The Gelato World Tour, the world’s premiere cross-cultural artisan gelato competition is holding qualifying rounds throughout the United States. The first of four competitions will be held in conjunction with Bon Appétit presents Chicago Gourmet, one of the nation’s largest and most celebrated culinary events. With more than 200 restaurants and chefs, this interactive, epicurean affair showcases many of the finest in the culinary world.
The two events have joined forces to continue to celebrate quality food and the chefs behind the cuisine. The first place flavor from the Illinois Challenge will move on to the Grand Finale in Italy to compete against the top flavors from around the world. The finale will be held in Rimini, Italy, September 8-10, 2017. The flavors will be evaluated by a technical jury composed of top chefs John Coletta, Executive Chef and Co-Founder of Quartino Ristorante & Wine Bar; Mary Nolan, Bon Appétit’s chef de cuisine; and Mario Rizzotti, acclaimed television personality and Italian culinary expert, best known as a judge of “Iron Chef America.” The technical jury’s vote is worth 50% of the final score. The other 50% will be determined by a public vote, acquired through voting cards available at the Tasting tent.
The 10 flavors that were selected to compete at the Gelato World Tour Illinois Challenge Tasting Pavilion in the Chicago Gourmet Main event at Millennium Park are:
Caramelized Coconut Fudge – Coconut base with caramelized and toasted coconut pieces. Layers of fudge swirls – by Chef Amy Arnold from Bombo Bar (182 W Randolph St)
Dark chocolate – Cardamom – Goat — Creamy, chocolatey, smoky and smooth – by Chef Marjorie Easley from Coda di Volpe (3335 N Southport)
Pink Peppercorn and Balsamic – by Chef Massimo Campagnini & Chef Kristina Lee from Volare (201 E Grand)
Argentine Sambayón – a sophisticated blend of whipped egg custard infused with sweet marsala wine and swirled with dulce de leche milk caramel – by Chef Sebastián Koziura from FRÍO Gelato (516 Dempster St – Evanston)
Breakfast at Nonna’s House – Fior di latte gelato with Red Currants and Vanilla Almond Granola – by Chef Michael E. Meranda from Gelato D’Oro (1450 West Lake St – Addison)
Raspberry Rose Petal – Seedling Farms red raspberries and Turkish rose water, roasted Raspberry Jam – by Chef Jessica Oloroso & Chef Baron Von Gottsacker from Black Dog Gelato (859 N Damen Ave)
Bella Sicilia – Spiced Bronte Pistachio with white & dark chocolate – by Chef Tony Priolo from Piccolo Sogno (464 N Halsted St)
The Gelato World Tour, which is supported by the Italian Ministry of Foreign Affairs and of Economic Development, as well as the Regione Emilia Romagna, is the first international traveling competition in search of the best flavors in the world. Gelato World Tour has visited ten Gelato Capitals – Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore, Tokyo and Chicago. The tour also hosts more than 30 smaller competitions, like the Illinois Challenge, around the globe in locations such as Italy, China and Germany. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep – Rimini Fiera, the world’s premier artisan gelato trade show. Two important partners make this event possible: IFI, international leader in the manufacturing of display cases for gelaterias, and PreGel America, the world’s largest producer of ingredients for gelato, pastry and coffee shops.
Next year, Gelato-go will be attending the Gelato World Tour as well – stay tuned!