Brazil’s 6 Best Gelato Artisans of 2023 Named in São Paulo

Gelato Festival World Masters reached São Paulo on 25 October 2023 for a two-day challenge, and six Brazilian gelato artisans won places in the 2025 Brazilian Final.

The São Paulo challenge

Forty-one gelato makers took part across the two days, with the local Carpigiani distributor organising. The three best-ranked entrants each day were named winners. The championship runs with partners Carpigiani and Sigep – Italian Exhibition Group, and entries were scored on flavour, structure, creativity and presentation, covering ingredient choice, recipe craftsmanship and visual impact.

The six winners

Day 1 (25 October)

• 1. Brenno Floriano of San Lorenzo, São Paulo (SP), with “San Pietro”
• 2. André Luis Moreira Pinha of Sorveteria Villa Branca, Jacareí (SP), with “Cambuqueijo (Queijo Meia Cura com Geléia de Cambuci)”
• 3. Alex Souza of Amollis Gelato, São Paulo (SP), with “Infusão Amollis”

Day 2 (26 October)

• 1. Jonathan Martins Costa of Obelisco Gelato, Holambra (SP), with “Fior de Holambra”
• 2. Ana Paula Hiroka of Papito’s Gelateria, Londrina (PR), with “Queijo Pé Vermelho com Doce de Leite”
• 3. Jenny Okuda of Julie e Emilie Gelatos Artesanais, São Paulo (SP), with “L’amour au jasmin”

The jury was Elisa Fernandes (chef at Clos Wine Bar and winner of the first MasterChef in Brazil, 25 October only), Paulo Bueno (journalist active in food and beverage since 1988), Saiko Izawa (executive pastry chef at Rosewood São Paulo), Silvio Giannini (publisher at food culture site Guia da Semana) and Danielle dos Santos Nagase (reporter at Estadão and the culinary magazine Paladar).

All participants, 25 October

• Jair Carlos Ferreira, Gelato & Grano, Jijoca de Jericoacoara (CE): “Caju Siciliano”
• Aline Cristina Vieira, Flor Do Ingá, Maringà (PR): “Flor do Ingá”
• Luca Bianucci, La Via Toscana, São Luís (MA): “Ludovicense”
• Exequiel Genovesi, Maioca Industria De Sorvetes, Cidade Velha (PA): “Pavulagem (sorvete de doce de leite com castanha do pará e doce de cupuaçu)”
• Rebeca Ferraz Passarelli, Paglio Gelateria E Confeitaria, Andradina (SP): “Maracujá e Manjericão”
• Gabriel Santin, Santin Gelato Artesanal, São Paulo (SP): “Do Brasil”
• Fabricio Luminato, Lumi Creamy, São Paulo (SP): “Manteiga de Garrafa”
• Ulysses Ruela, Miatto Gelateria, São Paulo (SP): “Chocomiatto”
• Dario Hideki Higa Mei, Àmei Gelato e Doces, São Paulo (SP): “6ºC”
• Alex Souza, Amollis Gelato, São Paulo (SP): “Infusão Amollis”
• Myung Soo Kim, Icing Gelateria e Café, Bom Retiro (SP): “Sesame Pumpkin”
• Guilherme Barutti, Gelateria Barutti, Praia da Costa (ES): “Felicitá”
• Rayana Virginia Da Silva Almeida, Senhora Sobremesa, São Paulo (SP): “Pinhão com Doce de Leite”
• Brenno Floriano, San Lorenzo, São Paulo (SP): “San Pietro”
• Kodjo Elom Nouhouayi, Athenas to Go, São Paulo (SP): “Iogurte Grego”
• André Luis Moreira Pinha, Sorveteria Villa Branca, Jacareí (SP): “Cambuqueijo (Queijo Meia Cura com Geléia de Cambuci)”
• Armando José Laiun Filho, Sorveteria Cairu, Belém (PA): “Mestiço”
• Natanael Mendes Lima, Gelateria Primo Amore, São Paulo (SP): “Pão de Mel”
• Guilherme Geraldini Pereira, Bjumani (Bm Comercio De Sorvetes Artesanais), São Francisco (SP): “Appia”
• Andre Lopes Dos Anjos, Sorvete Ao Quadrado, Brasilia (DF): “Doce de Leite Brasiliense, Baunilha do Cerrado, Crumble de Castanha de Baru”
• Viviane Romano López, Bendita Cremeria Romano Gelateria, São Carlos (SP): “Caramelo Salgado de Laranja com Amêndoas”

All participants, 26 October

• Lucca De Oliveira Nogueira Barbosa, Tonka Sorvetes, São Paulo (SP): “Amazonia Abaixo de Zero (Sherbet de cajá, chocolate branco e castanha do brasil)”
• Giovanni Bracale Palazzo, Gelateria Leopoldina, Curitiba (PR): “Tropical”
• Wesley Camargo, Camargo Sorvetes, Tarumã (SP): “Tarumã”
• Guilherme Silvestre De Camargo, The True Burger Gelato e Café, Jundiaí (SP): “Frutto della Speranza”
• Jonathan Martins Costa, Obelisco Gelato, Holambra (SP): “Fior di Holambra”
• Felipe Thiago Da Costa, Gelato Borelli, Ribeirão Preto (SP): “Opera Brand”
• Sidney Lent Junior, Lenti Gelato Artigianale, Parapanema (SP): “Banana – Cool”
• Marielza Souza Pitombeira Godoi Bueno, Bueno´S Gelateria, São José do Rio Preto (SP): “Alfajor”
• Ana Cecilia Lovato, Pazzi Per Gelato, Olímpia (SP): “Queijo de Cabra com Amêndoas e Mel”
• Ana Paula Hiroki, Papito’s Gelateria, Londrina (PR): “Queijo Pé Vermelho com Doce de Leite”
• Jenny Okuda, Julie E Emilie Gelatos Artesanais, São Paulo (SP): “L’amour au Jasmin”
• Matheus Krauze, Soft Icecream, Curitiba (PR): “Pão, Manteiga e Café”
• Valdemir Xavier De Proença Filho, Gelato Santoni, Itapetininga (SP): “Capim Santoni”
• Tiago Pedicini Ferreira Da Silva, Famiglia Pedicini Gelato Artigianale, Ribeirão Preto (SP): “Crema Pedicini”
• Fabio Bastos, Kunthy Gelato, Magé (RJ): “Doce de Leite Prime”
• Eric Zanetti, Fresco Gelateria, São Paulo (SP): “Cachaça com Especiarias”
• Pedro Henrique Sacramento, Congelatte Gelateria, Ituiutaba (MG): “All Around the World”
• Oscar Bosch Costa, Mooimooi, São Paulo (SP): “Sorvete de Torrija, Toffee de Alho Negro e Baunilha do Cerrado com Migas Caramelizadas”
• Antonio Carlos Da Freiria, Sorvetes Finos Vanesa, Ribeirão Preto (SP): “Zabayone com Amendoas”
• Igor Amorim, Sorveteria Sergio, Caraguatatuba (S): “Café Branco com Doce de Leite”

About Gelato Festival

Gelato Festival debuted in Florence in 2010, inspired by the first gelato recipe, created by the architect Bernardo Buontalenti in 1559. It expanded across Italy, Europe and, from 2017, the United States, with 80 festivals held, before going global with the 2021 Gelato Festival World Masters. That edition finished in December 2021 with a win for Adam Fazekas of Budapest and a record 3,500 gelato artisans judged by international juries.

What this means for gelato makers in Australia

Local ingredients, from cheeses to native fruits, are the secret of many winning flavours. Majors Group can help makers in Australia with Carpigiani gelato machines, Rubicone ingredients and Carpigiani Gelato University training.

Source: Carpigiani news. Rewritten for Australia by Majors Group.