FIPAN 2025: Brazil’s 15 Best Gelato Masters Chase a World Final Spot

Gelato Festival World Masters, the international competition travelling the world in search of the best gelato flavours, moved a step closer to its World Final. On July 22 and 23, 2025, the Brazilian Final took place in São Paulo during FIPAN, one of Latin America’s largest bakery and confectionery trade fairs, where a panel of experts chose which of 15 gelato masters would take the two available World Final places.

The 15 finalists

These names were selected in 2023 and 2024 and are listed alphabetically:

• Alex Souza, Amollis Gelato, São Paulo (SP): “Infusão Amollis”
• Aline Vieira, Flor do Ingá, Maringá (PR): “Doce Encontro”
• Ana Paula Hiroka, Papito’s Gelateria, Londrina (PR): “Gelato Pé Vermelho”
• André Luis Moreira Pinha, Sorveteria Villa Branca, Jacareí (SP): “Cambuqueijo”
• Dario Hideki Higa Mei, ÀMei Gelato e Doces, São Paulo (SP): “3 Canas”
• Gabriela A. Maretto Zorzal, Blu Gelatos, Domingos Martins (ES): “Sabores da Mata”
• Guilherme Barutti, Gelateria Barutti, Vitória (ES): “Nonna Barutti”
• Guilherme Geraldini Pereira, Biju Mani, São Francisco (SP): “Appia”
• Henrique Consone, Ilgiorno Gelato, Brasília (DF): “Harmonia Mediterrânea”
• Jenny Okuda, Julie & Emilie Gelatos Artesanais, São Paulo (SP): “Amor à Jasmin”
• Jonathan Martins Costa, Obelisco Gelato, Holambra (SP): “Fior de Holambra”
• Neztor Beltrand Rojas Ugarte, MOOI MOOI, São Paulo (SP): “Milho, migas e toffee de alho negro”
• Rodrigo Xavier Oliveira, Lovve Gelato, Jardim Mimar (SP): “Infância Brasileira”
• Stella Andrade Coelho, H2Life Sorvetes Artesanais, Lavras (MG): “Briga da Sogra”
• Vinicius Bortoli Buffon, Così Gelato, Bento Gonçalves (RS): “La Cucagna”

Behind the event

The Brazilian Final was organised in collaboration with Carpigiani Gelato University, the world’s most renowned school for gelato entrepreneurs, and Sigep by Italian Exhibition Group, the leading B2B show for artisan gelato, pastry, bakery and coffee. With the 2022 to 2025 edition, the competition marked its sixteenth year. It began in Florence in 2010, inspired by the first gelato recipe, created by architect Bernardo Buontalenti in 1559, then spread across Italy and Europe, reached the United States in 2017 and went worldwide. Its 2017 to 2021 edition drew over 3,500 gelato makers.

Train with Carpigiani Gelato University in Australia

Want to compete one day, or simply sharpen your recipes? Majors Group can connect you with Carpigiani Gelato University courses and our training options in Australia.

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