On the podium, Riccardo Ciaccio from Livorno claimed second place, and Annarita Bruna from Castellana Grotte took third.
The top two winners have secured a spot among the 25 finalists for the Coppa Italia di Gelateria 2025, which will take place in Rome in November. The overall winner will also have the opportunity to compete for the Gelatiere of the Year title at SIGEP 2026 in Rimini.
A Celebrated Tradition of Artisanal Gelato
Now in its ninth edition, the competition took place on the third day of Levante PROF, the largest international trade fair in Southern Italy dedicated to the sectors of food, baking, pastry, pizza, fresh pasta, gelato, beer, wine, bars, restaurants, packaging, public services, and hospitality, currently held at the Fiera del Levante in Bari.
The event, organized by the Associazione Italiana Gelatieri in collaboration with the specialized publication puntoIT, featured about twenty gelato masters from across Italy, all eager to showcase their creativity and technical skill. Their creations were evaluated by a panel of five renowned experts, including Franco Cesare Puglisi, a journalist and publisher of industry publications; Vincenzo Pennestrì, president of the Associazione Italiana Gelatieri; Rosario Nicodemo, World Champion Gelato Maker; Claudio Bove, president of AIG Puglia; and Nicolò De Chirico, a master pastry chef.
A Showcase for Italy's Artisanal Gelato Talent
Claudio Pica, Vice President of Fiepet Confesercenti Nazionale, commented: “The Trofeo PuntoIT is an extraordinary showcase for Italy’s artisanal gelato and the talent of our gelato masters. Levante PROF once again proves to be a crucial event for our sector, attracting and promoting the finest professionals from across the nation. An important recognition also came from the institutions, as the competition participants were welcomed by Loredana Capone, President of the Regional Council, showcasing the attention given to a sector that represents an excellence of Made in Italy.”
More Than Gelato: Honoring Italian Artisan Pastry
Levante PROF celebrated not only the art of gelato but also the excellence of Italian artisanal pastry through the Divina Colomba competition, organized by Goloasi and dedicated to traditional Colomba cake.
The winners of the seventh edition were: Giacomo Balestra of Panificio Azzurro Margiù in Piano di Sorrento (Naples) for the Traditional category; Antonio Masulli of Caffè Masulli 1927 in Somma Vesuviana (Naples) for the Chocolate category; and Luigi Avallone of Pasticceria F.lli Avallone in Quarto (Naples) for the Savory category.
The selection criteria included taste, texture, aroma, and ingredient quality, with special emphasis on adherence to the production standards of traditional Colomba cake, which exclusively uses sourdough yeast.
Valuing Italy’s Artisanal Craftsmanship
“Divina Colomba was created to highlight the quality and tradition of Italian artisanal Colomba and to reward those who work daily to offer an exceptional product. This year, the competition has once again showcased the talent of artisans who work with passion, never compromising on quality,” said Massimiliano Dell’Aera, founder of Goloasi.
“It is an honor,” concluded Ezio Amendola, organizer of Levante PROF, “to host national competitions that highlight Made in Italy craftsmanship. The participation of top gelato masters and pastry and baking experts, along with the significant public attendance, demonstrates Levante PROF’s growing importance in the international trade fair scene. It continues to be an essential event for all industry professionals.”
Stay Updated on Levante PROF
For the latest updates and news on Levante PROF, follow the official social media pages of the event:
For more information about the fair, contact:
Tel: +39.06/6634333
Email: info@levanteprofbari.it
Website: Levante Prof Bari