Gelato World Tour Is Ready for the Third Stage

Gelato World Tour Is Ready for the Third Stage

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GELATO WORLD TOUR IS READY FOR THE THIRD STAGE:

AUSTRALIA AND NEW ZEALAND

Melbourne will become an international Gelato Capital for three days

(25th-27th October 2013, Piazza Italia, Argyle Place South, Carlton). After it will be the time of Dubai, Shanghai, San Paulo, Austin and Berlin.

10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”

Melbourne, 24th October – Everything is almost ready at the Gelato World Tour Village in Piazza Italia, Argyle Place South. From Friday 25th to Sunday 27th October, the square will be “flooded” by amazing gelato, made by the best artisans from Australia and New Zealand. Are you ready for the best gelato you have ever tried?

Don’t miss the press preview TOMORROW, Friday 25th, at 11.00am. During this moment it will be possible to film and interview the gelato makers preparing their flavours and to follow a reserved class “What is gelato?” by Alice Vignoli, an instructor of Carpigiani Gelato University, the most internationally famous school of artisan gelato. (RSVP Stella Cassanelli / Alessandro Piccinini 0455773464).

The press preview will be followed at 12.30pm by the Official Inauguration of the Gelato World Tour Village with the Ribbon Cutting. Marco Maria Cerbo, Italian Consul General in Australia and Judge, Beverley Pinder-Mortimer, Councilor of Melbourne, Abigail Dinan, Junior Lord Mayor of Melbourne and Judge, Ottorino Pace, Gelato Artisan of “Casa del Gelato” and Vice-President of the Technical Jury, Achille Sassoli, Gelato World Tour Director, Cesare Avanzi, MEC3 Marketing Manager, Gianluca Morotti, IFI Marketing Manager, Luca Bottallo, Secretary General at Italian Chamber of Commerce and Industry in Australia-Melbourne will attend the event.

Please download here the Invitation at the Inauguration of the Village and the complete program:

ARTISAN GELATO AS A GREAT BUSINESS OPPORTUNITY IN AUSTRALIA

Australians are great consumers of ice-cream.

Despite the low number in gelato and ice-cream shops all over Australia (one ice-cream/gelato shop out of approx 15,000 inhabitants) the per capita consumption of ice-cream among the Australian population is very similar to the Italian one where there is a gelato shop every 1600 inhabitants.

Artisan Gelato in Australia

The quality of the artisan gelato daily made in Australia is achieving standards highly appreciated by the Italian manufacturers. Mr. Emendatori, CEO at Mec3 the Italian company producer of the famous “Cookies” flavour, stated to be “amazed in realising how the Australian artisans have been able to amplify the quality of Italian ingredients combining them with the best local raw ingredients”.

Gelato: a business to trust and study for

At the Carpigiani Gelato University a noticeable increase of students attending professional gelato making courses has been registered in the last few years. Students are nearly doubling every second year. Classes run directly in Australia are consistently fully booked.

PARTICIPANTS

  • Donato Toce and Simone Panetta – Gelato Messina – Flavour: Cremino
  • John Crowl – Cow and the Moon – Flavour: Mandorla Affogato
  • Gianpaolo Grazioli – Giapo – Flavour: Tiramisù
  • Anna Temellini and Domenico Lopresti – Gelatissimo – Flavour: The Italian Immigrant
  • Andrea Scinardo Ratto – Brunetti Gelateria Artigianale – Flavour: Italian Flavour
  • Gino Maniaci and Josephine Colombo – Vulcano Gelato – Flavour: Vulcano
  • Mark Mariotti – 7 Apples Gelato – Flavour: Banana with Dulce de Leche
  • Diana Kontoprias – Frangipani Gelato – Flavour: Pavlova Gelato
  • Tino Tonon – Gelato Amico – Flavour: Pure Sicilian Pistachio
  • Costantino Limoncella – Il Gelato – Flavour: Mascarpone and fig
  • Martino Piccolo – Art of Gelato – Flavour: Rusty Chocolate
  • Voula Makrygiannakis – Cones Ice Cream Hawthorn – Flavour: Pistacchio Crunch
  • Plamen Milanov – Caffè e Gelato Milany – Flavour: Dark Chocolate
  • Dario D’Agostino and Vincenzo Praticò – Za’-Za’s Cucina Italiana – Flavour: Za’-Za’s Revolution
  • Min Chai – N2 Extreme Gelato – Flavour: Deconstructed Kaya Toast
  • George Pompei – Pompei’s – Flavour: White Peach

It is possible to follow the stages of the Gelato World Tour by visiting the website as well as the pages created in Facebook, Twitter, Instagram and Flickr, already fanned and followed by hundreds of people. Check for the photographic contest “Gelato Pixel Passion”.

For more information, pictures and video:

Valentina Righi, Communication and Pr Manager Carpigiani Group –

Stella Cassanelli, Communication and Social Media Assistant Carpigiani Group – , +61 455 773 464

Alessandro Piccinini, International Marketing Manager Sigep-Rimini Fiera – , +61 455 773 464

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