\u00a0GELATO EUROPE CUP – the finalists<\/b><\/p>\n
Germany, France, Italy and Belgium are qualified for the Gelato World Cup 2026<\/b><\/p>\n
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Rimini \u2013 Selected the 4 finalists of the Gelato Europe Cup that qualified for the world final in January 2026.\u00a0<\/span><\/p>\n 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.\u00a0<\/span><\/p>\n <\/p>\n Each team has brought a different theme, in order: Amazzonia (Germany), Haute Couture (France), Luna Park (Italy) and Moon (Belgium).\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 These will be joined by the 3 teams selected last October at the <\/span>Gelato Asia Cup<\/b> (<\/span>Japan, Singapore, South Korea<\/b>) and another 5 who will be selected respectively 1 at the <\/span>Gelato China Cup<\/b> at Sigep China from 24 to 26 April 2025 and 4 at <\/span>the Gelato America Cup<\/b> at FITHEP Buenos Aires from 9 to 12 June 2025.<\/span><\/p>\n <\/p>\n The European semi finals just concluded at Sigep included 6 competition rounds: <\/span>\u2018Upcycled gelato\u2019 tub, Gelato cake, Single portion in Glass Cup, Cream Mystery box, Fruit Mystery box and Gelato sticks.\u00a0<\/b><\/p>\n 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: <\/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 replaced by Irdi Cuka, with Dejvi Hajderaj Kevin Boseta <\/span>Poland <\/b>lead by Aleksander Pitura,\u00a0 with Michal Molenda and Anna 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 Each team has been judged from <\/span>2 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. <\/span>The \u2018Press\u2019 jury,<\/b> made up of food and wine journalists, judging only the <\/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. 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, awarded in order<\/span> Italy, France and Belgium.<\/b><\/p>\n