Topic: 2017

Getting Closer #CMG2018

Coppa del Mondo della Gelateria 2018
“Gelato World Cup”
20-23 January 2018
Sigep, Fiera di Rimini

The eight edition of Gelato World Cup – Coppa del Mondo della Gelateria – is set to launch during Sigep, the biggest international trade show of artisan gelato, pastry, bakery and the coffee world, organized by IEG Italian Exhibition Group and held in Rimini (Itay) from January 20th to 24th, 2018.

The Gelato World Cup, a two-year event organized by Gelato e Cultura srl and Sigep of IEG Italian Exhibition Group spa, is dedicated to the artisans of gelato, pastry, chocolate, coffee and high cuisine, selected among the best professionals of the 5 continents. It offers a unique opportunity to compare and stimulate individual excellence.

Twelve national teams from Europe, North and South America, Asia and Oceania have been chosen to compete for the sweetest title ever and are almost ready to surprise with cool flavours combinations. Argentina, Australia, Brazil, Corea, France, Japan, Morocco, Poland, Spain, Switzerland, USA and Ucraine (for the very first time) have been announced their teams and will be in the spotlight at the 8th Gelato World Cup, that will take place in the huge South Hall of Sigep – Rimini Expo.

The event will see 12 selected national teams facing 8 different challenges: from gelato to pastry, high cuisine and ice sculptures. Each team will be composed by a gelato chef, a chef, an ice sculptor and a pastry chef, and it will be trained by a Team Manager who will be part of the international jury.

Two new challenges add a twist at the eighth edition. First of all the decorated gelato tray produced with one or more types of Valrhona chocolate. The platinum sponsor of Gelato World Cup returns puts in the spotlight new trends and eternal traditions in the gelato and pastry market. Then, chocolate gelato snacks, one-half serving gelato portions of the average weight of 50 grams, decorated and aligned with the theme chosen by the team. This is a real opportunity to evaluate not only taste and professionalism, but also the aesthetics of gelato and pastry artisans.
The gelato artisans will also have to prepare a gelato cup containing at least one ingredient of Comprital platinum sponsor and a gelato cake.

They will have to pass the Mystery Box skill test too. They will have to create a gelato flavor (and to explain the recipe / composition), using secret ingredients drawn and given only at the start of the test, to be presented on a cone crafted by Ostificio Prealpino. Mistery Box test is made up of a further double difficulty: gelato can match some fresh produce, herbs, spices, etc. to be chosen in a limited range.
In addition, another cone must be prepared with a flavor produced with a type of frozen fruit pulp sorted by the competitors and provided by the Golden Sponsor Capfruit with a mandatory combination of a spice or herb, or vegetable herb.
Everything will be orchestrally realized by the teamwork of professionals involved by using the most innovative machines of Carpigiani, Golden Sponsor of the Gelato World Cup.

Chefs, on the other hand, will have to prepare three hot finger food recipes in combination with the gourmet gelato chosen by each team. The tests will be carried out using Electrolux platinum sponsor machinery.

Throughout the race days, the artistic trials will be the background of the entire competition, creating moments of pure spectacle for the realization of sculptures valued with special attention to aesthetics, technical skills and focus on the Grand Buffet Finale theme.

The teams will have to create an ice sculpture, which will be performed every day in front of the audience. They will also have to create a gelato tray with inclusions of flowers, fruit, dried fruits, vegetables, spices or other edible ingredients that will make the base to the cake.
The teams will also have to make a nougats sculpture that will be evaluated by an artistic jury in the Grand Buffet Finale. The sculpture was introduced last year with the aim of reviving an ancient tradition, reinterpreting it with modern forms.

Everything will take place in the South Hall of the Sigep in front of the public, streamed on sigep.it and gelatoworldcup.com and commented on social with hashtag # CMG2018.

International selections and official presentations in the various countries lasted 18 months and ended in October 2017.

For the very first time in the history, Italy won’t take part at the Gelato World Cup.
New rules and regulations state that the winning nation of a Gelato World Cup will have to miss the following edition. Italy, the birthplace of artisan gelato, always got a podium placement in the latest competitions so next Gelato World Cup will see Italy only as host and audience.

The world champion italian team on 2016 was led by Diego Crosara from Altavilla Vicentina (VI) and composed by the gelato maker Luigi Tirabassi from Subiaco (RM), the chef Alberto Carretta from Thiene (VI), the pastry Antonio Capuano from Riccia (CB) and the ice carver Amelio Mazzella Di Regnella from Bacoli (NA). The team partecipated with the theme “il contrasto del mare”- “the sea contrast”.
Silver medal for Spain who participated with the theme “Red riding hood”.
Bronze medal to Australia with the theme “Treasures and mythology of the Pacific”.

The Gelato World Cup, a biennial event organized by SIGEP – IEG Expo and Gelato e Cultura, compares the culture and the preparation of gelato, pastry, chocolate and culinary professionals selected from among the best experts on the five continents.

Two new glam race trials #CMG2018

coppa del mondo della gelateria 2018 sigep

GELATO WORLD CUP ’18: TWO NEW GLAM RACE TRIALS, ASIA IN THE SPOTLIGHT
DECORATED GELATO TRAY AND CHOCOLATE-GELATO SNACK ADD A TWIST AT THE GELATO, CULINARY, PASTRY AND SCULPTURE CHALLENGES, KOREA FOR THE FIRST TIME IS A FINALIST

Eight cool tests are ready to surprise at the next edition of the Gelato World Cup. At Sigep, on 20-24 January 2018 at Rimini Expo, 12 national teams will compete by creating gelato, pastry, culinary and ice masterpieces.
The Asia-Pacific participation is becoming stronger: the finalists come from Argentina, Australia, Brazil, Korea, France, Japan, Morocco, Poland, Spain, Switzerland, USA and Ukraine.
Korea replaces Colombia, that had to cancel its participation for personal matters.

Two new challenges add a twist at the eighth edition. First of all the decorated gelato tray produced with one or more types of Valrhona chocolate. The platinum sponsor of Gelato World Cup returns puts in the spotlight new trends and eternal traditions in the gelato and pastry market. Then, chocolate gelato snacks, one-half serving gelato portions of the average weight of 50 grams, decorated and alligned with the theme chosen by the team. This is a real opportunity to evaluate not only taste and professionalism, but also the aesthetics of gelato and pastry artisans.

“Gelato snacks dictate a new trend in gelato: they reflect at the same time excitement, innovation and balancing skills. The gelato artisans will have to create gelato portions in line with the chosen theme, within garniture and decorations,” explains Sergio Dondoli, Commissioner race and member of the organizing committee – Each process has to comply with the weight limit of 50 grams and a maximum margin error of 10 percent, all the commissioners will have to check it carefully. “

The gelato artisans will also have to prepare a gelato cup containing at least one ingredient of Comprital platinum sponsor and a gelato cake. They will have to pass the Mystery Box skill test too. They will have to create a gelato flavor (and to explain the recipe / composition), using secret ingredients drawn and given only at the start of the test, to be presented on a cone crafted by Ostificio Prealpino. Mistery Box test is made up of a further double difficulty: gelato can match some fresh produce, herbs, spices, etc. to be chosen in a limited range.
In addition, another cone must be prepared with a flavor produced with a type of frozen fruit pulp sorted by the competitors and provided by the Golden Sponsor Capfruit with a mandatory combination of a spice or herb, or vegetable herb.
Everything will be orchestrally realized by the teamwork of professionals involved by using the most innovative machines of Carpigiani, Golden Sponsor of the Gelato World Cup.

Chefs, on the other hand, will have to prepare three hot finger food recipes in combination with the gourmet gelato chosen by each team. The tests will be carried out using Electrolux platinum sponsor machinery.
Throughout the race days, the artistic trials will be the background of the entire competition, creating moments of pure spectacle for the realization of sculptures valued with special attention to aesthetics, technical skills and focus on the Grand Final Buffet theme. The teams will have to create an ice sculpture, which will be performed every day in front of the audience. They will also have to create a gelato tray with inclusions of flowers, fruit, dried fruits, vegetables, spices or other edible ingredients that will make the base to the cake.
Everything will take place in the South Hall of the Sigep in front of the public, streamed on sigep.it and gelatoworldcup.com and commented on social with hashtag # CMG2018.

Mistery Box #CMG2018

Mystery Box 2016 Coppa del Mondo della Gelateria

MYSTERY BOX: WHICH WILL BE THE SURPRISE INGREDIENT
AT THE TRICKIEST TEST OF THE GELATO WORLD CUP (SIGEP 2018)?
The products will be delivered by the entrepreneurial excellence Made in Italy:
Caffè Camardo, Granarolo, Maryia Ilieva’s Rose, Muzzi, Stefania Calugi, Vicentini

Rimini, 26 October 2017 – Among the eight trials of the next edition of the Gelato World Cup, that will be held at SIGEP 2018 (Rimini Fair, 20-24 January 2018), Mystery Box is certainly one of the most fascinating to the public and absolutely the trickiest one for the 12 competing teams (Argentina, Australia, Brazil, Colombia, France, Japan, Morocco, Poland, Spain, Switzerland, Ukraine, USA).
Mystery Box is the hardest test, it measures skills, preparation, and fantasy of the gelato masters. The challenge is to prepare a good artisan gelato with unknown ingredients offered by one of the Mystery Sponsors. The surprise ingredients (one for each of the 12 teams) will be sorted out immediately before the competition.
With the mysterious ingredient – which often becomes the characterizing element – the team will have to prepare a gelato recipe and make it in a tight time. The product will be evaluated by the jury, which will also be able to evaluate the recipe made for the event.
It will also be a combination of genius: the genius of the masters and one of the élites of Italian agri-food companies that will carefully choose the ‘surprise ingredients’ to entrust to the fantasy of the gelato makers.
Mystery Box test offers a double challenge: each team will have to prepare a unique gelato flavor (on an artisan cone by Ostificio Prealpino), created with a secret ingredient and announced to the competitors only at the start of the test. The participants will be able to match exclusive fresh produce, herbs, spices, etc., all selected within a very limited range.
In addition, another cone must be prepared with a flavor produced with a type of frozen fruit pulp sorted out by the competitors and provided by the Golden Sponsor Capfruit with a mandatory combination of a spice/herb/vegetable.
Gelato World Cup, a two-year event, organized by SIGEP – Italian Exhibition Group and Gelato&Cultura, compares the culture and the preparation of gelato, pastry, chocolate and high-cuisine professionals selected from the best experts in the five continents.
At the 39th edition of SIGEP, the world’s leading salon for artisan gelato and confectionery, new market trends will be announced and the excellence Made in Italy will stand proudly.

MYSTERY SPONSORS
Caffè Camardo 1048
Four generations of very good coffee. The mix of different origins comes from South America, Africa, Asia, to ensure the quality of a product now divided into six lines.
Camardino Coffee also cares for the training of the operators and organizes training courses starting from the knowledge of the fundamental concepts, synthesized in the 5 M: Blend, Macinadorator, Express Machine, Operator Hand and Maintenance.

Granarolo
The dream of a cooperative and excellence milk chain was born 60 years ago, with the founding of the cooperative that would become Granlatte, the largest producer of milk in Italy. The product offered for the Mystery Box is Ricotta Granarolo, a great classic of Italian pastry and ice cream, whose use is rooted in the traditions of southern Italy.

Maryia Ilieva’s Roses
The Damascena rose represents the symbol of beauty, it is a flower with unique, sober, delicate and feminine properties. It is cultivated in the famous Valley of Roses in Bulgaria where there are rosettes that for over 350 years allow to carry on the tradition of products that provide well-being and harmony. This flower generated one of the most original ingredients offered to the Mystery Box: the Rose Damask Rose Petals.

Muzzi
Antica Pasticceria Muzzi is an established Italian company, specialized in confectionery production and marketing. The company ingredients within origin and/or composition not derived from Genetically Modified Organisms. The product presented at the Gelato World Cup is the renowned Panettone Muzzi. Familiar to the unique aroma and the softness, it is created from high-quality raw materials and slow and scrupulous preparations.

Stefania Calugi
The company was founded in 1987 in Castelfiorentino (FI), in the heart of the Tuscan countryside. Stefania Calugi started selling fresh truffles to restaurants by selecting products from a trusted truffle network found by her father Renatoyears before. In addition to fresh and frozen products, the company offers a range of preserves, currently composed of about 150 references. Since 2015, all corporate products are gluten-free and in 2017 the first vegan references were launched.

Vicentini
The company produces one of the most appreciated candies in the world, the historic Mou Polacca, among the most popular in Italy too. The Mou Polacca is crafted according to the ancient original recipe, by using only simple and genuine ingredients: butter, sugar, milk. A quality product, beloved in UK and USA. Vicentini is a fourth-generation Italian confectionery company based in Thiene, in the upper Vicentino.

#CMG2018 Partecipants Unveiled

Selezione squadre CMG 2018 Coppa del Mondo della Gelateria

Twelve national teams from Europe, North and South America, Asia and Oceania have been chosen to compete for the sweetest title ever and are almost ready to surprise with cool flavours combinations.

Argentina, Australia, Brazil, Colombia, France, Japan, Morocco, Poland, Spain, Switzerland, USA and Ucraine (for the very first time) have been announced their teams and will be in the spotlight at the 8th Gelato World Cup, that will take place in the huge South Hall of Sigep – Rimini Expo.

The event will see 12 selected national teams facing 7 different challenges: from gelato to pastry, high cuisine and ice scupltures. Each team will be composed by a gelato chef, a chef, an ice sculptor and a pastry chef, and it will be trained by a Team Manager who will be part of the international jury.

For the very first time in the history, Italy won’t take part at the Gelato World Cup.
New rules and regulations state that the winning nation of a Gelato World Cup will have to miss the following edition. Italy, the birthplace of artisan gelato, always got a podium placement in the latest competitions so next Gelato World Cup will see Italy only as host and audience.

International selections and official presentations in the various countries lasted 18 months and just ended.

A big news will be the participation of Ukraine, that one month ago presented in Kiev its team to the press and to the president of the World Honor Committee of the Gelato World Cup PierPaolo Magni.
Team members presented a black bread & salt gelato, a champagne risotto with shrimps and a melon gelato plated dessert. In the team: the baker Elina Boyko, the gelato artisan Olga Baisara, the chef Yuri Priemsky and the sculptor Sergei Dyshlevoi, led by Massimo Jelarti at the head of the gelato shop Gelarty who strongly wanted to create the team.

On September 22nd, in Tokyo, the official presentation of the Japanese team to the press and again to the president of the World Honor Committee of the Gelato World Cup PierPaolo Magni took place in Tokyo. The team, led by the team manager Marco Morinali, will be composed by the gelato artisan Taizo Shibano, the pastry chef Tomohiro Sugawara, the chef Paolo Colonello and the ice sculptor Koichi Hirata.

At Oregon Coast Culinary Institute in Coos Bay, Oregon, the presentation of USA’s top professionals to represent the nation in the 2018 Gelato World Cup . The winning team is composed by the chef instructor Randy Torres, Team Manager, the gelato chef Stefano Biasini, the executive chef Chris Foltz, the chef instructor Lyn Wells and Darrell Folck, Baking & Pastry Chef Instructor at Oregon Coast Culinary Institute.

After winning the Bronze Medal in the seventh edition of the Gelato World Cup, Australia re-launches with its booming team, enriched by a stellar member. Once again, chaired by a veteran of the event, Martino Piccolo, is composed by the gelato chef Donato Toce, director and chief executive of Gelato Messina and Messina Creative, the pastry chef Andre Sandison, Leading Culinary Director of Le Cordon Bleu Sydney, the ice sculptor William Bo Song and Thomas Mitchel, considered a star of cooking in Australia.

ABOUT US
The Gelato World Cup, a two-year event organized by Gelato e Cultura srl and Sigep of IEG Italian Exhibition Group spa, is dedicated to the artisans of gelato, pastry, chocolate, coffee and high cuisine, selected among the best professionals of the 5 continents. It offers a unique opportunity to compare and stimulate individual excellence.
Sigep is the world’s largest and most comprehensive B2B trade show on gelato and artisan confectionery since 1979, maintaining and consolidating its undisputed leadership. Sigep, who will shortly celebrate his 38th edition, is in fact addressed to the professional operators of the five continents, and has always anticipated market trends and valued the excellence of the Made in Italy. Spain will return this year with the same composition after long training sessions to win the world title.

SPONSOR
Platinum sponsor: Comprital (ingredients for gelato), Valrhona (chocolate) ed Electrolux (equipment).
Golden Sponsor: Carpigiani (gelato machines and equipment) e Capfruit (frozen fruit).
Silver Sponsor: Ifi (display cabinets), Medac (paper cups) e Silikomart (moulds).
Technical sponsor: Eurovo (eggs), Ostificio Prealpino (cones), Sara Creazioni (uniforms), Sosa (spices), Caffè Camardo (coffee), Granarolo (milk);
Mystery sponsor: Muzzi (panettone), Vicentini (mou polacche);
Supporter: Ice Sculptures (ice), Metalmobil (furniture);
Media Partner: Punto.It and Pasticceria Internazionale.

In memory of John Hui

John Hui

We heard the sad news about our friend John Hui’s passing, the long time manager of many U.S. teams.
As a well known Executive Pastry Chef, in his thirty years of activity, he gained many awards. Hui worked as Corporate Pastry Chef in some famous resort in Pebble Beach, Monterey, and previously in prestigious Hotels as the Caesars Palace in Las Vegas, the Hyatt Regency and the Marriott in San Francisco, the Westin Maui Hotel in Hawaii.

Rumor has it that John Hui was the most beloved Pastry Chef by the Hollywood actresses. With his good-natured, yet strong, personality John Hui loved sharing his knowledge teaching or partecipating at fundraising workshops.

Travelling he got in touch with culinary cultures from all over the world: China, Singapore, Manila, Japan, Germany, Italy and New Zealand.
John Hui was a member of the American Academy of Chefs and many of his works have been published in eminent gastronomical magazines and culinary books.

Among the awards, we like to mention the legendary Antonin Carême medal, the golden and silver medals won at the Culinary Olympics in Erfurt, Germany, the honorable mention at Gelato World Cup in 2012, the AAC Joseph Amendola international award in 2010, and the ACF presidential medal.
Our thoughts are with Mrs. Hui and with the USA team.