Gelato Festival Challenge Brazil: Six Flavours Selected in May

On 15 and 16 May 2019, Brazil hosted the second and third qualifying rounds of the Gelato Festival Challenge. Twenty-five gelato shops from across the country presented their flavours to a carefully selected jury.

The six selected flavours

Six entries advanced, each from a different shop:

• Gelato di Carrara by Icy Gelato, Americana (SP)
• Kalimera by Forasteiro, Salvador (BA)
• Carimbó by Sorveteria Cairu, Belém (PA)
• Crema Modenese by Cremeria Italiana, Brasília (DF)
• Pepe e Noci al Formaggio by Congelatte Gelateria, Ituiutaba (MG)
• Sensazione al Cioccolato by Di Famiglia, Gelato Artigianale, Jaú (SP)

These maestros went on to compete with the other qualifiers at the FISPAL fair from 11 to 14 June, with two places in the 2021 national final at stake.

Support behind the event

Premium sponsor Duas Rodas, a Brazilian ingredient manufacturer with 90 years of history and a presence in more than 30 countries, backed the event, citing its belief in the growth of artisan gelato in Brazil. The Italian Consulate and the Circolo Emilia Romagna gave institutional support, promoting Italian culture and true artisan gelato through the challenge.

What this means for gelato makers in Australia

If you want to compete, or simply stand out locally, start with the right tools. Majors Group offers Carpigiani gelato machines, Rubicone ingredients and Carpigiani Gelato University training.

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