PRESS RELEASE<\/b><\/p>\n
GELATO WORLD CUP 2026 \u2013 DAY 4<\/strong><\/p>\n Special Awards: Italy Wins Gelato Gourmet, Fair Play Award to Belgium. Tomorrow <\/em>the Final Awards Ceremony to Crown the World Champion 2026<\/em><\/p>\n Rimini, January 19, 2026<\/strong> \u2013 The fourth and final day of competition at the Gelato World Cup 2026<\/strong> concluded today at SIGEP WORLD \u2013 The World Expo for Foodservice<\/strong> Special Awards: Gelato Gourmet and Fair Play<\/strong> The Press Jury,<\/strong> chaired by Eleonora Cozzella<\/strong> (Editor-in-Chief of Il Gusto), included: Carlo Antonio Gentile<\/strong> (RAI), Sanjay Anand<\/strong> (Bakery Review), Luis Concepci\u00f3n<\/strong> (So The award follows the result of the first competition group<\/strong>, in which the Best Entr\u00e9e with Gelato Gourmet Award<\/strong> was won by Team Japan,<\/strong> confirming the outstanding The Fair Play Award was presented to Team Belgium,<\/strong> recognized for its respectful, correct and sportsmanlike attitude throughout all four days of competition, fully embodying <\/p>\n Talks, Culture and Vision: Livia Chiriotti<\/strong> <\/p>\n Tributes: Mauro Petrini and Gabriel Paillasson<\/strong> This was followed by a tribute to Gabriel Paillasson,<\/strong> Master Pastry Chef and internationally renowned figure, whose ethics, passion and professional vision<\/strong> continue <\/p>\n Visit of Minister Francesco Lollobrigida<\/strong> During his visit, the Minister highlighted the recent UNESCO recognition of Italian cuisine<\/strong> as Intangible Cultural Heritage<\/strong>, emphasizing how artisanal gelato represents A Summary of Four Days of Competition<\/strong> <\/p>\n Towards the Grand Finale<\/strong><\/em> Instagram: @gelatoworldcup <\/p>\n","protected":false},"excerpt":{"rendered":" PRESS RELEASE GELATO WORLD CUP 2026 \u2013 DAY 4 Special Awards: Italy Wins Gelato Gourmet, Fair Play Award to Be …<\/p>\n","protected":false},"author":1,"featured_media":12701,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[300,65,61,78,79],"tags":[],"class_list":["post-12678","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
\nExcellence<\/strong>, inside the Gelato Arena (Hall 7)<\/strong>. A day dedicated to the final challenges and the presentation of the Special Awards,<\/strong> while the announcement of the Gelato
\nWorld Cup World Champion 2026 is scheduled for tomorrow, Tuesday January 20 at 11:00 AM, at the Cupola Cagnoni \u2013 Hall Sud<\/strong>.<\/p>\n
\nThe Best Entr\u00e9e with Gelato Gourmet Award<\/strong>, assigned by the Press Jury,<\/strong> was awarded to Team Italy,<\/strong> which stood out for its balanced, contemporary interpretation of
\nthe dialogue between haute cuisine and savory gelato<\/strong>, perfectly integrating gelato as a gastronomic ingredient.<\/p>\n
\nCool Magazine), Julie Van Rosendaal<\/strong> (CBC Radio, The Globe and Mail), Lorenzo Cresci<\/strong> (Il Gusto), and Livia Chiriotti<\/strong> (Pasticceria Internazionale).<\/p>\n
\ninternational level of this signature challenge.<\/p>\n
\nthe core values of the Gelato World Cup.<\/p>\n
\nBeyond the competition, Day 4 once again confirmed the Gelato World Cup as a cultural and professional platform<\/strong>. A highlight of the day was the talk led by Livia Chiriotti<\/strong>,
\nEditor-in-Chief of Pasticceria Internazionale, focusing on sustainability, responsibility and the future of the under-zero worl<\/strong>d, offering a perspective that goes beyond
\nperformance and embraces concrete, contemporary visions for the sector.<\/p>\n
\nTwo deeply meaningful moments marked the day. A first tribute was dedicated to Mauro Petrini,<\/strong> one of the founders and members of the Gelato World Cup board, remembered for his ability to turn vision into innovation<\/strong> and\u00a0 for his fundamental contribution to the cultural and organizational development of the competition.<\/p>\n
\nto inspire generations of artisans. A commemorative plaque was presented to his son, David Paillasson,<\/strong> with the dedication: \u201cHis passion and ethics continue to inspire the Gelato World Cup.\u201d<\/p>\n
\nA moment of strong institutional significance was the visit of Francesco Lollobrigida, Italian Minister of Agriculture, Food Sovereignty and Forestry, who honored the
\nGelato World Cup and the cultural value of Italian artisanal gelato worldwide.<\/p>\n
\none of its most contemporary and iconic expressions. On this occasion, he presented a commemorative plaque to the organizers of the Gelato World Cup<\/strong>, Gelato e Cultura<\/strong>,
\nin recognition of their long-standing commitment to promoting artisanal gelato internationally.<\/p>\n
\nNow in its 11th edition<\/strong>, the Gelato World Cup 2026 brought together 12 international teams<\/strong> \u2013 China, Japan, Argentina, Mexico, Indonesia, Belgium, Poland, Singapore,<\/strong>
\nPeru, France, Ecuador and Italy<\/strong> \u2013 competing in nine spectacular challenges combining technique, flavor, aesthetics and artistic skills<\/strong>.
\nFrom the Fruit Mystery Box<\/strong> to the Final Grand Buffet<\/strong>, including the Marron<\/strong> Glac\u00e9 Log<\/strong>, Single Portion in Glass<\/strong>, Gelato Sticks,<\/strong> Gelato Snacks<\/strong>, Gourmet Gelato Entr\u00e9e and<\/strong>
\nGelato Cake<\/strong>, the competition offered a global journey through artisanal gelato, reaffirming the Gelato World Cup as not only a contest, but a true international laboratory of<\/strong>
\nculture, innovation and collaboration<\/strong>.<\/p>\n
\nThe final appointment is set for Tuesday, January 20, 2026 at 11:00 AM, at the Cupola Cagnoni \u2013 Hall Sud<\/strong>, where the three winning teams<\/strong> and the Gelato World Cup World<\/strong>
\nChampion 2026<\/strong> will be officially announced.<\/p>\n
\nHashtag: #GWC2026
\nWeb: gelatoworldcup.com<\/p>\n