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GELATO WORLD CUP - 12TH EDITION - RIMINI, ITALY - JANUARY 2028
Participating teams
Each team has 3 Gelato Makers and a team manager, member of the Jury Panel. Eliseo Tonti is the jury president for the 2006 edition, with the help of the MOF Gabriel Paillasson.
The Gelato World Cup has many challenges: Decorated chocolate-flavored cups for table service; ice cream cake, minimum two flavors, with optional additions of semifreddo, fruit scoops, crunchy treats, sponge cake, candied fruit, etc.; single-flavor tub decorated with any design; and a decorated single-flavor ice cream cone. Additionally, the teams challenged themselves to create an artistic ice cream centerpiece for large buffets, using fiordilatte-flavored ice cream molded by hand or using molds, embellished with food-grade garnishes, and presented on a tray. Finally, a sugar display stand, in keeping with the team’s chosen theme, was created for the ice cream cake.
Italy wins the second edition with recipes inspired by the theme of Mediterranean emotions.
The team consists of two gelato makers (one of whom is also a fruit and vegetable carver) and a pastry chef: Sergio Colalucci, Beppo Tonon, and Roberto Rinaldini, with coach Pier Paolo Magni.
Brasil
Marocco
Poland
Czech Republic
Hungary
USA
