Tomorrow the finalists<\/b><\/p>\n
Gelato Arena – Pad. A7<\/b><\/p>\n
Rimini \u2013 Gelato Europe Cup concluded the first day of competition, tomorrow will be selected the 4 teams that will qualify for the world final in January 2026.\u00a0<\/span><\/p>\n <\/p>\n 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.\u00a0<\/span><\/p>\n The championship includes 6 competition rounds: \u2018Upcycled gelato\u2019 tub Gelato cake Single portion in Glass Cup Cream Mystery box Fruit Mystery box Gelato sticks.\u00a0<\/span><\/p>\n 8 the official teams that are participating in the Gelato Europe Cup 2025: Italy, Germany, Romania, Albania, UK, Poland, France, Belgium.<\/span><\/p>\n Each team consists of 2 (two) competitors with skills in Gelato and Pastry-Chocolate, and a Team Manager: <\/span>Italy<\/b> lead by Alessandro Racca, with Gabriele Fiumara and Angelo Cardella, <\/span>Germany <\/b>lead by Stefano Lucchini, with Federico Sacchet and Tiziano Santin, <\/span>Albania <\/b>lead by<\/span> Rosilda Collaku, with Dejvi Hajderaj Kevin Boseta <\/span>Poland <\/b>lead by Irdi Cuka, with Michal Molenda Anna and Siwiec Kaczmarczyk, <\/span>UK <\/b>lead by<\/span> Taseer Ahmad, with Massimiliano Porta and Daniel Schevenels, <\/span>France <\/b>lead by Dartois Herve, Allan Cartignies and Enzo Babtista, <\/span>Romania <\/b>lead by<\/span> Oana Gabriela Nita with Vladimir Andrei Dascalu and Morar Cornel Constantin and <\/span>Belgium <\/b>lead by<\/span> Fabio Marasti with Maryne Poppe and Jose Romero.<\/span><\/p>\n Today the competition saw the teams racing in <\/span>Mystery Box Test <\/b>the definition of a recipe starting from mysterious ingredients drawn just before the competition started. One cream and 1 fruit taste. <\/span>Germania with Raspberry, Albania with Green Lemon, Belgium with Passion Fruit, UK with Clementine, France with Apricot, Poland with Strawberry, Italy with Mango and Romania with Blueberry.\u00a0<\/b><\/p>\n The tests were followed by the <\/span>Gelato Cake<\/b>: a combination of technique and design to create spectacular desserts, and\u00a0 <\/span>new important test that will be included also next year in the Gelato World Cup: “Upcycled Gelato” tab <\/b>test, a challenge designed to transform waste ingredients into authentic creations of excellence.<\/span><\/p>\n Each team has been judged from <\/span>3 juries: The \u2018Artistic\u2019 jury<\/b> with all the Team Managers to assess the decorative and aesthetic aspect of the tests,<\/span> The \u2018Technical\u2019<\/b> jury<\/b>, made up of 3 international <\/span>WORLDCHEFS <\/b>professional judges, to evaluat\u00e8 all taste-related aspects of all entries, Carlo Sauber, Sebastian Petterson and Ljubika Komlenic, and <\/span>the \u2018Press\u2019 jury,<\/b> made up of food and wine journalists, judging only the upcycled gelato, with: 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 \u201cIl Gusto\u201d Eleonora Cozzella.<\/span><\/p>\n The press jury has assigned a special prize, out of the final scores, regarding the upcycled gelato. Winner of the special prize are: Italia, Francia, Belgio.<\/span><\/p>\n Tomorrow <\/b>the teams will compete in 3 other technical and creative tests: the <\/span>Mystery cream, <\/b>the <\/span>Single Portions in Glass Cup<\/b>: elegance and innovation in individual format, and <\/span>Gelato Sticks<\/b>: creativity and precision in making ice cream on a stick.<\/span><\/p>\n Supervising the project is the CONTROL COMMITTEE in which each member has a vote in the event of disputes, and the <\/span>GUARANTORS<\/b>, 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.\u00a0<\/span><\/p>\n The Gelato Europe Cup<\/b> is<\/b> an event that celebrates artisanal excellence, <\/span>preparing the ground for the biennial appointment of the Gelato World Cup<\/b>, 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. <\/span>Only four teams from the Gelato Europe Cup semi-final will enter the prestigious international competition<\/b> next January.<\/span><\/p>\n <\/p>\n The Gelato Europe Cup is supported by the <\/span>sponsors<\/b>: Anselmi, Babbi, Electrolux e Valrhona platinum sponsor.\u00a0<\/span><\/p>\n Adamance e Carpigiani golden sponsor.\u00a0<\/span><\/p>\n Silver sponsor sono Frascheri, Medac e Team System; sponsor tecnici Ico Cialde, IFI, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Caff\u00e9 Toraldo, Aia, Lauretana, Naonix.<\/span><\/p>\n Mistery sponsor, featured in the mistery box test, will be Anselmi, Frascheri, Babbi e Norohy.<\/span><\/p>\n Media Partners: PuntoIT di Editrade and Pasticceria Internazionale.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Tomorrow the finalists Gelato Arena – Pad. A7 Rimini \u2013 Gelato Europe Cup concluded the first day of co …<\/p>\n","protected":false},"author":1,"featured_media":11414,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[235,65,232,61],"tags":[],"class_list":["post-11418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-235","category-comunicati-stampa","category-gelato-europe-cup","category-news"],"yoast_head":"\n