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Brasil, 24.05.2017
San Paolo, 20th of May 2017 - Gelato World Tour's trip around the world saw 51 gelato chefs compete on the 18th and 19th of May at Carpigiani Gelato University Brasil in San Paolo.

“Grandiflorum” of Filipe Carniel from the MU Gelato shop (Florianópolis SC) has been selected to represent Brasil in the World Finals of Gelato World Tour, being held in Rimini, Italy this upcoming September 8-10, 2017. 

Have earned a special mentions: 
- Gelato Cambuci com minitop caramelo” of Rodolfo Lupo from Fazenda Aracatu (Cunha SP)
- “Uva Bordô com Nata” of Claiton Zadra from Sorvelândia (Caxias do Sul RS)
- “Chocolate Meio Amargo ao Creme de Amendoim” of Mailson Rita from Sorvete Itabom (Itápolis)
- “Mio Chocolate Belga” of Gustavo Franceschini from Mio Sogno di Gelato (São José dos Campos)
- “Gelato de Jabuticaba” of Adriano Rodrigo do Valle from Sorveteria Adriano (São Simão)
- “Castanha de Pequi com Especiarias” of Vanessa  Brito from Oni-Uno Ateliê do Gelato (Brasília DF)

This “fondant chocolate made with toasted allmonds of cupuaçu and combined with a sorbet made of its own pulp” will go on to represent Brasil at the Grand Finale of Gelato World Tour: “Grandiflorum” of Filipe Carniel from the MU Gelato (Florianópolis SC). Due the extremely high quality of the gelato in the competition, the Jury has decided also to award 6 “Special Mentions” to :

“Gelato Cambuci com minitop caramelo” of Rodolfo Lupo from Fazenda Aracatu (Cunha SP)
“Uva Bordô com Nata” of Claiton Zadra from Sorvelândia (Caxias do Sul RS)
“Chocolate Meio Amargo ao Creme de Amendoim” of Mailson Rita from Sorvete Itabom (Itápolis)
“Mio Chocolate Belga” of Gustavo Franceschini from Mio Sogno di Gelato (São José dos Campos)
“Gelato de Jabuticaba” of Adriano Rodrigo do Valle from Sorveteria Adriano (São Simão)
“Castanha de Pequi com Especiarias” of Vanessa  Brito from Oni-Uno Ateliê do Gelato (Brasília DF)
 
The flavor “Grandiflorum” will compete amongst the other winners from around the world at the Grand Finale, scheduled for September 8-10, 2017 at the Piazzale Fellini in the heart of Rimini, Italy. Flavor, structure and presentation are the three parameters that are judged, highlighting the choice of ingredients, the art of gelato making, and the visual impact of the gelato. See below the full list of participants. 
 
The jury was composed of :

Angelo Perrela, Italian pastry Chef
Vanessa Alves Vieira Taba, pastry Chef, master´s in food service business and book writer. 
Salvatore Loi, Chef and restaurant owner
Ailin Aleixo, food journalist and Gastrolândia website´s owner
Carole Crema, pastry Chef and TV program´s judge
Renata Mesquita, Paladar´s journalist.
 
The Gelato World Tour, which is supported by the Italian Ministry of Foreign Affairs and of Economic Development, as well as the Regione Emilia Romagna, is the first international traveling competition in search of the best flavors in the world. Gelato World Tour has visited eleven Gelato Capitals – Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore, Tokyo, Chicago and Shenzhen. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep – Italian Exhibition Group, the world’s premier artisan-gelato trade show. Sponsors of the Brasili Challenge have been Fabbri 1905, the most famous supplier of ingredients for gelato and pastry,

In order to further fulfill Gelato World Tour’s mission to spread the culture of gelato throughout the world, Challenges, such as the Brasil Challenge, are being organized around the globe! 

 

 

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