Chefs Compete For Gelato World Tour Crown

by Ed Kennedy

The Gelato world tour attracted big crowds in North Melbourne last month, attracting gelato fans from far and wide to partake in the inaugural international competition.  The event, hosted at Argyle Place in Carlton, featured a selection of gelato artists from around Australia and the world, and saw the Melbourne event won by Donato Toce and Simone Panetta of Sydney Gelataria Messina, for their Cremino recipe.

The winning flavour was comprised of salted caramel gelato, Italian meringue, and with amaretti biscuits scattered throughout.  The winners are now eligible to compete in the Grand Final in Rimini, Italy next year.  Mr Toce said multiple elements are required to craft a winning gelato.

“It takes science, skill and love”, he said.  “I’ve been a chef for 25 years and making gelato for 10. So it takes a long time to get it just right.”

Mr Toce indicated plans to open another Messina in Smith St, Collingwood by the end of November this year, which will allow Melbournians to get a taste of their award winning Gelato.
The event saw over 6,000kg of gelato produced, and over 50,000 cups and 80,000 mini-cones used.  John Crowl of Cow and Moon Sydney … Click to continue reading

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