PRESS RELEASE<\/b><\/p>\n
GELATO WORLD CUP 2026 \u2013 DAY 3<\/b> Rimini, January 18, 2026 \u2013 The third day of competition of the Gelato World Cup 2026 officially got underway today at SIGEP WORLD \u2013 The World Expo for Foodservice Excellence, in the Gelato Arena \u2013 Hall 7. A new chapter of the world\u2019s most important team competition dedicated to artisanal gelato, marked by the entry of the second group of international teams.<\/span><\/p>\n Following the challenges held on Friday and Saturday, which featured China, Japan, Argentina, Mexico, Indonesia, and Belgium, today and tomorrow the spotlight is on the six new teams in competition: Poland, Singapore, Peru, France, Ecuador, and Italy, the latter being the reigning World Champion (2024).<\/span><\/p>\n Now in its 11th edition, the Gelato World Cup is the only competition in the world exclusively reserved for teams, organized by Gelato e Cultura in collaboration with SIGEP WORLD. Since 2003, it has been a biennial event celebrating excellence in artisanal gelato, bringing together technique, flavor, aesthetics, haute cuisine, and artistic skills. More than a competition, it is an international platform for culture, collaboration, and a forward-looking vision of Made in Italy.<\/span><\/p>\n Each team is made up of four professionals\u2014a gelato maker, a pastry chef\/chocolatier, a chef, and a team manager\u2014who face nine spectacular challenges spread over several days. The evaluations are entrusted to three juries:<\/span><\/p>\n Ensuring the regularity and transparency of the competition are the Control Committee, the Race Stewards, and the official Notary, Dr. Andrea Aquilina.<\/span><\/p>\n The day opened with the Fruit Mystery Box, a test of pure creativity: each team produced a tub of approximately 3 kg of water-based gelato, using a single frozen fruit pulp supplied by sponsor Adamance, drawn at random and revealed only at the start of the challenge. The gelato was decorated exclusively with carved fresh fruit, aromatic herbs, and spices selected during the competition, with mandatory recipe submission.<\/span><\/p>\n This was followed by the Marron Glac\u00e9 Log, made entirely with gelato and Agrimontana products: a great classic reinterpreted in a contemporary way, where elegance, formal cleanliness, and technical control were the key judging criteria.<\/span><\/p>\n In the afternoon, attention turned to the Single Portion in Glass, individual servings of gelato and semifreddo presented in a transparent glass, with the mandatory use of at least one ingredient from sponsor Babbi. The day concluded with the fourth and final challenge: Gelato Sticks\u201440 pieces per team, each featuring at least one Disaronno ingredient, free in shape but obligatorily complete with edible inserts. A test balancing flavor, precision, and innovation, designed for a perfect bite.<\/span><\/p>\n Day 3 was enriched by numerous talks and in-depth sessions, once again confirming the Gelato World Cup as a hub for cultural and professional exchange. Topics included:<\/span><\/p>\n The day also featured a presentation of the new digital judging system developed by the Gelato World Cup: an advanced voting software created with the support of Cooki, combining over twenty years of international competition experience from Gelato e Cultura with Cooki\u2019s technical expertise. The system allows judges to assign scores in real time via tablets, ensuring precision, transparency, and efficiency throughout the evaluation process.<\/span><\/p>\n With the conclusion of today\u2019s challenges and the final work of the juries, an intense day comes to an end\u2014one that highlighted talent, vision, and cultural diversity. The Gelato World Cup 2026 continues tomorrow with the fourth and final day of competition, featuring:<\/span><\/p>\n The Awards Ceremony will take place on Tuesday, January 20 at 11:00 a.m., in Hall Sud \u2013 Cupola Cagnoni, where the top three teams of the Gelato World Cup 2026 will be announced.<\/span><\/p>\n From the heart of the Gelato Arena, the appointment is for tomorrow\u2019s grand finale in Hall A7.<\/span> <\/p>\n","protected":false},"excerpt":{"rendered":" PRESS RELEASE GELATO WORLD CUP 2026 \u2013 DAY 3 Six new teams take the stage; final day of competition tomorrow …<\/p>\n","protected":false},"author":1,"featured_media":12700,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[300,65,61,78,79],"tags":[],"class_list":["post-12673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2026-en","category-comunicati-stampa","category-news","category-news-en","category-press-release"],"yoast_head":"\n
\n<\/b> Six new teams take the stage; final day of competition tomorrow and awards ceremony on Tuesday<\/span><\/i><\/p>\n\n
The Tests<\/b><\/h3>\n
Talks and Interviews: Training and Innovation<\/b><\/h3>\n
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Road to the Grand Finale<\/b><\/h3>\n
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\n<\/span> For updates and live content: @gelatoworldcup<\/span>
\n<\/span> Official hashtag: #GWC2026<\/span>
\n<\/span> Website: gelatoworldcup.com<\/span><\/p>\n