Christian Wu of Gelateria Giotto in Ixelles, Belgium, is the new world champion of Gelato Festival World Masters. His flavour “Il Bosco dei Cento Acri” took first place at the World Final of the top international competition for individual gelato artisans.

The winning flavour and the podium

Wu’s gelato stood out for its balance, technical precision and strong storytelling. It is a fiordilatte infused with wild honey and Scots pine, finished with a porcini mushroom crumble and a lemon and honey variegation, a bold combination that evokes a woodland walk.

• 1st: Christian Wu (Belgium), “Il Bosco dei Cento Acri”
• 2nd: Carlo Guerriero (Spain), “Sherrymisu³”, from La Cremeria Gelato Italiano in Cádiz, which pairs Italian tiramisù tradition with the aromatic notes of sherry
• 3rd: Kees Baars (the Netherlands), “Seaside Delight”, from IJssalon IJsie Prima in Callantsoog, inspired by the Dutch coastline

An international jury of restaurant and pastry professionals judged the Final. It included Lisa Dahl (Executive Chef and Owner of Dahl Restaurant Group), Romain Cornu (VP Global Pastry of Tao Group Hospitality), Denis dello Stritto (Culinary Development and Executive Chef) and Sergio Dondoli (Vice President of the Gelato World Cup).

How the Final came together

After four years of selections, more than 3,500 participants and hundreds of events worldwide, the Final gathered the 34 best gelato makers from 18 countries. It ran in Las Vegas from March 24 to 26 as part of the International Pizza Expo & Conference.

Gelato Festival organised the event with ICE, the Italian Trade Agency. Strategic partners were Carpigiani, SIGEP World by Italian Exhibition Group and Gelato World Tour, and the International Pizza Expo & Conference was the official host. ISA was the brand sponsor.

Special mentions

• Storytelling: Fabio Marasti, “Nessun Dorma”
• Identity in a Cup: Juan Antonio Coyoli Maciel, “Lisi”
• Best Workplace Practice by Carpigiani: Massimiliano Lanzafame, “Dedicato a te”
• Pair Flavor & Territory: Elisabeth Stolz, “I tesori delle nostre montagne”
• Best Gelato Decoration: Francia Magsaysay, “Passionfruit, Yuzu & White Chocolate”
• Mastery of Gelato Science: Enrico Piccin, “Mediterraneo”
• Innovation & Future Vision of Gelato by Sigep World: Tomasz Szypula, “Hycka – fiori e frutti di sambuco”
• Excellence in Ingredient Use: Jiang Jie, “Pomelo Finger citron vetiver”
• Creativity: Thomas Micolino, “Kamelatte”
• Best Young Gelato Talent: Charalampos Marantidis, “Exotic Greek Cheese”

Italian gelato culture goes global

The podium shows how artisan gelato, born in Italy, has become a global language. The best makers reinterpret tradition with local ingredients and identities while keeping quality and technique at the centre. The competition involved over 3,500 gelato makers worldwide in its latest edition, making it the largest international contest in the sector. Europe has more than 65,000 gelaterias, over 39,000 of them in Italy (sources: SIGEP World, the Italian Gelato Makers Association and industry organisations).

What this means for gelato makers in New Zealand

Ideas like these start with great technique and the right tools. Majors Group is the official Carpigiani distributor in New Zealand, so you can see the artisan gelato machines behind this level of craft, train with Carpigiani Gelato University, and show off your creations in ISA gelato display cabinets.

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