James Coleridge, from mountain climber to Gelato Pioneer – The Father by Carpigiani, has just won the 1st “Maestro Gelatiere Award” at Florence Gelato Festival (May 23rd -27th, 2012) with a “Toasted pecans, Sea Salt and Marple Syrup” flavour and Yaniv Abergel, from carpenter to Carpigiani Gelato University graduate, has won the 1st “Newcomers Gelatiere Award”
The best gelato of the world? It’s multicultural! Here’s the new trend emerged at Florence Gelato Festival, the international kermesse dedicated to artisan gelato since 2009. “Here at Carpigiani Gelato University we are so proud of our graduates James Coleridge and Yaniv Abergel, and we hope that other of our students (this year we registered a +40% of subrscriptions and more than the half are foreign people) will succeed like them soon”, says Kaori Ito, director of the most prestigious school in the world dedicated to artisan gelato (www.gelatouniversity.com)!
James Coleridge’s flavour “Toasted Pecan Gelato”, a recipe using culinary infusions that blends ingredients such as California Pecans, Maldon sea salt from the UK and Maple Syrup from Canada won the title of “Best Flavour” at the Florence Gelato Festival held this past May in Italy (section “Maestri Gelatieri”, conquering an international expert jury (President, Italian Maestro Gelatiere, Gelato Writer and Journalist Roberto Lobrano, the Italian journalists Eleonora Cozzella, Emanuela Balestrino and Anna Celenta, the Italian Saffi Hospitality Institute’s Director Valerio Vagnoli, the Canadian writer Donna Brown, the American journalist and writer Faith Willinger)!
His unique marriage of authentic and unique flavours with Italian artisan gelato craftsmanship has shown how gelato can bring two worlds together in an award-winning way!
“The new world of gelato is a balance of protecting tradition while expanding exciting flavours that reflect the culinary world.”says James Coleridge.
James is currently the Gelato Chef and owner of the already famous “Bella Gelateria” in Vancouver, Canada. Bella Gelateria has a mission, making true artisanship of old-world handcrafted gelato, just the way it is made in Italy. “Carpigiani’s Gelato University is teaching the world the art of gelato making. As a student of the University and learning in Italy, they taught me well!” he added. Last year he was named “Gelato Pioneers – The Father” by Carpigiani, because of his ability to embrace and spread Italian artisan gelato abroad.
James is the first non-Italian to receive such an award! In 2012, he represented Canada in the Gelato World Cup at the Sigep trade fair in Rimini. James’ philosophy to use the best and freshest ingredients, along with a huge serving of a passion, have led to his world-wide success!
Yaniv Abergel’s flavor, “Caffè Corsini Malawi – Mapango” won the title of “Best Flavour” at the Florence Gelato Festival (section “Newcomers Gelatieri”, conquering the jury because of the well-executed simplicity). It’s wonderful that an Israeli man succeeded to create a so authentic Coffee flavoured gelato, which reflects Italian tradition.
Yaniv was born in Israel 35 years ago and is based in Italy since 2004. Before he used to be a carpenter, then he changed his life with gelato! He strongly believes in the exclusive use of high quality and organic products and supports the “food miles” philosophy (that refers to the distance food is transported from the place of its production to the consumer) he has been recently specializing at Carpigiani Gelato University in the making of gelato for those who have intolerances and cannot eat products derived from animals.
Special Awards (Maestri Gelatieri section) to Ivan Ridolfi (Carpigiani Gelato University graduate, mentioned for his “Snow Flake of Ristoro dello Sciatore”, a recipe that recreates the flavors and the scents of the mountains mixed with a soft and delicious dairy cream), to Silvana Vivoli (iconic gelato chef in Florence, her father founded Gelateria Vivoli in 1930 and this year she has donated to Gelato Museum Carpigiani ancient and precious gelato machines, pictures and objects, Silvana has been mentioned for her “Lemon Caviar”, a white peaches sorbet with fresh ginger and mint variegated with Lemon Caviar) and to (Newcomers Gelatieri section) Laura De Angelis (Gelato Pioneer by Carpigiani Gelato University in 2011, mentioned for her “Elisir”, a recipe that features organic almonds from Avola, fair trade cane sugar, water infused with cardamom and star anice)
Dulcis in fundo, during Florence Gelato Festival Carpigiani Gelato University has donated three scholarships (1000 € valid to attend 1 Gelato Week Base Course at Carpigiani Gelato University) to Lorenzo Galanti, Valentina Giacomi and Adel Dahmani, Istituto Alberghiero Saffi (Italy) students emerged for meritocracy.
Attached, a picture in which appear James Coleridge, awarded by Gabriele Poli, Florence Gelato Festival’s Director.
