Vancouver's Bella Gelateria advances in Gelato World Tour

One of Vancouver's busiest gelato shops is in the spotlight after being one of three North American gelato makers chosen to advance in an international gelato competition.

Artisanal maker crafts salted pecan with Montmorency tart cherries and Tahitian vanilla gelato

Master gelatier James Coleridge his protege Salvatore Boccarossa, of Vancouver's Bella Gelateria, pose with a tub of their North American round-winning gelato at the Gelato World Tour in Austin, Texas. (Bella Gelateria)

One of Vancouver's busiest gelato shops is in the spotlight after being named one of three North American gelato makers chosen to advance in an international gelato competition.

Bella Gelateria, located on the corner of Burrard and Cordova streets, won the Gelato World Tour round held in Austin this month using a mix of toasted and salted pecans, Montmorency tart cherries and Tahitian vanilla.

James Coleridge, the primary creative force behind the flavour combination, says he's had success in the past combining sweet and salty ingredients. He also wanted to based the flavour on a popular Texas-grown ingredient to appeal to the local voting crowd.

"The pecan is a really special nut," he told CBC News.

"Adding the salt, the sour and the sweetness of everything really hit all the notes of a world-class flavour, which fortunately now will be used in Italy when we go to the next level."

The winning gelato flavour: salted pecan with Montmorency tart cherries and Tahitian vanilla. (Bella Gelateria)

Coleridge's win at the World Gelato Tour in Texas means he will compete for the international top title at the finals this September in Rimini.

The plan is to feature a made-in-Canada ingredient in the mix that has paid off for Coleridge in the past.

"We're going to add Canadian maple syrup to it," he said.

Maple syrup was used in the gelato recipe that won Coleridge the top spot at the Florence Gelato Festival in 2012.

With files from the CBC's Chantelle Bellrichard

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