XI GELATO WORLD CUP 2026 – KEY FACTS

XI GELATO WORLD CUP 2026

SIGEP RIMINI, 16-20 GENNAIO 2026

The Gelato World Cup, the world-renowned biennial competition, returns to Rimini from 16 to 20 January 2026 for its eleventh edition. After national and continental selections, 12 teams land at SIGEP to compete for the world title through a series of Gelato, Pastry, Chocolate and Haute Cuisine competition tests.

Each selected team is composed of a gelato maker, a pastry chef and a chef, all guided by a Team Manager.

ORGANIZATION

The Gelato World Cup is organized by Gelato e Cultura Srl together with SIGEP – Italian Exhibition Group (IEG).

Event: Gelato World Cup – XI Edition
Dates: 16–20 January 2026
Venue: SIGEP – The World Dolce Expo, Rimini Expo Centre, Hall A7
Organizers: Gelato e Cultura Srl in collaboration with Italian Exhibition Group (IEG)
President: Sergio Colalucci
Art Direction and Communications: GWC Steering Committee

PRESIDENT

The President is Sergio Colalucci, the first Italian World Gelato Champion, who – together with the Steering Committee – is committed to continuing the mission of promoting artisanal gelato worldwide.

QUALIFYING EVENTS FOR GWC 2026

The teams were selected through national and continental competitions held over the past two years:

Gelato Asia Cup – FHA Horeca Singapore
22–25 October 2024
Gelato Europe Cup – SIGEP Rimini
18–19 January 2025
Gelato China Cup – SIGEP China
24–26 April 2025
Gelato America Cup – FIITHEP Buenos Aires
9–12 June 2025

For GWC 2028 (dates to be confirmed), the qualifying areas will include: Asia, Europe, America.

THE TEAMS

This year, the competition promises exceptional technical performance: highly skilled teams composed of a gelato maker, a pastry chef and a chef, guided by a Team Manager, representing 12 nations:

Argentina, Belgium, China, Ecuador, France, Indonesia, Italy, Japan, Mexico, Peru, Poland and Singapore,
competing across 8 official tests in gelato making, pastry arts and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, gastronomic entrée, artistic pieces, gelato snacks, and the final Grand Buffet showcasing all works).

COMPETITION TESTS

The Gelato World Cup 2026 consists of eight official tests, plus the Final Grand Buffet, the culminating presentation moment celebrating the creativity and mastery of each team.

1. Fruit Mystery Box

A test of pure creativity: teams must prepare a water-based gelato (approx. 3 kg) using frozen fruit pulp provided by sponsor Adamance, revealed only at the start of the test. The gelato must be decorated with fresh carved fruit, herbs and spices.

2. Gelato Cake

Contestants must prepare three identical decorated gelato cakes (minimum 10 portions each), plus a facsimile. Cakes must contain 1–3 gelato flavours; at least one must use an ingredient from Valrhona.

3. Single Portion in Glass

Elegance in miniature: teams prepare single portions served in a clear glass, containing at least one Babbi ingredient, enhanced with crunchy bases, jellies or fresh fruit.

4. Sticks

Teams must produce 40 gelato sticks, each containing at least one ingredient from Disaronno. Shape and composition are free. A test of precision, taste balance and innovation.

5. Gelato Snacks

Three 50-gram miniature creations featuring ingredients from Babbi, Disaronno or Valrhona, combining gelato, pastry techniques and artistic presentation.

6. Entrée with Gourmet Gelato

Gelato meets haute cuisine: teams prepare hot dishes paired with a single-flavour tomato gelato, demonstrating the versatility of gelato in savoury gastronomy.

7. Marron Glacé Tronchetto

An elegant and technical challenge: teams prepare tronchetti using Agrimontana products, decorated with marrons glacés, chocolate or candied fruit.

8. Chocolate Sculpture

A live-created artistic chocolate sculpture, maximum 145 cm in height and 30 kg in weight, executed entirely during the competition.

9. Artistic Piece from Chocolate Block

An artistic work carved from a single chocolate block measuring 20 × 30 × 40 cm, designed to host the chocolate snacks on the final Grand Buffet table.

10. Final Grand Buffet

The concluding test: each team sets up a 120-cm presentation table displaying all their creations in a harmonious composition of colours, flavours and techniques.

ARTISTIC JURY

The Artistic Jury is made up of the Team Managers of the competing teams, supported by expert judges from the fields of gelato making, pastry arts and haute cuisine.
They evaluate taste, aesthetics, innovation and technical consistency.

GWC IN NUMBERS

12 teams
from 5 continents
48 competitors
14 aesthetic judges (12 voting)
7 international press jurors
5 technical jurors
9 competition tests
across 2 days (6 teams per day)
within a 4-day event

TEAM ITALY — 2024 WINNERS

In the 10th Edition of the Gelato World Cup (2024), Italy won first place, followed by South Korea and Hungary in second and third place.
An international jury evaluated taste, while the Team Managers assessed artistic work.
Two Jury Presidents and four Competition Commissioners oversaw the event.

Final ranking of the Gelato World Cup 2024:

Italy
South Korea
Hungary
Argentina
Singapore
Chinese Taipei
Peru
Brazil
China
Germany
Mexico

PAST EDITIONS

In the official honours list, Italy stands out as reigning champion with six victories (2024, 2020, 2016, 2012, 2008, 2006), followed by France, winner of the 2018, 2014, 2010 and 2003 editions.
See attached honours list.

PARTICIPATING IN GWC 2026

To participate in the Gelato World Cup, each nation may propose one team consisting of a gelato maker, a pastry chef, a chef and a Team Manager.
National selections lead to continental selections, which grant access to the World Final held at SIGEP during even-numbered years.
For more information: segreteria@gelatoworldcup.com

Farewell, Mauro

PRESS RELEASE

With deep sorrow, we announce that last night Mauro Petrini passed away — a dear friend, master gelato maker, and member of the board of the Gelato World Cup (GWC).

He had been ill for some time and had been absent from the competition stage for years, though never from the memories of those who knew and admired him. A true professional and ambassador of Italian artisanal gelato, Mauro Petrini decided in 1978 to leave a career in engineering to devote himself with passion to the family business, “Gelateria Petrini dal 1926.” Since then, he has played a key role in the growth and international recognition of artisanal gelato, also contributing to the sector as an instructor at Carpigiani Gelato University and ALMA.

He leaves us an enduring legacy of elegance, humor, and genuine passion for his craft.
To his family — his sons Dario, who continues the family tradition, and Alessandro, who lives and works in Australia — we extend our deepest condolences.

Today, the global gelato community loses a true reference point, but his example will continue to inspire us all.

Gelato e Cultura srl
Organizing Committee of the Gelato World Cup

Gelato World Cup 2026: The Art of Artisan Gelato Returns to Rimini

Rimini, January 16–20, 2026 – The world’s most prestigious competition dedicated to artisan gelato returns to SIGEP – The World Dolce Expo in Rimini: the Gelato World Cup 2026, now in its eleventh edition.

After national and continental selections held between 2024 and 2025, 12 teams from five continents will compete in Rimini for the world title, taking part in eight competition trials covering Gelato, Pastry, Chocolate, and Haute Cuisine.

The participating nations are: Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru, Poland, and Singapore.

International Selections

The competing teams earned their place through a series of continental competitions, which determined access to the final phase of the Gelato World Cup:

Gelato Asia Cup – FHA Horeca Singapore (October 22–25, 2024)
Gelato Europe Cup – SIGEP Rimini (January 18–19, 2025)
Gelato China Cup – SIGEP China (April 24–26, 2025)
Gelato America Cup – FITHEP Buenos Aires (June 9–12, 2025)

Competition Trials

The Gelato World Cup 2026 includes eight official challenges, culminating in the Grand Buffet, a spectacular showcase celebrating each team’s creativity and mastery.

1. Mystery Box Fruit

A test of pure creativity: teams must prepare 3 kg of water-based gelato using a fruit pulp provided by sponsor Adamance, revealed only at the start of the trial. The gelato must be decorated with carved fresh fruit, aromatic herbs, and spices.

2. Single Portions in Glass

Elegance and precision in miniature: teams create glass-served single portions featuring at least one Babbi ingredient, enhanced with crunchy bases, jellies, or fresh fruit.

3. Gelato Sticks

Teams must prepare 40 gelato sticks, each incorporating at least one Disaronno ingredient, with full freedom of shape and technique—a test of balance between flavor, precision, and innovation.

4. Gelato Snacks

Three small masterpieces of 50 g each, featuring ingredients from Babbi, Disaronno, or Valrhona, combining pastry technique, gelato artistry, and presentation.

5. Gastronomic Gelato Entrée

Where gelato meets haute cuisine: each team prepares hot dishes paired with a savory tomato-based gelato, showcasing the versatility of gelato beyond the sweet world.

6. Marron Glacé Yule Log

A challenge of elegance and craftsmanship: teams create gelato yule logs using Agrimontana products, decorated with marron glacé, chocolate, or candied fruit.

7. Chocolate Sculpture

Edible art in motion: each team creates a live chocolate sculpture, up to 145 cm high and 30 kg in weight, executed entirely during the competition.

8. Artistic Piece on a Chocolate Block

An artistic sculpture carved from a single chocolate block measuring 20 x 30 x 40 cm, designed to display the chocolate snacks on the table of the Grand Buffet finale.

9. Grand Buffet

The grand finale: each team sets up a 120 cm table displaying all their creations in a harmonious composition of flavors, colors, and techniques.

An Outstanding Jury

The technical jury will be composed of the Team Managers from each participating nation, supported by expert judges from the fields of gelato, pastry, and haute cuisine. They will evaluate each creation based on taste, aesthetics, innovation, and technical execution.

A Showcase for Made in Italy and Global Creativity

Organized by Gelato e Cultura Srl in collaboration with Italian Exhibition Group – SIGEP, the Gelato World Cup has represented the highest expression of artisan gelato for over twenty years.

Under the presidency of Sergio Colalucci, the first Italian Gelato World Champion, the competition brings together talented professionals from around the world, promoting the excellence of Italian ingredients and the training of new generations of artisans.

Follow the Competition

All trials, highlights, and behind-the-scenes moments will be shared on the event’s official channels:

gelatoworldcup.com

Instagram / Facebook / YouTube: @gelatoworldcup

#gelatoworldcup #gwc2026 #sigep

Winners of the Gelato America Cup 2025

I concorrenti della squadra dell'Argentina mentre aspettano il verdetto della giuria alla Gelato America Cup del 2025

PRESS RELEASE

Winners of the Gelato America Cup 2025

The Gelato America Cup, held from June 9 to 12, 2025, in Córdoba, Argentina, as part of FITHEP Centro Expoalimentaria, has officially selected the four winning teams that will represent the Americas at the Gelato World Cup 2026—the world’s top artisanal gelato competition—taking place in Rimini, Italy, from January 16 to 20, 2026, during Sigep – Italian Exhibition Group.

1st Place: Argentina

2nd Place: Mexico

3rd Place: Peru

4th Place: Ecuador

These four teams have secured their spot in the Gelato World Cup 2026, joining the eight nations already qualified through previous continental selections.

Special Mentions awarded during the competition:

Innovation & Creativity: Venezuela
Cleanliness & Hygiene: United States
Teamwork: Argentina
Best Gelato – Awarded by Sergio Dondoli: Ecuador
Best Gelato – Press Award:
1st Argentina

2nd Venezuela

The 12 finalist nations for the Gelato World Cup 2026:

Italy
France
Germany
Belgium
Japan
Singapore
South Korea
China
Argentina
Mexico
Peru
Ecuador

The Gelato World Cup, organized by Gelato e Cultura in collaboration with Sigep – Italian Exhibition Group, will celebrate its 11th edition in 2026. The event brings together the world’s top gelato artisans in a high-level competition blending technical mastery, creativity, and passion for artisanal gelato.

From June 9–12, 2025, the Gelato America Cup will take place in Córdoba, Argentina – an official qualifying event for the Gelato World Cup 2026

Una delle partecipanti alla XI edizione mostra l'elaborato creato della propria squadra. Si tratta di una torta decorata a tema bosco con uno scoiattolo in cima

PRESS RELEASE

From June 9–12, 2025, the Gelato America Cup will take place in Córdoba, Argentina – an official qualifying event for the Gelato World Cup 2026

From June 9 to 12, 2025, the city of Córdoba, Argentina, will host the Gelato America Cup, one of the official continental selection events for the Gelato World Cup, the prestigious global final of artisanal gelato taking place in Rimini, Italy, from January 16 to 20, 2026, during SIGEP – Italian Exhibition Group.

This event, also known as the Copa América del Helado Artesanal, is organized by AFADHYA (Asociación Fabricantes Artesanales de Helados y Afines) and the Federation of Pastry, Quick Service, Confectionery, Gelato, Pizza and Alfajor Workers, in collaboration with FITHEP Centro Expoalimentaria 2025, a leading South American trade fair for foodservice and processing technologies.

Eight national teams will compete: Argentina, Brazil, Colombia, Ecuador, Mexico, Peru, the United States, and Venezuela. The top four teams will qualify for the final round of the Gelato World Cup 2026, where they will join teams already selected from Europe and Asia.

Presiding over the jury will be Sergio Dondoli, Master Gelato Maker and Official Commissioner of the Gelato World Cup. The jury will include the team captains and two technical commissioners. Evaluation criteria will include mise en place, hygiene, technique, teamwork, organoleptic quality, creativity, and innovation.

Competition challenges include:

Glass cup single-serve dessert
Mystery Box – Fruit
Savory gelato finger food
Mystery Box – Cream
Chocolate gelato petit fours
Gelato cake

The event will culminate with a final buffet presentation, showcasing each team’s creations in a scenographic and artistic display based on a chosen theme.

The Gelato World Cup, organized by Gelato & Cultura in partnership with SIGEP – Italian Exhibition Group, is the world’s most prestigious competition for artisanal gelato, celebrating excellence, tradition, and innovation in gelato craftsmanship across the globe.

Córdoba, Argentina, fithep

June 9–12, 2025

Sigep China Cup 2025: The Chinese Semifinal for the 2026 Gelato World Cup Is Coming

Si vede una pasticcera intenta ad ultimare una lavorazione nell'ultima gara della Gelato World Cup

PRESS RELEASE

Sigep China Cup 2025: The Chinese Semifinal for the 2026 Gelato World Cup Is Coming

The international selection process for the 2026 Gelato World Cup, now in its 11th edition, is underway. The Grand Final will take place from January 16 to 20, 2026 at Sigep – Italian Exhibition Group, Rimini. Following the Gelato Asia Cup in Singapore – which saw Japan, Singapore, and South Korea qualify – and the Gelato Europe Cup in Rimini – which selected Germany, France, Italy, and Belgium – the next stop will be the Gelato China Cup, held during Sigep China, from April 24 to 26, 2025.

This key stage will determine the fourth Asian team to represent China at the 2026 World Final. After the great success of the inaugural Chinese selection in 2023, the 2nd edition of the Gelato World Cup – China Selection promises to deliver even more talent, creativity, and innovation.

Representing the organizing committee will be President Sergio Colalucci and Commissioner Sergio Dondoli.

Participants – among the country’s top gelato artisans – will compete in high-level technical and artistic challenges to earn a spot in the World Final.

As preparations continue for the global finals this coming January, the 11th edition will feature teams made up of four key roles: a Team Manager, a gelato artisan, a pastry chef, and a chef – combining culinary tradition and innovation in a unique synergy.

The event is organized by Gelato & Cultura in partnership with Sigep of IEG Exhibition Group, long-standing promoters of a competition that has become a global benchmark in the artisanal gelato sector.

“The Gelato World Cup is much more than a competition: it’s an international stage where talent, technique, and creativity come together to celebrate the excellence of artisanal gelato,” says Sergio Colalucci, President of the Gelato World Cup. “Our goal is to highlight the professionalism of the teams and promote a forward-thinking culture that bridges the artisanal identity of Italian gelato with emerging global trends. We want to inspire a new generation of professionals and continue spreading the art of gelato around the world.”

The Gelato World Cup is a forward-looking challenge that combines technical excellence, innovation, and passion, celebrating artisanal gelato as a true global art form. With the final semifinal stages now taking place, after China and the Americas, 12 teams will compete for the world title this coming January.

For updates, photos, and more details: visit the gallery at www.gelatoworldcup.com

Press contact:

Gelato World Cup –

press@gelatoworldcup.com

GELATO EUROPE CUP – the finalists

GELATO EUROPE CUP – the finalists

Germany, France, Italy and Belgium are qualified for the Gelato World Cup 2026

Rimini – Selected the 4 finalists of the Gelato Europe Cup that qualified for the world final in January 2026.

First Germany, Second France, third Italy and Fourth Belgium are the winners of the Gelato Europe Cup and will attend the 11th edition of the Gelato World Cup at Sigep World in January 2026.

Each team has brought a different theme, in order: Amazzonia (Germany), Haute Couture (France), Luna Park (Italy) and Moon (Belgium).

Organised By SIGEP World and Gelato e Cultura srl, the competition selects the best European gelato and pastry teams to participate in the 11th Gelato World Cup, the world’s most important international team competition dedicated to the sector, scheduled to take place at SIGEP 2026.

These will be joined by the 3 teams selected last October at the Gelato Asia Cup (Japan, Singapore, South Korea) and another 5 who will be selected respectively 1 at the Gelato China Cup at Sigep China from 24 to 26 April 2025 and 4 at the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025.

The European semi finals just concluded at Sigep included 6 competition rounds: ‘Upcycled gelato’ tub, Gelato cake, Single portion in Glass Cup, Cream Mystery box, Fruit Mystery box and Gelato sticks.

8 the official teams participated to the Gelato Europe Cup 2025. Each team consisting of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: Italy lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, Germany lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, Albania lead by Rosilda Collaku replaced by Irdi Cuka, with Dejvi Hajderaj Kevin Boseta Poland lead by Aleksander Pitura, with Michal Molenda and Anna Siwiec Kaczmarczyk, UK lead by Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, France lead by Dartois Herve, Allan Cartignies and Enzo Babtista, Romania lead by Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and Belgium lead by Fabio Marasti with Maryne Poppe and Jose Romero.

Each team has been judged from 2 juries: The ‘Artistic’ jury with all the Team Managers to assess the decorative and aesthetic aspect of the tests, The ‘Technical’ jury, made up of 3 international WORLDCHEFS professional judges, to evaluatè all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic. The ‘Press’ jury, made up of food and wine journalists, judging only the new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence. Federica Serva PuntoIT, Alexie Valois La Toque Magazin, Bernard Badarida TF1, Martina Kirchner Kabel Eins, Chiara Mancusi Pasticceria Internazionale, Mara Cella Vanity Fair, Lorenzo Cresci Il Gusto, Carlo Antonio Gentile RAI, Led by the director of the newspaper “Il Gusto” Eleonora Cozzella, awarded in order Italy, France and Belgium.

Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the GUARANTORS, who have supervisory functions in relation to the competitors during the competition and also coordinate the teams in their dealings with the jury. 3 Italian: Marco Venturino – Cinzia Otri – Antonio Morgese and 2 international: Marco Miquel Sirvent – Emanule Ryon, led by Sergio Dondoli known guarantor from the organisational committee.

The Gelato Europe Cup is an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition next January.

The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor.

Adamance e Carpigiani golden sponsor.

Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo, Aia, Lauretana, Naonix.

Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.

Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.

PHOTO

GELATO EUROPE CUP – Day 1

Gelato Europe Cup, podio premio speciale stampa Gelato del Recupero, Italia, Francia Belgio

Tomorrow the finalists

Gelato Arena – Pad. A7

Rimini – Gelato Europe Cup concluded the first day of competition, tomorrow will be selected the 4 teams that will qualify for the world final in January 2026.

Organised By SIGEP World and Gelato e Cultura srl, the competition selects the best European gelato and pastry teams to participate in the 11th Gelato World Cup, the world’s most important international team competition dedicated to the sector, scheduled to take place at SIGEP 2026.

The championship includes 6 competition rounds: ‘Upcycled gelato’ tub Gelato cake Single portion in Glass Cup Cream Mystery box Fruit Mystery box Gelato sticks.

8 the official teams that are participating in the Gelato Europe Cup 2025: Italy, Germany, Romania, Albania, UK, Poland, France, Belgium.

Each team consists of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: Italy lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, Germany lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, Albania lead by Rosilda Collaku, with Dejvi Hajderaj Kevin Boseta Poland lead by Irdi Cuka, with Michal Molenda Anna and Siwiec Kaczmarczyk, UK lead by Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, France lead by Dartois Herve, Allan Cartignies and Enzo Babtista, Romania lead by Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and Belgium lead by Fabio Marasti with Maryne Poppe and Jose Romero.

Today the competition saw the teams racing in Mystery Box Test the definition of a recipe starting from mysterious ingredients drawn just before the competition started. One cream and 1 fruit taste. Germania with Raspberry, Albania with Green Lemon, Belgium with Passion Fruit, UK with Clementine, France with Apricot, Poland with Strawberry, Italy with Mango and Romania with Blueberry.

The tests were followed by the Gelato Cake: a combination of technique and design to create spectacular desserts, and new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence.

Each team has been judged from 3 juries: The ‘Artistic’ jury with all the Team Managers to assess the decorative and aesthetic aspect of the tests, The ‘Technical’ jury, made up of 3 international WORLDCHEFS professional judges, to evaluatè all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic, and the ‘Press’ jury, made up of food and wine journalists, judging only the upcycled gelato, with: Federica Serva PuntoIT, Alexie Valois La Toque Magazin, Bernard Badarida TF1, Martina Kirchner Kabel Eins, Chiara Mancusi Pasticceria Internazionale, Mara Cella Vanity Fair, Lorenzo Cresci Il Gusto, Carlo Antonio Gentile RAI, Led by the director of the newspaper “Il Gusto” Eleonora Cozzella.

The press jury has assigned a special prize, out of the final scores, regarding the upcycled gelato. Winner of the special prize are: Italia, Francia, Belgio.

Tomorrow the teams will compete in 3 other technical and creative tests: the Mystery cream, the Single Portions in Glass Cup: elegance and innovation in individual format, and Gelato Sticks: creativity and precision in making ice cream on a stick.

Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the GUARANTORS, who have supervisory functions in relation to the competitors during the competition and also coordinate the teams in their dealings with the jury. 3 Italian: Marco Venturino – Cinzia Otri – Antonio Morgese and 2 international: Marco Miquel Sirvent – Emanule Ryon, led by Sergio Dondoli known guarantor from the organisational committee.

The Gelato Europe Cup is an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition next January.

The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor.

Adamance e Carpigiani golden sponsor.

Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo, Aia, Lauretana, Naonix.

Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.

Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.

“Upcycled Gelato” tub, a new test at the GELATO EUROPE CUP

Un concorrente durante una delle prove della Gelato World Cup 2024

8 teams competing on 18 and 19 January 2025 at Sigep

Gelato Arena – Pad. A7

Rimini – The Gelato Europe Cup returns in January 2025 during the SIGEP in Rimini, bringing with it great news that reflects the growing attention to sustainability in the artisanal gelato sector. For the first time, the competition introduces the “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence.

According to estimates, around 10% of the food available to EU consumers is at risk of going to waste. At the same time, over 37 million people in the EU cannot afford a quality meal every two days. These alarming data underline the urgent need for action to reduce food waste and food losses, key objectives for the EU in achieving a circular economy by 2050.

For Sergio Colalucci, president of the Gelato World Cup, this innovation represents a fundamental step towards greater environmental awareness: “With the Upcycled Gelato we want to demonstrate that the creativity of gealto makers can marry with sustainability, transforming food waste into precious resources. It is a challenge that looks to the future, combining technical excellence and social responsibility.”

The competition will see 8 teams from as many European countries competing, made up of 40 of the best gelato and pastry chefs and a team manager. The teams will compete in six technical and creative tests: in addition to the novelty of the “Upcycled Gelato” tab, the protagonists will be the Gelato Cake: a combination of technique and design to create spectacular desserts, the Single Portions in Glass Cup: elegance and innovation in individual format, the Mystery Box – Cream and Fruit: technical challenges based on surprise ingredients and Gelato Sticks: creativity and precision in making ice cream on a stick.

Participating teams: Italy lead by Alessandro Racca, Germany Stefano Lucchini, Albania Rosilda Collaku, Poland Aleksander Pitura, UK Taseer Ahmad, France Dartois Herve, Romania Oana Gabriela Nita e Belgium Fabio Marasti.

The Gelato Europe Cup is an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition which brings together the best talents from around the world, offering a unique platform to present new trends and innovations.

These will be joined by the 3 teams selected last October at the Gelato Asia Cup and another 5 who will be selected respectively 1 at the Gelato China Cup at Sigep China from 24 to 26 April 2025 and 4 at the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025.

See you at the Gelato Europe Cup from the 18th to the 19th of January 2025 al SIGEP The World Expo for Foodservice Excellence di IEG Exhibition Group in Rimini, Italy. The competition is organised by Gelato e Cultura srl with Sigep.

The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor, Adamance e Carpigiani golden sponsor. Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo.

Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.