Tagged: ITALY

Selections in Europe for the Gelato World Cup, now the Italian team at Sigep Gelato d’oro

The selections of gelato makers and pastry chefs of the Italian team for the sweetest competition ever: the Gelato World Cup, which returns to Rimini in 2024, will take place at the Italian Exhibition Group Sigep from 13 to 16 March 2022.

Gelato d’oro returns to Sigep 2022, the selection of gelato makers and pastry chefs who will enter the Italian team that will have to compete for one of the 12 places available at the 10th Gelato World Cup, the Gelato World Cup, which will return to Rimini in 2024.

The novelty, in the sweetest international competition ever, is the European championship which will have its first edition in 2023 and which will be a real “preliminary phase” of the teams made up, each, of a master gelato maker and a master pastry and chocolatier.

Therefore, the automatic participation “by right” ends and a new competition phase begins, marked by the selection of the Italian team, in collaboration with the Club Italia of the Gelato World Cup, the “preliminary” phase during the Gelato European Cup and, finally, the participation in the World Cup. The selection of pastry chefs in the Gelato Arena is set for January 23th next with two competition tests: the artistic piece in crunchy and a chocolate ice cream cake. The selection of the Gelato d’oro the professionists will instead take place in the semifinals, on 24th and March, with two competition tests – the “mystery cream” and the “mystery fruit” – and the final on March, with the creation of a single portion in glass and a gourmet gelato.

«The novelty of the European Cup – explains Giancarlo Timballo, president of the Gelato World Cup – joins the other two intercontinental selections. The fourth edition of the Latin American Cup to be held in Buenos Aires in June 2022 and the Asian Cup, in its second edition, scheduled for October 2022 in Singapore. To these will be added one in the USA. The Gelato European Cup will make the selections more severe and professional, with teams at the height of a world competition. The teams will also have a year and a half to train and refine their technique. The passage in this preliminary phase will be the test bench that leads to excellence “.

“A new beginning for a new organization – comments Flavia Morelli, Group Exhibition Manager of the Food & Beverage Division of IEG – which kicks off the” road to “that will lead us to Sigep 2024, in which the Gelato World Cup will be contested again, one of the key moments of this which is indeed a competition, but also one of the highest level training moments of Sigep ».

Meanwhile, national selections are taking place in Europe to access the European Championship next year. Spain has already made the selection, France and Poland are finalising the final preparations for the national eliminations.

Important agreement between Conpait and the Gelato World Cup

Conpait. The Confederation of Italian Confectioners and Gelato World Cup, known also as Coppa del Mondo della Gelateria, have signed a collaboration agreement in recent days for the promotion of all the events of the Gelato World Cup. Giancarlo Timballo, legal representative of Gelato e Cultura srl, and the president Angelo Musolino have decided to combine passion and professionalism. “Promotion aimed at all events relating to the Gelato World Cup and the events connected to it becomes essential to enhance the excellence of traditional Italian artisan gelato and school”, both assure. The agreement provides for “contributing to the development of the professionalism of the professions of taste and to promote friendship and collaboration between peoples”. The Gelato World Cup is a biennial event that involves professionals from the Gelato, Pastry, Chocolate and Ice Sculpture industries from all over the world, offering them a unique opportunity for discussion and professional stimulation. Thanks to the vast media visibility, it gives international resonance to the new trends in the artisanal gelato sector. “The Competition is organised and managed with seriousness, professionalism and fairness towards the competing nations and can boast the participation of a World Honorary Committee made up of the leading representatives of Gelato in the world”, reads the dedicated website. The historic headquarters and partner of CMG is Sigep, the Rimini Fiera International Exhibition of Artisan Gelato, Pastry and Bakery and Coffee.
The international event will take place in January 2024 and until then will see the national selections in various countries around the world and the European selection in 2023.
“Our commitment goes in the common direction of enhancing the excellence of Made in Italy. Together with all the professionals in the sector, we believe that cooperation can further grow the business. We are therefore more than satisfied with the agreement for the Gelato World Cup and we believe that unity of purpose between the parties is fundamental “.


In just 30 days the 9th Coppa del Mondo della Gelateria (Gelato World Cup) will start and the jurors have finally been announced! The event, organized by SIGEPItalian 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. If the names of the champions were already stimulating our taste buds, the announcement of the jurors is making the teams intensifying the preparations and the social cheering is going crazy. 

Below (in alphabetical order) the names of the members of the twelve teams in the race.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Mariano Zichert, 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 Luis Sarmiento, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wiensniewski, Maciej Pieta and Mariusz Buritta.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ng See Yian.

SPAIN: The team leader is Lluis Ribas Gaurdià, in the team Albert Soler, Albert Roca, Mayte  María  Teresa Rodríguez and Lluc Dalmau Val.

HUNGARY: The team leader is Renata Somogyi, in the team Sandor Kerekes, Nandor Gergely Bergmann, Josef Laszlo Somogyi and Zsolt Toth.

For the very first time we will see two female team leader (Alexandra Sowa-Trzebinska from Poland and Renata Somogyi from Hungary) and after years of alternate victories and participations, France and Italy will finally compete on the same stage!

The race will begin on Sunday, January 19th, 2020 and the award ceremony will take place on January 21th, 2020 at 4pm.

13 TECHNICAL JUDGES: the 12 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, Patricia Thomas 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 will include a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders will 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).

Fans and gelato-lovers can 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. 

The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with a historical recipe of Spicy Gelato, perfect to be tasted with a spicy tea and butter cookies: click here to download it and…be merry!


PLATINUM SPONSOR: Electrolux, PreGel, Valrhona
GOLDEN SPONSOR: Carpigiani, Sosa
SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac
TECHNICAL SPONSOR: Azkoyen, Eurovo, Fapec, Granarolo, Parmigiano Reggiano, Sara Creazioni, Weker
MYSTERY SPONSOR: Azienda Agricola Galano Osvaldo, Borsci San Marzano 1840, Caffè Camardo, Granarolo, Jiangsu Xinpin Tea Co. LTD., Lotus Bakeries Italia s.r.l, Norohy, PreGel
SUPPORTER: Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps
MEDIA PARTNER: Punto IT, Pasticceria Internazionale