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| Dolci Gelati's Gianluigi Dellaccio |
From our friends at Dolci Gelati...
Pastry Chef & Owner Gianluigi Dellaccio Takes Home Trophy as the Judges Choice for the Technical Jury Award Category
Dolci Gelati advances to the Grand Finale of the Gelato World Tour in Rimini, Italy in 2017
Pastry Chef and Owner Gianluigi Dellaccio of celebrated Washington DC-based authentic Italian gelato company Dolci Gelati (www.DolciGelati.net) secured the win as the “Judges Choice” for the Technical Jury Award category for his “Saffron Pistachio with Candied Lemon Peel Gelato” flavor featured at the 2016 Gelato World Tour held in Millennium Park in Chicago over the Memorial Holiday weekend. As a result, Dellaccio and Dolci Gelati will continue on to the Grand Finale of the Gelato World Tour representing the Americas region which will take place in Rimini, Italy in 2017.
Pastry Chef and Owner Gianluigi Dellaccio of celebrated Washington DC-based authentic Italian gelato company Dolci Gelati (www.DolciGelati.net) secured the win as the “Judges Choice” for the Technical Jury Award category for his “Saffron Pistachio with Candied Lemon Peel Gelato” flavor featured at the 2016 Gelato World Tour held in Millennium Park in Chicago over the Memorial Holiday weekend. As a result, Dellaccio and Dolci Gelati will continue on to the Grand Finale of the Gelato World Tour representing the Americas region which will take place in Rimini, Italy in 2017.
Sixteen flavors along with their artisans that represented cities from all over the America’s were selected as finalists out of over 100 candidates by a panel of culinary experts led by Jury President Emily Ellyn, the Retro-Rad Chef. Also included in the selection committee, Chef Ben Vaughn (Author, TV Personality), Dr. Robert Bradley (University of Wisconsin, Author), Tom Vaccaro, Dean of Pastry and Baking, Culinary Institute of America, Victoria Jordan Rodriguez, James Beard Foundation, and Luciana Polliotti (World Famous Italian Gelato Journalist.)
Sixteen teams came together this weekend in Chicago to compete for The Best Gelato Flavor in the Americas. A panel of expert culinary judges (30%) combined with the public vote (65%) and the opinion of the artisans competing in the event (5%) decided the outcome of the competition. The four winners will move on to compete in Rimini, Italy with winners from the other stages for the title “World’s Best Gelato Flavor.”
"This year will mark 20 years that I have been in the gelato business and also marks the 10 year anniversary for Dolci Gelati, which I originally launched in Washington DC in 2016", said Pastry Chef and Owner Gianluigi Dellaccio of Dolci Gelati. "I am thrilled that my experience, creativity, and craft was able to yield this winning flavor at this prestigious global gelato competition and I am incredibly proud to represent Washington, DC and the U.S. next year at the global Grand Finale competition in Rimini, Italy. It's going to be such an honor to represent the U.S. in my native country of Italy where my journey in becoming a pastry chef and my passion for making authentic handcrafted Italian gelato all began. In celebration of the honors we received at the Gelato World Tour, we will be serving the winning flavor at our stores throughout the DC area at our shops in DC, MD, and Northern Virginia, and I'm looking forward to seeing the expressions on our fans faces from all over when they taste it."
"This year will mark 20 years that I have been in the gelato business and also marks the 10 year anniversary for Dolci Gelati, which I originally launched in Washington DC in 2016", said Pastry Chef and Owner Gianluigi Dellaccio of Dolci Gelati. "I am thrilled that my experience, creativity, and craft was able to yield this winning flavor at this prestigious global gelato competition and I am incredibly proud to represent Washington, DC and the U.S. next year at the global Grand Finale competition in Rimini, Italy. It's going to be such an honor to represent the U.S. in my native country of Italy where my journey in becoming a pastry chef and my passion for making authentic handcrafted Italian gelato all began. In celebration of the honors we received at the Gelato World Tour, we will be serving the winning flavor at our stores throughout the DC area at our shops in DC, MD, and Northern Virginia, and I'm looking forward to seeing the expressions on our fans faces from all over when they taste it."
2016 GELATO WORLD TOUR WINNERS:
Winner Technical Jury Award, Judges Choice: “Saffron Pistachio with Candied Lemon Peel Gelato” by Gianluigi Dellaccio, Dolci Gelati Café - Washington DC - USA
1st Place: “Amor-Acuyá” by Daniela Lince Ledesma, Dolce Gelato - Medellin - Colombia
2nd Place: “Chicago Pothole” by Angelo Lollino & Ali Caine Hung, Vero Coffee & Gelato - Elmwood Park Chicago - Illinois - USA
3rd Place: “Rich Chocolate, KOVAL Single-Barrel Organic Bourbon, Ganache Swirl & Maple-Candied Pecans” by Tammy Giuliani, Stella Luna Gelato Café - Ottawa - Canada
The Gelato World Tour served 9,000 pounds of artisan gelato in Millennium Park over Memorial Day Weekend. Thousands visited the Chicago Stage to taste the best flavors of gelato in the Americas, being served over 78,000 cups and mini-cones.
The artisans produced the gelato onsite in the Carpigiani Laboratory, the biggest ever created in North America, thanks to the support of Sigep-Rimini Fiera. The gelatos were displayed in the award winning IFI cabinets and were produced using the finest selection of PreGel ingredients.
Thousands of visitors witnessed “The Jury Challenge” where each team presented its signature flavor to the Technical Jury, composed of: President, Emily Ellyn, Retro Rad Chef and two-time winner of Food Network’s Cut Throat Kitchen; Chef Ben Vaughn, Author, TV Personality; Chef Mario Rizzotti, Iron Chef Judge; Victoria Jordan Rodriguez, Director of Operations, James Beard House; Chef Thomas Vaccaro, C.E.P.C. C.M.B., Dean of Baking and Pastry Arts at Culinary Institute of America; Chef Tom O’Brien, Food Writer and Kendall College Faculty, Chef Siddharth Mangalore, Baking and Pastry Instructor, Kendall College; Matteo Picariello, Trade Commissioner, Italian Trade Agency; and Sam Toia, President, Illinois Restaurant Association.
The Gelato World Tour, which is supported by the Italian Ministry of Foreign Affairs and of Economic Development, as well as the Regione Emilia Romagna, is the first international traveling competition in search of the best flavors in the world. Gelato World Tour has visited nine Gelato Capitals - Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore and Tokyo. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep - Rimini Fiera, the world’s premier artisan gelato trade show. Two important partners make this event possible: IFI, international leader in the manufacturing of display cases for gelaterias, and PreGel America, the world’s largest producer of ingredients for gelato, pastry and coffee shops.
“Sixteen artisan teams have delighted Chicago with their wonderful gelato creations. They were all unique, sumptuous and surprised even the most discerning palates. We are delighted with the choice of the public and the Technical Jury. We wish the top four flavors who will represent the Americas region at the Grand Finale of the Gelato World Tour in Rimini, Italy in 2017, all the best,” said Achille Sassoli, Director of the Gelato World Tour. He added, “Chicago’s excellence and creativity in the world of pastry, healthy lifestyle and artistic culture delivered on its promise as the perfect city for our tenth world stage. We are extremely grateful for the warm welcome received and to the many visitors who embraced the delight of gelato and stayed to enjoy the fun-filled three days!”
To follow the Gelato World Tour: www.gelatoworldtour.com. On social media: Facebook - Gelato World Tour; Twitter - @GelatoWorldTour; Flickr - Gelato World Tour; Instagram - @gelatoworldtour; YouTube - Gelato World Tour; Hashtag: #gelatoworldtour #GWT2016
Winner Technical Jury Award, Judges Choice: “Saffron Pistachio with Candied Lemon Peel Gelato” by Gianluigi Dellaccio, Dolci Gelati Café - Washington DC - USA
1st Place: “Amor-Acuyá” by Daniela Lince Ledesma, Dolce Gelato - Medellin - Colombia
2nd Place: “Chicago Pothole” by Angelo Lollino & Ali Caine Hung, Vero Coffee & Gelato - Elmwood Park Chicago - Illinois - USA
3rd Place: “Rich Chocolate, KOVAL Single-Barrel Organic Bourbon, Ganache Swirl & Maple-Candied Pecans” by Tammy Giuliani, Stella Luna Gelato Café - Ottawa - Canada
The Gelato World Tour served 9,000 pounds of artisan gelato in Millennium Park over Memorial Day Weekend. Thousands visited the Chicago Stage to taste the best flavors of gelato in the Americas, being served over 78,000 cups and mini-cones.
The artisans produced the gelato onsite in the Carpigiani Laboratory, the biggest ever created in North America, thanks to the support of Sigep-Rimini Fiera. The gelatos were displayed in the award winning IFI cabinets and were produced using the finest selection of PreGel ingredients.
Thousands of visitors witnessed “The Jury Challenge” where each team presented its signature flavor to the Technical Jury, composed of: President, Emily Ellyn, Retro Rad Chef and two-time winner of Food Network’s Cut Throat Kitchen; Chef Ben Vaughn, Author, TV Personality; Chef Mario Rizzotti, Iron Chef Judge; Victoria Jordan Rodriguez, Director of Operations, James Beard House; Chef Thomas Vaccaro, C.E.P.C. C.M.B., Dean of Baking and Pastry Arts at Culinary Institute of America; Chef Tom O’Brien, Food Writer and Kendall College Faculty, Chef Siddharth Mangalore, Baking and Pastry Instructor, Kendall College; Matteo Picariello, Trade Commissioner, Italian Trade Agency; and Sam Toia, President, Illinois Restaurant Association.
The Gelato World Tour, which is supported by the Italian Ministry of Foreign Affairs and of Economic Development, as well as the Regione Emilia Romagna, is the first international traveling competition in search of the best flavors in the world. Gelato World Tour has visited nine Gelato Capitals - Rome, Valencia, Melbourne, Dubai, Austin, Berlin, Rimini, Singapore and Tokyo. The Tour is directed by Carpigiani Gelato University, the world’s most renowned school for successful gelato entrepreneurs, and Sigep - Rimini Fiera, the world’s premier artisan gelato trade show. Two important partners make this event possible: IFI, international leader in the manufacturing of display cases for gelaterias, and PreGel America, the world’s largest producer of ingredients for gelato, pastry and coffee shops.
“Sixteen artisan teams have delighted Chicago with their wonderful gelato creations. They were all unique, sumptuous and surprised even the most discerning palates. We are delighted with the choice of the public and the Technical Jury. We wish the top four flavors who will represent the Americas region at the Grand Finale of the Gelato World Tour in Rimini, Italy in 2017, all the best,” said Achille Sassoli, Director of the Gelato World Tour. He added, “Chicago’s excellence and creativity in the world of pastry, healthy lifestyle and artistic culture delivered on its promise as the perfect city for our tenth world stage. We are extremely grateful for the warm welcome received and to the many visitors who embraced the delight of gelato and stayed to enjoy the fun-filled three days!”
To follow the Gelato World Tour: www.gelatoworldtour.com. On social media: Facebook - Gelato World Tour; Twitter - @GelatoWorldTour; Flickr - Gelato World Tour; Instagram - @gelatoworldtour; YouTube - Gelato World Tour; Hashtag: #gelatoworldtour #GWT2016
About Dolci Gelati:
Dolci Gelati was launched in 2006 in Washington DC by former Italian champion water polo player turned pastry chef Gianluigi Dellaccio and wife and co-owner Anastasia Dellaccio. Dolci Gelati offers a wide variety of authentic Italian gelato and sorbet flavors (400+) featuring a consistent level of quality that can only be achieved through artisan precision. The process starts every morning with deliveries from local dairy farms, local handpicked fruit, fine chocolates, and other fresh ingredients. Gelato offers the same great taste as ice cream with 1/3 the fat and without any artificial ingredients. Gianluigi uses a 100% authentic Italian family recipes and high-quality fresh ingredients to bring each customer a little bit of Italy from across the Atlantic. Gianluigi whose experience takes him from Italy, to Galileo, and the Ritz Carlton, also serves his gelato at National’s Park, Union Market, amongst other locations, and in retail shops with locations now open in Washington DC, Maryland, and Northern Virginia. For more information on Dolci Gelati please visit www.DolciGelati.net or on Twitter & IG @DolciGelati.
