Gelato Festival World Masters, the world championship run with partners Carpigiani and Sigep (Italian Exhibition Group), has named Canada’s four best gelato artisans of 2024 after its Ontario Challenge.

The Ontario Challenge

The event took place on 16 April 2024 in Mississauga, Ontario, at the headquarters of the local Carpigiani distributor. It was the second Canadian round, following the 2023 selection, and 18 gelato chefs took part.

Entries were scored on four criteria: flavour, structure, creativity, and the oral and aesthetic presentation. Judges looked at the choice of ingredients, the craftsmanship of the recipe and the visual impact of each gelato.

The winners

First place: Kaya Ogruce of Death in Venice, Toronto, with “Rich Bitch”. It is gelato infused with wild candy cap mushrooms, topped with Canadian caviar and olive oil for a salty, warm touch.

Second place: Gabriele Di Marco of Oretta Café, Toronto, with “Amabile”. It combines 100% arabica coffee gelato twisted with Sicilian lemon, plus pistachio crunch with cornflakes.

Third place: Carlo Diano of Futura Granita + Gelato, Toronto, with “Tamago Kake Gohan”. This custard gelato comes with white sesame crumble, seaweed and miso caramel.

Fourth place: James Coleridge of Gelato by James, Vancouver, with “Almond Wild Cherry”. It uses buffalo milk, Sicilian almond oil and extract, house-made amaretti cookies from Casereccio and the famed wild cherry.

What happens next

Ogruce, Diano and Coleridge (first, third and fourth) advance to the North American Semifinals of Gelato Festival World Masters later in 2024. Di Marco won the 2023 North American Semifinals, so he is already through to the North American Finals in 2025.

The jury was Annie Chu (food expert and founder of Chu on This), Massimo Zitti (bartender and owner of Mother Cocktail Bar), Hadrien Verrier (chef and owner of Hadrien Patisserie) and David H. Chow (pastry chef and maître chocolatier).

The other competitors

• Paolo di Lallo, Mizzica Gelateria & Caffe, Toronto: “Fondente al Bacio”
• Darren Johns, Mercury Chocolates & Gelateria, Cobourg: “Pomegranate”
• Mark Johnson, Ed’s Real Scoop, Toronto: “Red Hot Chili Chocolate”
• Jade Joey, On Third Thought, Toronto: “Venetian Sunset”
• Gisella Zomparelli Chung, Gelato North, Toronto: “Hotteok”
• Parry Sohi, Nani’s Gelato, Mississauga: “Hazelnut Chai Tiramisu”
• Daniela Zomparelli, Lola’s Gelato, Toronto: “Brigadeiro”
• Tatjana Mitrovic, Joy Foods Canada, Etobicoke: “Pride Sorbetto – Fruity Monster (love is served here)”
• Stefania Pede, Cocoa 40, Newmarket: “Sea Turtle”
• Kiren Miret, Gelateria Morgana, Oakville: “Goat Cheese with tropical twist”
• Giovanni Pizzale, Affogato, Huntsville: “Lavender Gewurztraminer”
• Martin Littkermann, The Buff Stuff Store, Stirling: “Vanilla”
• Kennedy Kot, Mio Gelato, Kingston: “Chocolate Honey Comb”
• Salvatore Guarna, I Love Gelato, Burlington: “Sapori di Calabria”

What this means for gelato makers in New Zealand

Creative flavours like these start with good technique and good ingredients. Majors Group can help gelato makers in New Zealand with Carpigiani gelato machines, Rubicone gelato ingredients and training through Carpigiani Gelato University.

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