GRAND FINALE

MEET THE 34 GELATO MASTERS

ARGENTINA

EMANUEL RATARI

Café Blanco con Mandarinas

White coffee, mandarin, vanilla and tonka bean

Lilo's, Pergamino, Argentina

BELGIUM

CHRISTIAN WU

Il bosco dei cento acri

Forest honey and Scots pine infused gelato, porcini mushroom crumble, pine cones buds, forest honey & lemon sauce

Gelateria Giotto, Jette, Belgium

FABIO MARASTI

Nessun Dorma

Olive oil gelato infused with rosemary and lemon with lemon crumble and sorrento lemon gel

La Gourmand'ice, Heusy, Belgium

BRAZIL

ALINE VIEIRA

Doce Encontro

Blue cheese gelato with Rangpur lime jam

Flor do Ingá, Paraná, Brazil

GUILHERME GERALDINI PEREIRA

Appia

Yellow cream base with artisanal wheat ale beer, honey, lemongest, macadamia and salted caramel

Biju Mani, Cid. São Francisco, Brazil

NORWAY

GIOVANNINO FITTIPALDI

S'Aranzata

Gelato with Almond, orange and asphodel honey

Gelatiamo AS Norge, Hamar, Norway

CHINA

JIANG JIE

Citrus and Sage Reverie

Sorbet with blood orange, Sage, Bergamot

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Peking Gelato, Beijing, China

CZECH REPUBLIC

JAKUB GAVOR

Bacio Cake

Hazelnut gelato with chocolate, cocoa, and crumbled walnut butter cake on top.

Ještě jednu, Brno, Czech Republic

LUKÁŠ POHNÁN

Tarte Tatin

Caramelized apple gelato cooked with vanilla and spices.

Zmrzlina Senomaty, Senomaty, Czech Republic

GERMANY

THOMAS MICOLINO

Kamelatte

A camel's milk gelato with a slightly salty aftertaste. Almonds and pistachios marinated in sugar are worked into this base and flavoured with orange and lemon zest, cinnamon and vanilla. Coated with a date paste.

Eiscafè By Rino, Rottenburg am Neckar

ENRICO PICCIN

Mediterraneo

A milk gelato with olive oil and an infusion of rosemary and lemon zest

Artigiani Berlin, Berlin

RINO BERNARDI

Red King

Pomegranate sorbet combined with cream and honey gelato

Gran Cafè by Rino, Ochsenhausen

GREECE

CHARALAMPOS MARANTIDIS

Exotic Greek Cheese

Anthotyro gelato with mango and lemon toffee & crunchy sesam

Marantidis, Kavala, Greece

DIMITRIOS CHARALAMBOUS

Yoghurt Orange

Gelato yoghurt with infusion of bergamot

Gelato Palladion, Rodi, Greece

HUNGARY

DÁVID WILHEIM

Il Re del Piemonte

Piemont hazelnut gelato, blackberry sauce, crunchy milk chocolate, caramelised hazelnuts

DaCrema Fagyizó, Nagykanizsa, Hungary

JÁNOS SOMODI

Torta della nonna

Avola almonds and unique linden honey from Zselic (Zselic is a landscape unit in Hungary)

Florida Fagyizó, Balatonmáriafürdő, Hungary

ITALY

SALVATORE RAVESE

Bacio dei due mari

Lactose-free milk gelato sweetened exclusively with organic Sulla honey from Calabria. The flavor combines delicate notes of coffee and infused bergamot, with the crunchiness of Bagnara Calabra IGP torrone and an aromatic touch of bee pollen

Pasticceria Garden, Gioia Tauro (RC), Italy

GUIDO ZANDONà

Caramello salato al burro superiore

Caramel gelato made with alpine butter, featuring salted cocoa crumbles with Cervia sweet salt and a swirl of alpine butter toffee.

Ciokkolatte - Il Gelato Che Meriti, Padova, Italy

DANILO CINELLI

Bora Bora

Coconut milk gelato with orange and Tahitian vanilla

Gelateria Delizie Bolognesi, Bologna, Italy

ELISABETH STOLZ

I tesori delle nostre montagne

Yogurt gelato with a beer wort swirl, cereal crumble, cooked apples, and honey.

Osteria Hubenbauer, Varna (BZ), Italy

KUWAIT

FATEMAH BEN SALAMAH

Darabeel

Gelato inspired by a purely Kuwaiti Dessert darabeel which is usually eating it by duncked in cardamom milk, saffaron, cinnamon, rose water. Fresh milk and cream.

Mama.C Cups&Cones, Kuwait

MARYAM PIRASTEH

Passion Fruits

Sugar free passion fruits gelato

Baix, Kuwait

MEXICO

JUAN ANTONIO COYOLI MACIEL

Lisi

Gelato inspired at the mexican Dulce da Calabaza, a dessert with Castilla pumpkins, coffee variegato and Caramelized pumpkins seeds.

Super Creamy, CDMX, Mexico

NETHERLANDS

KEES BAARS

Seaside Delight

A creamy mascarpone gelato with sea buckthorn variegato, salted almond crunch and samphire & salicornia meringue on top

Ijsie Prima, Callantsoog, Netherlands

STEFAN BEERENS

Imagi

A blend of fresh pineapple and yuzu coupled with basil-infused coconut gelato; “Jmagi” means Imagine in Japanese

Kennis Van Ijs, Duizel

NORTH AMERICA NORTH AMERICA NORTH AMERICA NORTH AMERICA

MARIA LILIANA BIONDO

Mandorland

100% vegan gelato, with a base made out of a combination of natural almond, toasted almond and bitter almond, 70% dark Venezuelan chocolate pieces, blood orange glaze, almond nougat and finished with an orange zest spray when serving.

uGOgelato, Cincinnati (OH), USA

FRANCIA MAGSAYSAY

Passionfruit, Yuzu & White Chocolate

Passion fruit Yuzu gelato swirled with white chocolate gelato varigated with passion fruit reduction

Francy's Artisanal Ice Cream, Bergenfield (NJ), USA

POLAND

WIOLETTA GBIORCZYK

Biscotto alla Mandorla

A creamy cream gelato with toasted almonds, crunchy crumble and a delicate almond and caramel sauce.

Lodziarnia Mleczna, Radom, Poland

TOMASZ SZYPULA

HYĆKA - Fiori e frutti di sambuco

HYĆKA is a gelato that rays tribute to nature. It is made from white blossoms enriched with a jam prepared from the fruit of the same tree that bears fruit in autumn. For crunch, and almond crumble is added

Lody Szypula 1974, Baborow, Poland