The Gelato Festival World Masters, run with partners Carpigiani and Sigep – Italian Exhibition Group, arrived in São Paulo on 23 and 24 October 2024 for a two-day event. Thirty-one gelato makers took part in a challenge organised by Carpigiani’s Brazilian distributor, and the three best-ranked entrants each day were named winners.

The six winners

Day 1, 23 October

1. Dario Hideki of ÀMei Gelato e Doces, São Paulo (SP), with “3 Canas”, an alembic cachaça gelato with white chocolate flakes, lemon zest and cane molasses.
2. Neztor Bertrand of MOOI MOOI, São Paulo (SP), with a corn gelato, black garlic toffee and corn crumbs with chocolate.
3. Vinicius B. Buffon of Così Gelato, Bento Gonçalves (RS), with “La Cucagna”, a milk and ricotta gelato scented with thyme, with “Uvada” (homemade grape jelly with peel), an almond flour “Sfregolá” crumble and fresh thyme.

Day 2, 24 October

1. Gabriela A. M. Zorzal of Blu Gelatos, Domingos Martins (ES), with a giant gabiroba sorbet with Atlantic Forest nuts, red fruits and uruçu honey.
2. Aline Vieira of Flor do Ingá, Maringá (PR), with “Doce Encanto”, a blue cheese gelato with Rangpur lime jam.
3. Henrique Consone of Ilgiorno Gelato, Brasília (DF), with “Harmonia Mediterrânea”, a soft gorgonzola gelato with a Port wine reduction, roasted figs and caramelised pistachios.

All six advance to the Brazilian Finals of the Gelato Festival World Masters, scheduled for 2025.

Judging and participants

Flavour, structure, creativity and presentation were the four criteria, looking at ingredient choice, recipe craftsmanship and visual impact. The jury was:

• Paulo Bueno, journalist active in the food and beverage sector since 1988, entrepreneur and co-owner of MilK&Mellow
• Saiko Izawa, executive pastry chef at the Rosewood São Paulo Hotel
• Franklin Bin, pastry chef and vice-champion of MasterChef Professionals 5
• Heaven Delhaye, chef, television presenter and finalist of the third season of MasterChef Professionals in Brazil
• Luca Gozzani, executive chef of the Fasano Group

The other participants on 23 October were:

• Claudio Veronese, Guaranaice, Natal (RN): “Amarico”
• Uendes Rafael U. Mendes, Jolô Gelato, Santa Fé do Sul (SP): “Doce Memória”
• Diego G. Mapa, Giuseppe Gelato Artesanal, Ouro Preto (MG): “São Bartolomeu”
• Henrique Venturin, Le Gustto, Camargo (ES): “Sinfonia”
• Bruno Augusto, Senhora Sobremesa, Santo Antônio do Pinhal (SP): “Mineirinho” (Greek yoghurt, creamy guava paste, parmesan shavings)
• Rodrigo X. Oliveira, Lovve Gelato, Jardim (SP): “Infância Brasileira”
• Pedro Sacramento, Congelatte Gelateria, Ituiutaba (MG): “La Scelta de Ituiutaba”
• Rebeca F. P. Bentivoglio, Paglio Gelateria e Confeitaria, Andradina (SP): “Segreto di Elza”
• Marielza S. P. G. Bueno, Bueno’s Gelateria, São José do Rio Preto (SP): “Café Franui”
• Stella Andrade Coelho, H2Life Sorvetes Artesanal, Lavras (MG): “Briga da Sogra”
• Fabricio Luminato, Lumi Creamy, São Paulo (SP): “Requeijão e Bolo de Rolo”
• Luis Fernando M. Fiorino, Alchimia Gelateria, Jaú (SP): “Macadâmia Crocante”

On 24 October the other participants were:

• Igor Amorim, Sorveteria Sergio, Caraguatatuba (SP): “Gengibre Balsâmico”
• André L. Dos Anjos, Sorvete Ao Quadrado, Brasília (DF): “Cheesecake Caprino do Cerrado”
• Ulysses P. Ruela, Miatto Gelateria, Caraguatatuba (SP): “Choco Black Café”
• Guilherme Barutti, Gelateria Barutti, Vitória (ES): “Nonna Barutti”
• Johner Z. Dornelles, Sabores Zorzo, Itapetinga (BA): “Bala Baiana”
• Larissa R. Tofoli, Tofoli Gelato, Santa Teresa (ES): “Castanha de Sapucaia com Caramelo de Especiarias”
• Mariana B. J. Pera, Gelato Da Vila, Franca (SP): “Café Especial da Alta Mogiana”
• Sidney Lent, Lenti Gelato Artigianale, Cerquilho (SP): “Al + Carpone”
• Isaque A. De Souza, Moohaus, São Paulo (SP): “Manhã de Natal”
• Luiz F. Bellini, Bellini’s, Santa Mônica (MG): “Gostin da Roça”
• Álvaro S. Neto, Gelateria Macadamia, São Lourenço (MG): “Doce de Leite com Nozes”
• Gabriel Santin, Santin Gelato Artesanal, Ubatuba (SP): “Pipoca”
• Lívia C. Zanetti, Latteria di Ophelia, Franca (SP): “Iogurte com Lemon Curd”

About the Gelato Festival World Masters

The championship began in Florence in 2010 and was inspired by the first documented gelato recipe, created by the architect Bernardo Buontalenti in 1559. It grew from a local contest into a tour across Italy, then Europe, and from 2017 into the United States. It went global with the Gelato Festival World Masters 2021 edition, which finished in December 2021 with a win for Adam Fazekas of Budapest and a record 3,500 gelato artisans judged by international juries.

What this means for gelato makers in New Zealand

Competitions like this show how far a well-balanced recipe, good technique and a confident story can take a gelato maker. If you are building your own flavour range, the right artisan gelato machines and a solid grounding from Carpigiani Gelato University are the place to start, and Majors Group can help with both in New Zealand. Our team can also talk you through Rubicone ingredients for your next signature flavour.

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