Ingredients for shortcrust pastry:
300 gr. type 00 flour
140 gr sugar
120 gr butter
2 eggs
aroma violet

Ingredients for pastry cream:
30 gr of flour
100 g of sugar
4 egg yolks
1/2 milk liter
aroma to violet

Proceedings:
Start by preparing cream, then pour the milk in a pot with thearoma to the purple taste and lead to a boil, for about 5 – No.

Meanwhile, put the eggs in sugar, then add the sifted flour slightly at a time, stirring well. Now add the milk and stir.

Move the mixture into a pot and cook, stirring until the cream is thickened. Let the cream cool completely.

Let us take care of the shortcrust pastry. 
Pour the sifted flour, sugar, butter, eggs and thearoma to the purple taste. Mix until the dough is uniform and compact. Then form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Once you’re ready, take the shortcrust pastry, spread it with the mac and dress it on the crumbs moulds already buttered and floured.

Then pour the pastry cream and baked in 180° for about 40 – No.

Your purple flavoured tarts are ready, they will be smart! We recommend accompanying them with some lemon candied fillet.

Conservation:
The tarts are stored in the fridge for 2-3 days, remember to cover them with the film.

Ingredients:
370 g milk
170 gr liquid fresh cream
140 gr sugar
aroma blackberry

Proceedings:
The preparation of homemade ice cream is really fast, you will only have a few minutes to have an irresistible dessert!

First take a pot and add milk, cream and sugar.

Heat the whole thing on average heat mixing well to dissolve the sugar and add the aroma to the mora taste.

Turn off the fire before it takes the boil and let it cool at room temperature.

Pour the mixture into the ice creamer and operate it according to your appliance. 

Here you ready your flavored mora ice cream, it will look like the one bought in ice cream shop! You can serve it with some fresh blackberry and raspberry.

Conservation:
Ice cream can be stored in a closed container, in a freezer for about 5-6 days.

That is why we need to coloring the whipped cream to give the sweets a more beautiful look.

whipped cream colored with powder colorants

I powder dyes you can find in any shop specialized in sweet products.

To color the whipped cream with these dyes it will be enough to mix the coloring powder with a little water creating the desired color intensity.

Then add liquid cream and mount normally with an electric shock.

whipped cream colored with gel dyes

I gel dyes are cheaper than those in powder and are also more easily found in the classic supermarkets.

Being gel, then concentrate, I allow to use less quantity of product to color.

To use this type of dyes to color the cream, the first thing to do and mount the cream until stiff rather soda.

At this point add a little gel coloring, without diluting it, and stir until the color is distributed homogeneously throughout the whole whipped cream.

whipped cream colored with natural dyes

The last option is to color the whipped cream with natural dyes and here we have the embarrassment of choice: coffee, mint syrup, strawberries, saffron, but also cocoa that in addition to taste will give that classic color of cocoa.

The process is always the same, to mount the coloring chosen with the cream with an electric snoop.

The ranking scores gelato masters who have competed in Gelato Festival circuits and links each professional to a shop. It is not a universal judgement on every ice cream shop worldwide; it is an annual ranking based on that competition circuit.

2026 ranking: the top 10 positions

1. La Cremeria gelato italiano — Cádiz, Spain

Carlo Guerriero has 379 points in the 2026 ranking. The shop listed by the ranking is La Cremeria gelato italiano in Cádiz, Spain.

2. Szypuła 1974 — Baborów, Poland

Tomasz Szypuła has 233 points in the 2026 ranking. The shop listed by the ranking is Szypuła 1974 in Baborów, Poland.

3. Osteria Hubenbauer — Varna (Bolzano), Italy

Elisabeth Stolz has 224 points in the 2026 ranking. The shop listed by the ranking is Osteria Hubenbauer in Varna (Bolzano), Italy.

4. La Parona del Gelato — Parona, Italy

Giovanna Bonazzi has 215 points in the 2026 ranking. The shop listed by the ranking is La Parona del Gelato in Parona, Italy.

5. Gelateria Giotto — Brussels-Capital Region, Belgium

Christian Wu has 212 points in the 2026 ranking. The shop listed by the ranking is Gelateria Giotto in Brussels-Capital Region, Belgium.

6. Savannah’s Kitchen — San Francisco, United States

Savannah G. Lee has 206 points in the 2026 ranking. The shop listed by the ranking is Savannah’s Kitchen in San Francisco, United States.

7. VeroLatte — Vigevano, Italy

Massimiliano Scotti has 191 points in the 2026 ranking. The shop listed by the ranking is VeroLatte in Vigevano, Italy.

8. Véneta Gelato Italiano — Valencia, Spain

Maurizio Melani has 184 points in the 2026 ranking. The shop listed by the ranking is Véneta Gelato Italiano in Valencia, Spain.

9. IJssalon IJsie Prima — Callantsoog, the Netherlands

Kees Baars has 179.5 points in the 2026 ranking. The shop listed by the ranking is IJssalon IJsie Prima in Callantsoog, the Netherlands.

10 (tie). Gelateria dei Principi — Correggio, Italy

Fabio Forghieri has 178 points in the 2026 ranking. The shop listed by the ranking is Gelateria dei Principi in Correggio, Italy.

10 (tie). Gelateria Miretti — Turin, Italy

Leonardo La Porta has 178 points in the 2026 ranking. The shop listed by the ranking is Gelateria Miretti in Turin, Italy.

Two professionals share tenth place with the same score. That is why eleven shops appear across ten ranking positions.

How the ranking works

Gelato Festival World Masters updates a ranking of artisans who have competed in Gelato Festival tournaments since 2011 and in partner circuits. Points and crowns reflect competition results. This article uses the 2026 edition.

Frequently asked questions

What is the best ice cream shop in the world in 2026?

In the 2026 Gelato Festival World Ranking, Carlo Guerriero is first, linked to La Cremeria gelato italiano in Cádiz, Spain, with 379 points.

What is the best ice cream in the world?

This ranking rewards gelato masters and their competition record, not one flavour. A claim about a single product would require a dedicated competition and a precise date.

Why are there eleven shops in a top 10?

Fabio Forghieri and Leonardo La Porta share tenth place with 178 points.

Is the ranking permanent?

No. It is updated annually, so check the edition and the shop’s current details before travelling.

Sources and verification date

• Gelato Festival World Ranking 2026
• Gelato Festival World Ranking: methodology and Hall of Fame
• 2026 ranking announcement

Facts checked on 10 August 2026.

What food flavourings are and how to choose them

The wording on the label identifies the type of product. Terms such as “natural X flavouring”, “natural flavouring” and “flavouring” are not interchangeable. Check the product name, ingredients, allergens, carrier and storage instructions. A food flavouring must only be used for its intended purpose and should not be tasted neat.

Liquid flavourings and flavouring pastes

Liquid flavourings are useful when even distribution is needed in doughs and creams. Flavouring pastes have their own composition and concentration and are common in professional gelato and pastry. Format alone does not determine the dose: weigh the product and follow its own specification.

How should Aromitalia flavourings be dosed?

For the Aromitalia flavourings in our range, the ratio printed on the product corresponds to a weight dosage:

• 1×400: 2.5 g of flavouring per 1 kg of preparation;
• 1×1000: 1 g of flavouring per 1 kg of preparation.

1×400 does not mean “one drop per 400 grams”. Drops are unreliable because droppers, density and products differ. For any other ratio or for pastes, follow only the label or technical data sheet.

Official Aromitalia sheets also show that dosage is product-specific: Caffè paste, for example, states 40 g per 1 kg of milk base, while Vanicrem Bourbon states 35 g per 1 kg of milk base plus 35 g of cream. These examples apply only to those products.

Where to buy food flavourings for baking

Our shop offers a selection of Aromitalia flavourings for baking. Compare flavour, format, dosage ratio and intended use before buying, then follow the manufacturer’s storage instructions after opening.

I Muff. are round-shaped cakes without any glaze, cooked in paper moulds where they are served.

They are typical of the United Kingdom and the United States, but nowadays they are appreciated all over the world.
They can have various preparations with different fillings among the most ‘golden’ we have:

chocolate, banana and blueberries.
There is also a salty version, called cornbread muffins that can be filled with pumpkin or ham, salmon, but it depends on the imagination and personal taste, there are various possibilities.
The origins of the muffin are not certain, its name written as “moofin” was mentioned the first time in England in 1700, but there are theories that believe that its name comes from the French “mouflet” or the German “muffen”.

What’s the difference between muffins or cupcakes?

Many times we find ourselves in front of a recipe that speaks of muffins, cupcakes or plum-cake, they are just different names for the same sweet or not.
Let’s start by saying that it is not the same sweet, it is different procedures or steps. 
I cup-cake, to begin with, as the word itself says, are cakes in a cup, very quick to prepare and with the fundamental characteristic that the dough will be made directly in the cup by putting the ingredients to one by one to finish with the flours.
For the Muff. Instead, for its preparation you will go to create 2 doughs one for dry ingredients, such as flours, yeast or cocoa and a second dough with wet ingredients such as milk, eggs or melted butter.

At the end, these doughs will be united and fundamental characteristic of a great muffin is that it must be worked quickly and with “just attention”, that is, you have to leave the grumpy dough and these lumps will characterize the muffin.

Now finally we see the plum-cake, here the fundamental difference lies in kneading the ingredients.
The plum-cake It must not have lumps, it must be worked long in such a way as to have a homogeneous and smooth dough, in short, the exact opposite of the muffin. Another difference is that it is usually preferable to use the seed oil instead of the butter but this is not the real characteristic that distinguishes them.

Recipe muffins with chocolate drops: in 2 moves!

Ingredients

• 125 gr flour
• 100 g sugar
• 1/2 bag of baking powder
• 1 bag of vanillin
• 80 ml of milk
• 1 egg
• 40 gr of butter
• 60 gr chocolate drops

Recipe and preparation

Let’s start creating one of the 2 doughs, take the flour, sugar, yeast, vanillin and chocolate drops and put them in a bowl and with the help of a wooden spoon we give a mix to combine the ingredients.
Now we prepare the second dough, in a bowl we put the eggs, milk and the melted butter, and also here we give a mix to combine the ingredients.
At this point we combine the 2 doughs and mix them very quickly and pour them into the previously buttered muffin molds for 2/3 of their capacity and inform 180° for 15/20 minutes.

How to make bimby chocolate muffins: recipe in 30 seconds!

If you have the bimby and want to prepare the muffins, you will just put all the ingredients in the mouth and let it go for 30 seconds speed 4, the dough as you know must work very little.

Chocolate muffin kinder: variants 

If you want to make your muffins more delicious, do as our friend Anna, put a piece of kinder bueno, kinder maxi, or any delicious chocolate on the muffin cream.

It will be beautiful and even more delicious.

Double chocolate mold? You just need the ready chocolate preparation!

Prepare the muffins with ready preparation

Pour the contents of the prepared envelope ready in a mixer, planetary, or mix with a hand whip.
Add water and mix for 3 minutes at low speed.
Add to taste raisins, pine nuts, dried fruit, or chocolate drops.
You can aromatize the dough with the flavoring pastries.
Mix everything, pour in the pyrottini and bake for 15 minutes to 180 degrees.

It’s easy, fast and ready in 2 minutes!

Where to buy the preparation for Muffin

The ready for muffins is one of the many professional products you can find in our online shop, come visit us and try our fantastic muffins too. 

What is the difference between a muffin and a loaf cake?

A muffin is baked as an individual portion in a muffin cup or tin; a loaf cake is baked as one rectangular loaf and sliced after baking. Similar batters can work in either format, but size and baking time change: for this recipe, use muffin cups and check doneness as directed.

Historical-recipe warning: the directions of about 150°C for the syrup and about 170°C for the honey have not been validated by a reliable source for this specific formula. We neither change nor present them as validated instructions: before making the recipe, verify the original source or a professional formula using the same ingredients and ratios. The professional formulas reviewed use different temperatures and are not interchangeable.

Safety: boiling sugar and honey can cause severe burns. Use a confectionery thermometer and heat-resistant equipment, and keep children and pets away. Because the recipe does not document the temperature reached by the complete egg-white mixture, use pasteurized egg white.

Have you ever made the turkey in the house?  

You know Recipe It can scare a little, but if you have the right ingredients you can do it too!

What do we need for the preparation of the homemade mist?

More than the quantity of ingredients we need quality..

• 100 gr honey 
• 40 grams of egg whites
• Striped ostia sheets for mist
• 200 gr almonds 
• 250 g of sugar
• 280 g of whole sgusciate hazelnuts

instead of almonds and hazelnuts you can put pistachios or whatever you like, dried fruit must always have the same quantity of the recipe.

Preparation of home made soft turkey: the ancient recipe

1.  Mount until stiff and the egg whites and merge 30 grams of sugar
   

   

2.  In a pot insert sugar with 70 grams of water and leads to the temperature of about 150 degrees (helped with the kitchen thermometer )
3.  In another pot insert honey and leads to about 170 degrees
4.  Toast slightly in the oven dried fruit for about ten minutes
5.   Join the egg whites sugar and honey continue to be mounted with an electric whip or with a planetary
6.  Add the untiepiditated dried fruit
7. If you don’t mind, you can’t be too tired to work the wrong.
8. Lining with the leaves of ostia a rectangular ring in steel in whose base has well supported the striped ostia sheets. Pour the torrone and spread it with a greased spatula with very little oil of seeds.
9. Once done, you can store it in tin boxes, or give it to Christmas for sweet little gifts.

PERSONALS OF TORRONE AND CONSIGLES 

• If you love pistachios, or other type of dried fruit, you can add to the recipe of the torrone what you prefer, always keep the right amount.
• If you love chocolate once you’re ready, you can ignite the wrong by helping with a cooling grill for desserts.

What are you waiting for?

For the preparation of the torrone the following products have been used

Where can we go? buy the ostias for brown?

The blackberry host is on our online shop, order it today and receive it at your home!

Stupute all this Christmas with a sweet torrone, taste it with those you love and give it to those who love it.

Look at the beautiful realization of the pastry chefs, you can also make a delicious dessert in the house, follow the video recipe.

Do you want to prepare a sweet snack filled with delicious sweet and soft cream? Prepare the Mooncake, follow the step-by-step recipe is easy and fast!

For the recipe:

2 eggs

100 g sugar

75 g butter

a little red coloring in gel

a teaspoon of bitter cocoa

half bag of yeast

110 g flour

PROCEDURE:

• Melt the butter on slow fire 
• to soak eggs with sugar red coloring and bitter cocoa,
• add the butter made to intiepidire!
• Then add the flour mixed with half bag!
• To butter and flour the semisphere shapes, and to put a spoon not abundant of the mixture then to add a teaspoon of white spreadable cream and to cover with another little mixture.
• Bake in hot oven at 160 g for about a quarter of an hour, and do the stecchino test!

After cooled decorate them with a hammer obtained in sugar paste

The products we used in this recipe!

sugar paste

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Cacao

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Food colorants

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What are you waiting for?

www.tuttopasticceria.it

Thank Monica Gentile for the sweet realization!

If you want to see your recipes on our blog please send them to info@tuttopasticceria.it or on our Facebook page.

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