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:
Instagram / Facebook / YouTube: @gelatoworldcup
#gelatoworldcup #gwc2026 #sigep
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