Rome Next Generation

Kup

Saturday 13th and Sunday 14th, April the Gelato Festival 2019 arrives in Rome, the eternal city that for two days will become the capital of high-quality gelato. The Roman event coincides with the "Next Generation" competition that will select the young gelato chef who will take part in the Gelato Festival World Masters in 2021

Konkursowe smaki

  • Amore Siciliano

    Meeting between the Avola almond and raspberry in a special flavor of gelato enriched with white chocolate and toasted almonds. A gelato with a perfect harmony of sweetness and acidity.

    Renáta Somogyi
    Bringatanya Fagyizó
    Gyenesdiás

  • Magic Spring

    Altough this gelato is milk based, its main flavor is the lemon zest that provides citrus notes that cleanse the palate and give way to the touch of vanilla that is also present in the preparation. As a surprise, it has a crunchy butter biscuit and a violet sauce that stands out, gives harmony and gives it that spring-like touch.

    Flavia Nicole Reyes Gonzales
    Botanic
    Barcelona

  • Chinyero

    Artisanal gelato made of a combination of artisanal base and typical cereals from the island of Tenerife with natural fig and walnuts variegato.

    Stefano Rosso Viera
    Heladeria Artesanal Fragola
    Garachico,

  • Cannelle Sri Lanka, noix et caramel fleur de sal

    Cinnamon gelato with caramelized pecan nuts and a salt flower caramel

    Jose Romero
    Pepe's
    Bruxelles-Capitale

  • La passion du poivre

    spicy journey between the passion fruit and pepper

    Maryne Poppe
    Tendance Glacée
    Flawinne - Namur

  • A bulgarian rose with yogurt

    A bulgarian oil bearing rose with a traditional yoghurt flavor

    Vyara Baltiyska
    Bakers bakery & gelato parlor
    Plovdiv

  • Frutta di pistacchio

    Pistachio, raspberry, crispy

    Ádám Fazekas
    Fazekas Cukrászda
    Budapest

  • Kesu

    This is a perfectly creamy kesu nut with homemade ruby chocolate and dates creating a perfect balance of sweet and saltiness

    Attila Pálfi
    Rózsakert Bistro Cafe Ice
    Hévíz

  • Spicy raspberry lambic

    The Spicy Raspberry Lambik is a raspberry sorbet which has been infused with a mixture of herbs (vanilla, pepper, hibiscus tea, lemon grass, clove and rose-petal). We combine this with the almost famous Rosé de Gambrinus of Cantillon, the last brewery situated in the heart of Brussels who still produce the Lambik the old fashioned way.

    Jarrik Vermeylen
    Rococò Gelateria
    Sterrebeek

  • Apricot & almond pie

    Apricot & Almond Pie is a nice, fresh ice cream flavour with lovely apricot taste, creamy white chocolate varigato and roasted almond pieces covered in white chocolate.

    Steff Janssen
    Ijssalon Florence
    Nederweert

  • Caramel Dream

    Softly salted toffee is the base, with sour black currant variegato and caramelized, crunchy andy salty pumpkin seeds.

    Petra Andrész
    Andrész Cukrászda
    Biatorbágy

  • Salty namelaka

    Gelato with white chocolate that is carmelized and with the flavors of coconut and the afthertaste of Hawai seasalt.

    Wiebe De Jong
    Shock o Late
    Dokkum

  • Almond Deluxe

    Toasted sicilian almonds, soft touch of coffee and vanilla witha a pinch of sea salt. Topped with a delicate bean caramel.

    Hosanna Amanuel
    Aryam
    Stocholm

Smaki specjalne

  • Air Italy

    A wonderful combination of Fiordilatte, Acacia Honey, and Corn Flakes. Delicious!

  • 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.

  • Mandarino Tardivo

    Tangerine juice, sucrose, dextrose, ginger, mint, flour with carrube seeds

  • Mango

    Water, mango, sucrose, glucose, neutral (cold Nordpol)

  • Arachidi al sale rosso delle Hawaii

    Water, sucrose, dextrose, red salt Hawaii, neutral (carob, guar)

  • Mascarpone ai frutti di bosco



Saturday 13 April

  • Opening ceremony
    11.00 - 12.30

  • Technical jury
    13.00 - 14.30

  • Video Sigep
    14.30 - 14.35

  • 10 good reasons to open a Gelato shop
    14.35 - 15.20

  • Tonda Challenge
    15.20 - 15.50

    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"
    15.50 - 16.35

    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
    16.35 - 16.40

  • Tonda Challenge
    16.40 - 17.10

    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?  

  • Learn the art of Gelato with Carpigiani Gelato University
    17.10 - 17.55

  • Gelato Quiz
    17.55- 18.45

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

Sunday 14 April

  • Tonda Challenge
    11.00 - 11.30

    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
    11.30 - 11.35

  • 10 good reasons to open a Gelato shop
    11.35 - 12.15

  • Tonda Challenge
    12.15 - 12.45

    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?  

  • "Nuova Armonia"
    12.45 - 13.30

    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.



  • Learn the art of Gelato with Carpigiani Gelato University
    13.30 - 14.15

  • Video Sigep
    14.15 - 14.20

  • Show Cooking by Massimo Viglietti from "Achilli al Parlamento"
    14.20 - 15.10

  • Gelato Quiz
    15.10 - 16.00

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

  • Kids jury
    16.00 - 17.45

  • Learn the art of Gelato with Carpigiani Gelato University
    17.45 - 18.30

  • Awards ceremony
    19.30 - 20.30