The first place was won by Filippo Bonacini with Spatolata of Reggio Emilia, a workshop of artisan ice cream that promotes the inclusion of people with disabilities in the workplace, Offering training courses and an accessible working environment that enhances individual skills.
The second place was awarded to Chiara Nassa with Oficina - Pecora Nera, a sustainable company that runs 15 ice cream shops between Brescia and Verona, distinguished for the distribution of homemade ice cream through refrigerated vending machines and for the proposal of inclusive flavors such as vegan, lactose-free and protein.
For the first time, third place was awarded ex aequo to Mariaemilia Argentano with Emi’s Bakery in Castrovillari, a gluten-free pastry shop that combines social commitment and sustainability, and Andrea Zingrillo, Wally Gelato frutta e Co. with the event Come Prima, More than Prima, a solidarity initiative celebrating sharing and inclusion through ice cream.
This year’s novelty is the category Young Talents (Students), for which Carola Venturino has triumphed with Giardini di Marzo in Varazze, an ice cream shop that continues the tradition of craftsmanship by enhancing local excellence, such as Slow Food and promoting sustainable choices at every stage of production.
The jury also decided to award two special mentions to recognize further excellence, rewarding Sister Miriam D'Agostino for her commitment in updating the ancient Benedictine philosophy of Ora et Labora. Through the Agricultural Society of Nuns of Bastia Umbra, he has been able to combine tradition and innovation, keeping alive the ancient monastic recipes and promoting a sustainable production and solidarity and Aron Bazri for the project Legumato 2. An innovative idea that reinterprets the concept of ice cream using agri-food by-products such as legumes, bran and aquafaba. The project, winner of the Ecotrophelia Italia 2024 competition, is distinguished for its sustainable and creative approach in enhancing waste ingredients, demonstrating how research and innovation can lead to surprising solutions in the food sector.
