The Carpigiani Challenge made a stop in Long Island, New York on 25 April 2019, where seven chefs entered two competitions, one for gelato and one for ice cream.

The winners

• Gelato category: “Torta di Mele” by Michael Costigliola of Cafe Italia in Deer Park, NY, which used a strudel-like crumble for an inviting mouthfeel.
• Ice Cream category: “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY, a classic American vanilla paired with fresh honey.

The Ice Cream winner was invited to the American Ice Cream Final, a special event planned for New York City to celebrate American-style ice cream. Entries were judged on flavour, creativity, structure and consistency.

The Gelato winner was invited to the American final of Gelato Festival America in 2020, for a chance to represent North America in the 2021 World Final. Gelato entries were judged on flavour, structure, creativity and presentation.

Jury and entries

The jury was Francois Pairod, a pastry chef known in Las Vegas and New York; Christophe Toury, pastry chef and chocolatier at Voilà Chocolat in Manhattan; and New York-area sommeliers Thierry and MaryBeth Pruvot. The event took place in Ronkonkoma, Long Island.

• Gelato entries also included “Avocado Truffle” by Charles Ferrante of Gemelli Gelato (Hampton Bays, NY), “Ricotta with fig” by Vincent Turco of Gelato & Chill, “Hot Chocolate” by Anna Franchi of ViAle Gelateria (Lynbrook, NY) and “Pistachio Matcha” by Malcolm Livingston of Ghetto Gastro (Bronx, NY).
• Ice cream entries also included “Ricotta Fig with Wild Flower honey” by Jerry Crabbs of Frozen Cow (Lido Beach, NY).

What this means for gelato makers in New Zealand

Gelato and premium ice cream are different styles, and many makers do both. Majors Group supplies Carpigiani gelato machines for artisan production and can point you to Gelato University training to refine either.

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