Irvin Jiménez, Juan Antonio Coyoli Maciel and María De Los Ángeles Morales took the top three places at the Mexico City round of the Gelato Festival World Masters and move on to the North American Semifinal.
Paolo Ammendolia of Gelateria Pizzeria Italia in Solothurn won the Swiss challenge with his gelato "Fior di Passione" and goes through to the European Finals.
José Romero of Pepe's in Brussels topped a field of 24 at the Belgian Gelato Festival World Masters challenge, with three more artisans also qualifying for the finals.
Stephanie Tucci of By Chefanie in Barrie won the Ontario challenge with her mascarpone and fig vermouth gelato "Mio Nonno".
Belgium hosted the first European stop of the 2025 Gelato Festival World Masters tour at Carpigiani Benelux in Zandhoven on 24 February.
The Gelato Festival World Masters visited Mississauga on 20 February 2025 for a Canadian challenge that sent the top three flavours to the North American Semifinals.
Tassia Vicentin Rezende of Tre Cuori Gelateria & Açaí in Ellisville won the Missouri challenge with a peanut butter gelato called "Arachidi".
The Gelato Festival World Masters came to St. Louis on 11 February 2025 for a Missouri challenge that sent the top three flavours to the North American Semifinal.
Twelve gelato makers from Spain and Portugal competed in the Iberian Challenge at Sigep 2025, and three qualified for the Spanish final.
Fifteen German gelato makers competed in the German final at Sigep 2025, and Thomas Micolino's camel milk gelato "Kamelatte" took first place.
