Si vede un concorrente al lavoro durante la prova Torta Gelato
Creativity, technique and emotion mark the opening of the 11th edition of the world’s premier artisanal gelato competition
Rimini, [16/1/26] – The first day of competition at the Gelato World Cup 2026 has successfully concluded, drawing strong participation and delivering a high-impact showcase of skill and creativity. Now in its 11th edition, the Gelato World Cup is the world’s most prestigious team competition dedicated to artisanal gelato and is taking place at SIGEP WORLD – The World Expo for Foodservice Excellence, organised by Italian Exhibition Group (IEG).
The day officially opened in the Gelato Arena with the Opening Ceremony, celebrating the international stature of the event and highlighting artisanal gelato as an expression of culture, creativity and innovation. Welcoming the teams and the audience were Valentina Sorgente, Exhibition Manager of SIGEP WORLD, and Sergio Colalucci, President of the Gelato World Cup and the competition’s first-ever World Champion.
Twelve teams from China, Japan, Argentina, Mexico, Indonesia, Belgium, Poland, Singapore, Peru, France, Ecuador and Italy are competing for the world title after qualifying through national and continental selections. On the first day, the first six teams (China, Japan, Argentina, Mexico, Indonesia and Belgium) took to the stage, delivering an exceptionally high-level technical and artistic challenge. The remaining six teams (Poland, Singapore, Peru, France, Ecuador and Italy – World Champion 2024) will compete on Sunday and Monday.
The competition programme featured a series of highly demanding challenges:
● Fruit Mystery Box, the first official test of the competition, designed to assess the teams’ interpretative skills, flavour balance and creativity;
● Marron Glacé Tronchetto, a brand-new challenge introduced in this edition, focused on formal elegance, technical precision and a contemporary reinterpretation of a great classic;
● Single Portion in Glass, a test of harmony between gelato and semifreddo, combining aesthetics and structure;
● Gelato Sticks, the final challenge of the day, centred on innovation, flavour and attention to detail.
The programme also includes two major artistic challenges that will be presented in the Final Grand Buffet:
● Chocolate Sculpture, an artistic “piece” designed to host the gelato cake, immersing the audience in the most scenic and spectacular side of the competition;
● Artistic Piece on a Chocolate Block, carved from a single chocolate block measuring 20 × 30 × 40 cm (approximately 30 kg), created entirely on the
competition floor without the use of colourants or additional decorations. The sculpture will serve as the support for the chocolate snacks presented in the Final Grand Buffet.
The entries were evaluated by two official juries: the Artistic Jury, composed of the Team Managers, and the Technical Jury, made up of Worldchefs professionals. Their work was supported by the Control Committee and Race Commissioners, ensuring fairness, accuracy and transparency throughout the competition. Evaluations were also conducted using a new digital voting system, developed to guarantee maximum precision and efficiency at the highest competitive level.
Day one confirmed the Gelato World Cup as a unique event on the international stage: not only a competition, but a global meeting point for cultures, professional expertise and diverse visions of artisanal gelato, showcasing the excellence of Made in Italy in dialogue with the world.
The event continues tomorrow in the Gelato Arena with the second day of competition. Starting tomorrow morning in Hall A7, teams will face four additional challenges: Gelato Snacks, the Gourmet Gelato Entrée, Gelato Cakes and the Final Grand Buffet.
The journey toward the world title will culminate on Tuesday, January 20, with the Award Ceremony scheduled for 11:00 a.m. at the Cupola Cagnoni – Hall Sud of SIGEP WORLD.
For updates and live content: @gelatoworldcup
Official hashtag: #GWC2026
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