Gelato artisans from South Australia have made it to the finals of the international gelato comp, the Gelato World Tour, which concludes in Rimini, Italy from 8 to 10 September.
Michael, Brian & Teresa O’Donnell from 48 Flavours in Adelaide made the final with their gelato flavour, Gorgonzola & Pear Variegate with Figs and Walnut.
The gorgonzola dolce is made from pasteurised cow milk aged for 3 months, mixed with pear and finished with walnuts and organic figs.
The Gelato World Tour is an international traveling competition in search of the best flavors in the world.
36 finalists from 4 continents and 19 different countries are in the running to be named worlds top flavour after three years of selections from more than 1800 participants.
At the last Gelato World Tour finals, held in 2014 in Rimini, The Mandorla Affogato gelato flavour created by John & Sam Crowl of “Cow and the Moon” gelato and coffee bar in Enmore in Sydney's inner-west won the title as The World's Best Gelato.
Again this year, Rimini will become the World Capital of Gelato for three days and the public will taste the flavours in the competition and finally vote for their favourite one.
The Tour is directed by Carpigiani Gelato University, a school for successful gelato entrepreneurs, and gelato and pastry trade show, Sigep.
