{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Wild Mint flavour wins prize at Italian celebration of gelato' data-url='/boclips/videos/5c54d78ed8eafeecae20ce48' data-video-url='/boclips/videos/5c54d78ed8eafeecae20ce48' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nWild Mint flavour wins prize at Italian celebration of gelato\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              Everyone knows the Italians are serious about their ice cream, so it's no surprise to hear they've launched the World Masters Gelato Competition.              The first step of the gruelling four year competition...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              Everyone knows the Italians are serious about their ice cream, so it's no surprise to hear they've launched the World Masters Gelato Competition.\u003cbr/\u003e              The first step of the gruelling four year competition kicks of in Florence where ice cream was invented many centuries ago. \u003cbr/\u003e              STORYLINE \u003cbr/\u003e              Gelato maker Ersilia Caboni is being crowned the winner of the Gelato Festival in Florence for her Wild Mint flavour ice cream. \u003cbr/\u003e              She can't believe it and she bursts into tears, kissing Simone, her partner in life and work. \u003cbr/\u003e              She knows that she still has a long way to go, but for now it's time to celebrate. \u003cbr/\u003e              \"What will happen next? Now we are going to celebrate, it's the first step, and then we'll keep working on gelato, we'll keep growing and improving,\" says Caboni.\u003cbr/\u003e              Fifteen gelato makers are attending the Gelato Festival in Florence: this is just the first step of an international competition, called the Gelato Festival World Masters, the final of which will be held in 2021. \u003cbr/\u003e              The main goal of this competition is to celebrate artisanal gelato all over the world. \u003cbr/\u003e              Caboni is one of the eight Italian semi-finalists selected in Florence who will attend another competition in 2019, involving a total of 32 Italian gelato makers. \u003cbr/\u003e              Just four Italians will get through to the 2021 final, with another 32 competitors coming from all over the world with the aim of winning the title. \u003cbr/\u003e              The Gelato Festival is taking place in Piazzale Michelangelo and all the gelato makers created a unique flavour especially for this event. \u003cbr/\u003e              They are presenting their ice cream to the public and to a jury of experts. \u003cbr/\u003e              Caboni's flavour was \"Wild Mint\", a revival of a classic recipe and it was made using fresh mint. \u003cbr/\u003e              \"My flavour is Wild Mint (Menta Selvatica in Italian), and I had this idea because I wanted to revisit an old flavour. Mint is a classic of gelato products but most of the time we recognize it by its (artificial) green colour because sometimes it is not made with fresh and natural ingredients,\" she says. \u003cbr/\u003e              Ersilia Caboni is from Volterra, a town near Pisa: she works at \"L'Isola del Gusto\" (The Island of Taste) ice cream parlour with her partner, Simone Senesi. \u003cbr/\u003e              Ersilia explains that being a gelato maker isn't easy.\u003cbr/\u003e              \"You need a lot of passion and a lot of work in order to make a good gelato, for sure. Many times someone who enjoys an ice cream cone doesn't realize how many hours of work, of research, of hard work go into it,\" she says. \u003cbr/\u003e              All the flavours are made in a 13-metre truck in Piazzale Michelangelo.\u003cbr/\u003e              Gelato makers have been working here in shifts for three days in order to serve customers freshly made gelato. \u003cbr/\u003e              Thousands of people, Florentines and tourists, come here to taste it. \u003cbr/\u003e              According to the Gelato Festival organisers, about five tons of gelato were made in the truck over the three days of the festival. \u003cbr/\u003e              All the gelato makers are lined up next to each other on another truck giving out gelato to the people attending the event. \u003cbr/\u003e              Among the participants are Lavinia Mannucci and her sister Camilla, who work in an ice cream parlour in Florence called \"Caminia\", a word created from the fusion of the sisters' names. \u003cbr/\u003e              \"My passion for gelato wasn't born (from nothing), my dad passed it down to me, because when I was born he already had an ice cream parlour and I grew up there, I learned to walk in the laboratory of our old ice cream parlour. When I was 16 years old, I became interested in the production of gelato and, during school, I started to spend my summer holidays between the laboratory and the beach and then, 4 years ago, I went to work definitively in the laboratory,\" Lavinia Mannucci says. \u003cbr/\u003e              Lavinia Mannucci's flavour is \"Caminia alla Mannucci\" (Mannucci-style Caminia), made of rice, almonds, citron and Amaretto.\u003cbr/\u003e              That's not the only reason she's attracting attention: last year she competed in the \"Miss Italia\" beauty contest and she won the \"Miss Tuscany\" title. \u003cbr/\u003e              But she says her passion is ice cream making, not being a beauty queen.\u003cbr/\u003e              \"One day I was in the ice cream parlour, I was serving customers, and three different people on that same day asked me, 'Why don't you attend the Miss Italia competition?' and I said 'Let's try', so I signed up and it came out better than I would have expected (she won the \"Miss Tuscany\" title), but my job is something else,\" she says. \u003cbr/\u003e              Modern gelato was born in Florence in 1559: according to tradition, it was created by the architect Bernardo Buontalenti for the Medici court. \u003cbr/\u003e              The Gelato Festival was held for the first time in Florence in 2010 to celebrate Buontalenti's recipe. \u003cbr/\u003e              In the last eight years, Gelato Festivals have been held in Europe and United States and now this competition will take place all around the world in order to find the best International Artisanal Gelato Maker. \u003cbr/\u003e              Gabriele Poli, founder of this competition, explains: \"We have just launched the Gelato Festival World Masters that is a worldwide competition, it's a sort of Olympic Games of gelato. More than 5 thousand gelato chefs, gelato masters will compete all over the world to become the best gelato master of the world and we have a lot of festivals and selections running in these four years, and in 2021 we will have in Italy the worldwide final of the World Masters where 36 gelato masters from all over the world, from each country (he means: from each continent), will compete to win the title.\" \u003cbr/\u003e              The votes of a jury composed of food experts make up half of the gelato makers' scores and the other 50 percent by the people who have paid a ticket to attend the festival and taste the flavours. \u003cbr/\u003e              But what does the word \"artisanal\" mean? \u003cbr/\u003e              Bruno Zanoni, professor of Food Engineering and Food Processing at the University of Florence, says it mainly refers to a small producer, rather than a big factory operation. \u003cbr/\u003e              \"There is a quality which is intrinsically tied to the characteristics of the product - chemicals, physical parameters and so on - and there is also another quality tied to the production system - how the product is made and so on. The word \"artisanal\" itself has just one meaning, (referring to) the size of an organization that makes food: in this case, gelato,\" he says. \u003cbr/\u003e              But it's also come to refer to the quality of the food too, and is often used to describe food that's been made with high-quality, locally-sourced ingredients. \u003cbr/\u003e              \"The word 'artisanal' can have an additional meaning, compared to the simple meaning referring to the size of the organization. The word 'artisanal' can be enriched and can give further value to the description of the quality of the production. An enrichment, for example, based on production choices, can be that of linking the word 'artisanal' to the origin of the raw materials,\" Zanoni says.\u003cbr/\u003e              The first eight Italian semi finalists who are moving through to the next round include Ersilia Caboni with her Wild Mint flavour and Lavinia Mannucci and her Mannucci flavour.\u003cbr/\u003e              Other flavours that made it through include ricotta with chocolate and pear, peanut butter with dulce de leche and caramel, and a ginger flavour.\u003cbr/\u003e              The festival now moves on to Rome, then Turin and Milan.  \u003cbr/\u003e              The German leg of the competition will be in June before it moves to Poland, London and Austria.\u003cbr/\u003e              The Florence All Stars - winners of previous Gelato Festivals - will compete against each other. \u003cbr/\u003e              Other festivals will be held in China, India, New Zealand, Japan, the US and South America over the next four years.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Florence, Italy - 22 April 2018\u003cbr/\u003e              1. Mid of Ersilia Caboni, gelato maker and winner of Gelato Festival in Florence, hugging and kissing her partner Simone\u003cbr/\u003e              2. Mid of Ersilia Caboni receiving first prize for Best Flavour. On the right Paolo Penko, the goldsmith who made the medal\u003cbr/\u003e              3. Ersilia Caboni celebrating \u003cbr/\u003e              4. Ersilia Caboni posing for a picture with the other 14 competitors and Gabriele Poli (on the left, wearing a blue sweater) founder of the Gelato Festival, shouting: \"Gelato Festival\"\u003cbr/\u003e              5. SOUNDBITE (Italian): Ersilia Caboni, gelato maker from L'Isola del Gusto Gelateria (\"The Island of Taste\"):\u003cbr/\u003e              \"What will happen next? Now we are going to celebrate, it's the first step, and then we'll keep working on gelato, we'll keep growing and improving.\"\u003cbr/\u003e              6. Wide of people at the Gelato Festival in Piazzale Michelangelo with the Cathedral in the background\u003cbr/\u003e              7. Close of Cathedral and the Giotto Tower\u003cbr/\u003e              8. Various of Ersilia Caboni serving gelato to visitors \u003cbr/\u003e              9. SOUNDBITE (Italian) Ersilia Caboni, gelato maker from L'Isola del Gusto Gelateria (\"The Island of Taste\"):\u003cbr/\u003e              \"My flavour is Wild Mint (Menta Selvatica in Italian), and I had this idea because I wanted to revisit an old flavour. Mint is a classic of gelato products but most of the time we recognize it by its (artificial) green colour because sometimes it is not made with fresh and natural ingredients.\"\u003cbr/\u003e              10. Exterior of the truck where gelato makers produce their gelato flavours\u003cbr/\u003e              11. Various of Ersilia Caboni inside the truck making her gelato using fresh mint. \u003cbr/\u003e              12. SOUNDBITE (Italian) Ersilia Caboni, gelato maker from L'Isola del Gusto Gelateria (\"The Island of Taste\"):\u003cbr/\u003e              \"You need a lot of passion and a lot of work in order to make a good gelato, for sure. Many times someone who enjoys an ice cream cone doesn't realize how many hours of work, of research, of hard work go into it.\"\u003cbr/\u003e              13. Gelato maker filling a cone\u003cbr/\u003e              14. Visitor taking an ice cream cone\u003cbr/\u003e              15. People in line \u003cbr/\u003e              16. Various of people eating gelato\u003cbr/\u003e              17. Visitor smiling and taking gelato\u003cbr/\u003e              18. Lavinia Mannucci (on the left), gelato maker, and her sister Camilla (wearing a purple t-shirt), serving gelato\u003cbr/\u003e              19. Lavinia Mannucci inside the truck weighing the ingredients for her gelato\u003cbr/\u003e              20. Lavinia Mannucci cutting up citron\u003cbr/\u003e              21. Lavinia Mannucci taking the gelato out of the freezer\u003cbr/\u003e              22. Close of gelato coming out of freezer \u003cbr/\u003e              23. SOUNDBITE (Italian) Lavinia Mannucci, gelato maker from Gelateria Caminia:\u003cbr/\u003e              \"My passion for gelato wasn't born (from nothing), my dad passed it down to me, because when I was born he already had an ice cream parlour and I grew up there, I learned to walk in the laboratory of our old ice cream parlour. When I was 16 years old, I became interested in the production of gelato and, during school, I started to spend my summer holidays between the laboratory and the beach and then, four years ago, I went to work entirely in the laboratory.\"\u003cbr/\u003e              24. Various of Lavinia Mannucci working inside the truck\u003cbr/\u003e              25. SOUNDBITE (Italian) Lavinia Mannucci, gelato maker from Gelateria Caminia:\u003cbr/\u003e              \"One day I was in the ice cream parlour, I was serving customers, and three different people on that same day asked me, 'Why don't you attend the Miss Italia competition?' and I said 'Let's try', so I signed up and it came out better than I would have expected (she won the \"Miss Tuscany\" title), but my job is something else.\"\u003cbr/\u003e              26. Various of gelato makers handing out ice cream cones to people\u003cbr/\u003e              27. SOUNDBITE (English) Gabriele Poli, founder of Gelato Festival World Masters:\u003cbr/\u003e              \"We have just launched the Gelato Festival World Masters that is a worldwide competition, it's a sort of Olympic Games of gelato. So we will, more than 5 thousand gelato chefs, gelato masters will compete all over the world to become the best gelato master of the world and we have a lot of festivals and selections running in these four years, and in 2021 we will have in Italy the worldwide final of the World Masters where 36 gelato masters from all over the world, from each country (he means: from each continent), will compete to win the title.\"\u003cbr/\u003e              28. View of Florence from Piazzale Michelangelo\u003cbr/\u003e              29. Close of the Cathedral\u003cbr/\u003e              30. Close of Ponte Vecchio\u003cbr/\u003e              \u003cbr/\u003e              Florence - 13 April 2018\u003cbr/\u003e              31. Various of Bruno Zanoni, Professor of Food Engineering and Food Processing at Florence University, in a laboratory with a PhD student\u003cbr/\u003e              32. SOUNDBITE (Italian) Bruno Zanoni, Professor of Food Engineering and Food Processing at Florence University:\u003cbr/\u003e              \"There is a quality which is intrinsically tied to the characteristics of the product - chemicals, physical parameters and so on - and there is also another quality tied to the production system - how the product is made and so on. The word 'artisanal' itself has just one meaning: the size of the organization that makes the food: in this case, gelato.\"   \u003cbr/\u003e              33. Various of Zanoni with researcher\u003cbr/\u003e              34. SOUNDBITE (Italian) Bruno Zanoni, Professor of Food Engineering and Food Processing at Florence University\u003cbr/\u003e              \"The word 'artisanal' can have an additional meaning, compared to the simple meaning referring to the size of the organization. The word 'artisanal' can be enriched and can give further value to the description of the quality of the production. An enrichment, for example, based on production choices, can be that of linking the word 'artisanal' to the origin of the raw materials.\"\u003cbr/\u003e              35. 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