Oct 082014
 

In my recent article for Zester Daily, I wrote about the gelato explosion. One thing is for sure, gelato is on the move from its Italian home base as more and more entrepreneurs set up shop all over the world using Italy’s state-of-the-art equipment, designed for small-batch, artisan production.

Some of the entries at the Gelato World Tour finale, Rimini, 2014. | Photo: Dino Buffagnani

Gelato entries at the Gelato World Tour Gran Finale, Rimini, 2014. | Photo: Dino Buffagni, Gelato World Tour

Following up on my last post about Rimini, here’s the scoop about why I was in that famous beach resort last month. No, it wasn’t to sunbathe or take in the nightclubs. It was to join the World Gelato Tour which, after circling the globe and picking finalists along the way—including two American gelato makers, Matthew Lee from Austin and Stefano Versace from Miami—the contestants had a “cook-off” to vie for  the World Cup. Here are the stars, the winners, the flavors, and the backdrops—and a photo gallery of the three sweet days I spent in Fellini’s native town to join the jury in discerning who should win the title.

Gelato Village, Rimini. | Photo: Dino Buffagni, Gelato World Tour

Gelato Village in Fellini Park, Rimini. | Photo: Dino Buffagni, Gelato World Tour

Some Sponsors

 A tour of Carpigiani HQ outside of Bologna took in their Gelato University, and the Gelato Museum…

Gelato University classroom. | Photo: Julia della Croce

Gelato University classroom. | Photo: Julia della Croce

At the Gelato University lab, student samples for sale. | Photo: Julia della Croce

Australian jurors inspecting student work at the Gelato University lab. | Photo: Julia della Croce

Gelato cart c. early 20th century. Gelato Museum, Bologna.| Photo: Julia della Croce

Gelato cart c. early 20th century. Gelato Museum. | Photo: Julia della Croce

MEC3, a Willie Wonka-like factory that makes the base ingredients used for making gelato and frozen desserts.

MEC3, Rimini, a Willie Wonka-like factory that makes the base ingredients for gelato and soft-frozen desserts. | Photo: Julia della Croce

MEC3, Rimini. | Photo: Gelato World Tour

Finalists

Matthew Lee, from Téo, Austin. | Photo: Dino Bufagni, Gelato World Tour

Matthew Lee, from Téo, Austin. | Photo: Dino Buffagni, Gelato World Tour

Stefano Versace of Versace Gelateria, Miami. | Photo: Dino Buffagni, World Gelato Tour

Stefano Versace of Versace Gelateria, Miami. | Photo: Dino Buffagni, Gelato World Tour

James Coleridge of Bella Gelateria, Vancouver, BC, Canada

James Coleridge of Bella Gelateria, Vancouver, BC, Canada. | Photo: Dino Buffagni, Gelato World Tour

Ahmed Abdulati, of Dolci Desideri, Bahrain. | Photo: Dino Buffagni, Gelato World Tour

Ahmed Abdulati, of Dolci Desideri, Bahrain. | Photo: Dino Buffagni, Gelato World Tour

A gelato artisan taking a break on her Vespa, Rimini. | Photo: Dino Buffagani, Gelato World Tour

A contestant taking a break in Fellini Park. | Photo: Dino Buffagni, Gelato World Tour

The twenty-four finalists from around the world. | Photo: Dino Buffagnani, Gelato World Tour

All the finalists, from around the world. | Photo: Dino Buffagni, Gelato World Tour

Some Favorites…

Hazelnut's Heart, from Gelateria Fiore, Suzzara, Italy

Hazelnut’s Heart, from Gelateria Fiore, Suzzara, Italy. | Photo: Dino Buffagni, Gelato World Tour

Sóller Orange Sorbet with Fresh Mint and Cardamon, from Iceberg, Spain.| Dino Buffagni, Gelato World Tour

Sóller Orange Sorbet with Fresh Mint and Cardamon, from Iceberg, Spain.| Dino Buffagni, Gelato World Tour

Texas Pecan Pie gelato, from Téo, Austin, TX. Photo: Dino Buffagni, Gelato World Tour

Texas Pecan Pie gelato, from Téo, Austin, TX. Photo: Dino Buffagni, Gelato World Tour

Sicilian Pistachio Gelato, from Il Cantagalli, Lamezia Terme, Italy. | Photo| Dino Buffagni, Gelato World Tour

Sicilian Pistachio Gelato, from Il Cantagalli, Lamezia Terme, Italy. | Photo| Dino Buffagni, Gelato World Tour

Bahrani Rose gelato, from Dolci Desideri, Bahrain. | Photo: Dino Buffagni, Gelato World Tour

Bahrani Rose gelato, from Dolci Desideri, Bahrain. | Photo: Dino Buffagni, Gelato World Tour

Drowned Almond Gelato, from Cow & the Moon, Sydney, Australia. | Photo: Dino Buffagni, Gelato World Tour

Drowned Almond Gelato, from Cow & the Moon, Sydney, Australia. | Photo: Dino Buffagni, Gelato World Tour

To find out who won and the ingredients in the winning flavors, continue reading here. Thanks to the Italian Trade Commission and the many dedicated organizers of Gelato World Tour Rimini for making this trip possible. Special thanks to Valentina Righi, Communication and Public Relations Manager for the Carpigiani Group, for enlightening me about the nutritional value of eating gelato for lunch at least three times a week!

Valentina Righi having lunch at the Carpigiani Gelato University lab. | Photo: Julia della Croce

Valentina Righi having lunch at the Carpigiani Gelato University lab. That plate she’s eating from is a newly designed four-compartment gelato palette that accommodates two flavors and three toppings. Designed by the ever forward-thinking Carpigiani folk. | Photo: Julia della Croce

 

If you liked this post, please share it.

  7 Responses to “There’s Good News in the World, Too: Gelato Explosion!”

  1. OMG do I want that gelato made with roses! It looks amazing! The winner sounds excellent too…OK…what’s the secret nutritional info…need to have this for our next visit to Italy! Thanks Julia for being there to test as I know it’s incredibly hard work!!!

    • You’re right, Phyllis, the rose petal gelato was very delicate. I really liked it. The white puffs on the top were spun sugar. Very Middle Eastern in its flavors. I admit, it was one of my more giddy assignments.

  2. Here’s my idea: mac and cheese gelato.

  3. Oh, but this must have been fun. I bet that hazelnut one was out of this world. I would so enjoy an event like this. You live the life, amica! I grew up with the triumvirate of chocolate, strawberry, and vanilla, but now, in my dotage I have branched out. Way out. One of my favorites is gelato made with olive oil. Pianogrillo makes a particularly tasty gelato with a wonderful texture,weight and mouthfeel, especially with the addition of basil-infused milk. I have also had tremendous success using Abruzzese agrumato oils. The possibilities are just endless. Last night it was maple-walnut gelato served with an apple crostata – hardly traditional Italian, but it sure was good.

    • Most of the entries were hardly traditional. In Bologna, following the Rimini contest, I went to a restaurant that locals told me was a good bet for cucina tipica. The waiter brought us bruschetta gelato on the house as a starter. It was a savory, garlic-infused gelato in a tomato coulis, the top sprinkled with bruschetta crumbs. Honestly, I wouldn’t go out of my way for it! Your table is always a feast, from the sounds of it. I hope we meet up one of these days, dear Adri!

Leave a Reply to Adri Cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)