Second Place: Eli's Strawberry Cheesecake Gelato by Angelo Lollino of Massa Cafe Italiano and Vero Gelato
Third Place: Whistle & Cuss: White Coffee by Sierra Georgia of GELAT'OH Brick & Motor
Gelato Festival America, now in its second year, celebrated the first ever Illinois edition this weekend at Chicago Premium Outlets. The mission of Gelato Festival America is to spread the culture of artisan Italian gelato throughout the United States by visiting seven cities this summer. The winner of the contest for best flavor at the Festival was Salted B.C. Cherry Cheesecake, presented by Eric Dorval from Bella Gelateria in Vancouver, Canada. Three competitors were from Illinois: Michael Meranda of Gelato D'Oro @ Sapori Antichi Bar Italiano in Chicago, Angelo Lollino of Massa Cafe Italiano and Vero Gelato in Elmwood Park, and Frederico Maia of Carambola Gelato & Coffee Shop in Loves Park.
- As the 1st place winner of the Chicago festival, Eric Dorval received a beautiful medal by Florentine goldsmith Paolo Penk - this award was presented by PreGel. Most importantly, Salted B.C. Cherry Cheesecake and Dorval will be competing in the North American Semi-Finals in 2019 for a chance to be one of three to represent America at the Gelato Festival World Masters in 2021 in Italy. Salted B.C. Cherry Cheesecake flavor included local B.C. cherries, organic B.C. cream cheese and Vancouver Island sea salt and was a hit with the Public Jury composed of ticket-holding guests and the Technical Jury composed of a professional judging panel, consisting of seven judges.
- Second place went to Eli’s Strawberry Cheesecake Gelato by Angelo Lollino of Massa Cafe Italiano and Vero Gelato in Elmwood Park, Illinois.
- Third place went to Whistle & Cuss: White Coffee by Sierra Georgia of GELAT'OH Brick & Motor in Philadelphia, Pennsylvania.
In addition, two “special mentions” were awarded by the Public and Technical Juries:
- Technical Jury: Caffe Corretto by Michael Meranda of Gelato D'Oro @ Sapori Antichi Bar Italiano in Chicago, Illinois. The Technical Jury prize is awarded to the professional judging panel’s favorite flavor (with no consideration given to the popular vote by all ticket-holding guests). Each gelato is judged based on presentation, flavor, structure and creativity. Carpigiani Gelato University, the festival sponsor that runs classes about the art of preparing gelato for all the stages, presented this award.
- Popular Jury: Cannolo Siciliano by Ivan Savorani of Pasticceria Palazzolo – Maestri Pasticceri dal 1920 in Cinisi, Italy. The Popular Jury prize is awarded to the flavor that was preferred by the general admission guests (not counting the professional judging panel). This award was presented by ISA, the festival’s sponsor that provides the display cases for all the stages.
Winners of the other prizes:
- The Gela-to-go Award: Whistle & Cuss: White Coffee by Sierra Georgia of GELAT'OH Brick & Motor in Philadelphia, Pennsylvania. The recipient of the Gela-to-go Special Mention Certificate was the chef who sold the most gelato.
- Kids Jury: S'mores by Frederico Maia of Carambola Gelato & Coffee Shop in Loves Park, Illinois, earned the Kids Jury Special Mention certificate. Little jurors, both pre-selected and among the little guests of the Festival, tasted all the flavors in the competition and selected their favorite.
- Speed Cup Race by ISA: Antonio Carrozza of Latteria Italiana in Miami, Florida, . Sponsored by ISA, Speed Cup Race is about speed and the art of using the spatula to fill cups in the traditional Italian way. Each Gelato chef has 30 seconds to serve as many perfect servings of Gelato as possible. Carrozza and Ivan Savorani were both able to serve 10 perfect cups, but Carrozza beat Savorani by one cup in the run-off. Ivan Savorani represented Pasticceria Palazzolo – Maestri Pasticceri dal 1920 in Cinisi, Italy. Third place went to Michael Meranda of Gelato D'Oro @ Sapori Antichi Bar Italiano in Chicago, Illinois. These three chefs each received a trophy to commemorate their place.
- Stack It High by PreGel: Eric Dorval of Bella Gelateria in Vancouver, Canada. Sponsored by PreGel, each Gelato Chef was given 30 seconds to stack as many scoops of gelato as possible into a cup. Dorval won with 17. The current record is 22 scoops set by Mike Guerriero of Gelotti in New Jersey!
It is the culmination of a fantastic first stop at Chicago Premium Outlets, where thousands of people enjoyed authentic Italian gelato and voted for their favorites. Guests enjoyed demonstrations, contests and games, ceremonies and most importantly, tasting the artisanal gelato.
Photographs of the Jersey City Gelato Chefs and Gelato Festival America Team from this weekend: link
Generic Photographs of Gelato Festival America: link
Held in collaboration with strategic partners Carpigiani Gelato University, Carpigiani Frozen Dessert University and Italian Exhibition Group Sigep, Main Sponsor PreGel and WhyGelato.com, and Official Technical Sponsor ISA, the Gelato Festival America 2018 generates the first entrants into the Gelato Festival World Masters 2021, the challenge for the best artisan gelato chefs on the planet. The winning gelato chefs selected at each stage of the Gelato Festival America 2018 will win the right to continue the challenge towards the semi-finals and ultimately the final – it’s the World Cup of gelato, a journey with hundreds of trials over four years on five continents!
ABOUT THE GELATO FESTIVAL
The mission of Gelato Festival America is to spread the culture of artisanal Italian gelato in the US, this year featuring seven cities. The event gives visitors the opportunity to experience the secrets of high-quality gelato, learn about the production techniques by watching the artisans at work in the ‘laboratory’, and taste all the competing flavors, voting for their favorite one.
The Gelato Festival made its debut in Florence in 2010 inspired by the idea of the first gelato recipe by the architect Bernardo Buontalenti in 1559. Since then, the Gelato Festival has expanded its borders, beginning in Italy, then spreading throughout Europe and finally to the United States in 2017 - A total of 64 festivals, preparing the whole planet for the world championship of the Gelato Festival World Masters 2021.
The four 1st place winners from the 2017 Gelato Festival America, along with the seven 1st place winners from the 2018 Gelato Festival America will be competing in 2019 for one of the three spots to head to the Gelato Festival World Masters 2021 in Italy. The 2nd and 3rd North American artisans will be selected in 2019-2020. In the Gelato Festival World Masters 2021, there will be a total of 36 chefs from all over the world competing for the main title.
All the Fabulous Flavors of Chicago ‘18:
Salted B.C. Cherry Cheesecake by Eric Dorval
Eli’s Strawberry Cheesecake Gelato by Angelo Lollino
Massa Cafe Italiano and Vero Gelato
Elmwood Park, Illinois*
Whistle & Cuss: White Coffee by Sierra Georgia
GELAT'OH Brick & Motor
Caffe Corretto by Michael Meranda
Gelato D'Oro @ Sapori Antichi Bar Italiano
Cannolo Siciliano by Ivan Savorani
Pasticceria Palazzolo – Maestri Pasticceri dal 1920
S'mores by Frederico Maia
Carambola Gelato & Coffee Shop
Loves Park, Illinois*
Bacon Fondente #7 by Antonio Carrozza
* Gelato Chefs from Illinois
Sally Fischer PR — (212) 246-2977,