The vademecum

Degustazioni – Tastings – A feast for the palate. A Gelato Festival the creativity of the best ice cream masters explodes in a variety of new and refined tastes, all to discover. The stars are the products of the territory, the most genuine ingredients and classic flavors reinterpreted according to the sensitivity of the individual teachers. From creams to fruit, to the combinations of sweet and salty, the Festival is the largest showcase for the trends in the world of ice cream. For the lactose intolerant provided tastes based on water.

Gara – Competition – In each stage the tastes of ice cream masters will undergo a double examination: a selection of food experts, including journalists and industry professionals on the one hand and on the other the popular vote. They will indeed be the jury and jury to declare in every city the taste winner who will participate in the final in Florence in late summer, which will be crowned the best ice cream maker in Europe in 2015.

La Scuola – The School – At Gelato Festival you will discover the latest trends in ice cream but also you learn to know the characteristics, rules, recipes and ingredients. They will be the most respected chefs and most respected master gelato makers to get in the chair for a program full of curiosity and surprises. In calendar real lessons on how born and brought the ice cream alternating with delicious show cooking offering new fashions to taste the ice cream in the kitchen.

Calendar – The 2015 program will touch the major Italian cities: Naples, Rome, Milan, Turin, as well as Florence which will host not only the opening stage of the event, from April 30 to May 3, but also the final 1 to the European Oct. 4. For the first time Gelato Festival will arrive in Sicily with the stages of Palermo and Catania.

Tour – For the third consecutive year Gelato Festival goes on tour in major Italian cities, thanks to an itinerant structure. They are called Buontalenti, Caterina Ruggeri and the truck at the forefront of technology designed to transform the ice cream in a sight to behold. On Buontalenti gelato makers I am at work throughout the tour for the preparation of ice cream in laboratories at sight. Catherine is located on the School of Ice Cream Festival and the Bottega Ruggeri tastings.

Price – Gelato Festival sells both online and on-site ice cream Card 5 € for all stages of the Tour 2015. The Gelato Card entitles you to 5 cups of ice cream to choose one flavor between tastes in the race and the special and vote taste more popular among those in the race to win a taste to be made between the tastes offered by gelato. With Ice Cream Card you have free access to the courses of the School of Gelato Festival.

THE CONTEST:
EIGHT MASTERS GELATIERI FOR ICE CREAM FESTIVAL ROME

In competition with 8 master gelato makers of the capital. Are the protagonists of the competition 18 to 21 June 2015. A judge the creations of ice cream, besides the public can express their opinions using the Ice Cream Card, a quality jury, made up of journalists and experts will meet to decide the best taste Gelato Festival of Rome in 2015.

Gelato makers and tastes in challenge:

1. Antonio Cosentino, Taste Sins of gluttony, ice cream with hazelnuts and cocoa varied in more layers with macadamia praline. Ingredients: milk, hazelnuts, cocoa, sugar, neutral, macadamia praline. Gelateria Marrons glaces, Street promenade 131, Catanzaro.
2. Stefania Alibrandi, Taste Ricotta with variegation of fresh strawberries. The strength of taste is the excellence of the raw materials. Ingredients: fresh milk, fresh cream, Roman ricotta sheep DOP, variegation of strawberries we produce, sugar, neutral. Gelateria Cremeria Alpi, Via dei Basaldella, 00124, Rome
3. Alessia Stanzani, Taste strudel vegan. The typical sweet with apples and cinnamon becomes ice, but no eggs, no milk, no animal derivatives .Ingredienti: water, apples, sugar, cinnamon, pine, carob seed flour, guar seed. Gelateria Jealousy. Piazza di Tor San Michele 4-5, Lido di Ostia, Rome
4. Delfina Salvati, Taste Pretzel tivolese. Cream caramel with crumbled pretzels red wine and hazelnuts with olive oil. Ingredients: milk, cream, sugar, caramel sugar, wheat flour, oil, wine, hazelnuts, sugar, milk powder, locust bean seeds. Gelateria Agriparco of the greedy, Via delle Cento Camerette 5, Villa Adriana in Tivoli, Rome   
5. Simone Porcelli, Taste Cinnamon due.zero. A taste-based egg cream flavored with cinnamon Cylon and poppy seeds toasted. Ingredients: milk, egg yolks, cream, sugar, cinnamon Cylon, toasted poppy seeds. Gelateria Storm tastes 191 Via del Pigneto, Rome.
6. Aroe Monge, Taste Strawberry heart to muscovado. A fresh taste delicate notes slightly alcoholic ingredients: strawberries Carchitti, water, muscovado sugar, cachaça (brandy common in Brazil), neutral, carob seed flour. Gelateria Gelataro San Cesareo, Via Filippo Corridoni 7, San Cesareo, Rome
7. Gabriele Passarelli, Gusto Mucho bueno., Mix of white chocolate and hazelnut varied with chocolate coating. Ingredients: milk, cream, sugar, white chocolate, hazelnut, variegation chocolate, carob seed flour. Queen ice cream, Via Nazionale 187, Angri (Salerno)
8. Antonio Pascale, Taste The tiramisu of Cremì. Classic pastry made into ice cream. Ingredients: Milk, mascarpone, eggnog, marsala dop, egg yolk, coffee, biscuits, cocoa, skim milk powder, dextrose, sucrose, glucose syrup, neutral. Gelateria Cremì Vicolo de ‘Cinque 17, Rome