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GELATO WORLD CUP - 12TH EDITION - RIMINI, ITALY - JANUARY 2028
11 teams took part in the ninth edition of the Gelato World Cup held from 19 to 21 January 2020 at SIGEP, Rimini Fiera.
The ninth edition of the Gelato World Cup – a biennial event organised by SIGEP of the Italian Exhibition Group and Gelato&Cultura, which compares the culture and preparation of professionals in the gelato, pastry, ice sculpture and fine gastronomy sectors selected from among the best experts in the five continents – saw the following compete:
Mexico, Singapore, Malaysia, Japan, Germany, Italy, France, Spain, Poland, Argentina, Colombia
The teams selected for the 2020 Gelato World Cup move from Asia to Latin America, with a European heart that has never been stronger.
This is the first edition where all the teams have been officially selected by the Committee of the “Coppa del Mondo della Gelateria,” as they supervised different competitions around the world. The selection process started 16 months before the Gelato World Cup with the competition at Feria Internacional del Helado in Mexico City (February 2018). It was followed by the Asian Gelato Cup at FHA in Singapore (April 2018), the Longarone Eis Challenge (December 2018), and Sigep Gelato d’Oro (January 2019). The selections in Warsaw (Expo Sweet) and Madrid (Intersicop) occurred in February 2019. Recent competitions were held at the Valrhona headquarters in Tain L’Hermitage, at Fithep in Buenos Aires and in Budapest (Hungary).
Each team consists of a gelato chef, a pastry chef, a chef de cuisine, an ice sculptor directed by a team leader.
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 Award ceremony took place on the 21st of January.
1. Italy
2. Japan
3. Argentina
Teams and Themes of CMG2020
Theme: Pirates of the Caribbean
Recipe book
Theme: Galeone San José, Cartagena des Indias
Recipe book
Theme: Asterix and the Romans
Recipe book
Theme: Berlin
Recipe book
Theme: flower of music
Recipe book
Tema: The secrets of the forest
Recipe book
Tema: Circus
Recipe book
Tema: Sea legends
Recipe book
Tema: Pure Nature
Recipe book
Tema: City Garden
Recipe book
Tema: Abracadabra
Recipe book
Juries
13 technical judges: the 12 team leaders and Pier Paolo Magni as President of the Jury. On the field, 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 Patricia Thomas assigned a special award to the best Gelato Cake.
Artistic jury: Lorena Gava (historic curator, Italy), Stephane Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) assigned a special award to the Final Grand Buffet.