Florence

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As usual, the Gelato Festival 2019 starts from Florence, the city from where it all started and which for two days will become the capital of quality gelato. The event is scheduled for Saturday 6 and Sunday 7 April, when Piazzale Michelangelo will host the festival with 16 of the best artisanal gelato chefs of the Peninsula each of which will bring a new taste: you can taste their creations and vote for your favorite ice cream - the author will continue the journey towards the final of the Gelato Festival World Masters 2021 - but also discover the secrets of the world of ice cream between tastings, themed initiatives and educational workshops set up inside the three large food trucks, including the "Buontalenti" which is the largest mobile ice cream production laboratory in the world. The ticket will entitle you to taste all the ice creams in the competition, plus those of the sponsors and participation in the village activities.

Competing flavors

  • C'era una volta..

    Fior di latte with honey, pine nuts and walnuts. A simple taste with ancient flavors.

    Ersilia Caboni
    L'Isola del gusto
    Volterra (PI)

  • Oro di Sicilia

    Gelato with ricotta from the Iblei Mountains with an aromatic saffron note from Enna, perfumed with orange zest and harmonized with the Bronte pistachio and rosemary.

    Salvino Pappalardo
    SofficeMania Gelateria Artigianale Siciliana
    Canicattini Bagni (SR)

  • Blend in Rum

    Dark chocolate blend without milk accompanied with a mixed rums.

    Gaia Mecocci
    Donamalina Cioccolateria - Gelateria
    Firenze

  • Rosa antica

    Fior di panna with ancient rose syrup (from the own farm) with biscuits and white chocolate.

    Carla Maria Moretti
    Il Palazzino
    Bibbona (LI)

  • La prima pastiera non si scorda mai

    Neapolitan pastiera is one of the most complex desserts into the pastry world. The ingredients are ricotta, cooked wheat, candied fruit, orange flowers, cinnamon and eggs.

    Daniele Riggillo
    Alisè
    Praro

  • Dark paradise

    Intense cocoa sorbet with infusion of orange zest and jasmin notes

    Maria Rosaria Amato
    Pinguino Goloso
    Roma

  • MagniFicus

    Sheep's ricotta gelato with figs, local walnut and mandarin. A delicious and authentic italian gelato.

    Nicola Guida
    La Dolce Vita
    Sant'Arcangelo (PZ)

  • Profumi dell'Etna

    Gelato with Bronte's pistachio with mandarin variegato and pistachio crunchy.

    Squatrito Alessandro
    Gelateria Ristrovo Orchidea
    Olivieri (ME)

  • Crema croccante

    Madagascar vanilla cream with almond

    Vanessa Palatiello
    Mastrobattista - A regola di gelato
    Latina

  • Black Mojito

    Fruit mix and rum

    Olga Pinciuc
    Carpediem
    Dolo (VE)

Special flavors

  • Air Italy

    A wonderful combination of Fiordilatte, Acacia Honey, and Corn Flakes. Delicious!

  • CASSATA SICILIANA

    Flavour inspired by traditional Sicilian dessert, also presented with the “without candied fruit” version.

  • IL SICILIANO

    Flavour made with Sicilian almond, variegated with pistachio and aroma in mandarin paste.

  • IL MODICANO

    Flavour made with chocolate from Modica, which has recently obtained the I.G.P. certification.

  • Consolato Americano

    The Gelato Festival celebrates its close ties with the American Consulate in Florence with an initiative that creates a synergy between the best interpreters of artisan gelato in the city and one of the symbols of the United States, the "Stars and Stripes". Seven of the city's best ice-cream shops - Badiani, Caminia, Dona Malina, Edoardo, Gelateria della Passera, Sangelato, La Sorbettiera - have created as many flavours to celebrate the 200th anniversary of the Consulate based on either the three colours of the American flag (red, white and blue) or on the typical/traditional ingredients of the USA. Until March 30th you can visit the ice-cream parlours and taste the flavour, while on April 6th and 7th you can discover the celebratory flavours in Piazzale Michelangelo!



Saturday April 6th

  • Opening ceremony
    11.00 - 12.30

  • Technical jury
    13.00 - 14.30

  • Video Sigep
    14.30 - 14.35

  • Tonda Challenge
    14.35 - 15.05

    All the competing Master gelato makers and gelato lovers are challenged to prepare the perfect gelato cup of 60 grams (0.15 lbs) and test their serving skills to keep the business on track. Who will masterly overcome?  

  • Show cooking by Stefano Pinciaroli
    15.05 - 16.05

  • "Nuova Armonia"
    16.05 - 16.50

    Cassata Siciliana and Nero Modicano Elenka flavours meet to create a 100% Sicilian pleasure.

    The master Nino De Pasquale (technical chief elenka) will try in the preparation of the taste Cassata Siciliana variegated during the mantecation with the taste Nero Modicano.

    Finally, it will embellish the taste with a decoration from the Sicilian tradition and we will end our activity with the tasting.



  • Gelato Quiz
    16.50 - 17.35

    Take part to the game and discover all the ins and outs of the gelato world with IFI. Play with us!

  • Video Sigep
    17.35 - 17.40

  • Learn the art of Gelato with Carpigiani Gelato University
    17.40 - 18.30

  • Tonda Challenge
    18.30 - 18.55

    All the competing Master gelato makers and gelato lovers are challenged to prepare the perfect gelato cup of 60 grams (0.15 lbs) and test their serving skills to keep the business on track. Who will masterly overcome?  

Sunday April 7th

  • Learn the art of Gelato with Carpigiani Gelato University
    11.00 - 12.00

  • Video Sigep
    12.00 - 12.05

  • "Nuova Armonia"
    12.05 - 13.00

    Cassata Siciliana and Nero Modicano Elenka flavours meet to create a 100% Sicilian pleasure.

    The master Nino De Pasquale (technical chief elenka) will try in the preparation of the taste Cassata Siciliana variegated during the mantecation with the taste Nero Modicano.

    Finally, it will embellish the taste with a decoration from the Sicilian tradition and we will end our activity with the tasting.



  • Tonda Challenge
    13.00 - 13.30

    All the competing Master gelato makers and gelato lovers are challenged to prepare the perfect gelato cup of 60 grams (0.15 lbs) and test their serving skills to keep the business on track. Who will masterly overcome?  

  • 10 good reasons to open a Gelato shop
    13.30 - 14.30

  • Tonda Challenge
    14.30 - 15.00

    All the competing Master gelato makers and gelato lovers are challenged to prepare the perfect gelato cup of 60 grams (0.15 lbs) and test their serving skills to keep the business on track. Who will masterly overcome?  

  • Video Sigep
    15.00 - 15.05

  • Learn the art of Gelato with Carpigiani Gelato University
    15.05 - 16.00

  • Kids jury
    16.00 - 17.45

  • Gelato Quiz
    17.45 - 18.45

    Take part to the game and discover all the ins and outs of the gelato world with IFI. Play with us!

  • Awards ceremony
    19.30 - 20.30