Sigep 2025: Three Gelato Makers Reach the Spanish Final
On 21 January 2025, the Gelato Festival World Masters, with partners Carpigiani and Sigep – Italian Exhibition Group, stopped at Sigep in Rimini, the 46th International Artisan Gelato, Pastry, Bakery and Coffee Exhibition. Twelve gelato makers from Spain and Portugal took part in the Iberian Challenge.
The three qualifiers
Entries were judged on flavour, structure, creativity and aesthetic presentation. The top three by score were:
- Carlo Guerriero of La Cremeria Gelato Italiano, Cadiz, with “Sherrymisu³”, a tiramisu reworked with sherry wine.
- Daniel Villa Berenguer of Heladeria La Valenciana, Marbella, with “Perdición del Edén”, a baked apple gelato served with walnuts and a cinnamon and ginger sauce.
- Bernardo Vicente Schenoni Siberta of Deleite Heladería Artesanal, Madrid, with “Caprichio Persa”, a saffron and cardamom gelato with rose water.
The three go forward to the Spanish final, to be held in 2025.
Jury and other participants
The jury comprised Eugenio Morrone and Marco Venturino, both Master Gelato Makers in the Gelato Festival World Ranking Hall of Fame, and Sergio Colalucci, President of the Gelato World Cup. The other participants, in running order:
- Juanma Guerrero, Sicilia Gelati, Torre del Mar: “Mediterráneo”
- Carlos Enriquez Sanchez, Gelats Iceberg, Palma de Mallorca: “¡Ábrete sésamo!”
- Daniel Pérez Fernández, Heladeria artesanal El Asturiano, Luarca: “Tarta de la abuela”
- Fernando Alberdi Juaristi, Dona Doni, Getaria: a hazelnut suprema with pistachio sauce and caramelised pistachio
- Angel Montero Gutierrez, Heladeria Las Melonas, Seville: “Turrón con Luis Felipe”
- José Pablo Ambrosio Sánchez, Ambrosio Artesano, Córdoba: “Ruta por Córdoba”
- Nicole Losurdo, Gelateria Sorbetto, Portimao: “Antica Passione”
- Nelson Da Costa, São Gelados, Olhão: “Roda de São Tomé”
- Manuela Carabina, Fragoleto, Lisbon: “Iberico”
2025 is the sixteenth year of the Gelato Festival World Masters, which began in Florence in 2010, spread through Italy and Europe, and reached the United States in 2017. Since the 2018-2021 edition it has run worldwide, and the last edition drew more than 3,500 gelato artisans.
What this means for gelato makers in Australia
Competitions like this show how far a well-balanced recipe, good technique and a confident story can take a gelato maker. If you are building your own flavour range, the right artisan gelato machines and a solid grounding from Carpigiani Gelato University are the place to start, and Majors Group can help with both in Australia. Our team can also talk you through Rubicone ingredients for your next signature flavour.
Carpigiani in Australia — Majors Group
Majors Group is the official Carpigiani distributor in Australia: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and a national service team.
Source: Carpigiani news. Rewritten for Australia by Majors Group.