"Next Generation" also Swedish chef Amanuel and Dutch chef Janssen
It is the Hungarian gelato chef Adam Fazekas, flying straight to the final of the Gelato Festival World Masters 2021 representing the Under30: the outcome of the "Next Generation" - the race staged at Villa Borghese within the 2019 Gelato Festival - has awarded the Hungarian chef of gelato parlor Fazeks Cukrászda from Budapest and his "Pistachio fruit". The swedish Hosanna Amanuel, winner of the technical jury with her "Almond Deluxe", and the dutch Steff Janssen with a taste of apricot and almond were also on the podium. The challenge of the Tonda Challenge launched by Ifi to all the gelato chefs competing with the aim of creating the perfect 60 gram cup was won by the spanish Stefano Rosso Viera of the Fragola shop in Tenerife with two 58 and 60 gram weighs.
Overcoming the competition of the other 13 young gelato makers from 6 countries, Adam Fazekas won the gold medal created by the goldsmith Paolo Penko and the access to the final at 36 scheduled for September 2021, the challenge for the best artisan gelato makers of the planet that has already qualified Eugenio Morrone (winner of the All Stars last year) and Giuseppe Cimino (winner of the first German final), plus the first two "American" finalists Mike Guerriero and Diego Comparin. In two days of tastings, Rome tasted a total of almost two tons of high quality artisan gelato - in addition to those in the competition there were the taste of AirItaly made by Massimiliano Scotti, those of the Italian Gelato Makers Association headed by Eugenio Morrone, those of the Sicilian tradition of Elenka - and witnessed the cooking show by chef Massimo Viglietti.
Now the event - organized in collaboration with strategic partners Carpigiani (world leader in the production of gelato machines) and Sigep - Italian Exhibition Group (leading international gelato, artisan confectionery, coffee and bakery fair for the foodservice channel) , with Air Italy (the airline that offers direct flights in Italy, Africa, USA and Canada) as a global partner and Intesa Sanpaolo (the leading banking group in Italy in all business sectors: retail, corporate and wealth management) as a top sponsor Italy - moves to Turin, in piazza Vittorio Veneto, where it will arrive on 27 and 28 April. The Italian tour will end in Piazza Cannone in Milan on 4 and 5 May with tastings, themed initiatives and educational workshops set up in the three large 13-meter food trucks, including the "Buontalenti" which represents the largest mobile laboratory of world gelato production. From the end of May the Gelato Festival will move abroad with stops in Berlin (1-2 June), Warsaw (8-9 June), Baden (Vienna) 19-20 June, London (29-30 June) and finally Barcelona (6-7 July).
The Gelato Festival debuted in Florence in 2010 inspired by the idea of the first gelato recipe by the multi-faceted architect Bernardo Buontalenti in 1559. Since then, the event has expanded its boundaries expanding first in the rest of Italy, then in Europe and - from 2017 - also in the United States, with a total of 64 Festivals, before embracing the whole planet with the Gelato Festival World Masters 2021 world championship.