RIMINI, Italy- According to initial data, it looks like the summer of 2017 will be a record-breaking season for gelato shops. Thanks to hot temperatures and just a few rainy days, initial data show an increase of 10% in the consumption of cups and cones.
The season will end with the event that all the world’s gelato lovers were waiting for: the World Final of the Gelato World Tour.
After three years of events – 82 of them to be precise – in 19 different countries, three days of celebration will be held on 8-10 September in Rimini for the final stage where the public and juries of experts, chefs and journalists will decide the “World’s Best Gelato Flavor.”
The Gelato Village will be erected along the promenade of Federico Fellini Park, ready to welcome the 36 gelato artisans who have made it through three years of qualification rounds held on four continents, involving more than 1,800 contestants.
The event for the public will be held along one of Europe’s most famous beaches and right next to the iconic Grand Hotel, a place well loved by the director to whom the park is dedicated.
A spectacular finale in front of thousands of tourists and the international press, in the global center of the artisanal gelato district, in the city that saw the emergence and growth of Sigep, the international artisanal gelato, pastry, baking and coffee trade show.
The artisanal gelato industry – data
The annual consumption of artisanal gelato across the globe is worth 15 billion euros, with an average growth of 4% per year. The SIGEP Observatory (the world’s leading artisanal confectionery trade show, with the 39th edition scheduled to be held on 20-24 January 2018 at the Rimini convention center, organized by the Italian Exhibition Group) has estimated that artisanal gelato consumption in Italy during the summer of 2017 increased by 10% with peaks of 15% in tourist areas.
In Europe in 2016 there were more than 60,000 gelato shops, of which 39,000 in Italy (10,000 pure gelato shops and 29,000 cafés and pastry shops also serving gelato), with 150,000 employees. In Germany there are 9,000 gelato parlors, of which 3,300 are dedicated solely to gelato. Spain has 2,000 gelato shops. In South America, Argentina and Brazil account for the largest share, with 1,500 and 500 gelato shops respectively. The consumption of artisanal gelato is constantly growing in the United States, where there are about 950 gelato shops. The word “gelato” denotes a premium product so much so that large ice cream companies (industrial production) have been attempting to add value by using the name in marketing their products in an over saturated retail ice cream market. It is interesting to note how American statistics refer to real artisanal gelato more and more frequently.
Entry to the Gelato World Tour Village
Entry to the Village is free and there are a lot of activities planned for gelato lovers of all ages. To taste the 36 competing flavors it is necessary to purchase a 10-euro Gelato Ticket for 8 tastings and the right to express one vote for the “””Taste & Win” contest: using the integrated QR Code participants choose their favorite flavors and earn a chance to win one of the great prizes. Free tickets with the online quiz in collaboration with National Newspaper Il Resto del Carlino and with the fun games organized by Radio Gamma. The lucky ones will find free coupons scattered across the city during the whole event.
On Friday and Saturday 8-9 September, the Village will be open from 2 pm to 10 pm. Sunday, 10 September from 12 noon to 8 pm. The “World’s Best Gelato Flavor” will be unveiled Sunday at 8:30 pm.
History of gelato, workshops and games: activities open to the public
In addition to the display cases filled with the competing gelato flavors, the Gelato World Tour Village will spotlight countless delicious activities dedicated to food and products Made in Italy. Visitors will enjoy a delicious and creative program of events, a celebration for dessert lovers of all ages.
Every day they will be able to observe the 36 gelato artisans and their assistants at work in the large production space situated in the heart of the Village: the gelato will always be fresh and ready to be tasted. An area will be dedicated to Pino Pinguino, the adorable character created by PreGel, which offers an extra touch of flavor to the most delicious gelato, where children and families will be able to taste some gelato treats and take pictures.
Chef Silver Succi from the Quartopiano restaurant in Rimini will amaze visitors with his cooking shows dedicated to savory gelato in partnership with the Chef to Chef association. A delightful preview of another of the most loved summer events in Rimini, the circus of the Al Méni chefs.
The Carpigiani Gelato Museum will take visitors on a fascinating journey through the history of gelato with an interactive workshop (Friday at 2:30 pm, Saturday at 2 pm, Sunday at 12 noon and 6 pm).
The competing gelato artisans will also put on a show for the crowd in three exciting contests that have become favorites of the Gelato World Tour. The first is “Tonda Challenge” organized by ifi, international manufacturer of gelato display cases. Who among the gelato makers will be able to prepare the perfect cup? (Friday at 3 pm and 8 pm, Saturday at 3 pm and 8:30 pm.) While with “Guerrilla Gelato”, ifi will challenge them to deliver gelato at the beach and throughout the city with Gelato CoolBox, involving gelato lovers in original videos voted by the Facebook audience. And then there’s PreGel’s “Stack It High Showdown”, the competition to create the world’s tallest cone, battling to win the PreGel cup (Friday and Saturday at 5:30 pm).
And don’t miss the presentations on milk and nutrition: “Gelato for lactose intolerant people” by Zymil, the line of lactose-free products from Parmalat (Friday at 3:30 pm and 6:30 pm) and the “Milk for children” course organized by Parmalat in partnership with educators from the Ovile Cooperative (Saturday at 3:30 pm and 6:30 pm).
Carpigiani Gelato University, the international gelato school with 12 campuses around the world, will present the course “Learn the art of artisanal gelato” to take a step into the world of gelato and create a fruit sorbet (Friday at 5 pm and 8:30 pm; Saturday at 9 pm; Sunday at 3:30 pm).
Do you want to know how to make a gelato with a perfect structure? PreGel, world leader in gelato ingredients, will offer a special workshop with its experts (Friday at 4 pm and 7:30 pm, Saturday at 4:30 pm and 8 pm, Sunday at 1.30 pm and 5:30 pm). For those who want to make a change in their lives and become gelato entrepreneurs, Academia IFI has organized a course entitled “Time for a change! I’m opening a gelato shop!” (Friday at 4:30 pm and 7 pm; Saturday at 5 pm and 7:30 pm; Sunday at 1 pm and 4:30 pm). The staff of SIGEP Rimini, the most important event dedicated to artisanal gelato, will present the latest international trends in gelato in a conference for those curious to know more about the trade (Friday and Saturday at 6 pm; Sunday at 5 pm).
For film lovers every evening there will be a preview of the documentary “Gelatology”, a journey through the art, passion and science of artisanal gelato (Friday and Saturday at 9 pm, Sunday at 6:30 pm).
The list of the 36 flavors in the competition from 19 countries are:
SINGAPORE – “The Asian Story” by Sharon Tay from Momolato in Singapore, Coconut milk and palm sugar with salty ribbons of homemade palm sugar caramel variegate with sea salt and crispy flakes of savory sweet bean curd.
AUSTRALIA – “Gorgonzola & Pear Variegate with Figs and Walnut” by Michael, Brian & Teresa O’Donnell from 48 Flavors in Adelaide, The perfect balance of classic Italian flavors: Gorgonzola dolce made from pasteurized cow’s milk aged for 3 months, mixed with pear and finished with walnuts and organic figs.
MALAYSIA – “Vanilla of the East” by Keewin & Seow Huan Ong from Cielo Dolci in Kuala Lumpur, Pandan gelato accentuated with Tahitian vanilla beans, topped with hazelnut crumbs caramelized in coconut caramel and finished with a drizzle of Melaka Sugar.
TAIWAN – “La Dolce Vita di Tè” by Yu Lee & Amber Lin from Ninao Gelato Classico, Honey Black Tea Gelato from Alishan, sprinkled with pop-black rice as the final touch.
JAPAN – “Natsumatsuri (Summer Festival)” by Akira Hattori from le Verdure ラ・ベルデュール in Yokohama, a composition of many gelato flavors, strawberry, rose, mascarpone and pistachio.
JAPAN – “Delizia al limone” by Yoshifumi Arita from Arita 有 限 会 社 お 菓 子 の 店 ア リ タ in Nagasaki, flavor inspired by the traditional Italian dessert named “Delizia al Limone” of the Amalfi coast, which I had the pleasure to taste during a trip to Sorrento.
JAPAN – “Pineapple, Celery & Apple Sorbet” by Taizo Shibano from Malga Gelato in Nonoichi, winner of Sherbeth 2016 selection, A sherbet that combines Pineapple, Apple and Celery with Basil and Mint leaves, lemon and orange juice.
COLOMBIA – “Amor-acuyà” by Daniela Lince Ledesma from Amor-acuyà in Medellín, This exotic gelato combines three different sensations: passion fruit with its sour and sweet taste, which binds perfectly with the cream, a homemade passion fruit variegate to enhance aroma, and a 65% Colombian chocolate.
COLOMBIA – “Mediterráneo” by Lorenzo & Marcello Luciano from Arte Dolce in Medellín, A gelato full of the Mediterranean flavors: Oranges, lemons, extra virgin Olive Oil, pistachios and almonds.
USA – “Cocco Sogno” by Angelo Lollino, Giuseppe Lollino & Ali Caine Hung from Vero Coffee & Gelato in Elmwood Park Chicago, Cocco Sogno is an indulgent blend of creamy fresh coconut, velvety white chocolate and rich vanilla bean variegated with caramelized almond crunch that transports your taste buds right to the white sandy beaches and sparkling blue waters of the Caribbean.
USA – “Saffron Pistachio with Candied Lemon Peel Gelato” by Gianluigi Dellaccio from Dolci Gelati Cafè in Washington DC, The saffron pistachio with candied lemon peel starts in infusing the saffron overnight in the Fior di Latte base. After, we combine the pistachio Anatolia to flavor the gelato base and then, at the extraction, we add the homemade candied lemon peel.
USA – “Breakfast at Nonna’s House” by Michael Meranda from Gelato D’Oro in Addison (Chicago), Fior di Latte gelato with a marmellata of red currant (ribos rosso) and a vanilla almond granola coated with white chocolate amaretto
USA – “Bacche di Marsala” by Kelly Chu & Doran Matthew Cook from Cirsea in Charleston, A gelato of distinct blend of honey and Marsala Wine, accented of a blend of lemon and Goat Cheese, infused with swirls of Berry jam and Cookie.
USA – “Caramelized Fig” by Spin Mlynarik from Black Market Gelato in North Hollywood, A Fior di Latte Gelato, marbled with balsamic 6 Caramel soaked figs.
CANADA – “Rich Chocolate, Bourbon, Truffle Swirl & Maple-Candied Pecans” by Tammy Giuliani from Stella Luna Gelato Cafè in Ottawa, Rich, decadent chocolate complemented by single barrel bourbon, lending deep notes of vanilla, apricot and caramel. A velvet ribbon of dark chocolate ganache casts its spell, whilst pecans candied in pure Quebec maple syrup add a tickle of tantalizing crunch. An alluring seductive flavor that demands surrender.
CHINA – “Chinese Tea Gelato” by He Quingxia & Xu Dianmond from Ci Gusta! in Shenzhen, a Gelato combination of Jasmine and Liupao tea.
CHINA – “Love of Rose” by Guo Hongwu from Ami Gelato in Zhangzhou, a Rose, Sea salt and cheese Gelato, dedicated to his beloved wife, who was passionate about Gelato.
LEBANON – “Rose Loukoum” by Nathalie Massaad & Walid Boustany from Caprices Du Palais in Keserwen, A milk-based gelato made with rose water, rose syrup and special rose loukoum chunks (rose-flavored Turkish Delight).
ITALY – “Pistacchio” by Francesca Mombelli & Cinzia Gazzolo from Il Vizio del Gelato in S. Nicolò (PC), with “Pistacchio”, who decided to bring her customers’ favorite flavor.
ITALY – “Pistacchio” by Alessandro Crispini from Gelateria Crispini in Spoleto (PG), a classic flavor from one of the most historic gelaterias in the region of Umbria.
ITALY – “Cream of Extra-virgin Olive Oil” by Alessandro Leo from Alexart in Corato (BA), showcasing his region’s fantastic olive oil with this unexpected combination.
ITALY – “Pistacchio” by Bruno Di Maria from Ristorante Madison in Realmonte (AG), an organicpistachio flavor with a hint of salt for the Sicilian gelato artisan.
ITALY – “Mandorlivo” by Francesco & Salvatore Manuele from Nuova Dolceria di Siracusa (SR), a refined fior di latte gelato with almond nougat, extra virgin Tonda Iblea olive oil, grated lemon peel and a hint of citrus variegation and f candied olive cubes.
ITALY – “Sapore d’Amatrice” by Daniele Mosca from Il Gelatiere di Amatrice (RI), a ricotta cheese gelato with chestnut honey and nuts, products of the land he was forced to abandon. He unfortunately lost his Gelateria after the disastrous earthquake that struck Amatrice in 2016.
ITALY – “The Soul of Alto Adige” by Elisabeth & Alexander Stolz from Osteria contadina Hubenbauer in Varna (BZ), a sorbet using ingredients produced by the Stolz family with a base of Tyrolean organic apples and flavored with crispy Schüttelbrot bread and Speck salumi.
ITALY – “Milk & Wild Mint” by Silvia & Lara Pennati from Formazza Agricola in Formazza (VB), a wild mint creation using local (0 KM) ingredients from her farm.
ARGENTINA – “Membrillo a la Crema” by Santiago & Riccardo Nieto from Portho Gelatto in San Juan (Camus, Rivadavia), A Membrilla (quince) Gelato, with a Pistachio brittle.
BRAZIL – “Grandiflorum” Filipe Carniel & Mary Cellura from MU Gelato Shop in Florianapolis, Fondant cupulate (Chocolate made with the roasted beans of cupuaçu) combined with another sorbet of Capuaçu’s pulp.
AUSTRIA – “Queen of Summer” by Katarina Rankovic, Manuela Strabler & Linda Peterlunger from Eismanufaktur Kolibrì in Wolfurt, Natural, fresh and light homemade gelato with fresh yogurt and lime juice, it has a light hint of organic lime zest and fresh organic mint from our garden. This artisan flavor of lime, mint and blackberry creates a unique taste experience where the ingredients are the star.
GERMANY – “Tribute to Venice” by Guido & Luca De Rocco from Eiscafé De Rocco in Schwabach, “Uva-Fragola” grape sorbet with Zoldani “caramei.” The sorbetto base is made with “Uva-Fragola,” or strawberry grape, from the countryside near Venice, and the “caramei” are a typical candied walnut, a recipe that follows a traditional Zoldani art. GERMANY – “Golden Almonds” by Ezio Piccin & Fabio Cividino from Caffè & Gelato in Berlin, Almond gelato flavored with orange peel, together with a Dulce de Leche cream made with a hint of Himalayan salt that is mixed throughout along with caramelized peanuts and Dacquoise meringue pieces.
GERMANY – “Kiepenkerl” by Aurora Perenzin & Manuel Rütter from Eiscafè Arcobaleno in Stadtlohn, A Viennese almond gelato with a fine note of cinnamon and vanilla, marbled with a raspberry cream and topped with crunchy caramelized and chocolate-covered sunflower seeds.
THE NETHERLANDS – “Honey-Yogurt Ice with Raspberry and Walnuts – Kui(p)er ijs” by Erik & Hermien Kuiper from De Ijskuip in Denekamp, Yogurt Gelato made with milk from De Ijskuip own Jersey cows, combined with a flavor of spring honey from a professional Beekeeper. The flavor has been variegated with Raspberries coming from their neighbor farmer Krabbe and pieces of walnuts from De Ijskuip’s garden, in a homemade honey/sugar marinade.
HUNGARY – “My Chocolate” by Renáta Somogyi from Bringatanya Fagyizó in Gyenesdiás, In this unique gelato both the sweet and sour flavor dominate. The 70% saothomé dark chocolate, which originates from specific region in Africa, and the South-American passion fruit make the balance between the senses. The crispy crépe flakes and the homemade chocolate sauce produce a complete flavor party.
GREECE – “Salted Caramel Peanuts” by Dimitris Charalampous from Palladion in Rhodes, For this flavor, we use fresh milk, the finest Greek peanuts which we melt together with soft salted caramel. We also variegate with smashed peanuts and milk chocolate. The balance of the chosen ingredients and the high quality of the raw materials, give this recipe a unique, excellent flavor.
SLOVENIA – “Dark Smoke” Ardit Ejupi from Sladoledarna Pingo in Šentilj, A dark chocolate gelato made with chocolate that has been smoked with cherry wood and flavored with bourbon whiskey. The flavor reminds you of the Tennessee Whiskey wood barrels.
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. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep – Italian Exhibition Group, for thirty-eight years the world’s premier trade show for traditional gelato and pastry (next edition from 20 to 24 January, 2018, Rimini). Main Partners are IFI, leading manufacturer of gelato display cases, and PreGel, the world’s largest producer of ingredients for gelato and pastry. Technical sponsors: ”easy-to-digest” lactose free milk, yogurt and cream are provided by Zymil (Parmalat); Hiber; Medac; Metalmobil; Paperlynen Pal Caps; Cono Roma; Screams; Gelato Museum Carpigiani and Quartopiano suite restaurant di Rimini.
Media Partner: QN Quotidiano Nazionale il Resto del Carlino, La Nazione, Il Giorno, il Telegrafo e quotidiano.net
Gelato World Tour’s (second edition) numbers from 2015 to today:
- 5 international stages on 3 continents: Singapore, Tokyo, Chicago, Shenzhen and Berlin;
- Italian Challenge with 60 stages between 2015 and 2017 and the Italian Finals;
- German Challenge with3 stages in 2017 and the German Finals;
- 7 Challenges in Europe and the European Finals;
- 3 Challenges in North America;
- 3 Challenges in South America;
- 1 Challenge in Lebanon
- 1800 gelato artisans.
