Topic: Press Release

WORLD CHAMPIONS GELATO BETWEEN INNOVATION AND SUSTAINABILITY

The big supporters of the Italian “fabulous team” of Coppa del Mondo della Gelateria, an event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato e Cultura, from 19 to 21 January 2020 in the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World – reveal trends and strategies to ride the wave of this and the coming seasons.

“In Italy, a growing trend is definitely linked to conscious consumerism, a return to the origins where everybody is looking for high-quality, authentic and local products – reveals Marco Casol, Managing Director of PreGel -. For instance, the IGP Hazelnut from Piedmont and pure Pistachio are booming, a timeless trend for PreGel is Zabajone. When we had the opportunity to support the Coppa del Mondo della Gelateria, we did not hesitate to put ourselves at the forefront, to support research and development of the best flavors in the world. We want to give voice to the champions in the race: we have just launched a digital project that presents through exclusive recipes the passion and professionalism of the Gelato Champions (you find the first recipe here https://pregel.it/gelato-world-cup/). Handcrafted fresh gelato is a symbol of goodness, tradition and genuineness: we want and must represent it in every part of the world, especially in countries with the greatest potential for growth.”

“The demand for chocolate is undergoing a revolution, and not just because of the recommendations of nutritionists. If its enhancement as an indispensable raw material started inside the restaurants, today gelato chefs and consumers clearly perceive the difference with products made from cocoa powder – explains Igor Maiellano, Director Italia Valrhona –. We were the first to introduce, through the Grands Crus, the concept of territoriality. In the Italian market, P125 ce de Guanaja, with reduced cocoa butter content, and Tulakalum, free of lecithin, win. We believed from the beginning in the Coppa del Mondo della Gelateria. The race has grown in all aspects and in 2020, in addition to the development of new products that marry the requests of champions, curious and courageous by definition, we wanted to include the latest brands entered in the group: Sosa Ingredientes and Norohy Vanilla. Valrhona has always been a platform for services, support and training for artisans.”

“Gelateria, pastry, baking and dining live together more and more closely, a trend that is recorded not only within professional kitchens. Electrolux Professional has been supporting Coppa del Mondo della Gelateria since the first edition, and thanks to the dialogue with the champions, SkyChillS was born. It’s a new concept of blast freezer, able to making both “cold” and “hot” – says Andrea Grandi, Head of Cook&Chill, Electrolux Professional Italy -. By incorporating five machines in less than 1sqm, it optimizes the space in laboratory and reducing the investment in other equipment. It is a complete working system: from leavening cell to firm leavening, it thaws quickly, it prepares ready chocolate to transfer into temperator; it becomes a specific machine for the gelato parlour, it can produce yogurt too. It still manages night-time productivity, including yeasts, and syncs with the SkyLine oven, so that the latter automatically goes into preheat”.

Gelato numbers

We find artisan gelato in 76 countries, all the five continents. Europe is at the forefront, the main markets are Italy, Germany, Spain and Poland. Emerging countries in demand are Austria, France, Belgium and the Netherlands, the spread is also increasingly widespread in Eastern European markets. In Europe, gelato sales reached 9 billion euros, representing 60% of the world market. Growth is constant, at a rate of 4% per annum; 300,000 employees.

In Italy there are about 39,000 gelato shops (10,000 specialized and 29,000 bars and pastry shops which produce and sell artisan gelato). They employ about 150,000 people and achieve a turnover of 2.7 billion euros, equivalent to almost 30% of the European market. In Germany, on the other hand, there are 9,000 gelato parlours (3,300 are pure gelato parlours), 2,000 are in Spain and 1,800 in Poland. As for the rest of the world, there are over 40,000 gelato parlours. Argentina, USA and Brazil are leading the way, China, Korea, Malaysia and Australia are among the most interesting growing markets. The global turnover exceeds 15 billion euros.

Source: Acomag, UIF, Coldiretti, Confartigianato, Osservatorio Sigep, Uniteis, Sistema Gelato, modeFinance

 

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Azkoyen, Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Granarolo, Norohy, PreGel

SUPPORTER: Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps

MEDIA PARTNER: Punto IT, Pasticceria Internazionale

GELATO WORLD CUP: BIRTH OF THE ITALIAN AND FRENCH CLUBS

THE HOUSES OF CHAMPIONS ARE BORN: THEY WILL SUPPORT THE ITALIAN AND FRENCH TEAMS AND THEY WILL ORGANIZE EDUCATIONAL PROGRAMS

Two new milestones for Coppa del Mondo della Gelateria, event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura from 19 to 21 January 2020 at the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Italy and France, which have won in a respectful and alternative way the various editions, in 2020 for the first time in many years will finally face each other vis-à-vis. And they’ll have their own “Coppa del Mondo della Gelateria” clubs. Both of them have been established just a few days ago.

“An important goal has finally been achieved” says Pierpaolo Magni, award-winning gelato and pastry chef, world-champion and newly elected President of Club Italia. On 12 June, the founders met at Cast Alimenti: the President is Pierpaolo Magni, the VP is Amelio Mazzella, and in the group there are Leonardo Ceschin, Antonio Capuano, Luigi Tirabassi, Gaetano Mignano, Stefano Venier, Cesare Puglisi of Editrade and Emanuela Balestrino of Chiriotti.

“The House of Champions is now ‘reality’,” continues Magni, “we are proud to be Italian and to represent our excellence. We are united to support the champions of today and tomorrow. We will contribute in terms of culture, know-how, experience”. A precious heritage that will make a difference in the long and challenging preparation of the Italian team, represented on the day of the foundation by chef Marco Martinelli. He thanked the founders on behalf of all the team: the gelato chef Eugenio Morrone, the pastry-chef and chocolatier Massimo Carnio, the ice sculptor Ciro Chiummo. Italy will be trained by another World Champion, Beppo Tonon, also called “the gelato esthete” because of his passion for fruit and vegetable carvings.

A few days earlier at the Ecole Valrhona in Tan l’Hermitage, after the selections of the 2020 team, Club France was formed, on the initiative of the late president CNGF (Confédération Nationale des Glaciers de France) Elie Cazaussus. The priority is to support the team which will compete at Coppa del Mondo della Gelateria, starting from the 9th edition, on 19 to 21 January 2020 in the South Hall at IEG Rimini Expo Centre (Italy). The team leader will be Stephane Auge’, Mof and award-winning gelato champion, then France will be represented by Franck Fouchereau, Yoann Hasselbein, Adrien Lamy and Francois Simon.

Vincent Boue’, Mof 2018, coordinated the inaugural event. Our precious friend Elie Cazaussus wanted it “to frame and support French gelato chefs in national and international competitions“. The Honorary President is Jean-Claud David, the coordinator Emmanuel Ryon. One-of-a-kind champions have already joined the Club: Cristophe Domange, Remi Montagne, Christophe Bouret, Stephane Auge’, Jean Thomas Schneider, Benoit Charvet and Gerard Cabiron.

“Elie won many competitions – says Stephane Auge’ – he insisted to create a community able to help the teams of the future to be trained at the best and win. Another goal was to collect and share gelato knowledge. The winners of the Bocuse d’Or have a club, so do the winners of the Coupe du Monde de la Patisserie: it was time to create our own. We hope that this will help them to maintain high levels over time, to improve and to grow in our community”.

The Clubs also have the indirect goal of increasing the reputation and the image of gelato chefs to the general public.

With their support, the Italian and French teams will give their opponents a run for their money in January 2020.”. President Giancarlo Timballo invites all nations to create support clubs for their teams. Which will be the next club to come to life?

Fans and gelato-lovers can enjoy real-time updates on the website coppamondogelateria.it/en, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: PreGel, Borsci San Marzano 1840, Caffè Camardo, Granarolo

SUPPORTER: Et Al., Erreenne, Paperlynen Pal Caps, Sculture di ghiaccio Francesco Falasconi, Selmi

MEDIA PARTNER: Punto IT, Pasticceria Internazionale

GELATO WORLD CUP 2020: THE 12 PARTICIPATING NATIONS HAVE BEEN REVEALED

180 days to go to the ninth edition of the Coppa del Mondo della Gelateria (Gelato World Cup), and the national teams selected for the 2020 Gelato World Cup have finally been announced. They span from Asia to Latin America, with a European heart that has never been so strong. The biennial event signed by SIGEP-Italian Exhibition Group and Gelato&Cultura confirms the willingness to compare the knowledge, the creativity and the innovation of gelato chefs, pastry chefs, ice carvers and executive chefs that have been selected as the best experts throughout five continents.

The countries that will surprise you with tantalizing gelato cakes, sublime frozen desserts and bright ice sculptures, on 19-21 January 2020 in the South Hall at IEG Rimini Expo Centre (Italy), are Mexico, Singapore, Malaysia, Japan, Germany, Italy, France, Spain, Poland, Argentina, Colombia and Hungary.

This is the first edition where all the teams have been officially selected by the Committee of the “Coppa del Mondo della Gelateria,” as they supervised different competitions around the world. The selection process started 16 months ago with the competition at Feria Internacional del Helado in Mexico City (February 2018). It was followed by the Asian Gelato Cup at FHA in Singapore (April 2018), the Longarone Eis Challenge (December 2018), and Sigep Gelato d’Oro (January 2019). The selections in Warsaw (Expo Sweet) and Madrid (Intersicop) occurred in February 2019. Recent competitions were held at the Valrhona headquarters in Tain L’Hermitage, at Fithep in Buenos Aires and in Budapest (Hungary).

After years of alternating participation, France and Italy will finally fight on the same stage. These countries have already marked precise strategies and expectations are high!

The President of Coppa del Mondo della Gelateria, Giancarlo Timballo, says:

“Each team will be composed of a Gelato Chef, a Pastry Chef, an Executive Chef and an Ice Carver, all coordinated by a Captain. What can we expect? 60 competitors, 3 race commissioners, 14 technical judges, 7 international media jurors, 3 artistic jurors, 12 masters of Club Italia as assistants to the teams,  8 race tests in 3 days (gelato/sorbet, glass single-portion, mystery box, gelato-cake, entrée of haute cuisine, ice- and brittle- sculptures and the new trend of gelato snacks, in addition to the final Grand Buffet, which is the presentation of all the creations)”.

Fans and gelato-lovers can enjoy real-time updates on the website gelatoworldcup.com/en, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

 

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Granarolo

SUPPORTER: Et Al., Erreenne, Paperlynen Pal Caps, Sculture di ghiaccio Francesco Falasconi, Selmi

MEDIA PARTNER: Punto IT, Pasticceria Internazionale

 

PRESS RELATIONS

Valentina Righi

pr@gelatoworldcup.com

+65 912 46103

+39 339 1404274

 

 

GELATO WORLD CUP 2020: 11 PARTICIPATING TEAMS HAVE BEEN ANNOUNCED

Selezioni Coppa del Mondo della Gelateria 2020

12 COUNTRIES WILL VIE FOR THE COOLEST WORLD TITLE ON 19-21 JANUARY 2020 AT SIGEP (RIMINI, ITALY): 11 TEAMS HAVE BEEN SELECTED, THE LAST BALLOT HAS BEGUN

Work is in progress for the ninth edition of the Coppa del Mondo della Gelateria (Gelato World Cup) – a biennial event signed by SIGEP-Italian Exhibition Group and Gelato&Cultura, a competition which compares the knowledge, the creativity and the innovation of gelato chefs, pastry chefs, ice carvers and executive chefs that have been selected as the best experts throughout five continents.

The teams selected for the 2020 Gelato World Cup span from Asia to Latin America, with a European heart that has never been so strong.

The countries that will surprise you with tantalizing gelato cakes, sublime frozen desserts and bright ice sculptures, on 19-21 January 2020 in the South Hall of Sigep – Rimini (Italy), are Mexico, Singapore, Malaysia, Japan, Germany, Italy, France, Spain, Poland, Argentina and Colombia.

This is the first edition where all the teams have been officially selected by the Committee of the “Coppa del Mondo della Gelateria,” as they supervised different competitions around the world. The selection process started 16 months ago with the competition at Feria Internacional del Helado in Mexico City (February 2018). It was followed by the Asian Gelato Cup at FHA in Singapore (April 2018), the Longarone Eis Challenge(December 2018), and Sigep Gelato d’Oro (January 2019). The selections in Warsaw (Expo Sweet) and Madrid (Intersicop) occurred in February 2019. Recentcompetitions were held at the Valrhona headquarters in TainL’Hermitage and at Fithep in Buenos Aires. Gelato – and Pastry – Chefs, Ice Carvers and Executive Chefs from all over the world have challenged themselves with spatulas, batch freezers and top-quality ingredients!

After years of alternating participation, France and Italy will finally fight on the same stage. These countries have already marked precise strategies and expectations are high!

Only one place is still available. The Committee is examining the proposals of three countries (Australia, Hungary and Morocco). In a few days, the final verdict will be announced.

The team managers still have a few months to finalize the details of their participation.

The President of Coppa del Mondo della Gelateria, Giancarlo Timballo, reveals:

“The trial dedicated to the decorated sundae cup has been replaced by the glass single-portion trial. This new type of frozen dessert presentation is booming worldwide. All other trials will not be changed. While we thank CompritalGroup for having sponsored several editions of Coppa del Mondo della Gelateria, we are pleased to announce the entry of PreGel as platinum sponsor of the competition. We are extremely pleased to say that Valrhona, Electrolux and Carpigiani are onboard too“.

Each team will be composed of a Gelato Chef, a Pastry Chef, an Executive Chef and an Ice Carver, all coordinatedby a Captain. What can we expect? 60 competitors, 14 technical judges, 7 international media jurors, 3 jurors and 8 race tests in 3 days (glass single-portion, mystery box, gelato-cake, entrée of haute cuisine, ice- and brittle-sculptures and the new trend of gelato snacks, in addition to the final Grand Buffet, which is the presentation of all the creations).

Fans and gelato-lovers can enjoy real-time updates on the website, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

CMG presents Club Italia

Club Italia CMG Gelato World Cup Club Italia Coppa del Mondo della Gelateria

The CMG Organising Committee has convened the first meeting of the future Club Italia CMG, calling some of the past editions’ champions: Beppo Tonon, Maurizio Alessi, Luigi Tirabassi, Alberto Caretta, Luca Mazzotta, Francesco Falasconi, Marco Martinelli, Leonardo Ceschin, Filippo Novelli, Sergio Colalucci, Amelio Mazzella and Antonio Capuano. Missing (for various reasons) some other champions, such as: Stefano Venier, Marco Giovine, Roberto Rinaldini, Lucia Sapia, Andrea Olivero, Gabriele Ferro, Felice Nichilo, Gaetano Mignano, Ernst Knam, Stefano Biasini and Massimo Carnio, but they will join the others on the day of the official foundation.
The meeting took place at CastAlimenti in Brescia on the 12th of September 2018 and the official constitution will soon be scheduled.
The Club’s aims are: supporting the Gelato World Cup during the trials and during the competition, organising activities for professional education, finding new sponsors and supervising the communication.

Results for the Mexican Trials #CMG2020

Selezione Nazionale Messicana Coppa Mondo Gelateria

The first Mexican National Competition, held at FIHE Feria Internacional del Helado Artisanal at Mexico City from the 22nd to the 23rd of February, has selected the gelato maker and the pastry chef for the Mexican team at the ninth edition of the Gelato World Cup, the winners are Gustavo Barbabosa e Luis Sarmiento. 

The six teams challenged themselves in three trials: gelato cake, decorated cup and the mystery box (the secret ingredients were: almonds and oranges). The other contestants were: Ileana Carrasco and Hugo Carrasco, Alfredo Perez and Emanuel Perez, Jose Luis Cervantes and Victoria Avila, Jorge Chacon and Jose Manuel Pelayo, Alfonso Jareiro and Cristian Martinez.

 

 

Jurors and Champions #CMG2018

Gelato World Cup 2018

Important names of the international culinary and pastry panorama will gather at Sigep, the international gelato and artisan confectionery trade fair, to contend the coveted world champion title of the 2018 Coppa del Mondo of Gelateria scheduled for 20 to 23 January in the South Hall of Rimini Fiera. The Coppa del Mondo, a biennial event organized by SIGEP – IEG Expo and Gelato e Cultura, displays the culture and the preparation of gelato, pastry, chocolate and culinary professionals selected from among the best experts on five continents.

This year’s competition will be showcasing diverse teams of high professionalism, composed of a gelato artisan, a pastry chef, a chef and an ice sculptor. 12 teams coming from Argentina, Australia, Brazil, Korea, France, Japan, Morocco, Poland, Spain, Switzerland, Ukraine and the USA will compete in 8 trials of gelato, pastry and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, haute cuisine, artistic pieces and gelato desserts, at the final grand buffet, or the presentation of all the works). The Asia-Pacific participation is growing stronger: Korea replaces Colombia, that had to cancel its participation for personal matters.

The Team Managers of the 12 teams will form a technical jury that will have the task of judging the 8 races: Maximiliano César Maccarrone (Argentina), Martino Piccolo (Australia), Frederico Jardim Samora (Brazil), Kwan Kim (Korea), Elie J.H. Cazaussus (France), Marco Polo Molinari (Japan), Otmane Boumaziane (Japan), Sebastian Szmyd (Poland), Guillem Jordi (Spain), Giuseppe Piffaretti (Switzerland), Maksim Golubev, aka Massimo Gelarty (Ukraine) and Randy Torres ( USA).
The jury will be presided by the president of the World Committee of Honor, Pier Paolo Magni, accompanied by Eliseo Tonti, one of the founders of Coppa del Mondo of Gelateria and the vice-president of the Coppa del Mondo of Gelateria World Committee of Honor, Kamal Rahal Essoulami.
To monitor the progress of the race, in support of the race commissioners Sergio Dondoli and Sergio Colalucci there will be the world champions Leonardo Ceschin and Gaetano Mignano.

During all the days of the competition the artistic tests will be the background of the entire race giving the public in the Arena of the South Hall of Sigep moments of pure show for the realization of sculptures evaluated with attention to aesthetics, technical ability and to the theme in the grand final buffet set up on the field of competition on the last day of the Cup, Tuesday 23 January.
The artistic jury will be composed of experts in the field: Lorena Gava (art critic), the master Beppo Tonon (World Champion of gelato 2006 and master carver of fruit and vegetables) and Stephan Didier (Mof, national president of the French ice sculptors), with the task of judging the artistic pieces and their harmony in the Grand final buffet.

The Entrèe with gastronomic gelato trial will be evaluated by an international press jury composed by Stefan Elfenbein, president of the “Jury Berliner Meisterköche”, the jury which selects and presents Berlin’s best and most innovative chefs, by radio journalist Danielle Mitzman specializing in the field of gastronomy and in particular gelato for BBC Radio and BBC Online Magazine, by journalist and writer Alia Akkam, New Yorker, and now in Budapest where she writes about Food & Beverage for well-known international newspapers, Dylan Ooi, gelato expert based in Singapore who is contributing to the organization of the very first Asian Gelato Cup and freelance journalist Sayaka Miyamoto, who moved to Turin leaving Japan over twenty years ago, today he writes for Japanese magazines and newspapers. Together with them the publisher of PuntoIT Franco Cesare Puglisi and Emanuela Balestrino journalist of Pasticceria Internazionale, both media partners of the event, the journalists of Radio Capital Mary Cacciola and Andrea Lacatello, the curator of the blog “Jo Pistacchio”, Renato Romano, the ‘commentator and Gelato Artisan, Andrea Soban of Dissapore.

Getting Closer #CMG2018

Gelato World Cup 2018

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.

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.

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.