Gelato Festival America…

The Scottsdale winner is:

Sassy Sea Turtle

by Daniela Zomparelli of Lola’s Gelato in Toronto, Canada

Second Place: Razzle Ricotta by Kathy Turek,

The Knotted Cone Gelato Co in Appleton, Wisconsin

Third Place: Luna by Matteo Binella,

Luna Gelateria in Scottsdale, Arizona


Please find photographs of the Scottsdale Gelato Chefs and Gelato Festival America Team from this weekend: link and generic photographs of Gelato Festival America: link


Monday, October 22, 2018 — Gelato Festival America, now in its second year, celebrated the second Scottsdale edition this weekend at the Kierland Commons. The mission of Gelato Festival America is to spread the culture of artisanal Italian gelato throughout the United States by visiting seven cities this summer. The winner of the contest for best flavor at this Festival was Sassy Sea Turtle, presented by Daniela Zomparelli from Lola’s Gelato in Toronto, Canada. Other prizewinners included three residents of Scottsdale: Alondra Vazquez and Mario Cimmino of Gelato Cimmino and Matteo Binella of Luna Gelateria.



– 1st place winner of the Scottsdale festival, Daniela Zomparelli received a beautiful medal by Florentine goldsmith Paolo Penko, presented by Carpigiani Gelato University, the festival sponsor that runs classes about the art of preparing gelato for all the stages. This win makes Zomparelli eligible to compete in the North American Semi-Finals in 2019 for a chance to be one of three to represent America at the Gelato Festival World Masters in 2021 in Italy. The Sassy Sea Turtle flavor was a hit with the Public Jury, composed of ticket-holding guests, as well as the Technical Jury of ten professional judges. Daniela Zomparelli describes her winning flavor, “Melt-in-your-mouth candied pecans give way to a perfectly harmonized spice medley of ginger, cayenne and paprika, all balanced out by a smooth caramel gelato infused with fleur de sel and drizzled with decadent dark chocolate for a hint of bitterness. Now that’s sassy!”

– Second place went to Razzle Ricotta, featuring the extra clean flavor of hometown Wisconsin cow’s milk ricotta cheese blended with fresh raspberries, infused with raw organic Madagascar Bourbon vanilla beans & “knotted” with handmade raspberry marbling. By Kathy Turek of The Knotted Cone Gelato Co in Appleton, Wisconsin.

– Third place went to Luna, described as a light Sicilian pistachio Gelato with chocolate chips. By Matteo Binella of Luna Gelateria in Scottsdale, Arizona.