingri (gelato maker).

The tastes in the chellenge were some exciting and others disappointing, between low and high, however, there were at least four flavors that rose to the highest point!

The most interesting flavours: “Bella Degli Abati” and “Il companatico”.

Taste with wow effect: “The tropical poem”

For transparency, the results of the votes are published.

MIGA risultati delle votazioni

The event was organized by Renato Romano.

The workshifts of the gelato shops participating in the second edition of MIGA

Turni di produzione

Here are the two production shifts, in parallel, for the gelato shops that will participate in the second edition of the MIGA chellenge.
Production will take place on Saturday 22 October at the Bravo stand, Hall 2 stand L28-L34-M33.

Laboratory equipment: Trittico 610 Plus or 305 with Equilibrio Smart Scale (also the immersion mixer).

Round A
9:45-10:30 → Giulia The Gelato Boutique
10:45-11:30 → Cast iron
11:45-12:30 → Sins of gluttony
12:45-13.30 → Via Piave
13:45-14:30 → Trebottoni
14:45-15:30 → Agripaestum
15:45-16:30 → Açaì

Round B
9:45-10:30 → Lions
10:45-11:30 → Ice cream shop
11:45-12:30 → Mandarin green
12:45-13.30 → Ortogelato
13:45-14:30 → The Art of Gelato
15:45-16:30 → Choux

Milan International Gelato Award, the final

Thirteen gelato shop from all over Europe took part in the first edition of the Milan International Gelato Award (two from Paris, one from Lugano). This year’s challenge was on the theme of Leonardo da Vinci (2019 marks the 500th anniversary of his death).

The workshifts of the gelato shops participating in the MIGA challenge

Here are the two production shifts, in parallel, for the ice cream shops that will take part in the MIGA trophy.
Production will take place on Saturday 19 October at the Bravo stand, Hall 10 stand D68.

Attrezzature in laboratorio: Trittico 610 Plus con bilancia Equilibrio Smart Scale (anche il mixer ad immersione).

Turno A

9:45-10:45 → Gelart
10.45-11.45 → Glaces Glazed
12.45-13.45 → Il Giardino di Iris
13.45-14.45 → Wally Gelato, frutta & Co.
La Coppa d’Oro
15:45-16:45 → Gelateria Al Viale
16:45-17:45 → La Torretta

Turno B

9:45-10:45 → La Mandorla
10.45-11.45 → Mary Gelateria
12.45-13.45 → Gelateria Joseph
13.45-14.45 → La Gelateria Homemade
15:45-16:45 → Gelateria La Darsena
16:45-17:45 → Crivella Gelati

The gelato shop selected for the first edition of the Milan International Gelato Award

Milan International Gelato Award

Finally here are the twelve gelato shop selected for the first edition of the Milan International Gelato Award (MIGA) to be held at the HostMIlano trade fair on Saturday 19 and Sunday 20 October 2019!

La Gelateria Homemade di Peschiera del Garda (Brescia), Italia
Gelart di Sesto San Giovanni (Milano), Italia
Mary Gelateria di Parigi, Francia
La Torretta di Cava de’ Tirreni (Salerno), Italia
Gelateria Joseph di Marotta (Pesaro Urbino), Italia
Duo Sicilian Ice Cream di Berlino, Germania
Il Giardino di Iris di Reggio Emilia, Italia
La Mandorla di Siena, Italia
Bar Gelateria La Darsena di Fiumicino, Italia
Wally di Milano, Italia
Crivella Gelati di Sapri (Salerno), Italia
La Coppa d’Oro di Torino, Italia

The twelve gelato makers will produce their flavours based on this year’s theme, “Leonardo da Vinci”, on Saturday divided into three shifts with only 45 minutes.
The gelato flavours produced will be kept in the shop window and will be tried the next day by three inflexible judges.

Milan Gelato Award, first edition

Milan International Gelato Award is an independent competition dedicated to Italian artisan gelato that will take place on 19-20 October 2019 at HostMilano.

The organization selects requests for registration of gelato makers willing to get involved, crossing colleagues so as to also exchange their professional experiences abroad as in Italy.

The Challenge is themed and this year, on the occasion of the 500th anniversary of his death, it’s Leonardo da Vinci.

To register for the competition, fill out the application form here.