Tagged: ice cream


The 9th Coppa del mondo della Gelateria is starting! The event, organised by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura, will take place from 19 to 21 January 2020 in the South Hall of Rimini Expo Center, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Eleonora Cozzella and Spiridione Ripaldi will present again the race. Cheering on social media is higher than ever, in every corner of the planet. Below (in alphabetical order) all the members of the eleven teams.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Diego Agustin Irato, Pablo Nicolas Renes, Matias Dragun and Ruben Darre.

COLOMBIA: The team leader is Jonathan Nieto Hincapie, in the team Julio Alberto Mojica Bolaños, Laura Mojica, Nancer Giovanny Pabon Erazo and Jessica Ramos.

FRANCE: The team leader is Stephane Augé, in the team Fouchereau Franck, Lamy Adrien, Moudni Nabil and Hasselbein Yoann.

GERMANY: The team leader is Günter Single, in the team Alexander Glagla, Federico Sacchet, Francesco Carrer and Giovanni Finamore.

JAPAN: The team leader is Kanjiro Mochizuki, in the team Naomi Matsuo, Kkenichi Matsunsga, Kengo Akabame and Hiromi Nishikawa.

ITALY: The team leader is Giuseppe Tonon, in the team Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo.

MALAYSIA: The team leader is Au Yong Yung Yee, in the team Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

MEXICO: The team leader is Gustavo Barbabosa, in the team Alice Díaz, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wisniewski, Maciej Pieta and Grzegorz Maciej Radajewicz.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ja Afar Bin Haji Mohgamad Ghazali.

SPAIN: The team leader is Lluís Ribas Guardià, in the team Albert Soler Miquel, Albert Roca Badia, Mayte Rodríguez Gigante and Lluc Dalmau Vall.

12 technical judges: the 11 team leader and Pier Paolo Magni as President of the Jury. On the field we will see 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 Natalia Mendoza will assign a special award to the best Gelato Cake.

Artistic jury: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team includes a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders judge 8 race tests in 3 days (glass single-portion, 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 students of Istituto Alberghiero Sigismondo Pandolfo Malatesta (Rimini) passed the national selections and will support the champions during the race.


Sunday 19.01.2020

  • First test: Decorated tray (until 10.50am)
  • Second test: Mystery Box – extraction of both boxes at 11am, until 12.50pm
  • First exit Mystery Fruit at 1pm, until 2.50pm
  • Second exit Mystery cream at 15, until 4.50pm
  • Prize-giving ‘best decorated tray’ at 5pm, PreGel awards
  • Ice sculptures: teams 1 and 2 until 11.15am, teams 3 and 4 until 2.40pm, teams 5 and 6 until 6pm (the teams will be drawn at the Arena at the start of the race)

Monday 20.01.2020

  • First try: Glass Single-portion – until 10:50am
  • Second test: – Entrée of haute cuisine – until 2.30pm
  • Third test: Gelato-Snack – until 5.20pm
  • Ice sculptures: teams 7 and 8 until 11.10am, teams 9 and 10 until 2.40pm, teams 11 and 12 until 6pm

Tuesday 21.01.20

  • First try: Gelato cake – until 12:15
  • Final Grand buffet: two teams per round starting at 1.30pm, one shift every 10 minutes until 2.20pm
  • 3.30pm: end of the race (including box cleaning)
  • 4pm: Award ceremony

Fans and gelato-lovers can see the live streaming gelatoworldcup.com and enjoy real-time updates on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020. 


Happy Holidays with Spicy Gelato

The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with an exclusive recipe of Spicy Gelato.

We decided to share with you a historic recipe, to be tasted with a spicy tea and butter cookies.


MILK                                                        646gr
SKIMMED MILK POWDER                 50gr
SUCROSE                                                123gr
DEXTROSE                                              65gr
EGG YOLK                                               20gr
BUTTER                                                   90gr
EMULSIFIER                                            6gr
TOTAL                                                 1000gr

Mix with a good care all the ingredients, punti them into the pasteuriser and add an infusion of the following spices (q.b.):

Once the pasteurisation ends, let the mixture mature, then filter the mixture with a sieve and insert it into the batch freezer. Tips for a perfect tasting: serve the spicy gelato with a hot spice tea and butter cookies.

Giancarlo Timballo, President of Coppa del Mondo della Gelateria (Gelato World Cup), is ready to celebrate the festive season and the new year and looks forward to seeing all of you from 19 to 21 January 2020 at the #CMG2020 Arena in the South Hall of Rimini Expo Center – IEG, during SIGEP, the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World.



Two new milestones for Coppa del Mondo della Gelateria, event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura from 19 to 21 January 2020 at the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Italy and France, which have won in a respectful and alternative way the various editions, in 2020 for the first time in many years will finally face each other vis-à-vis. And they’ll have their own “Coppa del Mondo della Gelateria” clubs. Both of them have been established just a few days ago.

An important goal has finally been achieved” says Pierpaolo Magni, award-winning gelato and pastry chef, world-champion and newly elected President of Club Italia. On 12 June, the founders met at Cast Alimenti: the President is Pierpaolo Magni, the VP is Amelio Mazzella, and in the group there are Leonardo Ceschin, Antonio Capuano, Luigi Tirabassi, Gaetano Mignano, Stefano Venier, Cesare Puglisi of Editrade and Emanuela Balestrino of Chiriotti.

“The House of Champions is now ‘reality’,” continues Magni, “we are proud to be Italian and to represent our excellence. We are united to support the champions of today and tomorrow. We will contribute in terms of culture, know-how, experience”. A precious heritage that will make a difference in the long and challenging preparation of the Italian team, represented on the day of the foundation by chef Marco Martinelli. He thanked the founders on behalf of all the team: the gelato chef Eugenio Morrone, the pastry-chef and chocolatier Massimo Carnio, the ice sculptor Ciro Chiummo. Italy will be trained by another World Champion, Beppo Tonon, also called “the gelato esthete” because of his passion for fruit and vegetable carvings.

A few days earlier at the Ecole Valrhona in Tan l’Hermitage, after the selections of the 2020 team, Club France was formed, on the initiative of the late president CNGF (Confédération Nationale des Glaciers de France) Elie Cazaussus. The priority is to support the team which will compete at Coppa del Mondo della Gelateria, starting from the 9th edition, on 19 to 21 January 2020 in the South Hall at IEG Rimini Expo Centre (Italy). The team leader will be Stephane Auge’, Mof and award-winning gelato champion, then France will be represented by Franck Fouchereau, Yoann Hasselbein, Adrien Lamy and Francois Simon.

Vincent Boue’, Mof 2018, coordinated the inaugural event. Our precious friend Elie Cazaussus wanted it “to frame and support French gelato chefs in national and international competitions“. The Honorary President is Jean-Claud David, the coordinator Emmanuel Ryon. One-of-a-kind champions have already joined the Club: Cristophe Domange, Remi Montagne, Christophe Bouret, Stephane Auge’, Jean Thomas Schneider, Benoit Charvet and Gerard Cabiron.

Elie won many competitions – says Stephane Auge’he insisted to create a community able to help the teams of the future to be trained at the best and win. Another goal was to collect and share gelato knowledge. The winners of the Bocuse d’Or have a club, so do the winners of the Coupe du Monde de la Patisserie: it was time to create our own. We hope that this will help them to maintain high levels over time, to improve and to grow in our community”.

The Clubs also have the indirect goal of increasing the reputation and the image of gelato chefs to the general public.

With their support, the Italian and French teams will give their opponents a run for their money in January 2020.”. President Giancarlo Timballo invites all nations to create support clubs for their teams. Which will be the next club to come to life?

Fans and gelato-lovers can enjoy real-time updates on the website coppamondogelateria.it/en, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.


PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: PreGel, Borsci San Marzano 1840, Caffè Camardo, Granarolo

SUPPORTER: Et Al., Erreenne, Paperlynen Pal Caps, Sculture di ghiaccio Francesco Falasconi, Selmi

MEDIA PARTNER: Punto IT, Pasticceria Internazionale