XI GELATO WORLD CUP 2026<\/b><\/p>\n
SIGEP RIMINI, 16-20 GENNAIO 2026<\/b><\/p>\n
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The Gelato World Cup, the world-renowned biennial competition, returns to Rimini from 16 to 20 January 2026 for its eleventh edition. After national and continental selections, 12 teams land at SIGEP to compete for the world title through a series of Gelato, Pastry, Chocolate and Haute Cuisine competition tests.<\/span><\/p>\n Each selected team is composed of a gelato maker, a pastry chef and a chef, all guided by a Team Manager.<\/span><\/p>\n ORGANIZATION<\/span><\/p>\n The Gelato World Cup is organized by Gelato e Cultura Srl together with SIGEP \u2013 Italian Exhibition Group (IEG).<\/span><\/p>\n PRESIDENT<\/span><\/p>\n The President is Sergio Colalucci, the first Italian World Gelato Champion, who \u2013 together with the Steering Committee \u2013 is committed to continuing the mission of promoting artisanal gelato worldwide.<\/span><\/p>\n QUALIFYING EVENTS FOR GWC 2026<\/span><\/p>\n The teams were selected through national and continental competitions held over the past two years:<\/span><\/p>\n For GWC 2028 (dates to be confirmed), the qualifying areas will include: Asia, Europe, America.<\/span><\/p>\n THE TEAMS<\/span><\/p>\n This year, the competition promises exceptional technical performance: highly skilled teams composed of a gelato maker, a pastry chef and a chef, guided by a Team Manager, representing 12 nations:<\/span><\/p>\n Argentina, Belgium, China, Ecuador, France, Indonesia, Italy, Japan, Mexico, Peru, Poland and Singapore<\/b>,<\/span> COMPETITION TESTS<\/span><\/p>\n The Gelato World Cup 2026 consists of <\/span>eight official tests<\/b>, plus the <\/span>Final Grand Buffet<\/b>, the culminating presentation moment celebrating the creativity and mastery of each team.<\/span><\/p>\n A test of pure creativity: teams must prepare a water-based gelato (approx. 3 kg) using frozen fruit pulp provided by sponsor <\/span>Adamance<\/b>, revealed only at the start of the test. The gelato must be decorated with fresh carved fruit, herbs and spices.<\/span><\/p>\n Contestants must prepare three identical decorated gelato cakes (minimum 10 portions each), plus a facsimile. Cakes must contain 1\u20133 gelato flavours; at least one must use an ingredient from <\/span>Valrhona<\/b>.<\/span><\/p>\n Elegance in miniature: teams prepare single portions served in a clear glass, containing at least one <\/span>Babbi<\/b> ingredient, enhanced with crunchy bases, jellies or fresh fruit.<\/span><\/p>\n Teams must produce 40 gelato sticks, each containing at least one ingredient from <\/span>Disaronno<\/b>. Shape and composition are free. A test of precision, taste balance and innovation.<\/span><\/p>\n Three 50-gram miniature creations featuring ingredients from <\/span>Babbi<\/b>, <\/span>Disaronno<\/b> or <\/span>Valrhona<\/b>, combining gelato, pastry techniques and artistic presentation.<\/span><\/p>\n Gelato meets haute cuisine: teams prepare hot dishes paired with a single-flavour tomato gelato, demonstrating the versatility of gelato in savoury gastronomy.<\/span><\/p>\n An elegant and technical challenge: teams prepare tronchetti using <\/span>Agrimontana<\/b> products, decorated with marrons glac\u00e9s, chocolate or candied fruit.<\/span><\/p>\n A live-created artistic chocolate sculpture, maximum 145 cm in height and 30 kg in weight, executed entirely during the competition.<\/span><\/p>\n An artistic work carved from a single chocolate block measuring <\/span>20 \u00d7 30 \u00d7 40 cm<\/b>, designed to host the chocolate snacks on the final Grand Buffet table.<\/span><\/p>\n The concluding test: each team sets up a 120-cm presentation table displaying all their creations in a harmonious composition of colours, flavours and techniques.<\/span><\/p>\n ARTISTIC JURY<\/span><\/p>\n The Artistic Jury is made up of the Team Managers of the competing teams, supported by expert judges from the fields of gelato making, pastry arts and haute cuisine.<\/span> TEAM ITALY \u2014 2024 WINNERS<\/span><\/p>\n In the 10th Edition of the Gelato World Cup (2024), Italy won first place, followed by South Korea and Hungary in second and third place.<\/span> Final ranking of the Gelato World Cup 2024:<\/b><\/p>\n PAST EDITIONS<\/span><\/p>\n In the official honours list, Italy stands out as reigning champion with <\/span>six victories<\/b> (2024, 2020, 2016, 2012, 2008, 2006), followed by France, winner of the 2018, 2014, 2010 and 2003 editions.<\/span> PARTICIPATING IN GWC 2026<\/span><\/p>\n To participate in the Gelato World Cup, each nation may propose <\/span>one team<\/b> consisting of a gelato maker, a pastry chef, a chef and a Team Manager.<\/span> XI GELATO WORLD CUP 2026 SIGEP RIMINI, 16-20 GENNAIO 2026 The Gelato World Cup, the world-renowned bien …<\/p>\n","protected":false},"author":1,"featured_media":10931,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[236,78,79],"tags":[],"class_list":["post-11696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2025-en","category-news-en","category-press-release"],"yoast_head":"\n\n
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\n<\/b> 22\u201325 October 2024<\/span><\/i><\/li>\n
\n<\/b> 18\u201319 January 2025<\/span><\/i><\/li>\n
\n<\/b> 24\u201326 April 2025<\/span><\/i><\/li>\n
\n<\/b> 9\u201312 June 2025<\/span><\/i><\/li>\n<\/ul>\n
\n<\/span> competing across <\/span>8 official tests<\/b> in gelato making, pastry arts and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, gastronomic entr\u00e9e, artistic pieces, gelato snacks, and the final Grand Buffet showcasing all works).<\/span><\/p>\n1. Fruit Mystery Box<\/b><\/h3>\n
2. Gelato Cake<\/b><\/h3>\n
3. Single Portion in Glass<\/b><\/h3>\n
4. Sticks<\/b><\/h3>\n
5. Gelato Snacks<\/b><\/h3>\n
6. Entr\u00e9e with Gourmet Gelato<\/b><\/h3>\n
7. Marron Glac\u00e9 Tronchetto<\/b><\/h3>\n
8. Chocolate Sculpture<\/b><\/h3>\n
9. Artistic Piece from Chocolate Block<\/b><\/h3>\n
10. Final Grand Buffet<\/b><\/h3>\n
\n<\/span> They evaluate taste, aesthetics, innovation and technical consistency.<\/span>
\n<\/span><\/p>\nGWC IN NUMBERS<\/b><\/h2>\n
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\n<\/span> An international jury evaluated taste, while the Team Managers assessed artistic work.<\/span>
\n<\/span> Two Jury Presidents and four Competition Commissioners oversaw the event.<\/span><\/p>\n\n
\n<\/span> See attached honours list.<\/span><\/p>\n
\n<\/span> National selections lead to continental selections, which grant access to the World Final held at SIGEP during even-numbered years.<\/span>
\n<\/span>For more information: <\/span>segreteria@gelatoworldcup.com<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"