Gelato Festival Boston 2019: Fabrizio Fenu Takes Gold

Gelato Festival America, now in its third year, held its first Boston edition in early June 2019 at Boylston Plaza, presented by Eataly Boston. Fabrizio Fenu of I Fenu in Boston won best flavour with Olive Oil and Strawberry Salad.

The podium

The festival aims to spread the culture of artisan gelato across the United States, with events in four cities that summer. Both the public jury of ticket-holders and a technical jury of 12 professionals favoured the winner.

• 1st place: Fabrizio Fenu, with Olive Oil and Strawberry Salad. He described it as a Ghermanu organic extra virgin olive oil gelato with a strawberry salad flavoured with Modena balsamic vinegar. His medal was made by Florentine goldsmith Paolo Penko.
• 2nd place: Ezequiel Gomez of Gelato Gourmet in Weston, Florida, with Floridian Cream, inspired by the flavours and textures of a Twix bar.
• 3rd place: Carlotta Cattani of Il Gelato di Carlotta in Niagara-on-the-Lake, Ontario, with Dolce Carlotta, a custard gelato with Piemonte hazelnuts, pure cocoa, milk and cream.

Partners and what comes next

The Boston festival was held with strategic partners Carpigiani Frozen Dessert University and Sigep, with Air Italy as global partner and ISA as technical sponsor. The winner moves on to the Gelato Festival America final in 2020, part of a four-year journey across five continents with hundreds of trials and thousands of flavours. Artisans made and served more than two tons of gelato to thousands of guests over the weekend.

What this means for gelato makers in New Zealand

ISA was the technical sponsor of this festival, and ISA display cabinets are available through Majors Group. Browse the ISA gelato cabinets to see how you can present flavours like these, and explore Carpigiani gelato machines for production.

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