The Italian Final of Gelato Festival World Masters took place at SIGEP World, the most important international competition dedicated to individual gelato makers. A key event for the artisanal gelato sector, it crowned Salvatore Ravese as Best Italian Gelato Maker 2026.
Salvatore Ravese triumphs with “Bacio dei due Mari”
Taking the top spot on the podium was Salvatore Ravese, from Gelateria Garden in Gioia Tauro (Calabria), thanks to his flavour “Bacio dei due Mari”, a creation that stood out for its balance, technical excellence and strong territorial identity. With this victory, Ravese secures the national title and qualifies for the Gelato Festival World Masters Grand Final 2026.
Second place went to Guido Zandonà, from Gelato che Meriti in Padua, with the flavour “Salted caramel with premium butter”, followed by Danilo Cinelli of Delizie Bolognesi (Bologna) in third place, who impressed the jury with his sorbet “Bora Bora”.
In fourth place was Elisabeth Stolz, from Osteria Hubenbauer in Varna (Bolzano), with the flavour “I tesori delle nostre montagne”. The top four finalists will represent Italy at the Gelato Festival World Masters Grand Final 2026, bringing the excellence of Italian artisanal gelato to the international stage.
A competition symbolising excellence in artisanal gelato
Organised in collaboration with Carpigiani and Italian Exhibition Group, the Italian Final of Gelato Festival World Masters concludes a five-year journey of national and international selections, involving the best professionals in the sector. Hosting the competition within SIGEP World once again confirms the event’s role as a global reference platform for artisanal gelato, innovation and talent.
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