Topic: 2022

START TO SELECT WORLDWIDE FOR GELATO WORLD CUP

Gelato World Cup is back in 2024, the tenth edition of the Gelato World Cup scheduled at Sigep in Rimini in January 2024.

In the meantime, around the world are taking place the selections for the 12 teams that will be part of the international championship in 2024.

In view of the 10th edition of the Gelato World Cup, Gelato & Cultura is introducing a new intermediate race: the Gelato Europe Cup, the national teams selected in European Countries will have to compete in a semi-final like in South America with the Gelato Latin America Cup and in Asia with the Gelato Asia Cup. Therefore, each European nations must be selected in the semi-final with gelato and pastry chefs competitions.

 

«The news of the European Cup – explains Giancarlo Timballo, president of the Gelato World Cup – joins the other two intercontinental selections. The fourth edition of the Latin American Cup to be held in Buenos Aires in June 2022 and the Asian Cup, in its second edition, scheduled for October 2022 in Singapore. To these will be added one in the USA. The Gelato Europe Cup will make the selections more severe and professional, with teams at the height of a world competition. The teams will also have a year and a half to train and refine their technique. The passage in this elimination phase will be the test bench that leads to excellence “.

“A new beginning for a new organization – comments Flavia Morelli, Group Exhibition Manager of the Food & Beverage Division of IEG – which kicks off the “road to Gelato World Cup” that will lead us to Sigep 2024, in which the Gelato World Cup will be contested again, one of the key moments of this which is indeed a competition, but also one of the highest level training moments of Sigep ».

Another novelty for the tenth edition of the Gelato World Cup is the internationalization of the name of the competition, which from the Italian Coppa del Mondo della Gelateria has been made official in English Gelato World Cup with the update of the Cup logo. In the translation, the term Gelato has been retained to emphasize the craftsmanship of Gelato.

New logo for the Gelato World Cup, the stylization has been maintained, but the shape and colours of the cup that represents the international competition now in its tenth edition have been made clearer, making the logo more representative of artisanal gelato.

UNESCO HERITAGE APPLICATION: “MASTERS OF ARTISAN GELATO OF ITALIAN TRADITION”

PROMOTERS OF FOOD AND WINE EXCELLENCE AND AGRI-FOOD PROCESSING

Resolution 148_2020 of the Municipality of Cividale del Friuli
Membership and support for the UNESCO candidacy through local resources

Presented at Sigep the application for UNESCO recognition of the qualification of Masters of Artisan Gelato of Italian Tradition as an Intangible Heritage of Humanity.

The Udine UNESCO Club, represented by architect Roberto Maida, UNESCO Udine delegate, together with the Municipality of Cividale del Friuli (formerly a UNESCO site for the Lombards), initial promoter, and Gelato e Cultura, organizer of the Gelato World Cup, has involved in this initiative the trade associations ACOMAG, Artglace, Associazione Italiana Gelatieri, CNA, Comitato Gelatieri Campani, Comitato Nazionale per la Difesa del Gelato Artigianale e di Produzione Propria, Conpait Gelatieri, Federazione italiana gelatieri, Fiepet, Gelatieri Artigiani Triveneto, Gelatieri per il Gelato, I Magnifici del Gelato, Maestri della Gelateria Italiana e Sigep, and intends to involve the entire supply chain.

An art, that of the master gelato maker, who has a long history and plans his own professional future. “It is an honour to announce an event of extraordinary value for gelato makers and artisan gelato. The process for the recognition by UNESCO of the qualification of Masters of Artisan Gelato of Italian tradition as an intangible heritage of humanity has been successfully started “said Luciana Polliotti, journalist, historian of gelato and co-founder of the Gelato World Cup.

The idea is to qualify training schemes and educational excellence for some types of artisanal gelato, through a high-level training school that draws resources from the territory and interacts with 5 circular economy clusters: Agri-food, Transformation, Food and Wine, Tourism, Catering and Hospitality, involving the entire supply chain and the culture of the Territory.

The experimentation with which the Municipality of Cividale, through the Civiform, a school of higher education in Friuli, will pursue innovative objectives of certification and qualification of professional skills otherwise left to be free of interpretation and without a specific and certified professionalism, will be supported by a system of UNI ISO21001 certified management, the new international standard for training. This certified system will make possible to issue a prestigious international certificate to course attendees. In addition, “People Certification” schemes will be envisaged according to the ISO17024 standard which will give a status of professional relevance with annual checks and three-year renewals to protect the qualification and protection of the professional figure of the Master of Artisan Gelato of Italian Tradition, as promoter of the excellence in food and wine and agri-food transformation.

The constitution of the Institutional Committee will allow the management of the candidacy through the results of the Technical and Scientific Commissions which will propose all the characteristics and protection requirements of the profession of Master Gelato maker to protect the excellence of the Italian artisan product.

The next step will therefore be to involve Bodies and Institutions of the Italian Territory in support of the Institutional Committee for the identification of training projects in each Territory that act as guarantors of the quality and excellence of Raw Materials and Processes of Italian tradition. In addition, for the performance of the circular economy, specific projects can be developed that enhance the entire Agro-Food and Food and Wine chain.

SELECTED IN MEXICO GELATO MAKER AND PASTRY CHEF

Selected yesterday in Mexico, gelato maker and pastry chef that will attend the semi-final “Gelato Latin America Cup ” scheduled for June in Buenos Aires. 3 professionals, including a second gelato maker option have been selected during the Campeonato Mexicano de Helado Artisanal:

Alfonso Jarero
Karla Aguilar
Jorge Rodriguez

Spanish selections for the European Championship, here the duo gelato&pastry chefs

The Spanish team that will participate in the European Gelato World Cup has been selected at the Intersicop.
The rules of participation ‘by right’ in the Gelato World Cup (CMG) have changed. Sigep will host the first European Gelato Cup in 2023, an elimination round in which the European teams that will participate in the 10th World Cup, to be held in Rimini in 2024, will be chosen.
The team that will represent Spain in this European qualification was selected on February 21, 2022, as part of the Intersicop. In the world competition, each team must consist of five members: a president and four professionals with knowledge in ice cream, chocolate pastry, ice sculpture and haute cuisine. Only two categories of professionals participated in this national test (a gelato maker and a pastry chef) who competed in the mystery box tests, single portions of gelato in decorated glasses and artistic gelato cake. The other components will be added later.
The gelato-pastry duo Adolfo Romero and Pepe Isla have been selected to represent Spain in 2023 in the new European Gelato Cup, an elimination phase in which the European teams that will participate in the 10th Gelato World Cup will be chosen, which will return to Rimini in 2024.
The selection took place on Monday 21 February, at the Intersicop fair, by a jury composed of Michele Bartolini, Carpigiani technician; Stefano Caruso, export director of Carpigiani, and the president of Anhcea, Marco Miquel.
As Romero explains, his buffet was dedicated to the phases of the moon. “In the lower part there is the moon and vertically a plate of chocolate sealed with different shades, ending with a final plate that would be the sky, the universe. In addition, the chocolate plates form the word moon”.
Inside the buffet were two pieces. On one side a glass with a moon half sphere (inside almond, honey and yuzu), on the bottom a cappuccino cake with crunchy almonds and a vanilla namelaka. On the other hand, a frozen cake in which there is a rocket inside “to go up and see what surrounds us much farther, in the universe,” he says. The cake consists of a coconut and yuzu ice cream, with a passion-vanilla interior and a strawberry and raspberry rocket. The base is of bitter almond sponge cake and is wet with a white icing and glazed inside with shades of gray. As a decoration, the star sugar rings with a ball in the center as if it were a planet.
For Romero, the Gelato World Cup is something very well known, since he was a member of the Spanish team that twice won the silver medal in the competition, in 2016 and 2018. For his part, Pepe Isla, Spanish Chocolate Masters 2015, is responsible for the research and development of Casa Isla, the reference brand for Spain.

Selections in Europe for the Gelato World Cup, now the Italian team at Sigep Gelato d’oro

The selections of gelato makers and pastry chefs of the Italian team for the sweetest competition ever: the Gelato World Cup, which returns to Rimini in 2024, will take place at the Italian Exhibition Group Sigep from 13 to 16 March 2022.

Gelato d’oro returns to Sigep 2022, the selection of gelato makers and pastry chefs who will enter the Italian team that will have to compete for one of the 12 places available at the 10th Gelato World Cup, the Gelato World Cup, which will return to Rimini in 2024.

The novelty, in the sweetest international competition ever, is the European championship which will have its first edition in 2023 and which will be a real “preliminary phase” of the teams made up, each, of a master gelato maker and a master pastry and chocolatier.

Therefore, the automatic participation “by right” ends and a new competition phase begins, marked by the selection of the Italian team, in collaboration with the Club Italia of the Gelato World Cup, the “preliminary” phase during the Gelato European Cup and, finally, the participation in the World Cup. The selection of pastry chefs in the Gelato Arena is set for January 23th next with two competition tests: the artistic piece in crunchy and a chocolate ice cream cake. The selection of the Gelato d’oro the professionists will instead take place in the semifinals, on 24th and March, with two competition tests – the “mystery cream” and the “mystery fruit” – and the final on March, with the creation of a single portion in glass and a gourmet gelato.

«The novelty of the European Cup – explains Giancarlo Timballo, president of the Gelato World Cup – joins the other two intercontinental selections. The fourth edition of the Latin American Cup to be held in Buenos Aires in June 2022 and the Asian Cup, in its second edition, scheduled for October 2022 in Singapore. To these will be added one in the USA. The Gelato European Cup will make the selections more severe and professional, with teams at the height of a world competition. The teams will also have a year and a half to train and refine their technique. The passage in this preliminary phase will be the test bench that leads to excellence “.

“A new beginning for a new organization – comments Flavia Morelli, Group Exhibition Manager of the Food & Beverage Division of IEG – which kicks off the” road to “that will lead us to Sigep 2024, in which the Gelato World Cup will be contested again, one of the key moments of this which is indeed a competition, but also one of the highest level training moments of Sigep ».

Meanwhile, national selections are taking place in Europe to access the European Championship next year. Spain has already made the selection, France and Poland are finalising the final preparations for the national eliminations.

Important agreement between Conpait and the Gelato World Cup

Conpait. The Confederation of Italian Confectioners and Gelato World Cup, known also as Coppa del Mondo della Gelateria, have signed a collaboration agreement in recent days for the promotion of all the events of the Gelato World Cup. Giancarlo Timballo, legal representative of Gelato e Cultura srl, and the president Angelo Musolino have decided to combine passion and professionalism. “Promotion aimed at all events relating to the Gelato World Cup and the events connected to it becomes essential to enhance the excellence of traditional Italian artisan gelato and school”, both assure. The agreement provides for “contributing to the development of the professionalism of the professions of taste and to promote friendship and collaboration between peoples”. The Gelato World Cup is a biennial event that involves professionals from the Gelato, Pastry, Chocolate and Ice Sculpture industries from all over the world, offering them a unique opportunity for discussion and professional stimulation. Thanks to the vast media visibility, it gives international resonance to the new trends in the artisanal gelato sector. “The Competition is organised and managed with seriousness, professionalism and fairness towards the competing nations and can boast the participation of a World Honorary Committee made up of the leading representatives of Gelato in the world”, reads the dedicated website. The historic headquarters and partner of CMG is Sigep, the Rimini Fiera International Exhibition of Artisan Gelato, Pastry and Bakery and Coffee.
The international event will take place in January 2024 and until then will see the national selections in various countries around the world and the European selection in 2023.
“Our commitment goes in the common direction of enhancing the excellence of Made in Italy. Together with all the professionals in the sector, we believe that cooperation can further grow the business. We are therefore more than satisfied with the agreement for the Gelato World Cup and we believe that unity of purpose between the parties is fundamental “.