The competition was stacked full of some of the best gelato chefs across 13 European countries, with 74 gelato chefs competing for a place in the coveted World Final.

The World Final, which will take place in 2026, completes a journey that began in 2022 and has involved 4,000 gelato makers from hundreds of local selections across the globe.

Representing the UK at the European Final were:

• Daniele Panunzio of Panunzio’s Kitchen Gelati Italiani in Bristol presented the flavour ‘Monte Bianco’ – a gelato inspired by his favourite childhood treat, with White Lake goat’s cheese, caramelised salted pecans, and fresh raspberry sauce.
• Samantha Cunliffe of Bene Gelateria in Frodsham presented the flavour ‘Chocolate Orange Cocco Crunch’ – custard-based gelato infused with ginger, cinnamon and orange, with dark chocolate stracciatella and diced candied ginger on top.
• Jon Adams of Gelato Gusto in Chichester presented the flavour ‘Liquorice & Salted Caramel’ – a plant-based caramel gelato with buttery caramel and earthy notes of liquorice.

The International Technical Jury, made up of industry experts, critiqued the taste, structure, creativity, and presentation of the gelato. Each gelato maker had two minutes to pitch their flavour to judges Cinzia Otri, Marco Venturino, Eugenio Morrone, Ciro Chiummo, Marco De Vivo and Vincenzo Pennestrì.

Speaking about the Gelato Festival World Masters, development chef and gelato master, Joe Yates of Carpigiani UK commented: “The Gelato Festival World Masters competition is an amazing opportunity to be a part of Europe’s vast and talented community of gelato makers.

“Seeing gelato chefs from across Europe learning from one another by swapping ideas and techniques was very rewarding to witness. Even as an instructor, I loved seeing what new flavours the best gelato makers in Europe were producing - and producing to a really high standard. Spending time with gelato makers from around the world is not only enriching for contestants and instructors alike, but you also get to leave as friends.

“I would highly encourage anyone who is considering entering to get involved, and one day you could be up on stage representing your country on an international level. There is truly no better place to create gelato than at the Carpigiani HQ in Bologna, Italy – the home of the world’s leading equipment manufacturer.”