The Gelato Festival World Masters, run with partners Carpigiani and Sigep – Italian Exhibition Group, held the fifth North American stop of 2024 in Miami Lakes on 10 December. Seventeen gelato chefs competed at an event hosted by a local Carpigiani distributor.

The Florida podium

• First place: Carlotta Orrico of Delicious, Weston, with “Delizioso”, a lemon gelato with Grandma’s Cake and white chocolate.
• Second place: Brenno Floriano of San Lorenzo Gelato, Miami, with “San Lorenzo”, a ricotta and rosemary gelato infused with honey and pine nuts.
• Third place: Rafael Ramsa of Aubi & Ramsa, Miami, with “Deconstructed ABC”, an amaretto, Irish cream and cognac gelato with amaretto cookies and a cognac caramel swirl.

The three go on to the North American Semifinals scheduled for 2025.

Judging and participants

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

• Graziano Sbroggio, owner of Graspa Group
• Daniel Figueredo, owner and chef of Sanguich
• Matthieu Cartron, owner and chef of La Croquantine de Matthieu
• Samuel Gorenstein, owner and chef of Abbale

The other participants were:

• Lucas Rodriguez, Narbona, Coconut Grove: “The Narbona Special”
• Augustin Jimenez, Quore Gelato, Miami Beach: “Cheesestacchio Yuzu Dream”
• Maria Victoria Ianni, Più Argentinian Ice Cream, Davie: “Arroz con Leche”
• Daniela Lince, Ola Gelato, Hialeah Gardens: “Uraba”
• Eric Dorval, V Gelato & Café, Miami: “Strawberry Shortcake”
• Gustavo Cabrera, Paco Gelato, Miami Beach: “Flavorfull Fusion”
• Pierina Christoffel, Alma Mia, Doral: “Samba”
• Antonio Carroza, Latteria Italiana, Miami: “Amarantine”
• Denise Hotze, Paradise Beach Gelato, Miami: “Eggnog”
• David Lopez Frances, The Frances Gelato, Miami: “Nocciola con Chocolate”
• Miguel Lopez, Naranja Piña Gelato, Miami: “Chocolate”
• Natalie Yepes, Dolci Peccati, Miami: “Sunset Sweet Corn”
• Jesus de la Pena, Paradice Gelato, Miami: “Roasted Pumpkin”
• Brando Quilli, Vaniglia e Cioccolato, Pembroke Pines: “Passione Scura”

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.