The latest edition of the Gelato Festival World Ranking underscored the increasingly global nature of the artisanal gelato industry, with top honors going to gelato makers working across Europe and the US as the sector continues evolving beyond its Italian roots.
The 2026 ranking, unveiled in Rome at the headquarters of the Foreign Press Association in Italy at Palazzo Grazioli, named Carlo Guerriero of La Cremeria Gelato Italiano in Cádiz, Spain, as the world’s leading artisanal gelato maker. Tomasz Szypuła of Szypuła 1974 in Baborów, Poland, ranked second, while Elisabeth Stolz of Osteria Hubenbauer in Varna, Italy, took third place.
Compiled by Gelato Festival World Masters, the ranking is based on results from international competitions and evaluations across criteria including flavor, creativity and presentation. Organizers said more than 8,000 gelato makers across five continents have been assessed over the past 15 years.
The ranking has become a closely watched indicator of broader shifts within the artisanal gelato sector, which has increasingly merged traditional Italian techniques with regional ingredients, modern gastronomy and foodservice innovation.
This year’s results reflected the widening international reach of the category, with leading positions awarded to professionals based in Spain, Poland, Belgium, the US, the Netherlands and Italy. At the same time, the ranking highlighted the continued influence of Italian gelato craftsmanship, which remains the foundation for many gelaterias operating internationally.
Industry observers say artisanal gelato has increasingly moved into premium dining and experiential food categories, with operators combining pastry techniques, culinary experimentation and local sourcing to differentiate themselves in a competitive market.
During the event, Ádám Fazekas of Budapest, who won the world championship title in 2021, was inducted into the Gelato Festival World Ranking Hall of Fame.
The event was held in partnership with Carpigiani and SIGEP World by Italian Exhibition Group, organizations that have played a central role in promoting professional training and international expansion within the gelato industry.
“This edition of the Gelato Festival World Ranking has a special meaning because it comes at the conclusion of the latest Gelato Festival World Masters championship, an international journey developed over five years. It is the result of work spanning continents, cultures and thousands of tastings, allowing us to build a genuine picture of the evolution of artisanal gelato around the world. I have been involved in this project since 2013, and seeing such an international ranking today is a source of great pride.” said Adriana Tancredi, Project Manager of Gelato Festival World Masters.
“The Gelato Festival World Ranking has the merit of making visible what happens every day inside gelato laboratories: talent, research and entrepreneurial spirit. For Carpigiani, supporting this journey means investing in people even before technology, because it is master gelato makers who transform innovation into experience. In an increasingly international market, the real challenge is to support the sector’s growth without losing its identity: training, quality and a global vision are the key drivers that allow artisanal gelato to continue being both an ambassador of Made in Italy and a universal language.” said Federico Tassi, General Manager of Carpigiani.
“We are proud to support Gelato Festival World Masters, which celebrates the talent of master gelato makers and demonstrates the worldwide spread of artisanal gelato culture. This journey reflects the international growth of one of Italy’s most iconic food traditions, increasingly central to global Foodservice dynamics. Within this framework, SIGEP World continues to strengthen its role as the leading international platform for the sector: the recent launch of SIGEP Meets the World, with its first stop in Chicago, represents a new milestone in an international strategy that already looks ahead to SIGEP Asia in Singapore from July 15–17 and, naturally, to SIGEP World at Rimini Expo Centre in January 2027 and Las Vegas from April 13–15, 2027.” said Ilaria Cicero, Global Exhibition Director, Food & Beverage Division.
The top 10 ranking included representatives from across Europe and North America, with Italy placing several gelato makers within the list. Alongside the top three finishers, Giovanna Bonazzi of La Parona del Gelato in Parona, Italy, ranked fourth, while Christian Wu of Gelateria Giotto in Brussels ranked fifth. Savannah G. Lee of Savannah’s Kitchen in San Francisco placed sixth.
Massimiliano Scotti of VeroLatte in Vigevano, Italy, ranked seventh, followed by Maurizio Melani of Véneta Gelato Italiano in Valencia, Spain, and Kees Baars of IJssalon IJsie Prima in Callantsoog, Netherlands. Tenth place was shared jointly by Fabio Forghieri of Gelateria dei Principi in Correggio, Italy, and Leonardo La Porta of Gelateria Miretti in Torino, Italy.
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