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september 05, 2018 - Carpigiani

Gelato Festival All Stars: from 14th to 16th September in Florence the challenge among the world’s top chefs


At piazzale Michelangelo the 16 best of the tour since 2011, in a weekend of tastings and workshops. The winner accesses the final of the Gelato Festival World Masters 2021

Florence, 30 August 2018

The best gelato makers in the world in Florence for an unprecedented challenge: the countdown has begun for the "ALL STARS" of GELATO FESTIVAL 2018, the most important event of the year in the field of artisanal gelato organized in collaboration with Carpigiani and Sigep - Italian Exhibition Group. After an eight-step tour with over a hundred master gelato cream makers who challenged bringing their craft creations to taste, now the 16 champions who have already triumphed in the various editions of the Gelato Festival from 2011 onwards will compete to gain access to the final of the Gelato Festival World Masters 2021.

The appointment is in Florence FROM FRIDAY 14 TO SUNDAY 16 SEPTEMBER (h. 12-20), in the splendid scenery offered by Piazzale Michelangelo: for Florentines and tourists a unique opportunity to forget about the wallet and discover the secrets of the world of gelato among tastings, thematic initiatives and educational workshops set up in the three large 13-meter food trucks (including the "Buontalenti" which is the largest mobile gelato production laboratory in the world) in one of the most beautiful and photographed places in the world, with a breathtaking view of the city. A 10 euro ticket (reduced for children under the meter), also available on pre-sale on the event website (www.gelatofestival.it/biglietto), will allow to taste all the gelato in the competition, plus those of the sponsors (including Cookies The Original® and the Black version) and participation in village activities.

A real challenge among the stars of Italian artisan gelato, therefore, with the presence of the Gelato Festival winners from the 2011 edition to today. Artisans whose names are well known to those who know the world of artisan gelato excellence, each of which has been able to impose thanks to a mix between the high quality of raw materials, an excellent mastery of technique and great imagination in process the most appropriate combinations. In the days of the festival - and this is another absolute news - the gelato makers themselves will then be asked to try a special stage: thanks to the partnership with Angelo Poretti Brewery, the chefs will have to create a new flavor flavored with beer, evaluated by a technical jury.

Those are the 16 gelato chefs:

Gabriele Scarponi – Tropical Basil

Eugenio Morrone – Mandarino Tardivo

Giovanna Bonazzi – Sbrisolona dei 12 Apostoli con recioto bianco

Alessandro Crispini – Pistacchio

Paolo Pomposi – Dolce Vita

Eric Dorval – Noce pecan e sciroppo d’acero canadese

Giacomo Canteri – Inne Lemon Curd

Taizo Shibano – Sorbetto di ananas, sedano, mela

Giampiero Burgio – I’David

Antonio Mezzalira – Pinolo

Francesco Mastroianni – Cuore di Brontolo

Fabrizio Fenu – Pecorino sardo con pere caramellate al miele di Sulla

Massimiliano Scotti – Il mio primo vero latte

Vincenzo Lenci – About strawberry and red pepper

Guido Cortese – Pinolo alla ligure

Marco Venturino – Sorbetto limone e basilico



Info: www.gelatofestival.it

FB:  www.facebook.com/gelatofestival/

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