Identità di Gelato: back in Senigallia on the 21st of June for the second edition

On Monday 21st of June the second edition of Identità di Gelato took place in Senigallia: the event is dedicated to signature gelatos, promoted by  Identità Golose and created in partnership with Motor Power Company, producers of the innovative ice cream machine Principessa. Like last year, while we were gradually abandoning restrictions with lots of hope and expectations, this year too the event was only open by invitation, so as to guarantee complete safety, following social distancing. However, the event is also available online on the Identità Golose website.

Paolo Marchi with Mauro Uliassi on the stage of the first edition

Identità's attention to high quality gelato has a long history: already in 2006 during the congress in Milan Corrado Assenza, patron at Caffè Sicilia in Noto, showed with an Almond granita with oysters and chilly pepper how important it is to reflect on the future of a beloved food, which for years was not given the value it deserved. We worked to pinpoint how important it was to rethink the universe of cones and cups, of flavours and textures, even with an eye on restaurants. Since then, the research on the world of gelato has never stopped. And thanks to this commitment too, gelato is establishing itself more and more as a “culinary object”, the centre of experiments and research of great artisans, chefs, pastry chefs and masters of mixology. This trend is growing more and more, and was the object of the debate during the second edition of Identità di Gelato.

Paolo Brunelli

The day of study and research was once again organised in collaboration with the town of Senigallia, famous for its 13 km of “velvety beach”, a real city of gastronomy, thanks to a unique concentration of  stars and masters of food and hospitality. Here, as pointed out with pride by mayor Massimo Olivetti, they decided to add to the rich programme, «​a high quality event that offered a chance for discussion among the best interpreters of gelato and to experiment new techniques and influences  that can enhance this typically Italian delicacy».

Moreno Cedroni and Luca Abbadir

A comparison of style, vision and techniques: the authoritative protagonists of Identità di Gelato promised a comprehensive day of sharing, touching the world of restaurants and pastry making, of ice cream making and signature mixology. Here is the programme of the event that took place on Monday 21st June.

• 10.00 Moreno Cedroni, La Madonnina del Pescatore, Anikò (Senigallia - Ancona) and Clandestino Susci Bar (Portonovo - Ancona)
• 10.50 Mauro Uliassi, Uliassi (Senigallia - Ancona)
• 11.40 Paolo Brunelli, Gelateria Cioccolateria Paolo Brunelli and Paolo Brunelli Combo (Senigallia - Ancona)
• 2.00 pm Maurizio Bernardini, Gelateria Galliera 49 (Bologna) and Ciò Gelato (Riccione - Rimini)
• 2.50 pm Andrea Tortora, AT Pâtissier (Volta Mantovana - Mantova)
• 3.40 pm Nicola Di Lena, Seta del Mandarin Oriental Milan (Milano)
• 4.30 pm Maurizio Poloni, Gruppo Artico Gelaterie (Milano)
• 5.20 pm Mattia Pastori, NONSOLOCOCKTAILS (Milano)

The event once again took place in the historic Rotonda a Mare and was broadcasted with a live streaming on this website. The event was also a chance to present the new book I’M NOT A GELATO by Paolo Brunelli, written by Paolo Marchi, published by Maretti Editore, with photos by Lido Vannucchi.

Marchi and Brunelli

The event is organised in collaboration with Motorpower Company / Principessa, one of the most significant producers of solution for automatic production which approached the world of gelato and gastronomy with the intention of revolutionising them, convinced as they are that we must look at the world of gelatos with the very same approach with which great chefs have approached cuisine, projecting it into the future.

With us, as sponsors of the event, there were also: Consorzio dell’Asti e del Moscato d’Asti Docg, Bollicine Ufficiali Identità Gelato 2021, Orion and Agrimontana.

The second edition of Identità di Gelato was created in collaboration with: Valrhona, Acqua Panna e S.Pellegrino, Bibite Sanpellegrino, Goeldlin, P&B Line e Hoshizaki. Our final thanks go to CHS Group and Caraiba.

Translated into English by Slawka G. Scarso