6,000 KG OF GELATO PRODUCED, 100,000 CUPS, AND 50,000 FREE MINI-CONES SERVED. 3,800 LITERS OF MILK, 800 KG OF SUGAR, AND 1,500 KG OF INGREDIENTS USED BY THE GELATO ARTISANS.
HERE ARE THE WINNERS WHO HAVE EARNED THE RIGHT TO COMPETE AT THE GRAND FINALE IN RIMINI (SEPTEMBER 2014):
1ST PLACE TO THE FLAVOR GALLETA DELA ABUELA, MADE BY MAURIZIO MELANI FROM VÈNETA GELATO ITALIANO SHOP IN PUERTO SAGUNTO, VALENCIA.
2ND PLACE TO THE FLAVOR SORBETE DE NARANJA DE SOLLER CON HIERBA BUENA, MADE BY CARLOS AND JUAN ENRÍQUEZ SÀNCHEZ FROM ICEBERG GELATO SHOP IN PALMA DE MALLORCA.
3RD PLACE TO THE FLAVOR MIL HOJAS, MADE BY ISABEL LÒPEZ DOMINGUEZ FROM 29 PALMERAS GELATO SHOP IN HUELVA.
THE WINNER OF THE “IFI TONDA CHALLENGE” (IN WHICH PARTICIPANTS MUST PREPARE TWO PERFECT CUPS WEIGHING 60 GRAMS) WAS ANTONINO PARRILLA VILLAR, BOLAS GELATO SHOP IN VILLAR DE SEVILLA.
THE VILLAGE REMAINED OPEN UNTIL 1:00 AM DUE TO THE LARGE CROWD. FOR THE FIRST TIME IN SPAIN IT WAS THE PUBLIC WHO VOTED, WHO WON PRIZES, AND WHO BECAME “GELATO ARTISANS FOR A DAY.” THE FINAL STANDINGS WERE BASED 50% ON THE PUBLIC’S VOTES ON 50% ON THE TECHNICAL JURY’S VOTES.
“Ever since I won the Valencia leg of the Gelato World Tour the sales in my gelato shop have increased 40-50%. Customers are coming from cities that are tens or hundreds of kilometers away. We just opened a second shop in a shopping mall in Valencia and we are working on an expansion project in the USA. In fact, my daughter will soon be leaving for California,” says Maurizio Melani, the winner of the second stage of the competition organized by Carpigiani Gelato University and Sigep-Rimini Fiera.
“THERE ARE REAL BUSINESS OPPORTUNITIES FOR THOSE WHO WANT TO OPEN A GELATO SHOP IN SPAIN (TODAY IT IS ESTIMATED THAT THERE ARE 2,500 OF THEM COMPARED TO 37,000 IN ITALY),” SAYS VALENTINA RIGHI, HEAD OF COMMUNICATIONS FOR THE CARPIGIANI GROUP. “NOTWITHSTANDING THE BAD ECONOMY, THE GELATO BUSINESS GREW 20% SINCE 2008. PEOPLE DON’T GIVE UP A HIGH QUALITY GELATO. THE WORLD’S SWEETEST COMPETITION WILL CONTINUE IN MELBOURNE (25-27 OCTOBER), DUBAI, AND THEN IN NORTH AMERICA, SOUTH AMERICA, AND GERMANY.”
10% OF PROCEEDS (ABOUT 3,600 EUROS) WILL BE DONATED TO THE CHARITY “COTTOLENGO DEL PADRE ALEGRE” IN VALENCIA
Valencia, 11 July 2013 – More than 140,000 people attended the 2nd round of the Gelato World Tour in Valencia on July 5-7. The gelato artisans produced about 6,000 kg of gelato stored in 19 refrigerated IFI latest generation displays, Medac offered 100,000 cups, and Cono Roma donated fifty thousand mini-cones. Puleva supplied the gelato artisans with 3,800 liters of milk required to produce the gelato. Over 800 kg of sugar were used. The high quality of the flavors was guaranteed by the use of 1,500 kg of MEC3 ingredients, everything the artisans needed: bases, high quality pastes (such as pistachio and hazelnut), variegates, toppings, nuts, and decorations. The MEC3 offered tastings of all their specialties: Cookies & Co., Quella®, Quell’altra©, Cremini, and obviously 2013’s hit flavor Hello Kitty. 100 giant cone trophies made of fiberglass and resin were supplied by Screams, the leading manufacturer of gelato shop displays, booths, and accessories.
30 people (from Carpigiani, Sigep, IFI, and MEC3), plus other 70 (including graphic artists, electricians, cleaning staff, plumbers, cashiers, information staff, security guards, truck drivers, audio and video technicians, and social media consultants) worked together to make this great event happen.
Crowds packed the mini-courses presented by Carpigiani Gelato University followed by IFI workshops. High levels of interest also for the photography contest Gelato Pixel Passion, the first dedicated to gelato emotions that will continue until the end of the Gelato World Tour in September 2014.
In light of the success of the second leg of the Gelato World Tour in Valencia, Carpigiani will be adding two courses in Spanish to its schedule in the upcoming academic year, in September and December 2013 (see www.gelatouniversity.com for details)! The courses will discuss gelato, ingredients, and production and will include lots of hands-on practice. As was evident during the competition, Spain offers great opportunities to those who want to open a gelato shop.
The winners of the Sherbeth Festival (first place according to the technical jury and first place as voted by the public) will earn a place in the Grand Finale of the Gelato World Tour in Rimini in September 2014. Gelato artisans from all over the world can participate in this renowned historic international festival that will be held this year on 4-8 September 2013 in Cefalù (Sicily). For more information: www.sherbethfestival.it.
Valencia was transformed into the Gelato World Capital (5-7 July, Playa de la Malvarrosa, Paseo Maritimo 13). The event was organized by Carpigiani Gelato University and SIGEP with the support of IFI, MEC3, the Italian Foreign Affairs Ministry, AHNCEA (Spanish Association of Gelato Artisans), the City of Valencia (Department of Commerce and Production), and PastryRevolution (communication sponsor). The mission? Spread the culture of this fresh, high-quality food that represents the excellence and creativity of thousands of gelato artisans to the public worldwide. Food that was the real winner of the last week end in Valencia.
The next stop is in Melbourne (25-27 October 2013), then in Dubai for the Middle East region, South America, North America, Asia, and then back to Europe. About 40 artisans will compete at the Grand Finale which will be held in Rimini in September 2014, vying for the title of World’s Best Gelato.
THE “GELATO PIXEL PASSION” PHOTOGRAPHY CONTEST CONTINUES
COOL FLAVORS AND EMOTIONS … ON FILM!
PHOTOGRAPH “ALL THAT IS GOOD ABOUT GELATO” AND WIN A COURSE AT CARPIGIANI UNIVERSITY!
Eating a good gelato is a pleasure for the palate and the heart, a taste of happiness to share with family and friends anytime of the day, wherever you are!
Tell us about your gelato emotions using photographs!
The winners of “Gelato Pixel Passion,” organized by the Bruto and Poerio Carpigiani Foundation, will win the chance to become a part of this sweet world, thanks to the scholarships offered by Carpigiani Gelato University.
Participation is easy. Are you a student between 18 and 35 years old? Unleash your creativity, take a picture that expresses your vision of gelato and the sensations it triggers. Send it by email (with your information) to firstname.lastname@example.org by 1 September 2014!
Younger than 18 or older than 35 or you’re no longer a student? Then take a picture anyway and publish it on Instagram adding the tag @Carpigiani1946 and the hashtag #GelatoPixelPassion. Any pictures that are liked by many followers will be considered for participation in the contest.
See complete rules and all details at www.fondazionecarpigiani.it.
Follow us on Pinterest (http://pinterest.com/carpigiani/gelato-pixel-passion) and Instagram (http://instagram.com/carpigiani1946).
The names of the 16 artisans and flavors that competed in Valencia (selected by the presidents of the event’s technical jury):
- Mario Caruso and Belén Pallarès, Livanti Gelato di Sicilia | Flavor: Magna Grecia
- Javier Das Alonso, La Golosa Helados Artesanos | Flavor: Classic Gelato
- Marco Di Consiglio, Gelaaati di Marco | Flavor: El Milanés
- Carlos Enríquez Sánchez and Juan Enríquez Sánchez, Iceberg | Flavor: Soller Orange sorbet with mint and cinnamon
- Andrea Foschi, Fresca Passione | Flavor: Cartago
- José Luis García Rico, La Ibense | Flavor: Gazpacho Gelato
- Cesar Gimenez Ferrero, Arlequino | Flavor: María Cookie Gelato
- Freya Lo Giudice, Sani Sapori | Flavor: Baobab Old Cream
- Isabel López Dominguez, 29 Palmeras | Flavor: 1000 Pastry
- Maurizio Melani, Véneta Gelato Italiano | Flavor: Grandma’s Cookie
- Juan Ignacio Paredes Urruti, Heladeria Livorno | Flavor: Blackberry Lemon Sorbet
- Antonino Parilla Villar, Heladeria Bolas Heladeria Villar | Flavor: Chocolate Gelato and Lejano Oriente
- Jesús Manuel Valdés López, Diego Verdú Monerris | Flavor: Torrone Gelato by Jijona Don Diego
- Juan Carlos Verdú Ojeda, Helados Verdú | Flavor: Chocolate
- Alvaro Verdú Palú, Helados Gelart | Flavor: Squash Truffle
- Cesare Zaccariello, Al Settimo Gelo | Flavor: Chocolate with Cinnamon
The tecnical jury of the second leg of the Gelato World Tour in Valencia:
Follow the stages of the Gelato World Tour by visiting the website www.gelatoworldtour.com, as well as the pages created in Facebook and Twitter, already fanned and followed by hundreds of people.
For more information, images, and video:
Communication Manager & PR Carpigiani Group
+39 342 618 33 72, email@example.com