Barcelona

Kup

Saturday 5 and Sunday 6 October, the Gelato Festival 2019 debuts in Barcelona: the Catalan capital - cultural fiefdom of Antoni Gaudì - will host the festival with 16 of the best gelato chefs

Konkursowe smaki

  • Mango Ezpeleta

    Creamy mango sorbet with paprika ezpeleta variegation

    Fernando Alberdi
    Dona Doni
    Getaria, Spagna

  • Helado de Milojas

    Flavor made from cream gelato with Italian meringue and puff pastry, a simple combination and a surprising taste. A super flavour that will be remembered for ever

    Isabel Lopez Dominguez
    19 palmeras
    Punta Umbría, Huelva

  • Birramisu

    Our latest creation is a flavor that fuses the ingredients of the traditional Tiramisu with a Stout beer of first level. The result is a perfect pairing: toasted malts, coffee and chocolate notes that combine with the creamy texture of mascarpone cheese, resulting in an explosive combination not suitable for cardiac.

    Juan Restrepo
    Gelatology
    Barcelona

  • Tatin

    Red apple gelato and cookies, with cubes of roasted red apples, gluten-free Crumbel and apple chips.

    Gemma Ramirez Ruiz
    Arlequino
    Barcelona

  • Black & Or

    Black vanilla with Oreo cookies and golden stripes

    Carlos Enriquez
    Iceberg
    Palma de Mallorca

  • Torta Polaca

    Almond cake filled with crunchy chocolates and juicy orange refreshing variegato

    Wioletta Gbiorczyk
    Lodziarnia Mleczna
    Radom

  • Cremino di quinoa real

    A milk based gelato with quinoa, raspberry and chocolate

    Delia Lopez
    Gelateria Mango Esotico
    Milano

  • Biancaneve

    Tequila, elderflower, lime, apple and tropical fruit gelato

    Olga Pinciuc
    Carpediem
    Dolo, Veneto

  • Paradise

    From the best pistachios of Sicily and the Mediterranean, we have created a creamy and aromatic Gelato, enriched with a crispy pistachio sauce and Italian nougat to live an exalting taste experience

    Maurizio Melani
    Veneta Gelato Italiano
    Puerto de Sagunto, Valencia

  • Gianduja Fiorio

    Ancient Turin recipe from 178, inherited from the Fiorio brothers and handed down until today

    Luigi Mazzocchi
    Fiorio 1780
    Barcelona

  • Chocolate Bombon

    Chocolate Bombon is a delicious Belgian chocolate ice cream that surprises us with touches of dulce de leche and cubes of chocolate brownie with nuts

    David Mayoral
    Heladeria Italiana Giovanni
    Barcelona

  • Dolcemente

    This is a simple, delicious, nostalgic and deep ice cream. Unpretentious ice cream and yet brilliant in its simplicity and perfumes. Its basic ingredients are full season products: Mascarpone cream ice cream adorned with a variety of Can Marles red wine syrup made with LLeida pears scented with cinnamon with a slight touch of lemon

    Marco Terconi & Luca Romano
    Dolce Mente
    Barcelona

  • Taormina

    Delicate cream of almonds and hazelnuts Trilobata 100% Piemonte with citrus hints of lemon and mandarin. Finally we end up adding thin crunchy slices of dark chocolate.

    Antonio Sevillano
    Gelati Dino
    Empuriabrava - Girona

  • Gelat de Tardor

    Tardor Gelat picks up the essences of the transition from summer to autumn: the sweet pear as the emblematic fruit of the season in contrast with the refreshing and somewhat spicy touch of ginger, dressed with a light touch of cinnamon

    Alessandro Avamini
    Könos Natural Taste
    Barcelona

  • Pa Amb Xocolata, oli i sal

    Our Gelato evokes childhood, the typical Catalan snack of yesteryear, but modernized. The protagonist is the 70% Ocumare chocolate ice cream which, with toasted bread, extra virgin olive oil and salt, is enhanced and complemented.

    Flavia Nicole Gonzales
    Carreras Forn de Pa
    Sabadell - Barcelona

  • Biancociok a pistacchi dell’Etna

    Pure white chocolate of modica maridado with sauce of pistachio green gold coming from the ashes of the ethna and veined with fanta crumble to the goloso pistachio

    Juan Carlos Verdus
    Heladeria de la Dama Blanca
    Alicante

Smaki specjalne

  • Gusto Barça

    Gelato with peach scented with rose and honey

  • Gusto Pera&Zenzero

    Puree pear and ginger gelato

  • Gusto La la land

    Gelato with pear puree, ricotta cheese and cacao

  • Pesca Bria

    Peach puree and muscatel gelato


  • 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.

  • Amaretto di Sicilia

    Taste of almonds and amaretto biscuit

  • Malaga

    Taste of Rhum and raisins (uva sultanina)

Saturday 5 October

  • Opening ceremony
    12.00 - 13.30

  • Technical jury
    14.00 - 16.00

  • Video Sigep
    16.00 - 16.05

  • Tonda Challenge for the public
    16.05 - 17.00

    The competition dedicated to all the public, anyone can try to prepare the perfect cup weighing 60 grams. Who will do the best?

  • "Nuova Armonia"
    17.00 - 17.50

    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
    18.00 - 18.05

  • Learn the art of Gelato with Carpigiani Gelato University
    18.05 - 19.00

  • Tonda Challenge
    19.00 - 19.45

    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?  

  • Cooking Show Regione Lazio
    20.00 - 20.30

    Pear and zenzero gelato

Sunday 6 October

  • Learn the art of Gelato with Carpigiani Gelato University
    12.00 - 13.00

  • Video Sigep
    13.00 - 13.05

  • Tonda Challenge
    13.05 - 14.00

    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?  

  • Cooking Show Regione Lazio
    14.00 - 14.50

    Ricotta cheese and pear gelato

  • Video Sigep
    15.00 - 15.05

  • Learn the art of Gelato with Carpigiani Gelato University
    15.10 - 16.00

  • Tonda Challenge for the public
    16.00 - 16.50

    The competition dedicated to all the public, anyone can try to prepare the perfect cup weighing 60 grams. Who will do the best?

  • Video Sigep
    17.00 - 17.05

  • "Nuova Armonia"
    17.05 - 18.00

    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.



  • Learn the art of Gelato with Carpigiani Gelato University
    18.00 - 18.50

  • Tonda Challenge
    19.00 - 20.00

    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
    20.30 - 21.30

    Who will be the champion of Gelato Festival? Attend the award ceremony and find out the best flavor and all the other special mentions awards.