The best fiordilatte in the state of Queensland, Australia? It’s from a Ferrarese. His name is Mirko Paparella, 37 years old, born and raised in the city of Este, who in 2015 decided to move and seek his fortune abroad. In Ferrara in 2012 he took over the Natural Pastry Shop, still active in Piazzale Dante, and after that the Lounge Cafè al Castello, where his brother and his cousin work. But “Italy was too small for me, I wanted to see what it was like beyond the security of a family business”, says the young entrepreneur, fresh from winning the award for the best “fiordilatte” flavored ice cream in the Australian state. “I wanted to try to see where I would get and try another system and another way of life compared to Italy”, he says. So he decided to leave, after having obtained the qualification of master ice cream maker in Bologna. “First I moved to Sydney, where I stayed for three years. A beautiful city, but life was too frenetic. It seems like a big anthill where everyone runs.” Hence the call to move to manage the local Juliette’s, in Townsville, 180 thousand inhabitants in the north east of the island. “More livable: the dimensions are those of Ferrara, except that it overlooks the sea”, he comments. There he manages, as manager of the pastry sector, three places: the historic Juliette’s, for 17 years, and two other places, one of which is inside the university, specializing in self-produced ice cream and pastries. “For me, Australia is like a blank canvas on which to draw your dreams. If you have the skills, you can realize your dreams here, you become a fundamental element for the company you work for”, underlines Paparella. “This year is the first year that we have participated in the competition for the best ice cream in the state. I delivered 12 flavours, passing through customs with a suitcase full of strange powders – he smiles – to a jury of chefs who decreed the trio as the best ice cream of vanilla, chocolate and strawberry and the best ice cream of all with the fiordilatte flavour, which for me is the identity card of an ice cream shop. A classic flavour, and therefore difficult to beat: I combined it with an organic vanilla, with raw material taken from Queensland producers. In October there will be the final for the best ice cream in all of Australia, in Sydney”, explains Mirko Paparella. And Ferrara? “For me it’s another city, in recent years it’s more alive and more positive. I’m happy and proud to see it like this. Every year I go back, I have my family and my friends there – he says –. With all those I’m with I speak this aspect emerges, everyone agrees that it is managed in a new, better way. I believe that the mayor is capable of speaking to the new generations. And then, initiatives that previously found reluctance on the part of the administrators are now part of the vast and consolidated planning of events with a strong appeal in the city. I see that entrepreneurs have regained positivity, there are those who are reopening, trying to do and reinvest in the center after years in which many of us have left to find our way elsewhere”.
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