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Canadian flavours among top 16 in Gelato World Tour


April 23, 2014
By Bakers Journal

April 23, 2014, Austin, TX – Two flavours created by Canadians will be among 16 elite
gelato flavours vying for
the first Gelato World Tour title in Austin, Texas, May 9-11.

April 23, 2014, Austin, TX – Two flavours created by Canadians will be among 16 elite
gelato flavours vying for
the first Gelato World Tour title in Austin, Texas, May 9-11.

James Coleridge and Salvatore Boccarossa of Bella Gelateria
in Vancouver will compete with Salted Pecan with Montmorency Tart Cherries
& Tahitian Vanilla, and Tammy Giuliani of Stella Luna Gelato Café in Ottawa
will compete with Rich Chocolate, Dark Rum & Wild Cherry.

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The tour, a competition and celebration of “the art of
frozen desserts,” has already visited Rome, Valencia, Melbourne and Dubai and
will wind up in Republic Square in Austin, Texas.

The top 16 gelato flavours in North America were selected by
Damian Mandola, premier chef, and Luciana Polliotti, an expert writer in
artisan gelato. The other 14 finalists are as follows:

    •        Raspberry Beet
      by Baron W. Von Gottsacker of Bent Spoon Gelato, Sheboygan, WI
    •        Goat Cheese
      Cashew Caramel by Jessica Oloroso of Black Dog Gelato, Chicago, IL
    •        Fior di
      Bronte, pure Sicilian Pistachio, by Josh Collier of Café Dolce Gelato, Houston,
      TX
    •        Maple Brown
      Butter Pecan by Carmen Angelo Ricciardi of Carmen’s Gelato, Anchorage, AK
    •        La Grande
      Bellezza, The Great Beauty (Avocado Basil), by Silvia Bertolazzi of Carpe Diem!
      Gelato-Expresso Bar, Lafayette, LA
    •        Bananas Foster
      by Elizabeth McCleary of Devine Gelateria & Café, Sacramento, CA
    •        Chocolate
      Stout Beer with Carmel Crunch by Kimberly Zanni of Gelato Di Babbo, Lititz, PA
    •        Toasted
      marshmallow graham cracker: that’s a s’moré by Jon Snyder of Il Laboratorio Del
      Gelato, New York, NY
    •        Carmastachio
      by Stephen Hovis of Nucci's Gelato, Franklin, TN
    •        Texan Kulfi by
      Jasmine Chida of Sweet Cup Artisan Gelato & Espresso, Houston, TX
    •        Chocolate
      Orange Liqueur by Peter Miller of Tazzina di Gelato, Tucson, AZ
    •        Nuts by
      Matthew Lee of TEO, Austin, TX
    •        Turtle by Mary
      Stanley of The Turtle Gelateria, Brownwood, TX
    •        Profumi di
      Sicilia by Stefano Versace & Francisco Blanco of Versace Gelateria Italiana
      & Gourmet, Doral, FL

    Visitors and the GWT technical jury will judge these
    competitors, with the top three moving on to represent the U.S. in the grand
    finale of the Gelato World Tour, in Rimini, Italy, later this year. The gelato
    will be produced using high-quality ingredients selected by MEC3 and provided
    by participants of the SFC's Farmers Markets. Admission is free for the public,
    and visitors and industry professionals are invited to become gelato
    aficionados by enjoying lessons, hands-on workshops and delicious instruction
    on the ancient art of making gelato.

    Artisan gelato is made fresh daily with quality ingredients
    and contains high levels of protein, vitamin B and calcium, making it the ideal
    calorie cutting frozen treat health-conscious foodies and American moms
    appreciate. Gelato can also be gluten-free and with no artificial flavoring,
    making it a safe and scrumptious treat for every American.

    The event is organized by Carpigiani Gelato University and
    the premier expo in artisan food, Sigep-Rimini Fiera. Main partners and leading
    manufacturers of showcases and ingredients, respectively: IFI and MEC3. The
    Gelato World Tour is proud to collaborate with local partners at the Sustainable
    Food Center and the Italy-America Chamber of Commerce of Texas.

    The proceeds from sampling go directly to the Sustainable
    Food Center, an Austin-based non-profit that creates opportunities for
    individuals to make healthy food choices and to participate in a vibrant, local
    food system.