King of Prussia Gelato Challenge: Pennsylvania’s Top 3

Carpigiani has announced the top three winners of its King of Prussia gelato challenge, held on 26 February 2024 in King of Prussia, Pennsylvania, at the East Coast office of the local Carpigiani distributor.

The winners

• First place: Angela Cicala of Cicala Restaurant, Philadelphia (PA), with “Sant’Oranzo”: toasted almond gelato with blood orange marmalade and Neapolitan taralli.
• Second place: Vincenzo Tettamanti of Gemelli Artisan Gelato, West Chester (PA), with “Fresh Ricotta, Rosemary & Raw Honey”: fresh Pennsylvania ricotta with infused rosemary and raw wildflower honey.
• Third place: Justine MacNeil of Fiore, Philadelphia (PA), with “Smores”: burnt marshmallow gelato with a milk chocolate fudge swirl and crushed house-made graham crackers, inspired by childhood memories of New York.

How the competition works

King of Prussia was one of three North American regional challenges in 2024 within Gelato Festival World Masters, and three winners from each advance to the North American Semifinals in 2024. The championship is backed by Carpigiani and Sigep – Italian Exhibition Group, and runs as a four-year series from 2022 to 2025, with the global final in Italy in 2025.

Gelati are judged on ingredient choice, technical structure, the craftsmanship of the recipe and visual impact. The King of Prussia judges were:

• Nick Elmi, chef at Laurel Restaurant, Philadelphia (PA)
• Emilio Mignucci, owner of DiBruno Bros
• Mike Traud, founder of Chef Conference
• Ben Fileccia, senior vice president of strategy and engagement at the Pennsylvania Restaurant & Lodging Association
• Gregorio Fierro, pizza and restaurant consultant, chef and master instructor at Scuola Italiana Pizzaioli

Other contestants

• Anna Crucitt, Mercurio’s, Pittsburgh (PA): “Caramel Coffee Crunch”
• Jason Corosanite, Café Vine, Philadelphia (PA): “Pineapple Upside Down”
• Michael Mulinix, Mike’s Gelato, Dayton (MD): “Lemon Raspberry Crunch”
• Galen Thomas, Cloud Cups, Philadelphia (PA): “Blueberry Mascarpone Crumble”
• Kimberly Zanni, Gelato di Babbo, Hummelstown (PA): “Strawberry and Champagne”
• Nick Corso, Dolce Vita, Sewell (NJ): “Sicilian Cannoli”
• Colin Dyckman, Boro Gelato Co, Wilmington (DE): “Caramel Macchiato”
• Darin Carminati, Carminati Creamery, Glenside (PA): “Campfire Caramel”

About Gelato Festival

Gelato Festival debuted in Florence in 2010 and soon spread across Italy and the rest of Europe. The first North American challenge was held in Colorado in 2017. After more than 80 regional festivals and over 3,500 gelato artisans, the most recent winner was Ádám Fazekas of Budapest with his “Frutta di Pistacchio” (Pistachio Fruit) gelato in 2021.

What this means for gelato makers in Australia

A creative flavour needs reliable equipment behind it. 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.