Giuseppe Lollino Wins the Chicago Gelato Challenge

Carpigiani announced the top three winners of its Chicago gelato challenge, held in Vernon Hills, Illinois, on 21 February.

The winners

• First place: Giuseppe Lollino of Vero Gelato, Franklin Park (IL), with “Tribute to Setteveli”, a chocolate gelato made with house-made hazelnut praline, a hazelnut cookie crunch and dark chocolate ganache
• Second place: Kathy Turek of The Knotted Cone, Appleton (WI), with “Pink Peaches & Cream”, a blended peach, strawberry and blood orange sorbet twisted with a cream gelato infused with Madagascar vanilla beans and fresh lemon zest
• Third place: Maria Liliana Biondo of Ugogelato, Cincinnati (OH), with “Mandorland”, a base of natural, toasted and bitter almond with 70% Venezuelan chocolate, blood orange glaze, almond nougat and an orange zest spray

Road to the semifinals

The Chicago challenge was one of four North America regional challenges in 2023. Three winners from each advanced to the North America 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. The Vernon Hills judges were:

• Tom O’Brien, contributing editor for Foodservice Equipment & Supplies magazine and principal of O’Brien Culinary Communications
• Tony Priolo, owner of Piccolo Sogno restaurant and Nonnina in Chicago
• Giacomo Pettinari, executive chef at Soho House Chicago
• Nicole Guini, pastry chef at Adalina restaurant in Chicago
• Juan Gutierrez, corporate pastry chef at Lettuce Entertain You

Other contestants

• Rachel Nally, Local Apple Cart (Fort Wayne, IN): “Electric Works”
• Mary Stanley, The Turtle Gelateria (Brownwood, TX): “Southern Banana Pudding”
• Antonella Loiacono, Undici Gelato & Espresso Bar (Itasca, IL): “Cookie Dough”
• Lauren Brock, Butterfat Gelato (Pittsburgh, PA): “Carrot Cake”
• Micheal Meranda, Gelato D’Oro (Countryside, IL): “Sea Salt Caramel Fudge Brownie Gelato”
• Samantha Santiago Torres, The Cage (Chicago, IL): “Violet Tonka Bean Gelato”
• Mirko Di Patrizi, Gelato Go (Miami, FL): “Passione Nera”
• Ellen Coatney, Fifth Scoop (Madison, WI): “Burnt sugar passion”

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 Australia

A chocolate-hazelnut classic taking first place is a reminder that great fundamentals win. Majors Group supplies Carpigiani gelato machines and Rubicone ingredients in Australia, and Carpigiani Gelato University courses can help you perfect your recipes.

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