Sunshine and summer temperatures greeted visitors to the two-day Gelato Festival on Berlin’s Alexanderplatz, where Claudia Trotta took the top prize with a flavour called Edelweiss.

The winner

Crowds queued patiently to taste the competing flavours and cast their votes. Both the public and the jury picked Claudia Trotta of Eiscafe Venezia in Wernigerode, in the Harz district of Saxony-Anhalt. Her “Edelweiss” combined organic goat yoghurt and Greek yoghurt, finished with dark chocolate.

She became the second member of Germany’s team for the Gelato Festival World Masters final in Italy in 2021, where each country fields three champions. The first place on that team belongs to the 2018 winner, Giuseppe Cimino of Eiscafé Eis Rimini in Rastatt-Plittersdorf, Baden-Württemberg. The third will be the 2020 winner.

Other prizewinners

• Second place: Federico Sacchet of Eiscafè Gusto Mosena in Hameln, Lower Saxony, with “Alm Duft”, a ricotta gelato with berries and mountain herbs.
• Third place: Anne Werner of EisLabor in Bonn, the youngest competitor at 24, with “Hot Queen”, a mango, coconut and chilli creation.
• Jury award: Federico Sacchet again, for the highest jury score with “Alpine fragrance”.
• Audience award: Massimo Perilli of Eiscafè Perilli in Großenlüder, Hesse, with “Summer Passion”, an orange, pineapple and passion fruit sorbet with pomegranate jam.

What this means for gelato makers in New Zealand

The winning flavours show how far creative recipes can go, from yoghurt to ricotta to chilli. If you want to develop signature flavours of your own, take a look at the Carpigiani gelato machines Majors Group supplies, and the Rubicone gelato ingredients range for bases and flavour pastes.

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