THE BEST GELATO FLAVOR IN THE WORLD:
“Pistacchio” by Alessandro Crispini from Gelateria Crispini in Spoleto wins the Grand Finale of the GELATO WORLD TOUR
- Second place: “Tributo alla Serenissima” by Guido and Luca De Rocco from Eiscafé De Rocco in Schwabach – GERMANY
- Third place: “Amor-Acuyà” by Daniela Lince Ledesma from Amor-acuyà in Medellín – COLOMBIA
- 000 visitors despite the rain, 2.500 kg of gelato produced for the event organized by Carpigiani Gelato University and Sigep – Italian Exhibition Group
The “World’s Best Gelato”, crowned on September 10, 2017, in Rimini at the Grand Finale of the Gelato World Tour organized by Carpigiani Gelato University and Sigep – Italian Exhibition Group, comes from Italy. The name is as simple as the flavor is delicious: “Pistacchio”, the fusion of three different Sicilian pistachios, two from Bronte and one from Agrigento. It was created by the artisan Alessandro Crispini from Gelateria Crispini in Spoleto (Perugia), who added the refined Cervia salt to enhance the taste by giving the flavor an extraordinary sapidity. The rain didn’t stop the sweetest competition in the world devoted to artisanal gelato with an open laboratory where 2.500 kg of fresh gelato were produced in three days by 36 finalist gelato artisans for 50.000 registered visitors.
“I am really excited and I didn’t expect to win”, reveals the winning artisan. “Pistachio may be considered a trivial flavor, but through an in-depth study of the raw materials I created something only apparently simple but in fact very complex. The three varieties of pistachio are roasted for 24 hours, then seared with sugar and Madagascar vanilla berries. I’m honored the flavor was so much appreciated!”. Crispini, emotinally moved during the awards ceremony, dedicated the victory to his pregnant companion.
Guido and Luca De Rocco, father and son of Italian origin, residing in Germany, won the second place with their flavor “Tribute to Venice”, an Uva Fragola grape sorbet with caramelized nuts whom devoted the flavor to their homeland lovingly called “La Serenissima”.
The third place was won by “Amor-Acuyà” by the young Colombian gelato artisan Daniela Lince Ledesma from Medellín. This exotic flavor mixes three different sensations: the sweet and sour taste of the passion fruit, the cream and Colombian 65% dark chocolate obtaining the perfect bittersweet balance.
The jury consisted of 45 members including gelato experts, chefs and journalists. Among these Pierpaolo Magni, president of the Gelato World Cup’s jury; Giancarlo Timballo and Sergio Dondoli, world champions gelato artisans; Victoria Jordan, James Beard Foundation; Eleonora Cozzella, writer and journalist of Repubblica – Sapori; Jay Cheshes, journalist of the Wall Stree Journal and the New York Times; Alfredo Tesio, president of the Italy Foreign Press Association’s Gruppo del Gusto; Alberto Faccani, chef of Ristorante Magnolia in Cesenatico and spokesperson of Jeunes Restaurateur d’Europe; Silver Succi, chef of Quartopiano Suite Restaurant in Rimini; Carla Brigliadori, chef and spokesperson of the Emilia Romagna Chef to Chef Association. President of the jury: Luciana Polliotti, historian and curator of the Gelato Museum Carpigiani.
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. Gelato World Tour has visited eleven Gelato Capitals – Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore, Tokyo, Chicago and Shenzhen. The tour also hosts more than 30 smaller competitions, know as a “Challenge,” around the globe in locations such as Italy, China, Germany, Belgium, Holland and Colombia. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep – Italian Exhibition Group, the world’s premier artisan gelato trade show. Two important partners make this event possible: IFI, international leader in the manufacturing of display cases for gelaterias, and PreGel, the world’s largest producer of ingredients for gelato, pastry and coffee shops.