Bakers Journal

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.


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,
  •        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. 

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