The Carpigiani Challenge Announcing New York Area Best Frozen Dessert Flavors - Food & Beverage Magazine

The Carpigiani Challenge Announcing New York Area Best Frozen Dessert Flavors

dav

The Carpigiani Challenge continues its journey around North America and the world making a stop in Long Island, New York on April 25th  where seven chefs took part in the two sweetest competitions of the year hosted by GTI Designs. The winning flavor for the Gelato Category is  “Torta di mele” by Michael Costigliola Cafe Italia in Deer Park, NY that combined a strudel like crumble that created an enticing mouthfeel. For the Ice Cream Category, the winner is “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY who tackled the classic American Vanilla with a perfect combination of fresh honey.

The winners of the Ice Cream Category will be invited to the American Ice Cream Final, A special event being scheduled in New York City to highlight the unique tradition of American-Style Ice Cream. Flavor, creativity, structure & consistency are the three parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the mouthfeel of a well-made Ice Cream.

The winners of the Gelato Category will be invited to the American Finale of Gelato Festival America scheduled in 2020, for a chance to become one of the American chefs who will represent North America at the 2021 World Final. Flavor, structure, creativity and presentation are the four parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the visual impact of the gelato

The jury was composed of:

Francois Pairod, Pastry Chef known in Las Vegas and New York and often seen on on TV.

Christophe Toury, Pastry Chef and Chocolatier of the renowned Voilà Chocolat in Manhattan;

Thierry Pruvot, New York Area Sommelier.

MaryBeth Pruvot, New York Area Sommelier.

Carpigiani

Founded in 1946 in Bologna thanks to the success gained by the “Autogelatiera” by Poerio Carlo and Bruto Carpigiani, is today the world leader company in the gelato making machines sector. Starting from 1989 Carpigiani became part of the Ali Group, the world’s second largest company in the field of production and distribution of professional catering equipment. In 2003 it founded the Carpigiani Gelato University with the aim of spreading the culture of the artisanal gelato throughout the world and today it has got 11 branches in the world with 7.000 students every year, of which over 60% coming from abroad. In 2012, for the centennial of the birth of Poerio Carlo Carpigiani, the Bruto and Poerio Carpigiani Foundation and the Gelato Museum were founded. It is the very first museum in the world dedicated to the social and technological history of gelato and that attracts around 10,000 Italian and foreign visitors each year to join the guided tours, tastings and workshops.

Carpigiani New York CHALLENGE

April 25th, 2019

Ronkonkoma, Long Island, New York

Distributor: GTI Designs

LIST OF PARTICIPATING GELATO FLAVORS:

Winner:

7 “Torta di mele” by Michael Costigliola Cafe Italia in Deer Park, NY

List of participants:

1 “Avocado Truffle” by Charles Ferrante of Gemelli Gelato in Hampton Bays, NY

2 “Ricotta with fig” by Vincent Turco of Gelato & Chill in Hingman, MA

4 “Hot Chocolate” Anna Franchi of ViAle Gelateria in Lynbrook, NY

5 “Pistachio Matcha” by Malcolm Livingston of Ghetto Gastro in Bronx, NY

7 “Torta di mele” by Michael Costigliola Cafe Italia in Deer Park, NY

LIST OF PARTICIPATING ICE CREAM FLAVORS

Winner:

6 “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY

List of participants:

3 “Ricotta Fig with Wild Flower honey” by  Jerry Crabbs of Frozen Cow in Lido Beach, NY

6 “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY

%d bloggers like this: