MEET THE COMPETITORS
Tribute to Setteveli
Chocolate hazelnut gelato with hazelnut praline, hazelnut cookie crunch and dark chocolate ganache
Vero gelato, Franklin Park, IL
My name is Giuseppe Lollino and I am a third-generation gelato maker from Chicago who grew up immersed in the family restaurant business. Throughout my upbringing, I worked in the family business where I found my passion for food and people. I later went to college for culinary and hospitality management where I was able to learn the technical aspects of my craft. Recently, my life took a delightful turn as I welcomed my precious daughter, Adelina, into the world. I am now a proud new father, cherishing the joys of parenthood alongside my dedication to crafting delectable gelato creations.
“I am fascinated by gelato-making because it has been a cherished tradition in my family for over three generations. Growing up in this environment, I developed a profound appreciation for the artistry and flavors involved. Moreover, witnessing the sheer joy and satisfaction on people's faces when they savor my gelato creations brings me immense happiness. It is this combination of family heritage, personal passion, and the ability to spread happiness that motivates me to continue perfecting the art of gelato-making.”
MARIA LILIANA BIONDO
A 100% vegan gelato with a combination of natural almond, toasted almond and bitter almond, 70% dark Venezuelan chocolate pieces, blood orange glaze, almond nougat and an orange zest spray when serving
uGOgelato, Cincinnati, OH
A girl who eats gelato for breakfast: She was born in Caracas, Venezuela to Sicilian immigrants. She currently live in Cincinnati, Ohio, were she is focus on growing her gelato brand uGOgelato. With one storefront in Over-The-Rhine, Maria Liliana enjoys crafting new flavors for the most challenging palates as well to others restaurants. She learned about the gelato industry since she was a littler girl from her father, who is a gelato chef himself. She also has a Master’s degree in Psychology that helps her understand people needs. She is passionate about customer service and spreading the Italian culture in the United States using gelato as a way to build experiences and memories. When she is not in her “laboratorio” batching new gelato flavors, Maria Liliana loves hikes around Cincinnati with her husband and their two-year-old daughter. She loves listening to people stories, traveling to discover new ingredients, and to learn about different cultures by trying their food.
“Batch gelato, deliver joy. I am passionate about learning and I love listening to people, to their stories. Gelato is a way of expression, of cultural background, heritage, family, and traditions. I experience gelato as an accessible family activity, as a way to stimulate our senses and to create new memories with your loved ones, to inspire creativity. The sense of smell takes a direct route to the limbic system, including the amygdala and the hippocampus, the regions in the human brain related to emotion and memory. To me, there is nothing more satisfying than to give to someone the opportunity to build a new joyful memory with his or her loved ones when they visit uGOgelato. Each of us has the occasion to be a considerable influence in the lives of others. We must remember that we all have the everyday occasion to help elevate other people's mood, and deliver happiness through our customer service. That is what gelato means to us, we are purveyors of Italian passion"
A spiced, sweet cream base with swirls of cream cheese and pieces of carrot cake
Butterfat Gelato, Pittsburgh, PA
I am a 32-year-old pharmacist residing in Pittsburgh, PA, who has embarked on a remarkable journey after surviving a stroke last summer. Combining my scientific expertise with my newfound appreciation for life's pleasures, I set out on a mission to create handmade pints and quarts of delicious gelato to share with my city. Since venturing into the world of gelato-making in 2020, I have witnessed my craft evolve and flourish, delighting in the growth and opportunities that lie Ahead. Driven by a desire to offer unique and tantalizing flavors, my gelato creations are a testament to my innovative spirit. From the intriguing combination of sweet corn with blueberry basil to the aromatic delights of brown butter sage and strawberry balsamic, my repertoire extends beyond the traditional offerings. Alongside these experimental flavors, I also cherish the classics, delighting in crafting timeless favorites such as stracciatella, bacio, and pistachio.
“For me, gelato represents more than just a frozen dessert; it encapsulates a deep connection to my Italian heritage and acts as a bridge to build connections with new friends and food lovers. The science behind creating smooth and delectable treats fascinates me, and I wholeheartedly embrace the art of turning simple ingredients into nostalgic, comforting, and inspiring delicacies. With every batch I make, I strive to evoke a sense of joy and create lasting memories for those who savor my creations. Through my dedication and perseverance, I have transformed my love for gelato into a means of spreading joy and deliciousness. I hope others can see my journey as a pharmacist-turned-gelato artisan demonstrates my resilience and passion for creating something truly special for my community to enjoy.”
Texas pecan with italian soul
The nutty smoothness from pecans and mascarpone cheese with layersof maple, salt, sourcherry sauce and hickory infusion finishing with a crunch of candied pecans
Gelato by James, Vancouver
James Coleridge is a proud single Dad to two amazing children, 14 and 12 years old and a fellow of the Royal Canadian Geographic Society for Education and climbing. James was named one of Canada’s top 100 Explorers, and has climbed to the summit of Africa, South America, North America, Europe. He is a founder of Summits of Canada; a geographic, educational climbing adventure. James is a former Award-winning Bread Baker and former Producer of Warner Bros. Bugs Bunny Film Festival. James studied at the Italian Institute for Advanced Culinary & Pastry Arts and the Carpigiani Gelato University. James is the winner of many gelato competitions since 2011 in Canada, Italy and North America.
“My gelato flavours and style, while respecting tradition, absorbs innovative ideas from around the world, adapts to new ingredients, and constantly evolves from culinary Masters in the dessert and food industry. My flavours respect our local season, reflect the love and care of local farmers, and I want each customer to have an experience that they never forget and always come back.”
Gisella Zomparelli Chung
Yuzu ricotta cheesecake
Yuzu ricotta and mascarpone cheesecake
Gelato North, North York
New to the gelato industry, Gisella borrows from her Italian heritage and inspiration from her husband's Asian culture, to bring new and exciting gelato flavours.
“Gelato is so versatile it may be the most perfect dessert. Enjoyed by young and old, it transcends different pallets, cultures, trends and even dietary restrictions and preferences. In a cup, on a cone, in a coffee or a cocktail, it's all good.”
Gabriele di Marco
Sapori di Sicilia
Sicilian toasted almond, clementine glace, variegato pistachio
Oretta Restaurant Toronto, Toronto
My name is Gabriele Di Marco and I was born and raised in Sant’Agata Di Militello a small town in Sicily. In Sicily life revolves around family and good food, that’s where my passion for cooking was born. I came to Toronto, Canada in 2016 to pursue a career in the culinary industry.I started my journey with Oretta and Capoccacia restaurants in 2018 as a Executive Chef and overview three restaurants currently."
“Gelato is good memories, gelato is childhood, gelato brings adults back to childhood memories, gelato is to indulge"
Vanilla gelato variegated with sliced almonds and orange
Gelato by Patrizia Pasqualetti, West Covina
Patrizia Pasqualetti is a second generation gelato chef. She learned the art of making gelato from her father, Giuseppe, who, back in 1980, opened his first gelateria in Orvieto, a lovely hilltop town in Umbria, in the heart of Italy. Even though Giuseppe tried his hardest to keep his two daughters, Patrizia and Graziella, far from what he considered a man’s job, he had to let his stubborn girls in his lab, teaching them his passion and creating what nowadays is a family tradition. With her sister Graziella, Patrizia has always dreamed of taking her family tradition beyond Orvieto’s walls. In the mid-2010s, Patrizia moved to Northern California and began exporting what today is an internationally recognized brand.
“Gelato, for me, is a pleasure to share. When it comes to making gelato, preserving all the characteristics of the ingredients I use is the base of my artisanal work. The quality of ingredients and the balance of flavors allow you to savor each spoonful without feeling the need to overindulge and enjoy it without guilt.”
Cheesecake gelato with a layer of red sponge cake and chocolate topping
Gelato Go El Segundo, El Segundo
Three young Italian buddies opened Gelato-go on sunny 458 Ocean Drive, South Beach, on January the 18th 2013. Our Gelato Masters learned the skill from his father and his family has been in business for over 50 years. Domenico D'Addio is the CEO, and his high-school pal Alessandro Alvino is in charge of Sales and Marketing. After a long journey our franchise now reached 20 locations including Florida, California and Hong Kong. We make our own Gelato base daily with fresh ingredients. Our secret is the meticulous search of the ingredients used in each of the recipes, imported from our homeland of Italy and from all over the world. Some of the ingredients we use in the production of our gelati are pistachios from Bronte, Sicily, hazelnuts from Langhe, Piedmont.
“Our Red Velvet flavor has a cheesecake base with a layer of red sponge cake and chocolate topping. Our idea was to recreate a gelato flavor through an authentic american dessert also knows as the Devil's food cake during the Great depression era”
Gelato with saffron infusion, edible roses, salted and roasted pistachios
Il gusto, West Covina
Simona Vacca was born and raised in Sardinia, Italy. After graduating from the Classical Liceum, she started to learn how to make gelato. In 2013 Simona started to study gelato basics in Milan. And then she just kept going, taking different classes in different schools all over Italy. It was a wonderful ten years-experience, learning how to use different techniques from different gelato Masters. Simona ran her own gelato parlor in Sardinia, but felt like that wasn't enough for her. In 2019 the idea to move to the USA and open a gelato parlor started to shape up. In 2022, after the pandemic, SImona was finally able to move to California and start her dream. New people from all over the world, so many different cultures, her life has totally changed. Gelato Festival World Masters represents a great opportunity to grow up, know other gelato masters and discuss different techniques. And that’s just the beginning!
“Like the propellers of a plane spin to take us far away, so do the paddles of a gelato machine spin to create a journey of flavors.Simple and common ingredients mix, undergoing a metamorphosis. The ordinary becomes extraordinary. For me, gelato is happiness."
Taste the tropics sorbet
A refreshing blend of Passion fruit, Pineapple and Mango with a ginger surprise. Fresh harmony of tropical fruit
Pompelmo gelateria, Westerly
Melanie Wolf grew up eating "gelato" in Argentina, so when starting her business, she wanted to bring back to life the flavors and textures she remembered as a child. Melanie and her husband flew to Bologna to learn how to make it from the real source, from the masters. After studying the art of gelato making in Italy, they are proud to bring their homemade, artisanal gelato to southern RI
“Gelato is happiness in a cup. It brings me back to my childhood in Argentina. A reason to get together and share a smile. Comforting and delicious.”
FRANCIA MICHELLE MAGSAYSAY
Purple yam and cheese with craquantes
Purple yam gelato has a unique nutty, vanilla-like profile that pairs with salty yet sweet Cheese gelato. Crispy Rice pearls are folded in to add texture and crunch to every bite
Francy's artisanal ice cream, Bergenfield
In 2014 Francia Michelle Magsaysay learned about the world of gelato. Francia Michelle worked at a high-end New York City Italian restaurant in the Upper East Side to learn from the late Pastry Chef Richard Capizzi. He taught her everything she knows today about the techniques for gelato-making. She continued to educate herself more by working in various Michelin-rated restaurants in the city. She fell in love with the process, which formed her desire to open her own shop one day. In 2021, Francia opened her first store in Bergenfield, NJ, to showcase flavors from the Philippines, Asia, and Italy. She wanted to show her culinary journey through flavors she loves for everyone to enjoy.
“Gelato experience for me, I want to use simple ingredients as possible. But using simple ingredients that also connects my culinary journey and my roots. People think it's really easy to make simple gelato. But to be honest, it's really hard to make a unique and simple gelato. Gelato for me, you can create by using natural ingredients. You can also use less than 5 ingredients and you have a gelato already. Where you can start by using milk, eggs and sugar."
Halva gelato with tahini silan and crispy rice
Noi due gelato, NYC
Golan Chetrit, a well known Israeli restauranteur with 3 groundbreaking kosher Italian Mediterranean restaurant brands under his belt, introduced a new concept in the summer of 2022. He brought Noi Due Gelato. Golan has a passion for taking traditional desserts and transforming them into gelato. He understands that gelato has the potential to be more than just a frozen treat; it can be a vessel for storytelling and evoke powerful emotions.
“Each flavor of gelato at Noi Due Gelato comes with its own unique story, making it a truly immersive experience for customers. Golan believes that behind every flavor, there is a narrative waiting to be shared. Whether it's a classic flavor like Noi-tella or a more adventurous one like Halva Nagila, Golan can tell you the inspiration behind it and the memories it holds for him. He believes in the power of gelato to evoke emotions and transport you back to your childhood, reminiscent of the joy you experienced while savoring it on a hot afternoon. What sets Noi Due Gelato apart from other gelaterias is Golan's commitment to using the finest, all-natural ingredients, and also the integration of tradition, unwavering research, innovation, and the ability to stir emotions. From the very first bite, you will fall in love with its flavors, aromas, and sensations, instantly transporting you to Italy. This fusion results in an unparalleled gelato experience, wherein the first taste unleashes a burst of flavors in your mouth."
DAIRY, VEGAN & GLUTEN-FREE FLAVORS
GELATO FESTIVAL FLAGSHIP STORE
Gluten-free & Vegan flavors
Vanilla ZERO, Chocolate Oat, Hazelnut Oat, Coconut Sorbet, Raspberry Sorbet, Pineapple & Passion Fruit Sorbet
Pistachio D, Salted Caramel D, Lemon Ricotta D, Vanilla D, Strawberry D, Fior di latte Honey D
While we can’t guarantee that our competing chefs are participating with vegan-friendly or gluten-free flavors, we’re committed to providing you with a delicious experience at our festival. We offer vegan and gluten-free gelato options at our Gelato Festival flagship store, and ticketed guests will be able to enjoy free samples of our flavors from the store located at 6801 Hollywood Blvd., Ste. #127, Hollywood, CA.
PERFECT PAIRINGS FROM OUR PARTNERS
Joyous Gelato Welcome from Mastercard
Get first scoops of delish gelato brought to you by Mastercard, right in front of the Dolby Theatre. Our very own Gelato Festival Chef Dani created new flavors - Tres Velvets (dairy) and M.Squared (vegan), in Mastercard’s signature red and yellow. Take a scoop or two and share your love for gelato on the joy wall, then go and live priceless moments throughout the festival.
Loacker Minis cream wafers
Hazelnut, Chocolate and Vanilla
Each Loacker Minis cream wafer consists of 4 crispy wafers and 3 layers of delicious cream filling.
They are just perfect to pair them with your favorite gelato!
Loacker Minis are Non-GMO Project Verified and made with creamy Alpine milk, delicious 100% Italian hazelnuts harvested locally and roasted in-house, as well as authentic Madagascar vanilla and sustainably sourced cocoa.
Loacker Minis are a great snack for kids and adults. Pair them with your favorite cup of coffee, tea or glass of milk. This variety pack is also perfect for sharing, on-the-go occasions and a guilt-free snack for your candy-bowl.
LIMITED-EDITION GIADZY'S FLAVOR
For two days only, you’ll be able to buy Giadzy's exclusive Lemon Ricotta flavor at the Gelato Festival flagship store during Gelato Festival World Masters in Hollywood. This limited-edition flavor is part of our summer collaboration with Giada De Laurentiis, inspired by her famous lemon ricotta cookie recipe.