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.<\/p>\n
Gelato d\u2019oro 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u00abThe 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 “.<\/p>\n
“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 \u00bb.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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