These are the winners decreed by the jury of the first semifinal Italian of Gelato Festival World Masters after 2 days of competition on the campus of Carpigiani Gelato University in Anzola Emilia (BO) which was attended by 86 ice cream makers selected in 14 months of competitions along the boot, 36 events and a total of 751 participants.
Here are the 8 ice cream flavors to taste next spring-summer.
By Elisabeth Stolz of the Osteria Hubenbauer of Varna (BZ).
Few people know that pumpkin seeds are also called "Pistachio" from Styria (Austria). This unusual ingredient creates a creamy ice cream in pumpkin seed oil with crunchy pumpkin seeds and variegated pumpkin seed oil.
"To the seventh frost"
Di Lavinia Mannucci of the Caminia ice cream shop in Florence.
Taste that originates from a recipe for a rice cake from 1470 called "Torta de gli addobbi" which was then taken up by Artusi in 1891. In its transformation into ice cream it has been revisited maintaining a rich taste of rice, milk, almonds and candied citron.
By Renato Marchese of the La Mandorla di San Lucido ice cream parlor (CS).
Very high quality ice cream with a soft and delicate taste that wisely recreates and enhances the pleasant scent of almond blossoms.
Di Rosario Nicodemo from the Il Cannolo Siciliano 2 ice cream parlor in Rome
Cheesecake flavored ice cream with milk and goat ricotta, flavored with citron and salted caramel liquorice sauce and prickly pear sauce.
By Gabriele Scarponi of the Ara Macao ice cream shop in Albisola Superiore (SV)
Mango sorbet variety Alfonso infused with jasmine green tea with dehydrated coconut, ginger, vanilla and a touch of basil.
Of the L’Arte del Dolce gelato shop in Vittuone (MI). The classic Bronte pistachio is enriched by the fresh and slightly acid note of finger lime. Complete the garnish with a delicious pistachio amaretto made by the gelato maker himself
By Francesco Sottilaro of the Gelato Boccaccio of Villa San Giovanni (RC). An intense almond ice cream with a delicate infusion of bergamot and extra virgin olive oil from the Piana di Gioia Tauro.
By Riccardo Caruso from the PanDolce di S.Stefano Briga (ME) pastry and ice cream bakery. A hazelnut ice cream with the fresh addition of mint and inclusion of praline hazelnuts.