Tagged: ieg

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.

WHICH NATION WILL WIN THE 9th GELATO WORLD CUP?

The 9th Coppa del mondo della Gelateria is starting! The event, organised by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura, will take place from 19 to 21 January 2020 in the South Hall of Rimini Expo Center, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Eleonora Cozzella and Spiridione Ripaldi will present again the race. Cheering on social media is higher than ever, in every corner of the planet. Below (in alphabetical order) all the members of the eleven teams.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Diego Agustin Irato, Pablo Nicolas Renes, Matias Dragun and Ruben Darre.

COLOMBIA: The team leader is Jonathan Nieto Hincapie, in the team Julio Alberto Mojica Bolaños, Laura Mojica, Nancer Giovanny Pabon Erazo and Jessica Ramos.

FRANCE: The team leader is Stephane Augé, in the team Fouchereau Franck, Lamy Adrien, Moudni Nabil and Hasselbein Yoann.

GERMANY: The team leader is Günter Single, in the team Alexander Glagla, Federico Sacchet, Francesco Carrer and Giovanni Finamore.

JAPAN: The team leader is Kanjiro Mochizuki, in the team Naomi Matsuo, Kkenichi Matsunsga, Kengo Akabame and Hiromi Nishikawa.

ITALY: The team leader is Giuseppe Tonon, in the team Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo.

MALAYSIA: The team leader is Au Yong Yung Yee, in the team Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

MEXICO: The team leader is Gustavo Barbabosa, in the team Alice Díaz, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wisniewski, Maciej Pieta and Grzegorz Maciej Radajewicz.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ja Afar Bin Haji Mohgamad Ghazali.

SPAIN: The team leader is Lluís Ribas Guardià, in the team Albert Soler Miquel, Albert Roca Badia, Mayte Rodríguez Gigante and Lluc Dalmau Vall.

12 technical judges: the 11 team leader and Pier Paolo Magni as President of the Jury. On the field we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

Press jury: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà,  Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz and Natalia Mendoza will assign a special award to the best Gelato Cake.

Artistic jury: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team includes a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders judge 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). The students of Istituto Alberghiero Sigismondo Pandolfo Malatesta (Rimini) passed the national selections and will support the champions during the race.

THE DETAILED PROGRAM OF COPPA DEL MONDO DELLA GELATERIA 2020

Sunday 19.01.2020

  • First test: Decorated tray (until 10.50am)
  • Second test: Mystery Box – extraction of both boxes at 11am, until 12.50pm
  • First exit Mystery Fruit at 1pm, until 2.50pm
  • Second exit Mystery cream at 15, until 4.50pm
  • Prize-giving ‘best decorated tray’ at 5pm, PreGel awards
  • Ice sculptures: teams 1 and 2 until 11.15am, teams 3 and 4 until 2.40pm, teams 5 and 6 until 6pm (the teams will be drawn at the Arena at the start of the race)

Monday 20.01.2020

  • First try: Glass Single-portion – until 10:50am
  • Second test: – Entrée of haute cuisine – until 2.30pm
  • Third test: Gelato-Snack – until 5.20pm
  • Ice sculptures: teams 7 and 8 until 11.10am, teams 9 and 10 until 2.40pm, teams 11 and 12 until 6pm

Tuesday 21.01.20

  • First try: Gelato cake – until 12:15
  • Final Grand buffet: two teams per round starting at 1.30pm, one shift every 10 minutes until 2.20pm
  • 3.30pm: end of the race (including box cleaning)
  • 4pm: Award ceremony

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

DOWNLOAD HERE HIGH-RES PHOTOS UPDATED IN REAL TIME

HUNGARY WITHDRAWS, NEW CHAMPIONS ENTER THE RACE AND THE DETAILED PROGRAM

5 days left before the start of the 9th Coppa del mondo della Gelateria and unfortunately Hungary has announced its withdrawal. The names of the participants and the jurors also underwent some changes. In particular, Alíce Diaz replaces Luis Sarmiento (Mexico) and Ja Afar Bin Haji Mohamad Ghazali replaces Ng See Yian (Singapore). Natalia Mendoza will take the place of Patricia Thomas in the press jury.

The President of the Gelato World Cup, Giancarlo Timballo comments: “Unfortunately, these last minute variations are part of any international competition that sees the participation of such a large number of champions. On behalf of the Committee, I wish ‘good luck’ to the 11 finalist teams, now in Italy for the final rush.”

The event, organised by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura, will take place from 19 to 21 January 2020 in the South Hall of Rimini Expo Centre, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Cheering on social media is higher than ever, in every corner of the planet. Below (in alphabetical order) all the members of the eleven teams.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Mariano Zichert, Pablo Nicolas Renes, Matias Dragun and Ruben Darre.

COLOMBIA: The team leader is Julio Alberto Mojica Bolaños, in the team Laura Mojica, Nancer Giovanny Pabon Erazo, Hamilton Sisa Traslaviña and Carlos Eduardo De Avila Diaz.

FRANCE: The team leader is Stephane Augé, in the team Fouchereau Franck, Lamy Adrien, Moudni Nabil and Hasselbein Yoann.

GERMANY: The team leader is Günter Single, in the team Alexander Glagla, Federico Sacchet, Francesco Carrer and Giovanni Finamore.

JAPAN: The team leader is Kanjiro Mochizuki, in the team Naoki Matsuo, Kenichi Matsunaga, Kengo Akabame and Hiromi Nishikawa.

ITALY: The team leader is Giuseppe Tonon, in the team Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo.

MALAYSIA: The team leader is Au Yong Yung Yee, in the team Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

MEXICO: The team leader is David Miranda, in the team Alicia Díaz Chavez, Eduardo Suarez, Julio Cesar Moreno and Gustavo Barbabosa.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wisniewski, Maciej Pieta and Grzegorz Radajewicz.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Jaafar Bin Haji Mohamad Ghazali.

SPAIN: The team leader is Lluís Ribas Guardià, in the team Albert Soler Miquel, Albert Roca Badia, Mayte Rodríguez Gigante and Lluc Dalmau Vall.

12 technical judges: the 11 team leaders and Pier Paolo Magni as President of the Jury. On the field, we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

Press jury: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà, Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz and Natalia Mendoza will assign a special award to the best Gelato Cake.

Artistic jury: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team consists of a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders will judge 8 trials in 3 days (single-portion in a glass, 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).

THE DETAILED PROGRAM OF COPPA DEL MONDO DELLA GELATERIA 2020

Sunday 19.01.2020

  • First trial: Decorated tray (until 10: 50 am)
  • Second trial: Mystery Box – unveiling of Mystery ingredients, extraction of the boxes and start of Mystery Fruit/Cream trial
  • Mystery Fruit Presentation – 1:00 pm, until 2:50 pm
  • Mystery cream Presentation – 3:00 pm, until 4:50 pm
  • Award for ‘Best Decorated tray’ given at 5:00 pm, PreGel awards
  • Ice sculptures: teams 1 and 2 until 11:15 am, teams 3 and 4 until 2:40 pm, teams 5 and 6 until 6:00 pm (the teams will be drawn at the Arena at the start of the race)

Monday 20.01.2020

  • First trial: Single-portion in a glass – until 10:50 am
  • Second trial: – Entrée of haute cuisine – until 2:30 pm
  • Third trial: Gelato-Snack – until 5:20 pm
  • Ice sculptures: teams 7 and 8 until 11:10 am, teams 9 and 10 until 2:40 pm, teams 11 and 12 until 6:00 pm

Tuesday 21.01.20

  • First trial: Gelato cake – until 12:15 pm
  • Final Grand buffet: two teams per round starting at 1:30 pm, one shift every 10 minutes until 2:20 pm
  • 3:30 pm: end of the race (including box cleaning)
  • 4:00 pm: Award ceremony

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

DOWNLOAD HERE HIGH-RES PHOTOS: REAL TIME UPDATES

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, Consorzio del Formaggio Parmigiano Reggiano, Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: Azienda Agricola Galano Osvaldo, Borsci San Marzano 1840, Caffè Camardo, Granarolo, Jiangsu Xinpin Tea Co. LTD., Lotus Bakeries Italia s.r.l, Norohy, PreGel

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

MEDIA PARTNER: Punto IT, Pasticceria Internazionale

ALL THE NAMES OF JURORS AT THE 2020 GELATO World Cup

In just 30 days the 9th Coppa del Mondo della Gelateria (Gelato World Cup) will start and the jurors have finally been announced! The event, organized by SIGEP – Italian Exhibition Group (IEG) and Gelato &Cultura, will take place from 19 to 21 January 2020 in the South Hall of Rimini Expo Center, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. If the names of the champions were already stimulating our taste buds, the announcement of the jurors is making the teams intensifying the preparations and the social cheering is going crazy. 

Below (in alphabetical order) the names of the members of the twelve teams in the race.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Mariano Zichert, Pablo Nicolas Renes, Matias Dragun and Ruben Darre.

COLOMBIA: The team leader is Jonathan Nieto Hincapie, in the team Julio Alberto Mojica Bolaños, Laura Mojica, Nancer Giovanny Pabon Erazo and Jessica Ramos.

FRANCE: The team leader is Stephane Augé, in the team Fouchereau Franck, Lamy Adrien, Moudni Nabil and Hasselbein Yoann.

GERMANY: The team leader is Günter Single, in the team Alexander Glagla, Federico Sacchet, Francesco Carrer and Giovanni Finamore.

JAPAN: The team leader is Kanjiro Mochizuki, in the team Naomi Matsuo, Kkenichi Matsunsga, Kengo Akabame and Hiromi Nishikawa.

ITALY: The team leader is Giuseppe Tonon, in the team Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo.

MALAYSIA: The team leader is Au Yong Yung Yee, in the team Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

MEXICO: The team leader is Gustavo Barbabosa, in the team Luis Sarmiento, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wiensniewski, Maciej Pieta and Mariusz Buritta.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ng See Yian.

SPAIN: The team leader is Lluis Ribas Gaurdià, in the team Albert Soler, Albert Roca, Mayte  María  Teresa Rodríguez and Lluc Dalmau Val.

HUNGARY: The team leader is Renata Somogyi, in the team Sandor Kerekes, Nandor Gergely Bergmann, Josef Laszlo Somogyi and Zsolt Toth.

For the very first time we will see two female team leader (Alexandra Sowa-Trzebinska from Poland and Renata Somogyi from Hungary) and after years of alternate victories and participations, France and Italy will finally compete on the same stage!

The race will begin on Sunday, January 19th, 2020 and the award ceremony will take place on January 21th, 2020 at 4pm.

13 TECHNICAL JUDGES: the 12 team leader and Pier Paolo Magni as President of the Jury. On the field we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

PRESS JURY: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà,  Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz, Patricia Thomas will assign a special award to the best Gelato Cake.

ARTISTIC JURY: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team will include a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders will judge 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 Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020. 

The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with a historical recipe of Spicy Gelato, perfect to be tasted with a spicy tea and butter cookies: click here to download it and…be merry!

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, Parmigiano Reggiano, Sara Creazioni, Weker
MYSTERY SPONSOR: Azienda Agricola Galano Osvaldo, Borsci San Marzano 1840, Caffè Camardo, Granarolo, Jiangsu Xinpin Tea Co. LTD., Lotus Bakeries Italia s.r.l, Norohy, PreGel
SUPPORTER: Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps
MEDIA PARTNER: Punto IT, Pasticceria Internazionale

Happy Holidays with Spicy Gelato

The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with an exclusive recipe of Spicy Gelato.

We decided to share with you a historic recipe, to be tasted with a spicy tea and butter cookies.

SPICY GELATO

MILK                                                        646gr
SKIMMED MILK POWDER                 50gr
SUCROSE                                                123gr
DEXTROSE                                              65gr
EGG YOLK                                               20gr
BUTTER                                                   90gr
EMULSIFIER                                            6gr
TOTAL                                                 1000gr

Mix with a good care all the ingredients, punti them into the pasteuriser and add an infusion of the following spices (q.b.):
CARDAMOM
CINNAMON
STAR ANICE
VANILLA

Once the pasteurisation ends, let the mixture mature, then filter the mixture with a sieve and insert it into the batch freezer. Tips for a perfect tasting: serve the spicy gelato with a hot spice tea and butter cookies.

Giancarlo Timballo, President of Coppa del Mondo della Gelateria (Gelato World Cup), is ready to celebrate the festive season and the new year and looks forward to seeing all of you from 19 to 21 January 2020 at the #CMG2020 Arena in the South Hall of Rimini Expo Center – IEG, during SIGEP, the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World.

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