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.

Gelato World Cup: selections around the world

Si vede la torta gelato creata dalla squadra italiana durante l'ultima edizione della GWC.

Preparations are underway for the eleventh edition of the Gelato World Cup.

The coveted global competition organized by Gelato e Cultura srl with Sigep, The World Expo for Foodservice Excellence by IEG Exhibition Group, will see 12 teams from around the world competing for the world title in January 2026 at Sigep in Rimini.

From now and throughout 2025, selections will be held around the world to identify the teams that will take part in the 11th edition of the Gelato World Cup.

The semi-finals, that follow the national selections that took place last year, will take place according to a specific calendar with gelato and pastry competitions.

It will start in Singapore from 22 to 25 October 2024 with the Gelato Asia Cup where 3 teams will be selected at the FHA Horeca Singapore, followed by the Gelato Europe Cup at Sigep Rimini from 18 to 19 January 2025 for the selection of another 4 teams and then the Gelato China Cup at Sigep China from 24 to 26 April 2025 from which a team will emerge, to then conclude with the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025 with the selection of another 4 teams.

«The Gelato World Cup – explains Sergio Colalucci, new president of the Gelato World Cup – is becoming an increasingly coveted cup and to select the highest level professionals, its participation increasingly requires semi-finals and national selections which make the selections more severe and professional, with teams worthy of a world competition. The teams will also have more than a year to train and refine their technique».