Saturday, May 4, 2013, in a beautiful sunny day we headed out with Valerio and Alessandra (two friends of mine) to Orvieto to participate in “I gelati d’Italia”
The event took place in the city center of Orvieto (Italy), which immediately appeared to be a gorgeous and really well kept borough.
Created and organized by bmb events of Bastia Umbra (Perugia – Italy), the event goal was to honor gelato shops throughout Italy and gourmands who purchase the best Italian gelato.
The event was attended by 40 gelato makers from all over Italy and it seemed to me a great and fun idea to let them make the choice of each taste submitted, including those characteristic of the territory of origin.
We visited all the stands distributed in 3 beautiful squares of the city (Piazza del Popolo, Piazza del Duomo and Piazza della Repubblica), where, in addition to the banks of gelato, you could buy the tasting coupons (5 samples per € 5.00) or other gadgets with the logo of the event itself.
In most of the stands, the distribution of the cups was entrusted to the very nice and helpful students of the Istituto Alberghiero di Orvieto school.
We tasted all 20 gelato preparations, some of them were up to the event and others, unfortunately, should be revised .
Our palmares goes to “Gelato cream Brunelli” a gelato from Marche region , really great and special; worthy of note is “Gelato Bufalato” (buffalo milk) from Campania region and “Gelato con glassa al vino Tintilla” ( Tintilla wine) from Molise region.
The most interesting part of the event was certainly the area set up inside the Palazzo dei Sette that, in addition to other events, hosted an exhibition on the history of gelato (“La storia del gelato”) and the demonstration and tasting of gelato production with tools and methods used by ancient gelato makers from the Masters of the Valley of Zoldo (Maestri gelatieri della Valle di Zoldo) about which I will devote a more in-depth post.
The event was well-organized and original and was held in a gorgeous setting, unfortunately the organizers have neglected an important aspect of tasting regarding intolerance (fructose, lactose, gluten …), the stands did not show any indication of the ingredients contained in the preparations and even the necessary information about food intolerance.
The allergies are an issue more topical than ever in the food industry and this situation should definitely be corrected in the next edition.
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