Italians Win “World’s Best Gelato”

gelato

The “World’s Best Gelato” winner was crowned recently in Rimini and comes from Italy. Its name is simply Pistacchio and is a fusion of three different Sicilian pistachios, two from Bronte and one from Agrigento.

It was created by the artisan Alessandro Crispini from Gelateria Crispini in Spoleto (Perugia), who added the refined Cervia salt to enhance the taste.

“I am really excited and I didn’t expect to win”, reveals the winning artisan. “Pistachio may be considered a trivial flavor, but through an in-depth study of the raw materials I created something only apparently simple but in fact very complex. The three varieties of pistachio are roasted for 24 hours, then seared with sugar and Madagascar vanilla berries. I’m honored the flavor was so much appreciated!”

Guido and Luca De Rocco, father and son of Italian origin, residing in Germany, won the second place with their flavor “Tribute to Venice”, an Uva Fragola grape sorbet with caramelized nuts whom devoted the flavor to their homeland, called “La Serenissima”.

The third place was won by “Amor-Acuyà” by the young Colombian gelato artisan Daniela Lince Ledesma from Medellín. This exotic flavor mixes three different sensations: the sweet and sour taste of the passion fruit, the cream and Colombian 65% dark chocolate obtaining the perfect bittersweet balance.

The jury consisted of 45 members including gelato experts, chefs and journalists. There were 36 flavors in competition presented by as many teams from 19 different countries, with 17 women artisans.

The artisanal gelato industry – data

The annual consumption of artisanal gelato across the globe is worth EUR15bn, with an average growth of 4% per year. The SIGEP Observatory has estimated that artisanal gelato consumption in Italy during the summer of 2017 increased by 10% with peaks of 15% in tourist areas. In Europe in 2016 there were more than 60,000 gelato shops, of which 39,000 in Italy (10,000 pure gelato shops and 29,000 cafés and pastry shops also serving gelato), with 150,000 employees.

In Germany there are 9,000 gelato parlors, of which 3,300 are dedicated solely to gelato. Spain has 2,000 gelato shops. In South America, Argentina and Brazil account for the largest share, with 1,500 and 500 gelato shops respectively. The consumption of artisanal gelato is constantly growing in the United States, where there are about 950 gelato shops.

 

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