Keisuke Katayama of Arima Gelateria Stagione in Hyogo prefecture won Gelato World Tour Japan 2019 Yokohama with “Mascarpone with salt of the island of Awaji with sweet sake perfumed with kumquat”. The win gives his flavour a place in the Gelato Festival World Masters final in Italy in 2021.
The event
Gelato World Tour is a travelling international competition that has circled the globe since 2013, starting with an Italian stage, in search of the best artisan gelato. The Yokohama stage ran from 31 August to 1 September at the Osanbashi Hall Passenger Terminal. It brought together 12 gelato artisans from across Japan, selected at a preliminary Challenge in Tokyo on 3 and 4 April.
Long queues formed at the tasting area, and more than 20,000 people visited the village over the two days. Visitors also enjoyed gastronomic gelato, espresso coffee, wine, gelato cocktail seminars, string quartet performances by Ludwig Camerata and an ice sculpture show, with an Italian Food Court offering typical Italian products. It was organised by the Gelato World Tour Japan 2019 Executive Committee in partnership with SIGEP – Italian Exhibition Group, IFI, Carpigiani Gelato University and OISHII Japan.
The winner’s words
Katayama said he was delighted and never expected to win first prize. He began his gelato journey in 2015 and described himself as still a novice, always asking how to make better gelato, find the best combinations and improve consistency. He took several courses at Gelato University to train, and said he wants to represent Japan well at the 2021 final and make the 11 other artisans proud.
What this means for gelato makers in New Zealand
Katayama’s story is a good example of training and daily refinement paying off. If you want to learn the craft, Majors Group offers courses through Carpigiani Gelato University, and our Carpigiani gelato machines give you the control over texture that consistent results depend on.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
