RECIPES BEPPO TONON His professional career began in 1967, when he moved to Germany to work in a gelato shop. When he moved back to Italy, he opened his own shop and he started his research in the world of fruit and vegetable carving. He placed first in Gelato Sundae competitions held in Longarone (Italy) in 1996, Alicante (Spain) in 1998 and Erfurt (Germany) in 2004. In 2006, he won the Gelato World Cup held during Sigep in Rimini, as a captain of the Italian team that he was also a member of. He participates in TV shows, teaches fruit and vegetable carving techniques at professional schools and is the author of multiple books on the subject. He also writes for various industry magazines. He currently lives in Oderzo (Treviso), where he manages “Cà Lozzio”, a gelato shop-restaurant that is also a cultural and artistic centre. Sioux cup Gala apples, with their intense red smooth and waxy skin are ideal for this preparation. Plus, they have a pleasant and sweet flavour, with a fulfilling and crunchy pulp. With a sharp knife, cut the apples lengthwise, then with a small carving knife make a few longitudinal cuts. Thinly slice the apple. Delicately handling the fruit with utmost care as to not damage it, divide the slices into small groups. Hold each group of slices with your left hand, and with the help of your right hand, spread them out as if they were a deck of poker cards. Wash a large and not too ripe strawberry, then remove the leaves. Place leaf-side down on a cutting board. Make several parallel cuts with a smooth knife making sure to not cut all the way through. Rotate the fruit 90° and repeat the parallel slices. Place the strawberry in the middle of a flower corolla made with orange peels; the petals are created by using an incision knife starting with cutting through the fruit to remove the pulp. With a smooth knife, create a crown of deep incisions, making a series of elongated petals, being careful not to break them. Suggestion. The suggested gelato flavours are fruit ones with dull colours, so that the decorative flower will stand out. We are dedicating our recipe feature to creations made by some of the Maestros who have risen to the highest step of the podium during the past editions of the Gelato World Cup. These trendy proposals are to be admired (and enjoyed) for their skilful originality. THE CREATIVITY OF CHAMPIONS 44
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