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Austin’s Teo advances to Gelato World Tour finals in Italy

Addie Broyles

On the final day of the Gelato World Tour on Sunday, Austinite Matthew Lee of Teo Gelato took third place for his peanut butter and Nutella gelato, a blend of his favorite snack from childhood and the one he discovered when he first learned how to make gelato in Italy more than a decade ago.

Sixteen North American gelato makers competed in the contest, and the top three — as chosen by a panel of judges and votes from audience members — will travel to Italy for the finals in September. The other winners were a Salted Pecan with Montmorency Tart Cherries & Tahitian Vanilla from James Coleridge and Salvatore Boccarossa of Bella Gelateria in Vancouver, Canada, which took first, and the second place Profumi di Sicilia from Stefano Versace and Francisco Blanco of Versace Gelateria Italiana & Gourmet in Florida.

I had the honor of judging with more than half a dozen other food professionals, including Fabrizio Nava, Consul General of Italy in Houston, Uchi’s Philip Speer, and Matthew Stevens of Dessert Professional magazine, and my favorite entry — the one I absolutely couldn’t stop eating and wanted seconds or thirds of — was the bright pink Raspberry Beet gelato from Baron W. Von Gottsacker of Bent Spoon Gelato in Sheboygan, Wisconsin, which you’ll see in this slideshow of all the gelatos from yesterday’s event.