Programme 2020, under construction
Programme 2019
November 29th – December 2nd 2020
Opening hours: 10.00 – 18.30.
30th
November
Saturday
G.A. General Assembly
Comitato Nazionale per la Difesa e la Diffusione del Gelato Artigianale e di Produzione Propria
11.00
ARTGLACE General Assembly
Confédération des Associations des Artisans Glaciers de la Communauté Européenne
14.30
1st
December
Sunday
Team Germany
The team trains for the Ice Cream World Cup finals
10-18
Area concorsi – Hall D
Special stamp cancellation dedicated to the 60th MIG – International Exhibition of Artisan Ice Cream
10-15
Information Desk
Video presentation 50th Uniteis – 60th MIG Award presentation 24th International Prize “Mastri Gelatieri” Award presentation 7th Competition “Innovation MIG Longarone Fiere”
with Luigi Dragoni, Claudio Bove, Stefano Dassie and Sergio Del Favero
organized by Stefano Dassie, Yuri Dal Pos and Andrea Branchini
with the author Martino Liuzzi and moderated by journalist Emanuela Balestrino, organized by Chiriotti Editori
with Yuri Dal Pos, Gianluca Montervino and Sergio Del Favero
Training session – "The digital ice cream parlour: practical examples and exchange of experiences"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
15.30
Area Incontri - Hall C
Salvatore Cannavò will be awarded the Prize entitled to the memory of “Giorgio De Pellegrin” – first edition
organized by Associazione Gelato Veneto
16.00
Hall D
with Sergio Del Favero, Yuri Dal Pos, Stefano Dassie and Gianluca Montervino according to ELON MUSK's method
organized by Accademia Gelateria Italiana in Germany and Accademia Maestri Cioccolatieri Italiani
Celebratory event “60 years MIG – International Exhibition of Artisan Gelato”
18.30
Congress Centre
2nd
December
Monday
50th International Competition COPPA D’ORO – sample consignment
10-16.00
Congress Centre/reception desk
a chef and a gelato maker will compete together and prepare a gelato gourmet dish and a gelato dessert
ITAL Assembly – Association of Italian Artisan Gelato Makers in the Netherlands
10.30
Training & Tasting – "Breakfast and Gelato: Cappuccino Gelato – Chocolate Coffee"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
11.00
Stand La.Qui.La - Hall C
a learning opportunity with many practical examples to clarify the new guidelines of the European provisions and to establish which single-use products can still be used in ice cream parlors. With Martina Zancopè Ogniben, MOCA Department of Polo Plast srl
Training Session – "Trends in the ice cream parlour in 2020"
with Franco Cesare Puglisi, publisher puntoIT – Editrade Srl
11.45
Stand Accademici Italiani Gelatieri Artigiani - Hall C
with Stefano Dassie, Gianluca Montervino and Sergio Del Favero
the new book “Il gelato che cercavi” with the author Martino Liuzzi of Pro2Mari – Centro Studi Gelato Artigianale
organized by Stefano Dassie, Yuri Dal Pos and Andrea Branchini
GELATO DAY 2020: presentation of promotional initiatives for the 8th European Artisan Ice Cream Day
organized by Artglace
13.30
Congress Centre
with a contribution by the author Martino Liuzzi and with Stefano Dassie, Yuri Dal Pos and Andrea Branchini
Sensory marketing applied to ice cream making, with Roberto Lobrano, author of the book “Il Mondo del Gelato”, Slow Food Editore
Training & Tasting – "Aperitivo and Gelato: Green Passion – Red Devil"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
15.00
Stand La.Qui.La - Hall C
Training Session – "Enhance your brand" with Giampaolo Serna
15.00
Stand Accademici Italiani Gelatieri Artigiani - Hall C
with coach Loris Comisso and dott. Arcangelo Roncacci, Executive of Confartigianato Nazionale Alimentazione. Moderator: Giorgio Venudo, National Delegate of Gelato Makers. Organized by Confartigianato Nazionale Settore Dolciario
The infinite nuances of plantation aromas presented by Siké Gelato Masters of Milazzo introduced by Andrea Mecozzi, selection expert and trainer. A single ingredient for dozens of products. How to save space and gain aromas. Organized by Conpait Gelato in collaboration with Chocofair and Gelato Contemporaneo
3rd
December
Tuesday
semifinals with 20 competitors, milk-based hazelnut flavour
Conference: “New cash register rules from 2020 in Germany”
organized by Uniteis e.V.
11.00
Congress Centre
Training & Tasting – "The art of coffee: the perfect espresso – long preparations with coffee"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
11.00
Stand La.Qui.La - Hall C
“Artisan Gelato, empirism and science at the service of the gelato maker: but how? ”
11.30
Area Incontri - Hall C
Training Session – "Enhance your brand" with Giampaolo Serna
11.30
Stand Accademici Italiani Gelatieri Artigiani - Hall C
and presentation of A-mare, the gelato with water from Cesenatico with Roberto Leoni
from the new book “Il gelato che cercavi” with the author Martino Liuzzi of Pro2Mari – Centro Studi Gelato Artigianale
organized by Stefano Dassie, Yuri Dal Pos and Roberto Leoni
with Stefano Dassie, Yuri Dal Pos and Roberto Leoni
Marketing lecture by Franco Cesare Puglisi, publisher and gelato historian, senior lecturer in marketing and hospitality for the pastry and confectionary sector
Presentation of the Flavour of the Year 2020 in Germany, organized by Uniteis e.V
15.00
Congress Centre
Training & Tasting – "Milk creams: hot creams and gelato – cold creams and gelato"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
15.00
Stand La.Qui.La - Hall C
discussion about nutritional aspects of ice cream with a contribution by the author Martino Liuzzi and with Stefano Dassie, Yuri Dal Pos and Andrea Branchini
Celebratory event “50 years UNITEIS – Association of Italian Artisan Gelato Makers in Germany”
organized by Uniteis e.V.
16.30
Congress Centre
Book presentation “Progetto Gelato – Making Italian Gelato”
with the author Andrea Soban
16.30
Area Incontri – Hall C
AGIA Assembly– Association of Italian Artisan Gelato Makers in Austria
17.00
Semifinals open to the public: 50th International Competition COPPA D’ORO
in collaboration with Accademici Italiani Gelatieri Artigiani
17.30
Area concorsi – Hall D
4th
December
Wednesday
finals with 5 competitors, milk-based hazelnut flavour
UNITEIS Assembly– Association of Italian Artisan Gelato Makers in Germany
10.30
Congress Centre
26th National Ice Cream Competition “CARLO POZZI” – Finals
10.30
Area Incontri – Hall C
Training Session – "The barista's fantastic world: how a barista invents preparations based on customers"
organized by La.Qui.La – Ho.Re.Ca. Baristas and Operators Association
11.00
Stand La.Qui.La - Hall C
with Luigi Dragoni, Claudio Bove and Sergio Del Favero
presentation of wine-flavoured gelato with Luigi Dragoni, Claudio Bove and Sergio Del Favero
“Gelato and clinical aspects of dysphagia” from the new book “Il gelato che cercavi” with the author Martino Liuzzi of Pro2Mari – Centro Studi Gelato Artigianale
Finals open to the public: 50th International Competition COPPA D’ORO
14.00
Area concorsi – Hall D
50th International Competition COPPA D’ORO 26th National Ice Cream Competition “CARLO POZZI” “GELATERIE IN WEB 2019” and announcement of the “European Flavour of the Year 2019” proposed by Artglace
Everyday
During all four days of the trade fair the Associazione Gelato Veneto will show how to prepare ice cream flavours with typical Veneto products such as: walnuts, chestnuts, ricotta cheese, figs, berries from the Dolomites, cream with chicken eggs from native breeds, typical sweets, wines and grappas. To remember the history of ice cream making, which has its roots in the Veneto region thanks to the local artisan gelato makers, there will be product presentations organized by the Gelatieri Zoldani showcasing vintage equipment refrigerated with ice and salt as well as the preparation of cones using techniques of the early 1900s.
Customer portfolio and the new digital entrepreneur profile in the Ho.Re.Ca. division. Modern customer management with digital insight in the Ho.Re.Ca. division. Executing the customer's order in the Ho.Re.Ca. division or creating it with new digital systems. The customer as influencer in the modern ice cream parlour and in the Ho.Re.Ca. division.