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Anzola dell'Emilia, Bologna, 19.07.2017
Ľ On July 25, 2017, at the Carpigiani Gelato University in Bologna a sweet showdown between competing gelato artisans will take place deciding who will continue to the World Finals (September 8-10, Rimini).
Ľ In competition, 20 flavors created by gelato artisans from eight European countries (Belgium, the Netherlands, Croatia, Czech Republic, Slovenia, Hungary, Greece and Poland)
Ľ Awards ceremony on July 25 at 2:30 pm at the Gelato Museum Carpigiani

Anzola dell’Emilia, 19 July 2017 Gelato World Tour, the "Formula One of Gelato", is reaching the end of its second edition after the successful stages around the world that involved more than 2,000 gelato artisans since 2015. In preparation for the World Finals - to be held in Rimini, Italy, September 8-10 on the wonderful seafront beloved by Federico Fellini -, the upcoming stage will be the European Finals in Bologna at the Carpigiani Gelato University main campus on 25 July 2017. The award ceremony, open to the press, will take place at 2:30 pm at the Gelato Museum Carpigiani (Via Emilia, 45 – Anzola dell’Emilia, BO).

Here are the 20 finalists whose flavors will be evaluated by the technical jury. Among these, 2 gelato artisans will proceed to the World Finals.

  • BELGIUM – Sander Tobback from L’Origien in Kampenhout with “Passion-Mango”
  • BELGIUM – Kim Smet from Luca’s Ijs in Hamme with “Curry banana coconut with lemon grass infusion”
  • BELGIUM – Christophe Penneman from Cremerie François in Sint-Niklaas with “Cremotto with pistachio, crumble and chocolate”
  • BELGIUM – Kurt Florkin from Fratelli in Antwerp with “Tiranders”
  • THE NETHERLANDS – Arjan Nijenhuis from IJssalon fresh & more in Sluis with “Rose”
  • THE NETHERLANDS – Erik Kuiper from De Ijskuip in Denekamp with “Honey-Yogurt Ice with Raspberry and Walnuts - Kui(p)er ijs”
  • CROATIA – Gulija Krešo from Tri u×itka in Zabok with “Tri u×itka - Three Pleasures”
  • CZECH REPUBLIC – Moreno Faganello & Karel Valenta from Sani Authentic Italian Gelato in Praha with “Pink Grapefruit, Star Anise and Mint”
  • CZECH REPUBLIC – Jiří Hochmann from Mocca Cafè in Tabor with “Paris-Brest”
  • CZECH REPUBLIC – Jitka Strnadova from Kolombina in Plzeň with “Yogurt Dream”       
  • SLOVENIA – Tine Valič from Casino Perla - Caffè Dolce Vita in Nova Gorica with “Prekmurska Gibanica-Traditional Slovenian Cake”
  • SLOVENIA – Ardit Ejupi from Sladoledarna Pingo in Šentilj with “Dark Smoke”
  • HUNGARY – Renáta Somogyi from Bringatanya Fagyizó in Gyenesdiás with “My Chocolate”
  • HUNGARY – Damniczki Balázs from Damniczki Cukrászda in Székesfehérvár with “Black Tea - Raspberry with bergamot and pistachio”
  • HUNGARY – Karl Zsolt from Karl Cukrászda in Dunaharaszti with “Berry Dream”
  • GREECE – Vangelis Iliopoulos from Gelato Punto in Rhodes with “Pastolato - Melekouni”
  • GREECE – Dimitris Charalampous from Palladion in Rhodes with “Salted Caramel Peanuts”
  • POLAND – Adam Pokojski from Cukiernia Franciszek Pokojski in Toruń with “Fig with Poppy and Parsnip”
  • POLAND – Paulina Salamończyk from Gelato Studio in Gliwice with “Vegan Pumpkin”
  • POLAND – Andy Staniek from All’Angolo Cafè in Zielona Góra with “Coconut White Chocolate Raspberry”

The jury will include gelato experts, journalists and authorities from all Europe.

Gelato World Tour is supported by the Italian Ministry of Foreign Affairs and Economic Development and by the Emilia Romagna Region. It is the first traveling international competition focused on identifying the best flavors in the world. It has already made stops in 11 cities in the world: Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore, Tokyo, Chicago, and Shenzhen. It is organized by the prestigious Carpigiani Gelato University, the most famous school for the successful gelato chefs and Sigep - Italian Exhibition Group, for 38 years the most important fair in the gelato and traditional pastry trade.  Main partners of the European Challenge are IFI, global leader in the production of gelato display cases, and Silikomart, an Italian company specialized in the production of silicone molds and tools for pastry, baking and gelato making at international level.

Gelato World Tour's numbers from 2013 to today:

- 12 international stages on 4 continents: Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini (Grand Finale 1st edition), Singapore, Tokyo, Chicago, and Shenzhen.

- Italian Challenge with more than 55 stops between 2015 and 2017.

- 7 Challenges in Europe.

- 3 Challenges in South America.

- German Challenge with more than 60 German gelato artisans competing at Sigep 2017.

- 2,000 gelato artisans.

- 60,000 kg of gelato produced.

- 1,000,000 cups and cones served.

- 8,000 articles in the Italian and international press.

To follow the progress of the Gelato World Tour: www.gelatoworldtour.com. On social media: Facebook Gelato World Tour; Twitter Gelato World Tour; Flickr Gelato World Tour; Instagram @gelatoworldtour; Hashtag: #gelatoworldtour

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