Gelato Festival Challenge Hungary 2019: Fazekas Wins

The Gelato Festival Challenge stopped in Budapest on 2 April 2019, where 25 Hungarian gelato artisans competed. Ádám Fazekas of Fazekas Cukrászda in Budapest took first place with “Pistachio Fruit”.

The winners

• 1st: “Pistachio Fruit” by Ádám Fazekas, Fazekas Cukrászda, Budapest (pistachio with crispy raspberry).
• 2nd: “Rugelach” by László Nagy, Marcipán Cukrászda, Dunaföldvár, inspired by the Jewish pastry with butter, sugar, cream cheese and dried fruit.
• 3rd: “Coccomio” by Zoltán Szmolenszky, Chilli Cukrászda, Dunakeszi (milk chocolate, coconut, pecan and Malibu liqueur).

The winners advance to the Gelato Festival European Finals planned for 2020 at the Carpigiani Gelato University headquarters in Italy. Entries were judged on flavour, structure, creativity and presentation, covering ingredient choice, craftsmanship in the recipe and visual impact.

Next Generation prize

Fazekas also won the Next Generation prize for best artisan under 30, shared with Attila Pálfi of Rózsakert Bistro Cafe Ice in Hévíz, whose “Kesu” combined Himalayan salt, homemade roasted cashews, crispy chocolate and homemade jam. Both advance to the Next Generation Finale in Rome in 2019.

Jury

• Lajos Takacs, chef at Kobuta, Budapest
• Graziano Cattaneo, chef at Krizia Restaurant, Budapest
• György Bechmann, pastry chef at Zsolnay Kávéház, Budapest
• László Szervánszky, pastry chef at Szent Korona Cukrászda, Soltvadkert
• Ádám Mészáros, chef at the two-Michelin-star Onyx Restaurant, Budapest
• Zsófia Böröcz, winner of the 2018 TV chef competition

Other participants

• Viktor Buzsics, NiceIce, Pécs: “Strawberry Pine Cones Treasure”
• Hajnalka Boczki, Setteveli Fagyizó, Budapest: “Black orange”
• Ferenc Horváth and Peter Varvizi, Puncs Fagyizó, Nagykanizsa: “Lime, basil, raspberry, white chocolate”
• Attila Bartos, Nasi Fagylaltozó, Budapest: “California”
• Renato Barile, I Love Gelato, Budapest: “Salty pistachio sorbet”
• Titanilla Tereczky-Baksza, Fagyi., Vác: “Wasabis & white chocolate”
• Mónika Varga, Cappuccino Fagylaltozó, Balatongyörök: “Milotai Duett”
• Ádám Sztaracsek, Jánoska Cukrászda, Komárom: “Quartet”
• Andrea Konczné, Sissi Fagylaltozó, Gödöllő: “Grandmother’s cake”
• Balázs Damniczki and Lajos Ohr, Damniczki Cukrászda, Székesfehérvár: “Mamaba”
• Tímea Gulyás, Perneki Tutto Gelato, Kecskemét: “Boss favorite”
• János Somodi, Florida Fagyizó, Balatonmáriafürdő: “Mango textures”
• Gyöngyvér Hajdu, Csokivanilia, Nagykőrös: “Mango unchained”
• Attila Vikor, Vikor Cukrászda, Tata: “Taj Mahal”
• Petra Andrész, Andrész Cukrászda, Biatorbágy: “Caramel dream”
• Sándor Márton, Bagaméri Fagylaltozó, Balatonfüred: “Cantuccini”
• Zoltán Hajdu, Rozmaring Cukrászda, Noszvaj: “Citrus fruit orchard”
• László Póta, Völgy Fagyizó, Veszprém: “Valley Groove”
• Dávid Wilheim, Da Crema Fagyizó, Nagykanizsa: “Tropical storm”
• Sándor Poncsák, Poncsák Cukrászda, Kisvárda: “Limango”
• Balázs Ipacs, Hisztéria Cremeria, Budapest: “Spring”

Gelato Festival debuted in Florence in 2010, inspired by the 1559 gelato recipe of Bernardo Buontalenti. It spread through Italy, then Europe, and since 2017 the United States, on the road to the Gelato Festival World Masters in 2021.

What this means for gelato makers in Australia

From pistachio and raspberry to rugelach, these flavours show how local tradition can shape a signature gelato. Explore Carpigiani gelato machines and Rubicone variegates and pastes through Majors Group to build your own.

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