
Gelato World Tour Japan: The 12 Finalists From Tokyo
Twenty-five artisans competed in the Carpigiani Challenge semifinal in Tokyo on 3 and 4 April 2019, and 12 flavours advanced to the Yokohama final.
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Twenty-five artisans competed in the Carpigiani Challenge semifinal in Tokyo on 3 and 4 April 2019, and 12 flavours advanced to the Yokohama final.

Twenty-five Hungarian artisans competed in Budapest on 2 April 2019, and Ádám Fazekas won first place and the Next Generation prize with Pistachio Fruit.

Kentaro Ichihara of Hotel Granvia Osaka won the 13th Assiette Dessert Contest with Ice Cream at FABEX 2019 in Tokyo on 17-18 April.

Carpigiani exhibited at the Dessert Sweets & Bakery Festival within FABEX at Tokyo Big Sight from 17 to 19 April 2019.

Hungarian chef Adam Fazekas won the Next Generation challenge at the 2019 Gelato Festival in Rome, securing a place in the Gelato Festival World Masters 2021 final.

Carpigiani exhibited at Hotelex Shanghai 2019, the 28th Shanghai International Hospitality Equipment & Food Service Expo, from 1 to 4 April.

The Gelato Festival 2019 tour visited Villa Borghese in Rome on 13 and 14 April, with 16 young gelato makers competing in the Next Generation challenge.

Mike Guerriero of Gelotti Essex won the first Gelato Festival America final in Miami with Blueberry Basil, qualifying for the 2021 World Masters.

European Gelato Day on 24 March 2019 celebrated Tiramisu, with a day of gelato workshops at FICO Eataly World in Bologna led by the Carpigiani Gelato Museum.

Ten Bulgarian artisans competed in Sofia on 15 April 2019. Tzvetina Zaharieva won with Salty Crunch Caramel and Viara Baltiiska took the Next Generation prize.