Gelato World Tour, the first international travelling competition in search of the best flavours in the world, is directed by the prestigious Carpigiani Gelato University and Sigep, the world exhibition for the artisan production of gelato, pastry, confectionery and bakery products held in Rimini, Italy.
The main partners are IFI, international leader in the manufacturing of display cases for gelaterias and PreGel, the world’s largest producer of ingredients for gelato, pastry and coffee shops, official licensee of EXPO Milano 2015. Prodea Group is the operating partner and Felicitas Global Pte Ltd is the event’s local partner in Singapore. In its first edition, GWT toured seven gelato capitals in the world, namely Rome, Valencia, Melbourne, Dubai, Austin, Berlin and Rimini.
In this second edition, visitors are free to enter and can savour 16 amazing gelato flavours freshly created and presented by new and seasoned gelato artisans from the Asia Pacific region as they pit themselves against each other in the quest to win the prestigious “World’s Best Gelato” title.
The top 16 gelato flavours of the Asia Pacific region were picked by a Selection Jury presided by Pang Kok Keong, Chef and founder of Sugar Daddy Group, Yeoh Wee Teck, columnist with The New Paper, and renowned Luciana Polliotti, journalist and curator of the historical Gelato Museum Carpigiani.
The 16 finalists presented their creations to the Technical Jury on March 22, 2015 at the show. This jury is headed by Chef Justin Quek (Sky on the 57), one of Asia's most celebrated chefs and by the panel’s Vice President, Chef Christopher Christie, Executive Chef of Marina Bay Sands. Also on the jury is Chef Cassian Tan, Head of the Pastry and Bakery Department of At-Sunrice GlobalChef Academy, Italian gelato experts and international journalists.
On the occasion of this unique event, two of the best culinary schools in the world, At-Sunrice GlobalChef Academy and Carpigiani Gelato University, will collaborate to spread the artisan gelato culture in the Asia Pacific region. There are only a few complimentary places available for the first professional mini gelato-classes guided by Luciano Ferrari, Carpigiani Master Trainer, on the ‘Open Days’ of the programme on March 24 and 25, 2015. Following this “Open Day”, some Gelato Base Courses have been planned in Singapore, which is poised to become a center of excellence for artisan
Visitors to the show also voted for their favourite flavour from the top 16 finalists with a Gelato Ticket priced at S$12, purchased at the Gelato World Tour Village. Each ticket is entitled to 8 tasting portions in cones of 40grams and each visitors can participate in the Taste & Win draw where they stand to win prizes. The votes of the visitors and GWT’s Technical Jury then determined the top three flavours to represent the Asia Pacific region at the Grand Finale of the Gelato World Tour 2.0 to be held in Rimini, Italy in 2017.
“Our 16 Gelato artisans have vast experience and expertise between them, producing a sumptuous array of flavors. Many also emphasize the nutritious potential of one of the world’s most popular desserts: Gelato is high in proteins, calcium and vitamin B2, while containing around half the fat of typical industrial ice creams. It is sure to an exciting and fruitful competition,” said Achille Sassoli, Director of the Gelato World Tour.
Having visited this expo, i am proud to know that many of our Singaporean friends are very talented and creative as there are a number of gelato artisans from Singapore!
List of the Top 16 Flavours Vying for “WORLD’S BEST GELATO” Title:
01. Kochi Popz by Chronos Chan & Eunice Soon of Tom’s Palette, Singapore
02. Caramel and Almond Crunch by Vanjimuthu Palaniswamy & Kavithamani Vanjimuthu of Boomerang, Coimbatore, India
03. Coffee and Nuts with Sesame Brittle by Angsna Dhippayom of I - Kitchen Restaurant, Had Yai, Thailand
04. Mango Ube Symphony by Zarah Zaragoza-Manikan of Bono Artisanal Gelato, Makati City, Manila, Philippines
05. Roasted Walnut and Honey Crunch by David Lamprell, Michael & Brian O’Donnell of 48 Flavours, Adelaide, SA, Australia
06. Burnt Butter with toffee almond brittle by Robbie Hill of Yamba Icecreamery, Yamba, NSW, Australia
07. Chendol Merdeka by Marco Alfero of Alfero Artisan Gelato, Singapore
08. Loving Date by Stefano Cadorin of +39 Gelato Bar, Singapore
09. Singapore Sling by Charles Tan of FATCAT Ice Cream Bar, Singapore
10. Croccante alla Fragola by Mirko Stortini of Gelato Italia, Hanoi, Vietnam
11. Curcuma (or Temulawak) by Andre Soenjoto of de Boliva, Surabaya, Indonesia
12. Good ‘Ol Days by Sharon Tay of Momolato, Singapore
13. Beer with Ciambella by Harish Doneka of Pick Me Up Cafe, Singapore
14. Vanilla of the East by Keewin & Seow Han Ong of Cielo Dolci, Kuala Lumpur, Malaysia
15. Lemon Zest with Fig Marmalade & Dark Chocolate by Antonino Lo Iacono of Gelatony, Sydney, NSW, Australia
16. From the Cradle to the Grave by Steve & Chrissie Powell of Vostrogusto Gelato, Wellington, New Zealand
Among all 16 flavours, Lemon Zest with Fig Marmalade & Dark Chocolate by Antonino Lo Iacono of Gelatony is my favourite! A perfect combination of sourness of lemon zest, sweetness of the figs marmalade and a rich finish of dark chocolate! I love the little crunch in every bit. Love the colour too!
Inspired by Singapore's renowned signature cocktail, Charles Tan of FATCAT Ice Cream Bar created this very interesting delight named Singapore Sling that gives a tropical-like flavour. He also added a a piece of pineapple and a bubble pop in each serving.
A picture with the talented young man, Charles Tan,
We also love the creation - Croccante alla Fragola from Mirko Stortini of Gelato Italia. His creation gives a very refreshing and yummy flavour of cinnamon, varied with crystals crunched almonds and strawberry. Is like having cereal in ice-cream!
Coffee by Angsna Dhippayom of I-kitchen restaurant tasted great too, not too bitter nor too sweet!
Mango Ube Symphony by Zarah Zaragoza-Manikan is people's favourite! Her creation was awarded People's Choice! A mix of Mango with Ube (Purple Yam) and rhum-soaked dried mango strips! Very refreshing yet not too overwhelming.
Marco Alfero by Alfero Artisan Gelato created a taste of traditional dessert, Chendol Merdeka. Uniquely Singapore!
This nicely presented gelato, Kochi Popz by Chronos Chan & Eunice Soon of Tom's Palette has Yuzu specially flown in from Kochi Japan and chocolate coated pop rocks. It's like a party in your mouth!
Curcuma (Temulawak) by Andre Soenjoto of de Boliva is interestingly made of Curcuma powder and syrup. Curcuma are widely grown and known as ingredients to make jamu (Indonesian Herbal Drink). Curcuma helps to maintain a healthy liver, keeps skin smooth and works as an antioxidant to support the immune system and also to increase appetite. This is my dad's favourite among all!
Beer with Ciambella by Harish Doneka of Pick Me Up Cafe. This is also my dad's favourite among all as it infused with locally brewed beer with sweet Ciambella!
Roasted Walnut and Honey Crunch by David Lamprell, Michael & Brian O'Donnell of 48 Flavours creation was a creamy flavour of 100% roasted walnuts, blended with smooth Australian honey and a crunch of nut praline and walnuts for texture.
Vanilla of the East by Keewin & Seow Han Ong of Cielo Dolci creation is a truly South East Asian flavour with Vanilla, Pandan, Basil Seeds, and Gula Melaka. My mum likes this!
Good ‘Ol Days by Sharon Tay of Momolato won the hearts of many and came first in the competition! A refreshing full-bodied coconut milk palm sugar blend enfolds sweet and salty ribbons of homemade palm sugar caramel with sea salt, and crispy flakes of savory caramelized beancurd!
The top three flavours announced were:
1 - Good ‘Ol Days by Sharon Tay of Momolato, Singapore
2 - Roasted Walnut and Honey Crunch by David Lamprell, Michael & Brian O’Donnell of 48 Flavours, Adelaide, SA, Australia
3 - Vanilla of the East by Keewin & Seow Han Ong of Cielo Dolci, Kuala Lumpur, Malaysia
People’s Choice goes to Mango Ube Symphony by Zarah Zaragoza-Manikan of Bono Artisanal Gelato, Makati City, Manila, Philippines
Maestri Gelatieri goes to Caramel and Almond Crunch by Vanjimuthu Palaniswamy & Kavithamani Vanjimuthu of Boomerang, Coimbatore, India
The Judge’s Special Mention goes to (ex-equo): Lemon Zest with Fig Marmalade & Dark Chocolate by Antonino Lo Iacono of Gelatony, Sydney, NSW, Australia and From the Cradle to the Grave by Steve & Chrissie Powell of Vostrogusto Gelato, Wellington, New Zealand
To follow the stages of Gelato World Tour, go over to www.gelatoworldtour.com.