{"id":20886,"date":"2024-10-24T16:25:44","date_gmt":"2024-10-24T15:25:44","guid":{"rendered":"https:\/\/www.mostradelgelato.com\/attivita\/the-24-gelato-makers-of-the-mig-2024-taste-route\/"},"modified":"2024-10-24T16:25:44","modified_gmt":"2024-10-24T15:25:44","slug":"the-24-gelato-makers-of-the-mig-2024-taste-route","status":"publish","type":"workshop","link":"https:\/\/www.mostradelgelato.com\/en\/attivita\/the-24-gelato-makers-of-the-mig-2024-taste-route\/","title":{"rendered":"The 24 gelato makers of the MIG 2024 Taste Route"},"content":{"rendered":"

The participating gelato makers and their creations<\/strong><\/p>\n

<\/strong><\/p>\n

    \n
  1. Alessandro Attilio – <\/strong> Savona, Italy
    \nTaste: Zabaione with Barolo chinato<\/em>
    \nA tribute to the Piedmontese tradition with one ofItaly ‘ s finest wines.<\/li>\n
  2. Claudio Baracchi<\/strong>– Spilamberto (MO), Italy
    \nGusto: Nocino al Nocino dell’Ordine<\/em>
    \nAn ice cream that encapsulates the intense flavours of Nocino Modenese.<\/li>\n
  3. Fabio Bracciotti<\/strong>– San Benedetto del Tronto (AP), Italy
    \nGusto: Crema della Mamma<\/em>
    \nVariegated cream with Alchermes and gianduia.<\/li>\n
  4. Daniela Dimirova<\/strong>– Sofia, Bulgaria
    \nTaste: Damask rose and raspberry<\/em>
    \nAn explosion of fragrance and freshness from Bulgaria.<\/li>\n
  5. Stefano Cecconi<\/strong>– Arezzo, Italy
    \nTaste: Nocciola del Casentino<\/em>
    \nA selection of the best local hazelnut, emblem of simplicity and taste.<\/li>\n
  6. Fabrizio Fenu<\/strong>– Cagliari, Italy
    \nTaste: Bottarga and candied celery<\/em>
    \nAn original combination of sea and land, typical of Sardinia.<\/li>\n
  7. Martina Francesconi<\/strong>– Genoa, Italy
    \nTaste: Altavia beer sorbet<\/em>
    \nFreshness and innovation meet in a sorbet with special notes .<\/li>\n
  8. Gu Xiao Jing<\/strong>– Shenzhen, China
    \nTaste: Rice and Jasmine tea<\/em>
    \nA delicate fusion of Chinese tradition and the creaminess of ice cream.<\/li>\n
  9. Ilaria Guerrieri<\/strong>– Mezzana (LI), Italy
    \nTaste: Pinolo crudo<\/em>
    \nA journey into the simplicity and authenticity of Tuscan flavours.<\/li>\n
  10. Oliver Guglielmi<\/strong>– Capoliveri (LI), Italy
    \nTaste: Soaked<\/em>
    \nDried figs and orange for a flavour reminiscent of Elban tradition.<\/li>\n
  11. Luca Lombardi<\/strong>– Forl\u00ec, Italy
    \nGusto: Romagna saffron<\/em>
    \nAn ice cream with a strong and precious flavour, with the touch of saffron.<\/li>\n
  12. Rusu Lucica<\/strong>– Manciano (GR), Italy
    \nGusto: Maremma<\/em>
    \nA tribute to the Pecorino Spia della Maremma, symbol of the region.<\/li>\n
  13. Luca Pannozzo<\/strong>– Sestri Levante, Italy
    \nGusto: Lemoncream<\/em>
    \nA fresh and aromatic cream, ideal for enhancing the Ligurian territory.<\/li>\n
  14. Nicola Paparini<\/strong>– Civitanova Marche (MC), Italy
    \nGusto: Lentil, currants and chocolate<\/em>
    \nAn unusual combination that surprises with its balance.<\/li>\n
  15. Luca Rizzardini<\/strong>– Laufen, Germany
    \nTaste: Asperula and dogwood<\/em>
    \nA wild and unexpected mix that explores natural flavours.<\/li>\n
  16. Chiara Saffioti<\/strong>– Palmi (RC), Italy
    \nGusto: Amuri<\/em>
    \nBergamot custard with liquorice brioche crumble and quince cubes.<\/li>\n
  17. Satoshi Takada<\/strong>– Hokkaido, Japan
    \nTaste: Crab and pistachio<\/em>
    \nA surprising marriage of Japanese sea and land.<\/li>\n
  18. Ilaria Scarselli<\/strong>– Fucecchio (FI), Italy
    \nTaste: Fico secco di Carmignano<\/em>
    \nAn authentic Tuscan flavour that tells ancient stories.<\/li>\n
  19. Alessandro Schintu<\/strong>– La Ciotat, France
    \nTaste: Almond honey and saffron<\/em>
    \nA refined dessert combining Mediterranean ingredients.<\/li>\n
  20. Chiara Spalluto<\/strong>– Casalabate (LE), Italy
    \nTaste: Almond from Toritto<\/em>
    \nA selection of the highest quality almonds for an ice cream with an intense flavour.<\/li>\n
  21. Mirko Tognetti<\/strong>– Lucca, Italy
    \nGusto: Pasta e fagioli<\/em>
    \nA bold and innovative interpretation of a traditional dish from Lucca.<\/li>\n
  22. Yoshihiro Makino<\/strong>– Shizuoka, Japan
    \nTaste: Gianduja Hoji-cha with Japanese black tea<\/em>
    \nA meeting of Italian chocolate and fine Japanese tea.<\/li>\n
  23. Andrea Zingrillo<\/strong>– Milan, Italy
    \nGusto: Arriba Nacional<\/em>
    \nWith Arriba cocoa mass, an ice cream that enhances the aromatic notes of chocolate.<\/li>\n
  24. Alessandro Zoli<\/strong>– Faenza (RA), Italy
    \nTaste: Per Giove (Faenza walnut )<\/em>
    \nA local flavour that enhances the excellence of Romagna.<\/li>\n<\/ol>\n

     <\/p>\n

    \"\"
    Alessandro Attilio – SAVONA (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Claudio Baracchi – SPILAMBERTO (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Fabio Bracciotti – SAN BENEDETTO DEL TRONTO (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Stefano Cecconi – AREZZO (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Daniela Dimirova – SOFIA (BULGARIA)<\/figcaption><\/figure>\n
    \"\"
    Fabrizio Fenu – CAGLIARI (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Martina Francesconi – GENOA (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Gu Xiaojing – SHENZHEN (CHINA)<\/figcaption><\/figure>\n
    \"\"
    Ilaria Guerrieri – MEZZANA (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Oliver Guglielmi – CAPOLIVERI (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Luca Lombardi – FORLI’ (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Luca Pannozzo – SESTRI LEVANTE (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Luca Paparini – CIVITANOVA MARCHE (ITALIA)<\/figcaption><\/figure>\n
    \"\"
    Luca Rizzardini – LAUFEN (GERMANY)<\/figcaption><\/figure>\n
    \"\"
    Rusu Lucica – MANCIANO (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Chiara Saffioti – PALMI (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Satoshi Takada – HOKKAIDO (JAPAN)<\/figcaption><\/figure>\n
    \"\"
    Ilaria Scarselli – FUCECCHIO (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Alessandro Schintu – LA CIOTAT (FRANCE)<\/figcaption><\/figure>\n
    \"\"
    Chiara Spalluto – CASALABATE (ITALY)<\/figcaption><\/figure>\n
    \"\"
    Mirko Tognetti – LIVORNO (ITALIA)<\/figcaption><\/figure>\n
    \"\"
    Makino Yoshihiro – SHIZUOKA (JAPAN)<\/figcaption><\/figure>\n
    \"\"
    Andrea Zingrillo – MILANO (ITALIA)<\/figcaption><\/figure>\n
    \"\"
    Alessandro Zoli – FAENZA (ITALIA)<\/figcaption><\/figure>\n","protected":false},"featured_media":0,"template":"","class_list":["post-20886","workshop","type-workshop","status-publish","hentry"],"acf":[],"yoast_head":"\nThe 24 gelato makers of the MIG 2024 Taste Route - MIG - Mostra Internazionale del Gelato Artigianale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mostradelgelato.com\/en\/attivita\/the-24-gelato-makers-of-the-mig-2024-taste-route\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The 24 gelato makers of the MIG 2024 Taste Route - MIG - Mostra Internazionale del Gelato Artigianale\" \/>\n<meta property=\"og:description\" content=\"The participating gelato makers and their creations Alessandro Attilio – Savona, Italy Taste: Zabaione with Barolo chinato A tribute to the Piedmontese tradition with one ofItaly ‘ s finest wines. 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