Not all yoghurts are the same – Claudia Trotta is convinced of that. And has three variations in the range. With Giuseppe Cimino she competes from Germany for the ice world championship.
Two ice cream makers competed for Germany with their creations at the Ice Cream World Cup in Bologna, Italy.
On Thursday morning, the jury tasted, among other things, the creation of “Physalis-Avocado Sorbetto” by Giuseppe Cimino and “Edelweiss goat yoghurt” by Claudia Trotta. Both have their ice cream parlors in Germany – Cimino in Rastatt in Baden-Württemberg and Trotta in Wernigerode in Saxony-Anhalt. A total of 32 ice cream makers from 18 countries, including Brazil, Japan, Thailand and Saudi Arabia, compete in four groups at the championship. The award of the title was planned for late Thursday evening (10.30 p.m.).
An eleven-person jury made up of ice cream experts assessed the taste and presentation video of the candidates, among other things. Dario Fontanella from Mannheim, who is credited with inventing the spaghetti ice cream, also belonged to her. The ice cream masters spooned the creamy, sweet delicacies with great concentration. After that there was time for questions and talking shop. In addition to Cimino and Trotta, five candidates from Italy and Katarina Rankovic from Austria competed in group three.
A juror from Trotta wanted to know why she uses three different types of yoghurt for her creation. Her answer: Every yoghurt had its own properties that she wanted to bring to her ice cream – the taste of goat’s milk yoghurt, the consistency of natural yoghurt and the “creaminess” of Greek yoghurt.
According to the organizers, ice cream makers from all over the world compete at the Ice Cream World Cup, the Gelato Festival World Masters, every four years. The competition is preceded by qualifying rounds with around 3500 candidates in various countries and continents. In addition to the ice cream expert jury, six journalists from the international press also licked and rated the contributions.
Source From: Stern
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