Berlino

Acquista il biglietto

Come da tradizione, il Gelato Festival 2019 arriva a Berlino, con la capitale tedesca che per due giorni diventerà anche la capitale del gelato di qualità, declinato in tutte le sue forme. L’appuntamento è per sabato 1 e domenica 2 giugno, quando la città ospiterà la kermesse con 16 tra i migliori gelatieri artigianali ognuno dei quali porterà in assaggio un gusto inedito: potrai assaggiare le loro creazioni e votare per il tuo gelato preferito – il cui autore proseguirà così il cammino verso la finale del Gelato Festival World Masters 2021 – ma anche scoprire i segreti del mondo del gelato fra assaggi, iniziative a tema e laboratori didattici allestiti all’interno dei tre grandi food truck, incluso il “Buontalenti” che rappresenta il più grande laboratorio mobile di produzione di gelato al mondo. Il biglietto darà diritto all'assaggio di tutti i gelati in gara, più quelli degli sponsor e alla partecipazione alle attività del villaggio.

Gusti in gara

  • Pistachio tangerines

    A rare pistachio variety from Sicily, a pinch of Maldon salt rounded off with a mandarino tardivo di ciaculli jam.

    Luca Rizzardini
    Gelateria Rizzardini
    Laufen, Deutschland

  • Curd cheese with blueberries

    A creamy taste of fresh curd cheese, harmoniously flavoured with fruity blueberries results in this incomparably creamy, fresh summer pleasure. The enjoyment of this ice cream awakens childhood memories, I feel like I was back in my childhood, and I see my Nonna preparing the curd cheese and mixing it with my own picked blueberries.

    Giovanni Finamore
    Eiscafé Fianmore
    Duderstadt, Deutschland

  • Toffifee

    Fine hazelnut IGP from Piedmont and homemade caramel, refined by a delicate caramel cream with milk chocolate hazelnuts crunch.

    Marco Corrocher
    Morandin Gelato & Caffé
    Lich, Deutschland

  • GIOIA

    A Sime etweckendes fruity aromatic summer ice cream from natural yogurt, fresh raspberries and lime pure pleasure.

    Francesco Orrico
    Eiscafé Orrico
    Hamminkeln, Deutschland

  • Italian Cheese

    A nice original surprise. Mascarpone gelato, raspberry and ruby chocolate, pumpkin seeds ... and so much love!

    Mario Bevacqua
    Eiscfaé San Marco
    Krefeld, Deutschland

  • Sharp Queen

    First refreshingly fruity, then velvety sub and finally tingly in the finish: mango, coconut, chili

    Anne Werner
    EisLabor Bonn
    Bonn, Deutschland

  • Indian Summer

    White chocolate ice cream meets exotic curry notes of lemon & ginger. The ice cream is refined with a homemade mango chutney. Sounds like vacation - tastes like vacation!

    Karolina Stich
    EisQueen
    Berlin, Deutschland

  • Passion Island

    The exciting freshness of passion fruit meets relaxed creamy white chocolate and combines with exotic crunchy black sesame.

    Frerk Veen
    Huus In`T DöRp
    Borkum, Deutschland

  • Edelweiss goat's yoghurt

    Edelweiss goat's yoghurt

    Claudia Trotta
    Eiscafé Venezia
    Wernigerode, Deutschland

  • Perfume of Alpe

    An extravagant gelato creation where the focus is on the concept of taste composition. I have consciously tried to represent the tastes of the alp in the form of gelato. What do you first think of when you think of a sunny day on a mountain pasture? Maybe cows, maybe a flowery meadow, or a berry bush? Exactly! Cows in the form of ricotta, lavender stands for the meadow and forest fruit compote for a fruity and slightly sour note to round it off. Enjoy your meal!



    Federico Sacchet
    Gusto Mosena
    Hameln, Deutschland

  • Almond caramel Gelato

    The best ingredients of Sicily: D'Avola almonds meet refined caramel with Marsala di Trapani and complete it with pistachio and orange.

    Giovanni Talo
    Puzzles Café
    Osnabrück, Deutschland

  • Roswitha Gelato

    Roswitha"gelato is a type of gelato inspired by the Italian "English Soup" cake. Milk gelato based on refined milk with the noble Florentine sponge cake, also a marbling Amarena cherries and dark chocolate, decorated with crispy hazelnut. The gelato was created for our gelato-shop in Bad Gandersheim and takes its name from the first German poetess Roswitha von Gandersheim, who was born there. This type of gelato is dedicated to all women and is intended to remember the poetess.

    Renato Dal Cin
    Eiscafé Dal Cin
    Uetze, Deutschland

  • Hokey Pokey

    Vanilla and honey gelato with caramel pieces

    Böthern Jan
    Eiscafé Böthern
    Meldorf, Deutschland

Gusti speciali

  • 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

Sabato 1 Giugno

  • Opening Ceremony
    11.00 - 12.30

  • Learn the art of Gelato with Carpigiani Gelato University
    12.30 - 13.15

    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
    13.15 - 13.20

  • Tonda Challenge
    13.20 - 14.20

    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?

  • "Nuova Armonia"
    14.20 - 15.20

    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.





  • Video Sigep
    15.20 - 15.25

  • Tonda Challenge
    15.25 - 16.25

    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?

  • Learn the art of Gelato with Carpigiani Gelato University
    16.25 - 17.25

    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
    17.25 - 17.30

  • Gelato Quiz
    17.30 - 18.45

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

Domenica 2 Giugno

  • Learn the art of Gelato with Carpigiani Gelato University
    11.15 - 11.45

    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
    11.45 - 11.50

  • Gelato Quiz
    11.50 - 12.50

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

  • Technical Jury
    13.00 - 15.00

  • Learn the art of Gelato with Carpigiani Gelato University
    15.00 - 16.00

    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?  

  • Show Cooking
    16.00 - 17.30

  • "Nuova Armonia"
    17.30 - 18.15

    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.





  • Video Sigep
    18.15 - 18.20

  • Tonda Challenge
    18.20 - 19.00

    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?

  • Awards ceremony
    19.30 - 20.30