Carpigiani announced the top three winners of its Los Angeles Gelato Festival World Masters challenge, held in Los Angeles, California, on 12 April.

The winners

• First place: Patrizia Pasqualetti of Gelato by Patrizia Pasqualetti, Century City (CA), with “California Blossom”, a fior di latte vanilla gelato with an almond touch, sugar-coated Washington Navel orange peel and sliced California almonds
• Second place: Jose Alvarez of Gelato Go, El Segundo (CA), with “Red Velvet”, a cheesecake-based gelato layered with red velvet sponge and topped with house-made chocolate syrup
• Third place: Simona Vacca of Il Gusto, West Covina (CA), with “Saffron Rosegarden”, a saffron gelato with dried roses and roasted pistachio crunch

Road to the semifinals

Los Angeles was the third of four North America regional challenges in 2023. Three winners from each advanced to the North American semifinals in Los Angeles in September 2023. The Gelato Festival World Masters, backed by Carpigiani and Sigep (Italian Exhibition Group), is a four-year series of competitions with a global final in Italy in 2025.

Entries were judged on ingredient choice, technical structure, craftsmanship and visual impact by Angelo Auriana (chef and owner, Factory Kitchen, Los Angeles), Rob Gentile (chef and owner, Stella Ristorante) and Josette Le Blond (chef and owner, Normandie Bakery).

Other contestants

• Jason Corosanite, Café Vine (Philadelphia, PA): “Cashew Praline with Black Lava Sea Salt”
• Saran Wai, MOOM MAAM (North Hollywood, CA): “Thai Riceberry Horchata”
• Brandon Choi, Stick Station (Commerce, CA): “Pistachio Cheesecake”
• Simon Stankevicius, Gelatissimo (Friendswood, TX): “Mango Sorbet”
• Stephanie Bonaventura, Gelato & Angeles (Los Angeles, CA): “La Brea Tarpits”
• Aaron Lewis, Bruster’s (Los Angeles, CA): “Almond Divinity”
• Andy Gavin, Sweet Milk Gelato (Pacific Palisades, CA): “Cannoli & Baklava’s Evil American Lovechild”
• Nguyen Vu, KEM by Mmm…Gelato (Garden Grove, CA): “Coconut”

About Gelato Festival

Gelato Festival began in Florence in 2010 and spread through Italy and Europe. The first North American challenge was held in Colorado in 2017. After more than 80 regional festivals and more than 3,500 gelato artisans, the most recent winner was Ádám Fazekas of Budapest, Hungary, in 2021 with his Frutta di Pistacchio (Pistachio Fruit) gelato.

What this means for gelato makers in New Zealand

A flavour tied to local produce, like California Blossom, can make a shop memorable. Majors Group can help with Carpigiani gelato machines in New Zealand and Carpigiani Gelato University training, and our Rubicone range offers ingredients to build on.

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