24 MARCH EUROPEAN ARTISANAL ICE CREAM DAY
WITH THE 12TH EDITION OF THE ICE CREAM DAY IT'S GE'S 36THSIDE A SPRING AT THE START OFFICIALLY THE SEASON 2024 OF ICE CREAM BETWEEN TASTE, CULTURE AND SOLIDARITY, NUMEROUS INITIATIVES WILL ENLIVEN ITALIAN AND EUROPEAN CITIES THROUGHOUT THE YEAR: A FULL CALENDAR OF EVENTS PRESENTED LAST NIGHT AT THE CHAMBER OF DEPUTIES IN THE PRESENCE OF THE The hon. MIRCO CARLONI, CHAIRMAN OF THE XIII AGRICULTURE COMMISSION OF THE CHAMBER OF DEPUTIES.
PROTAGONIST “GAUFRE DE LIÈGE”, FLAVOUR OF THE YEAR 2024 CHOSEN BY BELGIUM.
Rome 22 March 2024 – The season 2024 of artisanal ice cream is officially open. And it promises to be very rich in taste, but also of Culture and solidarity, thanks to the numerous initiatives that will enliven Italian and European cities throughout the year starting from from Sunday 24 March, i.e. the XII European Day of Artisanal Gelato, Thethe only one that the European Parliament has dedicated to a food.
The busy calendar of events dedicated to one of the world's most popular gastronomic products was presented last night at the Chamber of Deputies in Rome, where theHon. Mirco Carloni, Chairman of the XIII Agriculture Commission of the Chamber of Deputies; Domenico Belmonte, President of Artglace; Ferdinando Buonocore, Chairman of the Campania Gelato Makers Committee; Claudio Pica, Secretary General of the Italian Association of Gelato Makers; Carlotta Fabbri, PResident Ice cream products group of the Italian Food Union; Mark Chubs, Chairman of Acomag and moderated by Nicola Prudente (aka Tinto)
Rai Radio 2, Decanter and Camper Rai 1 presenter. Presented also, in the presence of of Ministers, il “Gaufre de Liège“, an ice cream flavored with vanilla and cinnamon, enriched with a salted butter variegated and accompanied by a waffle waffleselect From Belgium What Flavour of the Year 2024, and offered for tasting together with 15 other flavors of artisanal ice cream prepared from Masters ice cream makers from various Italian regions.
THE EVENTS IN ITALY. For the past twelve years, the European Day of Artisanal Gelato has been a unique opportunity to enhance this product and promote Artisanal knowledgeAnd The development ofA sector important for the European economy.10 billion euro of Turnover in 2023 and 65,000 points of sale employing 300,000 employees).
And even before 24 March There are several initiatives who celebrate it. After seeing the “Gaufre de Liège“protagonist to Berlin International Tourism Exchange from 5 to 7 March and at Villa dei Cedri in Valdobbiadene for theAncient Fair of San Gregorio 10 A March, dOmani Saturday, March 23, Flavour of the Year Rise at 2,475 meters for "Ice cream at high altitude": at Ra Valles Hut (Cortina D'Ampezzo), at the exit of the restaurant on the plateau near the terrace, will be placed ao Stand for the distribution of ice cream with tasting of thethe "Gaufre de Liège", to be enjoyed while admiring The Spectacular View of the entire Ampezzo basin. Always tomorrow, from 11.00 a.m. to 2.00 p.m., the Taste of the Year can be tasted at Udine, in via Mercato Vecchio, at the stand of Confartigianato FVG which will offer a tasting of "Gaufre de Liège" and will reap Donations in favour of the Fabiola ODV Association assisting families of people with severe disabilities.
And he knowsIt will be the first All the time the Flavour of the Year chosen by Belgium on Absolute protagonist of 24 March, XII European Day of Artisanal Gelato, proposed in its original recipe or in creative variations in All participating ice cream parlors in Italy and Europe. TRa These are also the excellences awarded by the Guide to Ice Cream Parlors in Italy 2024 by Gambero Rosso, partner of this twelfth edition of the Gelato Day. At support the Day atAlso prestigiousand reality What the Academics of Ice Cream «Contaminazioni Stellate»,«Gelato Veneto» Association, Association «I Magnifici del gelato», Italian Association of Gelato Makers,Association «Masters of Italian Ice Cream, "Beyond Taste" Association, CNA, Campania Gelato Makers Committee, National Confartigianato, Italian Federation of Gelato Makers, G.A. – National Committee for the Defense and Diffusion of Artisanal and Own Production Ice Cream, G.A.T. – Artisan Gelato Makers of Triveneto, GW – Milano Gelato Week, ACOMAG – Machine Builders' Association ArredAnd it is not the case that and Ice Cream Equipment, Carpigiani Challenge, Gelato Festival World Masters, MIG – Longarone Fiere Dolomiti and Sigep – Italian Exhibition Group.
In addition also on Sunday 24 March, from 11.00 a.m. to 4.00 p.m., on the occasion of the 43rd edition of Agrimontin Longarone Fiere Dolomiti, at the "Meeting Area" (Pav. C), there will be the tasting of the Taste of the Year "Gaufre de Liège" by Confartigianato Veneto, while at the Institute Hotel "Duca di Buonvicino" of Naples il Committee Gelato makers from Campania will give Life at the pDraft "Actions to prevent and combat early school leaving". The program includes activities on the production process of artisanal ice cream and allows students to present their works at the end of the course. In addition, they will be given an anonymous questionnaire to collect data on young people's eating trends. Read moreOno then "Experiential Tourism", the journey of discovery of the Neapolitan ice cream making tradition of Campania Gelato Makers Committee with the I.T.S. «Luigi Sturzo» of Castellammare di Stabia (NA) who until 31 May ExploreThat is why it, between paths and testimonies, The history and flavors of ice cream from ancient times to the present dayAnd the Informative courses on the production process of artisanal ice cream, also promoted by the Comitato Gelatieri Campani and held by expert master gelato makers under the supervision of Dr. Daniela Finizio, food technologist, who until 31 October InvolveThat is why it young students in Theoretical and practical lessons. This year On the occasion of "Ice cream in spring" the children, with a postcard, They will be able to enjoy an excellent homemade ice cream for free From 20 to 24 March at the many participating ice cream parlours.
And the events for the European Artisanal Gelato Day will not end on March 24th. FrozenSupport again Gelato Day during the second edition of the Milan Gelato Week Planned From 10 to 14 Aprilwhile il April 21 at Capri, On the occasion of the "The match of the heart" with the participation of the Italian National Singers, the tasting of the Taste of the Year will be heldwhose proceeds will be entirely donated to the Telethon Foundation. Artisanal ice cream is also the protagonist of the Regional Competition Selections «Victor Bartyan», reserved for students of Hotel and Professional Training Institutes, which will take place From May 1 to 20 November 2024. Finally, domenica 6 October, at the Archaeological Park of Paestum and Velia, the Campania Gelato Makers Committee and the Telethon will organize the Solidarity Walk "Running for research between Gelato and History", with the participation of the Fanfare of the 8th Bersaglieri Regiment of the "Garibaldi" Brigade of Caserta, including a sporting event with tasting of the "Gaufre de Liège". Once again, the proceeds will be entirely donated to the Telethon Foundation.
EVENTS IN EUROPE. There will also be numerous events in the rest of Europe. In Spain, A.N.H.C.E.A. will organise meetings with Spanish politicians in Alicante and Madrid, in which the history of Gelato Day will be illustrated and Will presented the "Gaufre de Liège"Giving the opportunity for the public to taste both the Taste of the Year and other typical tastes of the region in which the event will take place. The twelfth edition of Gelato Day, with tastings of "Gaufre de Liège", will be the protagonist dElle Presentations by l'Association Royale DES Artisans Glaciers Francophones Belges in Belgium in March, and those by A.G.I.A. – Association of Italian Gelato Makers in Austria alTheEmbassy Italian at Vienna in April and atl Parliament Austrian at May. TheFinally, theOn 2 June, on the occasion of the Republic Day Italian, at theEmbassy in Berlin, there will be a presentation of the Twelfth European Wildlife Day GElato Atwith tasting of the Flavour of the Year organized by UNITEIS and V. – Association of Artisan Ice Cream Makers in Germany.
BEHIND THE SCENES OF ARTISANAL ICE CREAM. Pto reveal all the secrets to make an excellent homemade ice cream, Artglace invites master gelato makers from all over Europe to open the doors of their laboratories and get involved In the third edition of the VideoContest dedicated to the Flavour of the Year. Participants will compete against each other with creative to create a video up to 90 seconds long in which to show the making of "Gaufre de Liège", using the ingredients provided by the official recipeand a lot of creativity. The Participation, free and open to all European gelato makers, will be valid by October 30, 2024 (complete rules available on the website ww.gelato-day.com). All Videos Received by Artglace are available on Gelato Day YouTube channel, giving the Opportunity for all the gourmands of the world to discover the work, the mastery and the creativity behind an excellent tub of ice cream.
«We're excited to give officially The Kick Off to a new Artisanal ice cream season – Comment Domenico Belmonte, President of Artglace. Thanks to the intervention and heartfelt participation of the main faces of the supply chain in Italy, whose support is essential to continue on a path of growth also confirmed by the numbers, both in Italy and abroad. SWe are pleased to be able to share with professionals and enthusiasts from all over Italy and Europe are the numerous initiatives that will animate the European Day of Artisanal Gelato, in the name of quality, sharing and artisan know-how».
"We are proud to have brought artisanal ice cream to the Chamber of Deputies, an Italian product that enhances an entire supply chain and involves the agricultural sector, from milk production to different types of fruit. In fact, ice cream is made from our best raw materials and from the expertise of the companies that process these ingredients, promoting and selling quality, creativity and local Italian excellence around the world." – Commented The hon. Mirco Carloni, President of the XIII Agriculture Commission of the Chamber of Deputies.
«In terms of flavor and tradition, Italian artisanal ice cream represents an all-Italian vocation, which is also why we believe that our ice cream can be included, as done with Italian Cuisine, another excellence of our country, as a UNESCO cultural heritage. Also with this in mind, we will ask the President of the Republic Sergio Mattarella to meet him and raise awareness in establishing the 1st June the 'National Festival of Artisanal Gelato' Italian'. What Aig We are also used to looking to the future of ice cream, and in the promotional field we believe it is strategic to find new exhibition facilities for the realization of major events. Just as it is important to enhance local events by giving greater centrality to the historicity of Italian villages, in order to combine ice cream with the food and wine excellence of our wonderful regions» –explained Claudio Pica, President of the Fiepet-Confesercenti of Rome and Lazio and Secretary General of the Italian Association of Gelato Makers (Aig).
«Since 2013, the Campania Gelato Makers Committee has been proud to actively promote the European Day of Artisanal Gelato, with a far-sighted mission: to go beyond the celebration of a product of excellence and focus on its future; In fact, thanks to numerous initiatives, in schools of all levels, we try to transmit knowledge and passion for our art to young people» – CommentedFerdinando Buonocore, President of the Campania Gelato Makers Committee.
«Also this year – Says Flavia Morelli, group exhibition Division Manager Food&beverage of Italian Exhibition Group – SIGEP enthusiastically supports Gelato Day, an event of strategic importance to promote the consumption of artisanal ice cream in Europe. As organizers of the world's most important professional trade fair dedicated to ice cream and foodservice Dolce strongly believes in this initiative and in the importance of creating a system with all the players – ice cream makers, companies, associations and institutions – of such a strategic supply chain for Made in Italyy».