Tagged: gelato

Gelato World Cup 2026 – Award Ceremony

Si vede il podio della XI edizione della Gelato World Cup: Argentina (3 posto), Francia (2 posto), Singapore (1 posto)

Singapore crowned World Champion. France second, Argentina third. Four days of competition celebrating excellence, culture and innovation in artisanal gelato

 

Rimini, January 20, 2026 – The Gelato World Cup 2026, held at SIGEP WORLD – The World Expo for Foodservice Excellence, officially concluded today with the Award
Ceremony crowning Singapore as World Champion, followed by France in second place and Argentina in third.

The competition is a project of Gelato e Cultura organised in collaboration with SIGEP WORLD, and is the world’s most important team competition dedicated to artisanal gelato.

FINAL RANKING
1st Place – Singapore
2nd Place – France
3rd Place – Argentina

WORLD CHAMPION – SINGAPORE
Theme: Circus
Team Singapore won the Gelato World Cup 2026 with Circus, a vibrant and technically flawless narrative inspired by balance, precision and wonder. Led by Jason Tan (Team Manager), the team was composed of Dexter Lee (Pastry Chef), Loh Cheng Kit (Pastry Chef) and Chew Wei Lung (Chef). Their performance stood out for technical mastery, strong storytelling and creative coherence across all challenges, confirming Singapore as a global benchmark in contemporary artisanal gelato.

SECOND PLACE – FRANCE
Theme: The Dance of Animals
France secured second place with The Dance of Animals, an elegant and expressive concept inspired by movement, rhythm and harmony in nature.
Under the guidance of Hervé Dartois (Team Manager), the French team included Enzo Baptista (Pastry Chef), Jean-Sebastien (Chef) and Allan Cartignies (Gelato Chef), combining refined flavours, artistic sensitivity and outstanding technical execution rooted in French pastry tradition.

THIRD PLACE – ARGENTINA
Theme: The Garden of Butterflies
Argentina reached the podium with The Garden of Butterflies, a poetic and colourful interpretation of transformation, biodiversity and lightness. Captained by Eduardo Zacaria (Team Manager), the team featured Diego Calculli (Pastry Chef), Diego Colaneri (Gelato Chef) and Sergio Federico Mercado (Chef). Their work impressed the juries for emotional storytelling, balance of flavours and strong technical consistency.

THEMES OF ALL TEAMS – GWC 2026
● China – Monkey King
● Japan – Discover Atlantis
● Argentina – The Garden of Butterflies
● Singapore – Circus
● Belgium – The Dragon Treasure
● Mexico – Nature in Harmony
● Ecuador – Expedition Galapagos
● Peru – Dragonball
● Italy – Alice in Wonderland
● Poland – Art Canon
● France – The Dance of Animals

SPECIAL AWARDS
Over the 4 days of the competition the 12 teams races in 9 tests ending in a Final Grand Buffet: Fruit Mystery Box, Marron Glacé Tronchetto , Single Portion in glass, Sticks, Gelato Snacks, Entrée with Gourmet Gelato Gastronomico and Gelato Cake. The competition offered a global journey into the world of artisanal gelato, confirming itself not just as a competition, but as an international laboratory of culture, innovation, and collaboration.

The Best Entrée with Gelato Gourmet Award, dedicated to gastronomic gelato, highlighted the evolution of gelato beyond dessert and awarded by 2 press juries lead by Eleonora Cozzella Editor in Chief of Il Gusto, went to Team Japan during the first round of competition, and Team Italy on the second round of this 11th edition of the Gelato World Cup.

The Fair Play Award was awarded to Team Belgium, in recognition of their exemplary sportsmanship, respect and collaborative spirit throughout the four days of competition.

The Best Work Area Hygiene Award went to France that has ensured the best order and cleanliness during and at the end of the 4 days of competition

 

JURIES
The Gelato World Cup 2026 was evaluated through a structured and transparent system involving multiple juries and control bodies and a digital software for the most transparent
and immediate evaluations:
–  Worldchefs Technical Jury, responsible for assessing flavour, structure, balance and technical precision;
– Artistic Jury, composed of the team managers, dedicated to aesthetics, presentation and visual impact;
– Press Jury, dedicated to the Entrée with Gelato Gourmet challenge.

To guarantee fairness and regularity, the competition was supervised by the Competition Commissioners, the Control Committee and the Official Notary, ensuring transparency and compliance at every stage.

 

PRESS JURY
The Press Jury was chaired by Eleonora Cozzella, Editor-in-Chief of Il Gusto, and included international journalists and professionals: Chiara Masciocchi (PuntoIT), Sanjay Anand (Bakery Review), Zeina Dammous Nahas (Taste & Flavour), Mackenzie Filson (Boston Magazine) and Michelin-starred chef Luca Landi on the 2nd round and for the 1st round: Chiara Masciocchi (PuntoIT), Sanjay Anand (Bakery Review), Zeina Dammous Nahas (Taste & Flavour), Mackenzie Filson (Boston Magazine) e lo chef stellato Luca Landi.

 

SUMMARY
The realization of the Gelato World Cup 2026 is made possible thanks to the support of a broad network of partners and sponsors who share the values of excellence, innovation, and gelato culture. The competition is organized by Gelato e Cultura in collaboration with SIGEP WORLD, the leading international platform for foodservice, and is supported by major industry companies. As Platinum Sponsors, Coppa Anselmi, Babbi, Electrolux Professional, and Valrhona accompany the event, joined by Adamance as Golden Sponsor together with Carpigiani and Frascheri. The contribution of Silver Sponsors—Medac, Agrimontana, Sosa, and Ico Cialde—and numerous Technical Sponsors, including IFI, Paperlynen, Reire, Rico Caffè, Sara Creazioni, Pomati, Regione Friuli Venezia Giulia, Norohy, and Pasticceria Internazionale, has ensured the highest organizational and operational standards. Completing the support system is the role of Media Partners Punto IT and Pasticceria Internazionale, who accompany the Gelato World Cup in telling its story and sharing its content worldwide.

 

www.gelatoworldcup.com
Follow us: @gelatoworldcup
Official Hashtag: #GWC2026

Day 4: Gelato World Cup 2026

Si vede il ministro Lollobrigida alla consegna della targa

PRESS RELEASE

GELATO WORLD CUP 2026 – DAY 4

Special Awards: Italy Wins Gelato Gourmet, Fair Play Award to Belgium. Tomorrow the Final Awards Ceremony to Crown the World Champion 2026

Rimini, January 19, 2026 – The fourth and final day of competition at the Gelato World Cup 2026 concluded today at SIGEP WORLD – The World Expo for Foodservice
Excellence, inside the Gelato Arena (Hall 7). A day dedicated to the final challenges and the presentation of the Special Awards, while the announcement of the Gelato
World Cup World Champion 2026 is scheduled for tomorrow, Tuesday January 20 at 11:00 AM, at the Cupola Cagnoni – Hall Sud.

Special Awards: Gelato Gourmet and Fair Play
The Best Entrée with Gelato Gourmet Award, assigned by the Press Jury, was awarded to Team Italy, which stood out for its balanced, contemporary interpretation of
the dialogue between haute cuisine and savory gelato, perfectly integrating gelato as a gastronomic ingredient.

The Press Jury, chaired by Eleonora Cozzella (Editor-in-Chief of Il Gusto), included: Carlo Antonio Gentile (RAI), Sanjay Anand (Bakery Review), Luis Concepción (So
Cool Magazine), Julie Van Rosendaal (CBC Radio, The Globe and Mail), Lorenzo Cresci (Il Gusto), and Livia Chiriotti (Pasticceria Internazionale).

The award follows the result of the first competition group, in which the Best Entrée with Gelato Gourmet Award was won by Team Japan, confirming the outstanding
international level of this signature challenge.

The Fair Play Award was presented to Team Belgium, recognized for its respectful, correct and sportsmanlike attitude throughout all four days of competition, fully embodying
the core values of the Gelato World Cup.

 

Talks, Culture and Vision: Livia Chiriotti
Beyond the competition, Day 4 once again confirmed the Gelato World Cup as a cultural and professional platform. A highlight of the day was the talk led by Livia Chiriotti,
Editor-in-Chief of Pasticceria Internazionale, focusing on sustainability, responsibility and the future of the under-zero world, offering a perspective that goes beyond
performance and embraces concrete, contemporary visions for the sector.

 

Tributes: Mauro Petrini and Gabriel Paillasson
Two deeply meaningful moments marked the day. A first tribute was dedicated to Mauro Petrini, one of the founders and members of the Gelato World Cup board, remembered for his ability to turn vision into innovation and  for his fundamental contribution to the cultural and organizational development of the competition.

This was followed by a tribute to Gabriel Paillasson, Master Pastry Chef and internationally renowned figure, whose ethics, passion and professional vision continue
to inspire generations of artisans. A commemorative plaque was presented to his son, David Paillasson, with the dedication: “His passion and ethics continue to inspire the Gelato World Cup.”

 

Visit of Minister Francesco Lollobrigida
A moment of strong institutional significance was the visit of Francesco Lollobrigida, Italian Minister of Agriculture, Food Sovereignty and Forestry, who honored the
Gelato World Cup and the cultural value of Italian artisanal gelato worldwide.

During his visit, the Minister highlighted the recent UNESCO recognition of Italian cuisine as Intangible Cultural Heritage, emphasizing how artisanal gelato represents
one of its most contemporary and iconic expressions. On this occasion, he presented a commemorative plaque to the organizers of the Gelato World Cup, Gelato e Cultura,
in recognition of their long-standing commitment to promoting artisanal gelato internationally.

A Summary of Four Days of Competition
Now in its 11th edition, the Gelato World Cup 2026 brought together 12 international teams – China, Japan, Argentina, Mexico, Indonesia, Belgium, Poland, Singapore,
Peru, France, Ecuador and Italy – competing in nine spectacular challenges combining technique, flavor, aesthetics and artistic skills.
From the Fruit Mystery Box to the Final Grand Buffet, including the Marron Glacé Log, Single Portion in Glass, Gelato Sticks, Gelato Snacks, Gourmet Gelato Entrée and
Gelato Cake, the competition offered a global journey through artisanal gelato, reaffirming the Gelato World Cup as not only a contest, but a true international laboratory of
culture, innovation and collaboration.

 

Towards the Grand Finale
The final appointment is set for Tuesday, January 20, 2026 at 11:00 AM, at the Cupola Cagnoni – Hall Sud, where the three winning teams and the Gelato World Cup World
Champion 2026 will be officially announced.

Instagram: @gelatoworldcup
Hashtag: #GWC2026
Web: gelatoworldcup.com

 

SIGEP WORLD 2026 – GELATO WORLD CUP: DAY ONE OF COMPETITION CONCLUDES

Si vede un concorrente durante la prova Torta Gelato
Si vede un concorrente durante la prova Torta Gelato

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

XI GELATO WORLD CUP 2026 – KEY FACTS

XI GELATO WORLD CUP 2026

SIGEP RIMINI, 16-20 GENNAIO 2026

 

The Gelato World Cup, the world-renowned biennial competition, returns to Rimini from 16 to 20 January 2026 for its eleventh edition. After national and continental selections, 12 teams land at SIGEP to compete for the world title through a series of Gelato, Pastry, Chocolate and Haute Cuisine competition tests.

Each selected team is composed of a gelato maker, a pastry chef and a chef, all guided by a Team Manager.

ORGANIZATION

The Gelato World Cup is organized by Gelato e Cultura Srl together with SIGEP – Italian Exhibition Group (IEG).

  • Event: Gelato World Cup – XI Edition
  • Dates: 16–20 January 2026
  • Venue: SIGEP – The World Dolce Expo, Rimini Expo Centre, Hall A7
  • Organizers: Gelato e Cultura Srl in collaboration with Italian Exhibition Group (IEG)
  • President: Sergio Colalucci
  • Art Direction and Communications: GWC Steering Committee

PRESIDENT

The President is Sergio Colalucci, the first Italian World Gelato Champion, who – together with the Steering Committee – is committed to continuing the mission of promoting artisanal gelato worldwide.

QUALIFYING EVENTS FOR GWC 2026

The teams were selected through national and continental competitions held over the past two years:

  • Gelato Asia Cup – FHA Horeca Singapore
     22–25 October 2024
  • Gelato Europe Cup – SIGEP Rimini
     18–19 January 2025
  • Gelato China Cup – SIGEP China
     24–26 April 2025
  • Gelato America Cup – FIITHEP Buenos Aires
     9–12 June 2025

For GWC 2028 (dates to be confirmed), the qualifying areas will include: Asia, Europe, America.

THE TEAMS

This year, the competition promises exceptional technical performance: highly skilled teams composed of a gelato maker, a pastry chef and a chef, guided by a Team Manager, representing 12 nations:

Argentina, Belgium, China, Ecuador, France, Indonesia, Italy, Japan, Mexico, Peru, Poland and Singapore,
 competing across 8 official tests in gelato making, pastry arts and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, gastronomic entrée, artistic pieces, gelato snacks, and the final Grand Buffet showcasing all works).

COMPETITION TESTS

The Gelato World Cup 2026 consists of eight official tests, plus the Final Grand Buffet, the culminating presentation moment celebrating the creativity and mastery of each team.

1. Fruit Mystery Box

A test of pure creativity: teams must prepare a water-based gelato (approx. 3 kg) using frozen fruit pulp provided by sponsor Adamance, revealed only at the start of the test. The gelato must be decorated with fresh carved fruit, herbs and spices.

2. Gelato Cake

Contestants must prepare three identical decorated gelato cakes (minimum 10 portions each), plus a facsimile. Cakes must contain 1–3 gelato flavours; at least one must use an ingredient from Valrhona.

3. Single Portion in Glass

Elegance in miniature: teams prepare single portions served in a clear glass, containing at least one Babbi ingredient, enhanced with crunchy bases, jellies or fresh fruit.

4. Sticks

Teams must produce 40 gelato sticks, each containing at least one ingredient from Disaronno. Shape and composition are free. A test of precision, taste balance and innovation.

5. Gelato Snacks

Three 50-gram miniature creations featuring ingredients from Babbi, Disaronno or Valrhona, combining gelato, pastry techniques and artistic presentation.

6. Entrée with Gourmet Gelato

Gelato meets haute cuisine: teams prepare hot dishes paired with a single-flavour tomato gelato, demonstrating the versatility of gelato in savoury gastronomy.

7. Marron Glacé Tronchetto

An elegant and technical challenge: teams prepare tronchetti using Agrimontana products, decorated with marrons glacés, chocolate or candied fruit.

8. Chocolate Sculpture

A live-created artistic chocolate sculpture, maximum 145 cm in height and 30 kg in weight, executed entirely during the competition.

9. Artistic Piece from Chocolate Block

An artistic work carved from a single chocolate block measuring 20 × 30 × 40 cm, designed to host the chocolate snacks on the final Grand Buffet table.

10. Final Grand Buffet

The concluding test: each team sets up a 120-cm presentation table displaying all their creations in a harmonious composition of colours, flavours and techniques.

ARTISTIC JURY

The Artistic Jury is made up of the Team Managers of the competing teams, supported by expert judges from the fields of gelato making, pastry arts and haute cuisine.
 They evaluate taste, aesthetics, innovation and technical consistency.

GWC IN NUMBERS

  • 12 teams
  • from 5 continents
  • 48 competitors
  • 14 aesthetic judges (12 voting)
  • 7 international press jurors
  • 5 technical jurors
  • 9 competition tests
  • across 2 days (6 teams per day)
  • within a 4-day event

TEAM ITALY — 2024 WINNERS

In the 10th Edition of the Gelato World Cup (2024), Italy won first place, followed by South Korea and Hungary in second and third place.
 An international jury evaluated taste, while the Team Managers assessed artistic work.
 Two Jury Presidents and four Competition Commissioners oversaw the event.

Final ranking of the Gelato World Cup 2024:

  1. Italy
  2. South Korea
  3. Hungary
  4. Argentina
  5. Singapore
  6. Chinese Taipei
  7. Peru
  8. Brazil
  9. China
  10. Germany
  11. Mexico

PAST EDITIONS

In the official honours list, Italy stands out as reigning champion with six victories (2024, 2020, 2016, 2012, 2008, 2006), followed by France, winner of the 2018, 2014, 2010 and 2003 editions.
 See attached honours list.

PARTICIPATING IN GWC 2026

To participate in the Gelato World Cup, each nation may propose one team consisting of a gelato maker, a pastry chef, a chef and a Team Manager.
 National selections lead to continental selections, which grant access to the World Final held at SIGEP during even-numbered years.
For more information: segreteria@gelatoworldcup.com

XI GELATO WORLD CUP 2026 – KEY FACTS

XI GELATO WORLD CUP 2026

SIGEP RIMINI, 16-20 GENNAIO 2026

 

La Gelato World Cup, evento biennale di fama mondiale, torna a Rimini dal 16 al 20 gennaio 2026 per la XI edizione. Dopo le selezioni nazionali e continentali, sbarcano al Sigep 12 squadre che si contenderanno il titolo mondiale in prove di gara di Gelateria, Pasticceria, Cioccolateria e Alta Cucina.

 

Ogni team selezionato nel corso dell’anno è composto da un gelatiere, un pasticciere e uno chef guidati da un team manager.

 

ORGANIZZAZIONE

La Gelato World Cup, è organizzata da Gelato e Cultura Srl con Sigep di IEG Exhibition Group. 

Evento: Gelato World Cup – XI Edizione

Date: 16–20 gennaio 2026

Luogo: SIGEP – The World Dolce Expo, Rimini Fiera, Padiglione A7

Organizzazione: Gelato e Cultura Srl in collaborazione con Italian Exhibition Group (IEG)

Presidente: Sergio Colalucci

Direzione artistica e comunicazione: Comitato Direttivo GWC

 

PRESIDENTE

Presidente è il primo campione del mondo italiano della gelateria: Sergio Colalucci che, con il direttivo, si impegna a continuare a diffondere l’artigianalità del gelato nel mondo.

 

LE SELEZIONI PER LA GWC 2026

Le squadre sono state selezionate in selezioni nazionali e continentali durante gli ultimi due anni: 

GELATO ASIA CUP – FHA Horeca Singapore

22-25 ottobre 2024

GELATO EUROPE CUP – Sigep Rimini

18-19 gennaio 2025

GELATO CHINA CUP – Sigep China

24-26 aprile 2025

GELATO AMERICA CUP – FIITHEP Buenos Aires

9-12 giugno 2025

Per GWC 2028 date da confermare, ci saranno: Asia, Europa, America

 

LE SQUADRE

Quest’anno la gara riserverà grande spettacolo chiamando in campo squadre di alta professionalità  composte da un gelatiere, un pasticciere e un cuoco guidati da un team manager provenienti da 12 Paesi: Argentina, Belgio, Cina, Ecuador, Francia, Indonesia, Italia, Giappone, Messico, Perú, Polonia e Singapore che si confronteranno in 8 prove di gelateria, pasticceria e alta cucina (vaschetta di gelato decorata, coppa decorata, mystery box, torta artistica gelato, alta cucina entrée, pezzi artistici e snack di gelato, oltre al gran buffet finale, ovvero la presentazione di tutti gli elaborati).

 

LE PROVE DI GARA

La Gelato World Cup 2026 prevede otto prove ufficiali, più il Gran Buffet finale, che rappresenta il culmine della competizione e celebra la creatività e la maestria di ogni team.

  1. Mystery Box Frutta

Una prova di pura creatività: le squadre devono realizzare 3 kg di gelato a base acqua utilizzando una polpa di frutta fornita dallo sponsor Adamance, rivelata solo all’inizio della prova. Il gelato deve essere decorato con frutta fresca scolpita, erbe aromatiche e spezie.

 

  1. Torta Gelato 

I concorrenti dovranno preparare 3 esemplari di torta gelato identici e decorati di almeno 10 porzioni, più un fac-simile, con un minimo di 1 e un massimo di 3 gusti di gelato con stampo libero.

Almeno 1 dei gelati dovrà essere prodotto con 1 ingrediente dello sponsor ufficiale Valrhona. 

  1. Monoporzione in vetro

Eleganza e tecnica in formato mini: le squadre preparano monoporzioni servite in bicchiere, utilizzando almeno un ingrediente Babbi, impreziosite da basi croccanti, gelatine o frutta fresca.

  1. Stecchi

Le squadre devono realizzare 40 stecchi gelato, ciascuno con almeno un ingrediente Disaronno, libere nella forma e nella composizione. Una prova di equilibrio tra gusto, precisione e innovazione.

  1. Gelato Snacks

Tre piccoli capolavori da 50 g ciascuno, con ingredienti di Babbi, Disaronno o Valrhona, che uniscono pasticceria, gelato e arte della presentazione.

  1. Entrée di gelato Gastronomico

Il gelato incontra l’alta cucina: ogni squadra realizza piatti caldi abbinati a un gelato gastronomico al pomodoro, dimostrando la versatilità del gelato anche nel mondo salato.

  1. Tronchetto Marron Glacé

Una prova di eleganza e tecnica: le squadre preparano tronchetti gelato con prodotti Agrimontana, decorati con marron glacé, cioccolato o frutta candita.

  1. Scultura in cioccolato

L’arte prende forma nel cioccolato: ogni squadra crea una scultura dal vivo, di massimo 145 cm di altezza e 30 kg di peso, eseguita interamente durante la gara.

  1. Pezzo artistico su blocco di cioccolato

Lavorazione artistica scolpita su un blocco unico di cioccolato di dimensione 20x30x40 e che ospiterà gli snack in cioccolato sul tavolo del Grand Buffet finale.

  1. Grand Buffet

La prova conclusiva: ogni squadra allestisce un tavolo di 120 cm per esporre tutte le proprie creazioni, in un insieme armonioso di sapori, colori e tecniche.

 

LA GIURIA ARTISTICA

La giuria sarà composta dai Team Manager delle squadre in gara, affiancati da giudici esperti del settore della gelateria, pasticceria e alta cucina. A loro il compito di valutare gusto, estetica, innovazione e coerenza tecnica delle opere in concorso.

Scopri le squadre

 

I NUMERI DELLA GWC

12 squadre provenienti dai 

5 continenti con 

48 concorrenti, 

14 giudici estetici (12 votanti), 

7 giurati di stampa internazionale, 

5 giurati tecnici e 

9 prove di gara in 

2 giornate ogni 6 squadre per 

4 giorni di gara

 

TEAM ITALIA VINCITORE 2024

Nella X Edizione della Gelato World Cup nel 2024, primo posto per l’Italia, sul podio con Corea del Sud e Ungheria, rispettivamente seconda e terza. A decretare la vittoria, una giuria internazionale che ha valutato il gusto e quella dei team manager che si è occupata dell’aspetto artistico. Due i presidenti di giuria, quattro i commissari di gara.

La classifica completa della Gelato World Cup 2024:
– primo posto Italia
– secondo posto Sud Corea
– terzo posto Ungheria
– quarto posto Argentina
– quinto posto Singapore
– sesto posto Taipei cinese
– settimo posto Perù
– ottavo posto Brasile
– nono posto Cina
– decimo posto Germania
– undicesimo posto Messico

 

PRECEDENTI EDIZIONI

 Nell’albo d’oro delle precedenti edizioni della Gelato World Cup si impongono i nomi dell’Italia campionessa in carica delle ultime due edizioni con ormai 6 vittorie: 2024, 2020 2016, 2012, 2008 e 2006, a seguire la Francia detentrice del titolo 2018, 2014, 2010 e 2003.

VEDI albo d’oro

 

PARTECIPARE ALLA GWC 2026

Per partecipare alla Gelato World Cup bisogna proporre una squadra composta da un gelatiere, un pasticciere, uno chef, guidati da un team Manager. Una sola squadra per Nazione può partecipare alle Selezioni nel Mondo che danno accesso alla finale mondiale che si svolge al Sigep negli anni pari. Le selezioni avvengono prima nel Paese di riferimento e poi a livello continentale. 

Per maggiori informazioni contatta la segreteria: segreteria@gelatoworldcup.com.

 

LA SQUADRA ITALIANA

In Italia la selezione Nazionale è il Sigep Gelato d’Oro che si svolge nei giorni successivi alla GWC al Sigep di Rimini per poi contendersi uno dei 4 posti Europei nella semifinale, la Gelato Europe Cup, anch’essa prevista al Sigep l’anno precedente alla coppa.

Per maggiori informazioni contattare: segreteria@gelatoworldcup.com.

Winners of the Gelato America Cup 2025

I concorrenti della squadra dell'Argentina mentre aspettano il verdetto della giuria alla Gelato America Cup del 2025

PRESS RELEASE

Winners of the Gelato America Cup 2025

 

The Gelato America Cup, held from June 9 to 12, 2025, in Córdoba, Argentina, as part of FITHEP Centro Expoalimentaria, has officially selected the four winning teams that will represent the Americas at the Gelato World Cup 2026—the world’s top artisanal gelato competition—taking place in Rimini, Italy, from January 16 to 20, 2026, during Sigep – Italian Exhibition Group.

1st Place: Argentina

 2nd Place: Mexico

 3rd Place: Peru

 4th Place: Ecuador

These four teams have secured their spot in the Gelato World Cup 2026, joining the eight nations already qualified through previous continental selections.

Special Mentions awarded during the competition:

 

  • Innovation & Creativity: Venezuela
  • Cleanliness & Hygiene: United States
  • Teamwork: Argentina
  • Best Gelato – Awarded by Sergio Dondoli: Ecuador
  • Best Gelato – Press Award:

    1st Argentina

     2nd Venezuela

The 12 finalist nations for the Gelato World Cup 2026:

  1. Italy
  2. France
  3. Germany
  4. Belgium
  5. Japan
  6. Singapore
  7. South Korea
  8. China
  9. Argentina
  10. Mexico
  11. Peru
  12. Ecuador

 

The Gelato World Cup, organized by Gelato e Cultura in collaboration with Sigep – Italian Exhibition Group, will celebrate its 11th edition in 2026. The event brings together the world’s top gelato artisans in a high-level competition blending technical mastery, creativity, and passion for artisanal gelato.

From June 9–12, 2025, the Gelato America Cup will take place in Córdoba, Argentina – an official qualifying event for the Gelato World Cup 2026

Una delle partecipanti alla XI edizione mostra l'elaborato creato della propria squadra. Si tratta di una torta decorata a tema bosco con uno scoiattolo in cima

PRESS RELEASE

From June 9–12, 2025, the Gelato America Cup will take place in Córdoba, Argentina – an official qualifying event for the Gelato World Cup 2026

 

From June 9 to 12, 2025, the city of Córdoba, Argentina, will host the Gelato America Cup, one of the official continental selection events for the Gelato World Cup, the prestigious global final of artisanal gelato taking place in Rimini, Italy, from January 16 to 20, 2026, during SIGEP – Italian Exhibition Group.

This event, also known as the Copa América del Helado Artesanal, is organized by AFADHYA (Asociación Fabricantes Artesanales de Helados y Afines) and the Federation of Pastry, Quick Service, Confectionery, Gelato, Pizza and Alfajor Workers, in collaboration with FITHEP Centro Expoalimentaria 2025, a leading South American trade fair for foodservice and processing technologies.

Eight national teams will compete: Argentina, Brazil, Colombia, Ecuador, Mexico, Peru, the United States, and Venezuela. The top four teams will qualify for the final round of the Gelato World Cup 2026, where they will join teams already selected from Europe and Asia.

Presiding over the jury will be Sergio Dondoli, Master Gelato Maker and Official Commissioner of the Gelato World Cup. The jury will include the team captains and two technical commissioners. Evaluation criteria will include mise en place, hygiene, technique, teamwork, organoleptic quality, creativity, and innovation.

 

Competition challenges include:

  • Glass cup single-serve dessert
  • Mystery Box – Fruit
  • Savory gelato finger food
  • Mystery Box – Cream
  • Chocolate gelato petit fours
  • Gelato cake

 

The event will culminate with a final buffet presentation, showcasing each team’s creations in a scenographic and artistic display based on a chosen theme.

The Gelato World Cup, organized by Gelato & Cultura in partnership with SIGEP – Italian Exhibition Group, is the world’s most prestigious competition for artisanal gelato, celebrating excellence, tradition, and innovation in gelato craftsmanship across the globe.

 Córdoba, Argentina, fithep

 June 9–12, 2025

Sigep China Cup 2025: The Chinese Semifinal for the 2026 Gelato World Cup Is Coming

Si vede una pasticcera intenta ad ultimare una lavorazione nell'ultima gara della Gelato World Cup

PRESS RELEASE

Sigep China Cup 2025: The Chinese Semifinal for the 2026 Gelato World Cup Is Coming

 

The international selection process for the 2026 Gelato World Cup, now in its 11th edition, is underway. The Grand Final will take place from January 16 to 20, 2026 at Sigep – Italian Exhibition Group, Rimini. Following the Gelato Asia Cup in Singapore – which saw Japan, Singapore, and South Korea qualify – and the Gelato Europe Cup in Rimini – which selected Germany, France, Italy, and Belgium – the next stop will be the Gelato China Cup, held during Sigep China, from April 24 to 26, 2025.

This key stage will determine the fourth Asian team to represent China at the 2026 World Final. After the great success of the inaugural Chinese selection in 2023, the 2nd edition of the Gelato World Cup – China Selection promises to deliver even more talent, creativity, and innovation.

Representing the organizing committee will be President Sergio Colalucci and Commissioner Sergio Dondoli.

Participants – among the country’s top gelato artisans – will compete in high-level technical and artistic challenges to earn a spot in the World Final.

As preparations continue for the global finals this coming January, the 11th edition will feature teams made up of four key roles: a Team Manager, a gelato artisan, a pastry chef, and a chef – combining culinary tradition and innovation in a unique synergy.

The event is organized by Gelato & Cultura in partnership with Sigep of IEG Exhibition Group, long-standing promoters of a competition that has become a global benchmark in the artisanal gelato sector.

“The Gelato World Cup is much more than a competition: it’s an international stage where talent, technique, and creativity come together to celebrate the excellence of artisanal gelato,” says Sergio Colalucci, President of the Gelato World Cup. “Our goal is to highlight the professionalism of the teams and promote a forward-thinking culture that bridges the artisanal identity of Italian gelato with emerging global trends. We want to inspire a new generation of professionals and continue spreading the art of gelato around the world.”

The Gelato World Cup is a forward-looking challenge that combines technical excellence, innovation, and passion, celebrating artisanal gelato as a true global art form. With the final semifinal stages now taking place, after China and the Americas, 12 teams will compete for the world title this coming January.

For updates, photos, and more details: visit the gallery at www.gelatoworldcup.com

Press contact:

Gelato World Cup –

press@gelatoworldcup.com

GELATO EUROPE CUP – the finalists

Germania vince Gelato Europe Cup 2025

 GELATO EUROPE CUP – the finalists

Germany, France, Italy and Belgium are qualified for the Gelato World Cup 2026

 

Rimini – Selected the 4 finalists of the Gelato Europe Cup that qualified for the world final in January 2026. 

First Germany, Second France, third Italy and Fourth Belgium are the winners of the Gelato Europe Cup and will attend the 11th edition of the Gelato World Cup at Sigep World in January 2026. 

 

Each team has brought a different theme, in order: Amazzonia (Germany), Haute Couture (France), Luna Park (Italy) and Moon (Belgium). 

 

Organised By SIGEP World and Gelato e Cultura srl, the competition selects the best European gelato and pastry teams to participate in the 11th Gelato World Cup, the world’s most important international team competition dedicated to the sector, scheduled to take place at SIGEP 2026. 

These will be joined by the 3 teams selected last October at the Gelato Asia Cup (Japan, Singapore, South Korea) and another 5 who will be selected respectively 1 at the Gelato China Cup at Sigep China from 24 to 26 April 2025 and 4 at the Gelato America Cup at FITHEP Buenos Aires from 9 to 12 June 2025.

 

The European semi finals just concluded at Sigep included 6 competition rounds: ‘Upcycled gelato’ tub, Gelato cake, Single portion in Glass Cup, Cream Mystery box, Fruit Mystery box and Gelato sticks. 

8 the official teams participated to the Gelato Europe Cup 2025. Each team consisting of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: Italy lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, Germany lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, Albania lead by Rosilda Collaku replaced by Irdi Cuka, with Dejvi Hajderaj Kevin Boseta Poland lead by Aleksander Pitura,  with Michal Molenda and Anna Siwiec Kaczmarczyk, UK lead by Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, France lead by Dartois Herve, Allan Cartignies and Enzo Babtista, Romania lead by Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and Belgium lead by Fabio Marasti with Maryne Poppe and Jose Romero.

Each team has been judged from 2 juries: The ‘Artistic’ jury with all the Team Managers to assess the decorative and aesthetic aspect of the tests, The ‘Technical’ jury, made up of 3 international WORLDCHEFS professional judges, to evaluatè all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic. The ‘Press’ jury, made up of food and wine journalists, judging only the new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab test, a challenge designed to transform waste ingredients into authentic creations of excellence. Federica Serva PuntoIT, Alexie Valois La Toque Magazin, Bernard Badarida TF1, Martina Kirchner Kabel Eins, Chiara Mancusi Pasticceria Internazionale, Mara Cella Vanity Fair, Lorenzo Cresci Il Gusto, Carlo Antonio Gentile RAI, Led by the director of the newspaper “Il Gusto” Eleonora Cozzella, awarded in order Italy, France and Belgium.

Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the GUARANTORS, who have supervisory functions in relation to the competitors during the competition and also coordinate the teams in their dealings with the jury. 3 Italian: Marco Venturino – Cinzia Otri – Antonio Morgese and 2 international: Marco Miquel Sirvent – Emanule Ryon, led by Sergio Dondoli known guarantor from the organisational committee. 

The Gelato Europe Cup is an event that celebrates artisanal excellence, preparing the ground for the biennial appointment of the Gelato World Cup, a historic and culminating event where 12 teams from around the world will compete for the world title in January 2026 at Sigep in Rimini. Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition next January.

 

The Gelato Europe Cup is supported by the sponsors: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor. 

Adamance e Carpigiani golden sponsor. 

Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caffé Toraldo, Aia, Lauretana, Naonix.

Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.

Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.

 

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