Seven years after the first time, ice creams and sherbets return at Identità Golose Congress in Milan: during the morning of Sunday the 6th of March, in MiCo’s Sala Blu 1, for the second time we will dedicate a space, and four lessons, to ice cream culture.
We will do so thanks to the work and experience of Roberto Lobrano, ice cream maker with a strong family tradition, who’s been working for over 30 years in the world of Italian gelato. With Luca Caviezel and other important professionals in the filed, in 2011 he gave life to a movement called Gelatieri per il Gelato. He’s also a member of Gaya Gelatolab which, thanks to Gaya Machinery Technology Innovation, recently presented a new and revolutionary ice cream machine called Principessa.
Roberto Lobrano will be the presenter at Identità di Gelato and Principessa will be on the stage together with him and the other protagonists:
Antonio Cappadonia (Gelateria Cappadonia – Cerda, Palermo)
Paolo Brunelli (Gelateria Cioccolateria Paolo Brunelli – Senigallia, Ancona)
Moreno Cedroni (La Madonnina del Pescatore – Senigallia, Ancona)
Simone Bonini (Carapina – Florence).
This is how
Lobrano tells us how he wants to address this beautiful occasion to promote the art and culture of ice cream making.
"I will try to take on the role of master of ceremonies, directing this lovely morning and presenting the lessons of master ice cream makers and of chef
Moreno Cedroni. Each one of them will interpret the theme of this year’s congress, 'The power of freedom', in his own way, expressing himself in the context of ice cream making through his creativity and the innovation that is made possible by the
Principessa machine, a tool that will allow to go beyond the normal production that can be accomplished in an ice cream lab or in a restaurant".
What are the main innovative features of this machine?
The first is that it allows to prepare a product - be it ice cream or granita - in the very same container in which it is first mixed and then sold. The first objective, when the machine was designed, was in fact to preserve the product from temperature leaps that can compromise its quality. This container, called
carapina, can be pulled out quickly and placed in the counter. In this way you also eliminate the problem of cleaning the cylinder of the machine, saving water and time, so that many ice cream flavours can be prepared one after the other.
How would you present the approach you’ll use during Identità di Gelato?
There will be both traditional and unusual ice cream interpretations. Without anticipating the topic of each single lesson, as the speakers are still finalising them, we will take on a journey starting from
Antonio Cappadonna, who will prepare a granita using ice and salt. We will go back to two hundred years ago, making a parallel between the ancient and the modern method of making the same product. This will be the starting point, which will then be developed throughout the four lessons in which everyone will express his own personality and creativity. The goal is to show that ice cream is not just an impulse buy you can find in a supermarket or in ice cream shops with plenty of lights and colours, but can be something more: a vision that starts from culture and territory, from a responsible use of raw materials, and arrives at a food with a high gustatory and nutritional profile.
Is this also the spirit of the Gelatieri per il Gelato association?
Indeed. This movement was already born in 2011, but was transformed into a real association only a few months ago, in order to develop themes such as search of high quality, respect for the environment, attention to consumption, sustainability, social commitment and territorial valorisation. All this in an ice cream: something that has always been considered ephemeral, light. We need to rediscover the value of ice cream in this way: anyone can make a very colourful ice cream with semifinished products, while a careful research on ingredients, the invention of original pairings, takes ice cream on a new and different level.
You can find all info on the twelfth edition of Identità Golose Milano here.
