
Gelato with no added sugars
Course objectivesThe goal of the course is to provide knowledge on recipe balancing techniques without added sugars. Subject covered• what is no
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Course objectivesThe goal of the course is to provide knowledge on recipe balancing techniques without added sugars. Subject covered• what is no

A recipe designed for gelato makers who want to enrich their offering with a special taste! Subject covered:A gelato recipe dedicated to

When Date: 31 March – 1 April 2025 Times:Mon. 1:00 PM – 5:00 PMTue. 9:00 AM – 1:00 PM Topics Covered Content

Irvin Jiménez, Juan Antonio Coyoli Maciel and María De Los Ángeles Morales took the top three places at the Mexico City round of the Gelato Festival World Masters and move on to the North American Semifinal.

Paolo Ammendolia of Gelateria Pizzeria Italia in Solothurn won the Swiss challenge with his gelato “Fior di Passione” and goes through to the European Finals.

José Romero of Pepe’s in Brussels topped a field of 24 at the Belgian Gelato Festival World Masters challenge, with three more artisans also qualifying for the finals.

Otto Tay: the renewal of traditional Asian flavours 𝐎𝐭𝐭𝐨 𝐓𝐚𝐲, co-founder of Voilà Pâtisserie and member of the Malaysian winning team of

Stephanie Tucci of By Chefanie in Barrie won the Ontario challenge with her mascarpone and fig vermouth gelato “Mio Nonno”.

Belgium hosted the first European stop of the 2025 Gelato Festival World Masters tour at Carpigiani Benelux in Zandhoven on 24 February.

The Gelato Festival World Masters visited Mississauga on 20 February 2025 for a Canadian challenge that sent the top three flavours to the North American Semifinals.
We’ll recommend the right configuration, quote it properly and keep it running.
Sales 1800 625 677 · Service 1300 005 777