The Gelato Festival World Masters returned to Hungary for the second stop on its four-year competition calendar. The second national challenge took place in Budapest on 18 April, with 16 Hungarian gelato makers taking part. The three top-ranked makers go on to the 2024 Hungarian Finals of the championship, which is organised with strategic partners Carpigiani and Sigep (Italian Exhibition Group).

How entries were judged

The artisan gelatos were scored on flavour, structure, creativity, and verbal and aesthetic presentation. That rewarded ingredient choice, mastery of the recipe and how well it was explained, and the overall result in sight, taste and smell. The jury was Emese Szentandrási-Szabó (pastry chef, Suhajda Cukrászda), József Juhos (pastry chef, Sug’art by Juhos Joci) and Gellért Szó (pastry chef, G&D Kézműves Cukrászdák).

The three winners

First place: István Felsődiósi of Lufi fagyizó in Győr with “Go(a)t milk?”, a goat cheese gelato variegated with figs and pistachios.

Second place: Adam Pataki of Pataki in Erd (Pest) with “Frutta di cafè”, a coffee and white chocolate gelato with lemon confit and salted caramel.

Third place: László Nagy of Marcipán Cukrászda in Dunaföldvár with “Mandulás Fehércsoki”, a white chocolate and almond gelato.

The other participants

• Annamaria Molnar, Füge shop and coffee (Budapest): “Sorrent walnut gelato with figs and chocolate”
• Zoltán Szmolenszky, Chilli Cuki (Dunakeszi): “Frutta di piccante”
• Balázs Baranyi, Hisztéria Cremeria (Tápiószecső): “Citrus and olive”
• Attila Vikor, Vikor Kézműves Cukrászda (Tata): “MaRaPi”
• Ádám Sztaracsek, Jánoska cukrászda (Komárom): “Amiamo Mandorla”
• András Bazsó, Barta Kávéház (Tata): “Avocado-Banana-Lemon”
• Kristóf Sándor, Bécsi Kávéház és Cukrászda (Győr): “Dolce Pecca(n)to”
• Attila Pálfi, Vitorlás Fagyizó (Balatonmáriafürdő): “Panna acida alla fragola”
• József Somogyi, Bringatanya Fagyizó (Gyenesdiás, Zala): “Cocco-Riso”
• Jenő Vadócz, Promenád Kávéház (Balatongyörök): “Frutti dell’Eden”
• Bettina Kerekes, Kiskerekes Cukrászda (Hajdúböszörmény): “White viola”
• Sándor Marján, Marján cukrászda (Eger): “Gárdonyi 100”
• Sándor Márton, Bagaméri Fagylaltozó (Balatonfüred): “Meggyes Marcipán Csokoládéval”

What this means for gelato makers in New Zealand

The Hungarian line-up shows how local ingredients, from goat cheese and figs to almonds, can drive a signature flavour. Majors Group supplies Carpigiani gelato machines and Rubicone ingredients in New Zealand, and Carpigiani Gelato University courses can help you shape recipes of your own.

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