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"IL MIO CIOCCOLATO" BY SOMOGYI RENÁTA AND "FEKETETEÁS MÁLNA BERGAMOTTAL ÉS PISZTÁCIÁVAL" BY DAMNICZKI BALÁZS WILL REPRESENT HUNGARY AT THE EUROPEAN FINALS OF GELATO WORLD TOUR
Budapest, 12.04.2017
• "Il mio Cioccolato" by Somogyi Renáta - Bringatanya Fagyizó (Gyenesdiás) and "Feketeteás málna bergamottal és pisztáciával" by Damniczki Balázs - Damniczki Cukrászda (Székesfehérvár) have been selected to represent HUNGARY in the European Finals of Gelato World Tour, being held in Bologna, Italy this upcoming July 24-25, 2017.

Budapest, 11 April 2017 – Gelato World Tour’s trip around the world saw 22 Hungarian gelato chefs compete on April 11th thanks to the collaboration with Bulfoni, exclusive dealer of Carpigiani in Hungary. The competition took place at the Bulfoni headquarters in Budapest.
 
These two flavors will go on to represent Hungary at the European Finals of Gelato World Tour: "Il mio Cioccolato" by Somogyi Renáta - Bringatanya Fagyizó (Gyenesdiás) and "Feketeteás málna bergamottal és pisztáciával" by Damniczki Balázs - Damniczki Cukrászda (Székesfehérvár).
The flavors “Il mio Cioccolato” and “Feketeteás málna bergamottal és pisztáciával” will compete amongst the other winners from around Europe at the European Finals, scheduled for July 24-25, 2017 at the Carpigiani Gelato University campus in Anzola Emilia (Bologna), 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: Csuta Zsolt, famous pastry chef and gelato artisan; Róth Péter, a gelato technician; Ernyev Béla, actor, writer, who together with his wife, Balaton Dóra (also serving on the jury) wrote the recipe book “Vacanze e giorni della settimana” (Vacations and days of the week); Szűcs Árpád, head pastry chef of the Four Seasons Hotel Budapest; Dudás Szilárd, chef and owner of the restaurant “Anyukám mondta” (Encs), together with his wife, Mondreán Barbara.

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

 
EUROPEAN CHALLENGE
HUNGARY STAGE
APRIL 11 2017
BUDAPEST
BULFONI
 
 
LIST OF FLAVORS PARTICIPATING
 
WINNER – "Il mio Cioccolato" by Somogyi Renáta - Bringatanya Fagyizó (Gyenesdiás)

Dark chocolate gelato variegated with a fresh, tangy passion fruit sauce and pralines.
 
WINNER - "Feketeteás málna bergamottal és pisztáciával" by Damniczki Balázs - Damniczki Cukrászda (Székesfehérvár)

A raspberry-infused black tea gelato, infused with bergamot oranges and topped with candied pistachios.
 
 
List of participants:

"Feketeteás málna bergamottal" by Damniczki Balázs - Damniczki Cukrászda (Székesfehérvár)
A raspberry-infused black tea gelato, infused with bergamot oranges and topped with candied pistachios.
 
"Attila" by Vikor Attila - Vikor Cukrászda (Tata)
A mascarpone gelato with ribbons of sour cherry sauce flavored with sour cherry grappa, cinnamon and Amaretto cookies.
 
"Bagaméri Kedvence" by Márton Sándor - Bagaméri Fagylaltozó (Balatonfüred)
Cinnamon gelato with apples and Tokaj sweet Hungarian dessert wine, with ribbons of white chocolate mousse.
 
"American dream" by Bartos Attila - Nasi Fagylaltozó (Budapest)
Peanut butter gelato with salted peanuts and raspberry jam mixed throughout.
 
"Régimódi vajkaramella pityókás körteszósszal" by Eszenyi Ferenc - Centrum Fagyizó (Balmazújváros)
Caramel gelato with delicate ribbons of pear sauce.
 
"Russian Garden" by Péderi László - Éva Cukrászda (Encs)
Red beet gelato spiked with vodka and topped with lime zest. A refreshing mix!
 
"Epres-Málnás mascarpone" by Barcsa Tamás - Karl Cukrászda (Dunaharaszti)
Mascarpone gelato with white chocolate, strawberries and raspberries mixed throughout.
 
"Szulejmán" by Barile Renato - I Love Gelato (Budapest)
A cream gelato with a homemade "Bee's Nest" caramel sauce made with local honey, all topped with a chocolate hazelnut sauce made with a hint of sea salt.
 
"Il mio Cioccolato" by Somogyi Renáta - Bringatanya Fagyizó (Gyenesdiás)
Dark chocolate gelato variegated with a fresh, tangy passion fruit sauce and pralines.
 
"Haiku" by Loyal András - Kézműves Fagylalt Kft. (Kerepes)
Matcha green tea gelato with a delicate passion fruit sauce.
 
"Mákvirág" by Nagy László - Marcipán Cukrászda (Dunaföldvár)
Poppy seed & Marzipan gelato
 
"Kajszibarackos túrógombóc" by Pálfi Attila - Florida Fagyizó (Balatonmáriafürdő)
Ricotta & apricot gnocchi gelato, topped with toasted breadcrumbs spiced with cinnamon.
 
"Ribella" by Poncsák Sándor - Poncsák Cukrászda (Kisvárda)
Caramel gelato with a homemade black current sauce.
 
"Honey Dream" by Tóth István - Tóth Cukrászda (Dunaföldvár)
Honey gelato with pieces of candied pistachios and hazelnuts, along with ribbons of fig marmalade.
 
"Tökmag fagylalt kardamomos meggyel" by Erdélyi Balázs - FRER Cukrászda (Budapest)
Toasted pumpkin seed gelato, flavored with pumpkin seed oil and smoked Limonium (sea-lavender). Topped with a sour cherry sauce spiced with cardamom, and candied pumpkin seeds.
 
"Mogyorós csokoládé sült körtével" by Hajdu Zoltán - Noszvaj Rozmaring Cukrászda (Noszvaj)
A spiced hazelnut gelato, variegated with homemade cooked-pear jam.
 
"Monaco" by Andrész Zoltán - Andrész Cukrászda (Biatorbágy)
A vanilla gelato made with Tahitian vanilla, topped with a 70% dark chocolate ganache and toasted almonds.
 
"Dió Trió" by Szökrön Nikolett - Gelarto Rosa (Budapest)
A gelato made with three nuts: Walnuts, Macadamia nuts and peanuts -- a heavenly trio!
 
"Mákos guba" by Wilheim Dávid - Da Crema Fagyizó (Nagykanizsa)
A typical Hungarian dessert, Mákos guba, reinterpreted as a gelato! A sweet bread pudding with hints of vanilla, lemon and poppy seeds, topped with fresh fruits.
 
"Tahiti málna" by Ipacs Balázs - Hisztéria Cukrászda (Tápiószecső)
A rich, dark chocolate gelato flavored with Tahitian vanilla and raspberry sauce, covered with crunchy chocolate crumble.
 
"Karamell" by Szekeres Dániel - Szekeres Cukrászda (Mohács)
A caramel gelato following a traditional recipe. Simply delicious!
 
"Illúzió" by Szmolenszky Zoltán - Chilli Cukrászda (Dunakeszi)
A salted hazelnut base, variegated with pumpkin seed pralines and a raspberry semifreddo.
 
 
 
For more information regarding Gelato World Tour,
please visit our website gelatoworldtour.com

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