Twenty-seven Belgian gelato artisans competed at the Belgium Challenge on 7 February 2023, and the three best now advance to the European finals of Gelato Festival World Masters, scheduled for 2025.

The Belgium Challenge

Gelato Festival World Masters is the main-category championship run with Carpigiani and Sigep – Italian Exhibition Group as partners, touring the world from 2022 to 2025. The first Belgian stop was held at Carpigiani’s Benelux headquarters in Zandhoven.

Flavour, structure, creativity and presentation were the four judging criteria. They reward the choice of ingredients, craftsmanship in the recipe and the visual appeal of the gelato.

The winners

• First place: Djordy van Kemseke of Dito’s Ice Cream in Schilde, with “Hibiscus & Kaneel”, an elegant hibiscus gelato flavoured with cinnamon and variegated with cranberry.
• Second place: Wim van Houcke of Gelati van Houcke in Bornem, with “Greek Yogurt, Poire Williams, Peperkoek”.
• Third place: Ilyas Aarab of Veron in Antwerp, with “Sweet Almond Cheese with Dates”, made with goat cheese, roasted almonds and dates.

The jury was Bas van Haaren (global gelato consultant, Eindhoven), Raphaël Giot (pâtissier chocolatier, owner of Pâtisserie Giot in Lasne), Hans D’heer (pastry chef and teacher at Bakeryschool Ter Groen Poorte in Bruges) and Carla De Graef (food blogger and author from Dendermonde).

The other participants

• Jelle Haven, Gelato Queen, Oostkamp: “Pistacchio Pirouette”
• Jordi Roose, De Cremerie, Torhout: “Speculoos”
• Tom van den Berge, Delicioso BV, Burst: “Pijnboompitten-Basilicum-Pecorino”
• Setareh Pourjavan, Milad Ice Cream, Antwerp: “Tahini Stracciatella”
• Gert Verschelde, T’Zoet Gemoed, Zomergem: “Hazelnoot-Geroosterd Gezouten”
• Ellen Lammens, L’Atelier Sucré, Boekhoute: “Poire Belle Helen”
• Christophe Schraepen, Au p’ti Schrapou, Louveigné: “Marron’s Seven”
• Denis Kairet, Les Lutins, Anthée: “Ké-coffee”
• Christian Wu, Brussels: “Aperitivo Belga”
• Melanie Soenen, Madame Jeanne, Ichtegem: “Dulce de Leche”
• Fabio Marasti, La Gourmand’Ice, Verviers: “Belgian Treasure”
• Sofie Wouters, Tivoli Boutique, Kortenberg: “Mont Blanc”
• Rob Proost, Barijs, Kasterlee: “Kruidnagel Appelsien”
• Christof Thorez, Suprice desserts Bv, Houthulst: “Tarte Tatin Pizza Ice”
• Peter Roman, Atelier du Trieu, Pecq: “Yuzu-Bosbessen”
• Tony Lannoyé, Tearoom Silversand, Blankenberge: “Waffle-Ice”
• Filip Dekock, X-Cream, Ledegem: “Pure – MAGIX”
• Maryne Poppe, Tendance Glacée, Namur: “Pop Pop Pop”
• Jelle Bories, Sorbetes ni Manong Jelle, Sint-Niklaas: “Sapin Sapin”
• Marc Calluy, Fijnzoet, Kruibeke: “Orange-Grand Manier”
• Kim Smet and Kristel Carlino, Luca’s Ijs, Hamme: “Nougat Caramel Kalamansi”
• José Romero, Pepe’s, Brussels: “Amandine”
• Mathieu Eyckmans, Oyya, Bruges: “Lemon 2.0”
• Julien Limbach, Gelato Giuliano, Antwerp: “Nutty Sicilian”

About Gelato Festival

Gelato Festival started in Florence in 2010, inspired by Bernardo Buontalenti’s first gelato recipe of 1559. It grew across Italy and Europe, reached the United States in 2017 and held 80 festivals before becoming a global championship. Gelato Festival World Masters 2021 ended in December 2021 with a win for Adam Fazekas of Budapest, after a record 3,500 gelato artisans were judged.

What this means for gelato makers in New Zealand

The range of flavours on this list, from hibiscus to goat cheese, shows how much room there is to stand out. Our Carpigiani gelato machines and Rubicone ingredients give you the tools to experiment, and Carpigiani Gelato University training through Majors Group helps turn ideas into a consistent product.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.