Chicago

  • 1336 West Taylor Street
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  • August 17-18
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  • Saturday, 2pm-10pm
    Sunday, 12pm-8pm
  • Ceremonia de entrega de premios
    18 August, 8:30 pm
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The Little Italy Festa on Taylor Street presents Gelato Festival Chicago, August 17th from 2pm to 10pm & August 18th from 12pm to 8pm! Ticket-holding guests enjoy all-you-can-eat gelato, prepared fresh onsite by local and visiting artisans in the world’s largest frozen dessert laboratory on wheels – then vote for their favorite flavors. All the while, the stage is alive with music, games, contests and giveaways, complete with fun for the whole family. Join us in our quest to find the best gelato in America by tasting them all! The chef with the most votes will continue their gelato journey in the Gelato Festival World Masters 2021.

Sabores que compiten

  • Lemon and Basil

    Super refreshing flavour made with 2 of the most popular Italian ingredients: lemon juice and basil leaves

    Roberto Culivicchi
    Roberto Authentic Italian Gelato
    York

  • Douglas Fir Gelato

    Flavour with notes of evergreen, orange, citrus zest, and resin, it gives the sense of a cool, brisk walk through a winter forest.

    Joshua Meiseman
    midnight : sessions by kaos cltv
    London

  • Pannacotta, poached strawberries and balsamic vinegar

    A classic northern pannacotta marbled with poached strawberries, aged balsamic vinegar and a rare Peruvian chocolate sauce.

    John Crowl
    Cow and the moon
    Enmore, Sydney

  • Hokey Pokey

    This flavour is an ‘homage’ to the first Italian immigrants in England to provide gelato in the street. It is inspired by the very origins of ice cream! It employs the earliest methods for flavouring ices in the 17th century: Neroli, Orange Blossom and Lemon Extract. It combines the luxurious ingredients of royalty and aristocracy, with the 'hocus pocus', and cucina povera of the early street pedlars. By calling out ‘Ecco un Poco!’ or ‘Che un Poco!’ the pedlers sold their ice cream conjured up with ‘Hocus Pocus’ and the skills of wizards. These were the ‘Hokey Pokey Men’. Milk, Cream, Ricotta, Lemon Extract, Orange Blossom, Salted Honeycomb Crunch.

    Taseer
    Fabulous Ice Fires
    London

  • Tiramisù de Nonno

    The most representative sweet of the Italian pastry tradition, as well as the most famous Italian dessert in the world. Sublime mascarpone cream with coffee flavored savior savoy

    Andrea Pagnoni
    Nonno Lillo
    Roma

  • Matcha, kuromitsu, kinako

    Our matcha gelato is not too sweet, with a unique mildly astringent aroma and mellow umami taste

    Chin Teow
    Tsujiri
    London

  • Il cremino

    Fresh milk, hazelnut & hazelnut cream

    Giampaolo Doti
    Ghibli Gelateria
    Campo nell'Elba, LI

  • Mango Alfonso

    A soft sultry mango sorbet accompanied by a tangy but not cracker to give you the punch of summer you need

    Karan Thakker 
    Dezato
    London

  • Brittle with chocolate and sour cherries

    Candied hazelnut grain, stracciatella chocolate and sour cherries all mixed togheter with fior di latte jersey milk gelato, an amazing combination of sweet and sour to your palate.

    Paolo Rivieccio
    Snowflake
    London

  • Spiced coconut surprise

    Exotic coconut with spiced notes of Cardamom. Inspired by traditional flavours with a twist. Take your taste buds on a journey!

    Salman Latif
    Gelatino Ltd.
    Swindon - Wiltshire

  • Almond Lemon Poppy Seed Cake

    Lemon poppy seed with lemon poppy cake and homemade lemon poppy sauce

    Arvinda Malkan
    Twist Dessert Lounge
    North Harrow

  • Pinoli del Re

    Cream with fresh mascarpone cheese topped with toasted caramelised mediterranean pine nuts  and caramel

    Marco Soggetti
    Gelateria 3 Bis
    London

  • Lemon with fresh mint & zesty lime ripple

    A mouthwatering blend of Lemon, fresh garden mint drizzled with a zesty lime ripple. A creamy smooth texture of dairy free, totally refreshing vegan friendliness.

    Darren Swales
    Baci & Co
    Louth

  • Cwstard Mwnci - Banana Custard

    Welsh family favourite banana & custard

    Melissa Morgan
    Hufenfa'r Castell
    Harlech, Wales (UK)

  • Amaretto satalo

    Gelato Amaretto salato is a mix among sweet ans salty tastes. Armelline almonds bring organoleptic sensations to the palate in contrast with salt. Final freedy touch with handmade meringues, amaretti and caramelized sugar with a dash of chocolate chip on top

    Fabiano Franzoso
    Cremoloso Gelato
    London

  • Morrocan Mint Tea Gelato

    Morrocan Mint Tea Gelato

    Akash Vaghela
    Crème Glacée
    London

Sabores especiales

  • Ricotta con miele filettato

    Ricotta cheese and honey

  • Caffè alla Romana

    Caffè alla Romana

  • 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.

  • Stracciatella

    Cream, milk, sugar, eggs, chocolate

  • Cassandra

    Cream, milk, sugar, eggs, almond, hazelnut

Saturday 17 August

  • Opening ceremony
    11.00 - 12.30

  • Technical jury
    13.00 - 15.30

  • "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.



Sunday 18 August

  • "Nuova Armonia"
    13.05 - 14.05

    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.