Londra

Acquista il biglietto

Sabato 29 e domenica 30 giugno il Gelato Festival 2019 torna a Londra, con la capitale inglese che per due giorni diventerà anche la capitale del gelato di qualità, declinato in tutte le sue forme. A Canopy Market, la kermesse ospiterà 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

  • 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

    Douglas Fir Gelato

    Joshua Meiseman
    Midnight: sessions by kaos cltv
    London

  • Pannacotta, peached 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

  • Kuromitsu Matcha 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

    Gianpaolo Doti
    Ghibli
    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 flavour with warm, spiced notes of cardamom with a sweet but salty kick. Inspired by traditional Asian flavours with a modern twist of salted caramel. 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 Salato

    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

Gusti speciali

  • Ricotta con miele filettato

    Ricotta cheese and honey

  • Caffè alla Romana

    Caffè alla Romana

  • Tripudio di confettura alla pesca

    Tripudio di confettura alla pesca

  • CASSATA SICILIANA

    Gusto ispirato al tradizionale dolce siciliano a base di ricotta dolce, frutta candita e gocce di cioccolato.

  • IL SICILIANO

    Gusto dai sapori siciliani più autentici, frutto dell'abbinamento tra la mandorla siciliana, i variegati al pistacchio e al mandarino, con l’aggiunta finale di un goloso croccante di mandorla artigianale. 

  • NERO MODICANO

    Gelato al gusto di cioccolato di Modica, una delle più antiche ricette esistenti.

    Il suo sapore intenso e primitivo, è un vero e proprio viaggio alle origini del cioccolato.

  • Buonatalenti

    Cream, milk, sugar, eggs

  • La Dolcevita

    Cream, milk, sugar, eggs, hazelnut

  • Stracciatella

    Cream, milk, sugar, eggs, chocolate

  • Cassandra

    Cream, milk, sugar, eggs, almond, hazelnut

Sabato 29 Giugno

  • Opening Ceremony
    11.00 - 12.30

  • Technical Jury
    13.00 - 15.30

    Technical Jury

  • Video Sigep
    15.30 - 15.35

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Tonda Challenge
    15.35 - 16.05

    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?

  • "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.





  • Video Sigep
    16.50 - 16.55

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Learn the art of Gelato with Carpigiani Gelato University
    16.55 - 17.55

  • Video Sigep
    17.55 - 18.00

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Gelato Quiz
    18.00 - 18.45

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

  • Cooking Show by Regione Lazio "Ricotta cheese Gelato with Honey"
    19.00 - 19.30

    "Ricotta cheese Gelato with Honey"

Domenica 30 Giugno

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

  • Video Sigep
    12.00 - 12.05

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Tonda Challenge
    12.05 - 13.05

    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?

  • "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.





  • Video Sigep
    14.05 - 14.10

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Learn the art of Gelato with Carpigiani Gelato University
    14.10 - 15.10

  • Tonda Challenge
    15.10 - 16.10

    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
    16.10 - 16.15

    Malcolm Stogo and Yang Chen Dolma of Ice Cream University based in New Jersey will present the new Homemade Junkies: Having Fun Making Great Ice Cream at Home. A fun book with 100s of Frozen dessert recipes to make at home!

  • Gelato Quiz
    16.15 - 17.15

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

  • Learn the art of Gelato with Carpigiani Gelato University
    17.30 - 18.30

  • Awards ceremony
    19.30 - 20.30

    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.