The new 2022-2025 Gelato Festival World Masters journey began in Europe with a stop in Budapest on 18 October 2022. Seventeen Hungarian gelato artisans competed, and the top three are the first to qualify for the Hungarian finals in 2024.

The winners

• First place: Norbert Tóth of Tóth cukrászda in Dunaföldvár, with “Karibi kávé miso karamellel” (Caribbean coffee with miso caramel), a Caribbean coffee gelato with miso caramel and rum.
• Second place: Dávid Wilheim of DaCrema Fagyizó in Nagykanizsa, with “Il Re del Piemonte” (The King of Piedmont), a Piedmont hazelnut gelato with blackberry sauce, crunchy milk chocolate and caramelised hazelnuts.
• Third place: János Somodi of Florida Fagyizó in Balatonmáriafürdő, with “Torta della nonna” (Nonna’s cake).

How entries were judged

The competition was hosted at Bulfoni Bar & Gelato Design in Budapest. Gelato Festival World Masters is run with Carpigiani and Sigep – Italian Exhibition Group as partners. Judges scored flavour, structure, creativity and presentation, with attention to ingredient choice, craftsmanship and visual impact.

The jury was Zsófia Sámson (pastry chef and owner of Mon Petit Dessert Boutique, Budapest), Krisztián Füredi (executive pastry chef at Hisztéria Cukrászda, Budapest) and Graziano Cattaneo (chef and owner of Krizia restaurant, Budapest).

The other participants

• Krisztián Lukácsi, Gelato Setteveli, Budapest: “La mia mandorla”
• Gábor Által, Cloud 9 Ice Cream Desserts, Budapest: “Kakaó aranya”, a cocoa bean gelato with a cocoa bean crumble and cocoa bean honey variegate
• Ádám Fazekas, Fazekas Cukrászda, Budapest: “Il Tiramisù”
• Andrea Koncz, Sissi Fagyizó, Gödöllő: “Alba Gyémántja”, with truffle, hazelnut, currant, blackberry and red wine
• Adam Pataki, Pataki Cukrászda, Érd: “Dulce hazelnut”, apricot and roasted hazelnut with spices
• Attila Vikor, Vikor cukrászda, Tata: “Zamatos körte”, a pear sorbetto with vanilla, caramelised plums and pistachios
• Balázs Damniczki, Damniczki Cukrászda, Székesfehérvár: “Spicy hazelnut”
• Ágnes Böröczky-Asztalos, Margaréta fagyizó, Balatonszemes: “L’armonia dei contrari”
• Kristóf Sándor, Bécsi Kávéház és Cukrászda, Győr: “Csokisfrőccs”, dark and white chocolate with raspberry ripple and wine
• Attila Pálfi, Vitorlás Fagyizó, Balatonmáriafürdő: “Banana pazza”, a vegan gelato with baked banana, passionfruit and salted caramel
• Renata Somogyi, Bringatanya Fagyizó, Gyenesdiás: “Perle del sole”
• Jenő Vadócz, Promenád Kávéház, Balatongyörök: “Fresh coconut”
• László Ladányi, Ladányi Cukrászda, Szeghalom: “Lazy Berry”
• Gergő Fehér, Love Gelato, Békéscsaba: “Purpleberry”, a dark chocolate sorbet with blackberry and chilli, topped with chocolate crunch and freeze-dried raspberry

Bring it to your business in New Zealand

A vegan gelato, a miso caramel or a classic nonna’s cake: these entries show how many directions a gelato menu can take. Our Carpigiani gelato machines, Rubicone ingredients and Carpigiani Gelato University courses, all through Majors Group, can help you build your own.

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