6,000 Kg of gelato produced, 50,000 cups and 80,000 mini-cones served. 4,200 litres of milk, 800 Kg of sugar and 1.500 Kg of ingredients used by the gelato artisans
Here’s the winners, that have earned the right to compete at the
Grand Final in Rimini (September 2014):
1ST Place: flavor “Cremino”, made by Gelato Artisans Donato Toce and Simone Panetta (Messina, Melbourne)
2ND Place: flavor “Mandorla affogato”, made by Gelato Artisan Jhon Crowl
(Cow and the Moon, Sidney)
3RD Place: flavour “Pavlova Gelato”, made by Gelato Artisan Diana Kontoprias
The winner of the “IFI Tonda Challenge” (in which participants must prepare two “perfect cups” weighing 60 grams) is Gino Maniaci (Vulcano Gelato, Melbourne).
The winner of the “Cookies® Best Taster” (in which participants must determine the ingredients in a blind gelato-taste test) is Voula Makrygiannakis (Cones, Melbourne).
For the first time in Melbourne 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 and 50% on the technical jury’s votes.
After Rome and Valencia, MELBOURNE has been declared the gelato capital of the world:
yesterday the village remained open until 10:00 pm due to the large crowd and today the tickets are sold out three hours before the closing time.
10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”
More than 70,000 people attended the 3rd stage of the Gelato World Tour in Melbourne on October 25th-27th. The gelato artisans produced about 6,000 kg of gelato stored in 13 refrigerated IFI latest generation displays. Medac offered 50,000 cups and Altimates donated 80,000 mini-cones. Procal supplied the gelato artisans with 4,200 liters of milk and cream required to produce the gelato and Victoria Farm House did the same providing 800 kg of sugar. 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, 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. 10 giant cone trophies made of fiberglass and resin plus an enormous kangaroo were supplied by Screams, the leading manufacturer of gelato shop displays, booths, and accessories.
30 people (from Carpigiani, Sigep, IFI, and MEC3), plus other 100 (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 Gelato Messina Black Forest Cake Demonstration by Nick Palumbo and the Guy Grossi’s presentation of “Love Italy”, his latest cookbook.
In light of the success of the third stage of the Gelato World Tour in Melbourne, Carpigiani will be adding several courses in Australia, starting from March 2014 (see www.italiangelato.com.au/gelato-courses.html for details)! The courses will discuss gelato, ingredients, and production and will include lots of hands-on practice. As was evident during the competition, Australia offers great opportunities to those who want to open a gelato shop.
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, just sending a your picture! You have time till September 2014!