PRESS RELEASE
GELATO WORLD CUP 2026 – DAY 3
Six new teams take the stage; final day of competition tomorrow and awards ceremony on Tuesday
Rimini, January 18, 2026 – The third day of competition of the Gelato World Cup 2026 officially got underway today at SIGEP WORLD – The World Expo for Foodservice Excellence, in the Gelato Arena – Hall 7. A new chapter of the world’s most important team competition dedicated to artisanal gelato, marked by the entry of the second group of international teams.
Following the challenges held on Friday and Saturday, which featured China, Japan, Argentina, Mexico, Indonesia, and Belgium, today and tomorrow the spotlight is on the six new teams in competition: Poland, Singapore, Peru, France, Ecuador, and Italy, the latter being the reigning World Champion (2024).
Now in its 11th edition, the Gelato World Cup is the only competition in the world exclusively reserved for teams, organized by Gelato e Cultura in collaboration with SIGEP WORLD. Since 2003, it has been a biennial event celebrating excellence in artisanal gelato, bringing together technique, flavor, aesthetics, haute cuisine, and artistic skills. More than a competition, it is an international platform for culture, collaboration, and a forward-looking vision of Made in Italy.
Each team is made up of four professionals—a gelato maker, a pastry chef/chocolatier, a chef, and a team manager—who face nine spectacular challenges spread over several days. The evaluations are entrusted to three juries:
- the Worldchefs Technical Jury,
- the Artistic Jury, composed of the team managers,
- and the Press Jury, dedicated to the Gourmet Gelato Entrée challenge.
Ensuring the regularity and transparency of the competition are the Control Committee, the Race Stewards, and the official Notary, Dr. Andrea Aquilina.
The Tests
The day opened with the Fruit Mystery Box, a test of pure creativity: each team produced a tub of approximately 3 kg of water-based gelato, using a single frozen fruit pulp supplied by sponsor Adamance, drawn at random and revealed only at the start of the challenge. The gelato was decorated exclusively with carved fresh fruit, aromatic herbs, and spices selected during the competition, with mandatory recipe submission.
This was followed by the Marron Glacé Log, made entirely with gelato and Agrimontana products: a great classic reinterpreted in a contemporary way, where elegance, formal cleanliness, and technical control were the key judging criteria.
In the afternoon, attention turned to the Single Portion in Glass, individual servings of gelato and semifreddo presented in a transparent glass, with the mandatory use of at least one ingredient from sponsor Babbi. The day concluded with the fourth and final challenge: Gelato Sticks—40 pieces per team, each featuring at least one Disaronno ingredient, free in shape but obligatorily complete with edible inserts. A test balancing flavor, precision, and innovation, designed for a perfect bite.
Talks and Interviews: Training and Innovation
Day 3 was enriched by numerous talks and in-depth sessions, once again confirming the Gelato World Cup as a hub for cultural and professional exchange. Topics included:
- youth training and skills for the gelato makers of tomorrow, with Pasticceria Internazionale, Associazione Pièce, and TuttoGelato;
- technological innovation and sustainability, with Electrolux Professional;
- modern communication in gelato shops, with industry professionals and media partner Punto IT;
- the future of the competition, focusing on national and continental selections toward the Gelato World Cup 2028;
- the role of the World Honorary Committee, a strategic body bringing together international ambassadors of artisanal gelato.
The day also featured a presentation of the new digital judging system developed by the Gelato World Cup: an advanced voting software created with the support of Cooki, combining over twenty years of international competition experience from Gelato e Cultura with Cooki’s technical expertise. The system allows judges to assign scores in real time via tablets, ensuring precision, transparency, and efficiency throughout the evaluation process.
Road to the Grand Finale
With the conclusion of today’s challenges and the final work of the juries, an intense day comes to an end—one that highlighted talent, vision, and cultural diversity. The Gelato World Cup 2026 continues tomorrow with the fourth and final day of competition, featuring:
- Gelato Snacks
- Gourmet Gelato Entrée
- Gelato Cakes
- Final Grand Buffet
The Awards Ceremony will take place on Tuesday, January 20 at 11:00 a.m., in Hall Sud – Cupola Cagnoni, where the top three teams of the Gelato World Cup 2026 will be announced.
From the heart of the Gelato Arena, the appointment is for tomorrow’s grand finale in Hall A7.
For updates and live content: @gelatoworldcup
Official hashtag: #GWC2026
Website: gelatoworldcup.com
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