OSLO, 30 October 2019 – Gelato Festival Challenge continues its journey around the world making its first-ever stop in Norway, in Oslo, on October 30^TH where 11 Norwegian gelato artisans took part in the sweetest competition of the year hosted by Primulator AS, Carpigiani distributor for Norway. The winning flavor is “Blue cheese” by Frode Stavran of Simens Isbar in Trondheim (gelato made with local raw materials, such as Selbu blue cheese, milk from Røros and honey from Dalen Hageby).

The selected gelato artisan goes on to the European Finals of Gelato Festival scheduled for 2021 in Italy at the Carpigiani Gelato University headquarters. Flavor, structure, creativity and presentation are the four parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the visual impact of the gelato (see below the full list of participants).

The jury was composed of:

1. Maurizio Luongo – Head Pastry Chef, Hotel Bristol, Oslo
2. Lars-Erik Undrum – Owner CEO, Villa Sole, Oslo
3. Bernhard Azinger – Pastry Chef, Tine SA, Oslo                                                                           

Having made its 2010 debut in Florence inspired by ​​the first gelato recipe by the versatile architect Bernardo Buontalenti in 1559, Gelato Festival has continued to spread artisan gelato culture for nine consecutive years. From its inception, Gelato Festival has spread through Italy and next through Europe and, since 2017, in the United States. Gelato Festival will continue to promote gelato culture and appreciation throughout the globe with its road to the world championship of Gelato Festival World Masters 2021.