{"id":12680,"date":"2026-01-20T15:09:00","date_gmt":"2026-01-20T14:09:00","guid":{"rendered":"https:\/\/www.gelatoworldcup.com\/?p=11880"},"modified":"2026-01-23T17:46:34","modified_gmt":"2026-01-23T16:46:34","slug":"gelato-world-cup-2026-cerimonia-di-premiazione","status":"publish","type":"post","link":"https:\/\/www.gelatoworldcup.com\/en\/gelato-world-cup-2026-cerimonia-di-premiazione\/","title":{"rendered":"Gelato World Cup 2026 – Award Ceremony"},"content":{"rendered":"

Singapore crowned World Champion. France second, Argentina third. Four days of competition celebrating excellence, culture and innovation in artisanal gelato<\/strong><\/em><\/p>\n

 <\/p>\n

Rimini, January 20, 2026 \u2013 The Gelato World Cup 2026, held at SIGEP WORLD \u2013 The World Expo for Foodservice Excellence, officially concluded today with the Award
\nCeremony crowning Singapore as World Champion, followed by France in second place and Argentina in third.<\/p>\n

The competition is a project of Gelato e Cultura organised in collaboration with SIGEP WORLD, and is the world\u2019s most important team competition dedicated to artisanal gelato.<\/p>\n

FINAL RANKING
\n1st Place \u2013 Singapore
\n2nd Place \u2013 France
\n3rd Place \u2013 Argentina<\/p>\n

WORLD CHAMPION \u2013 SINGAPORE<\/strong>
\nTheme: Circus
\nTeam Singapore won the Gelato World Cup 2026 with Circus, a vibrant and technically flawless narrative inspired by balance, precision and wonder. Led by Jason Tan (Team Manager), the team was composed of Dexter Lee (Pastry Chef), Loh Cheng Kit (Pastry Chef) and Chew Wei Lung (Chef). Their performance stood out for technical mastery, strong storytelling and creative coherence across all challenges, confirming Singapore as a global benchmark in contemporary artisanal gelato.<\/p>\n

SECOND PLACE \u2013 FRANCE<\/strong>
\nTheme: The Dance of Animals
\nFrance secured second place with The Dance of Animals, an elegant and expressive concept inspired by movement, rhythm and harmony in nature.
\nUnder the guidance of Herv\u00e9 Dartois (Team Manager), the French team included Enzo Baptista (Pastry Chef), Jean-Sebastien (Chef) and Allan Cartignies (Gelato Chef), combining refined flavours, artistic sensitivity and outstanding technical execution rooted in French pastry tradition.<\/p>\n

THIRD PLACE \u2013 ARGENTINA<\/strong>
\nTheme: The Garden of Butterflies
\nArgentina reached the podium with The Garden of Butterflies, a poetic and colourful interpretation of transformation, biodiversity and lightness. Captained by Eduardo Zacaria (Team Manager), the team featured Diego Calculli (Pastry Chef), Diego Colaneri (Gelato Chef) and Sergio Federico Mercado (Chef). Their work impressed the juries for emotional storytelling, balance of flavours and strong technical consistency.<\/p>\n

THEMES OF ALL TEAMS \u2013 GWC 2026<\/strong>
\n\u25cf China \u2013 Monkey King
\n\u25cf Japan \u2013 Discover Atlantis
\n\u25cf Argentina \u2013 The Garden of Butterflies
\n\u25cf Singapore \u2013 Circus
\n\u25cf Belgium \u2013 The Dragon Treasure
\n\u25cf Mexico \u2013 Nature in Harmony
\n\u25cf Ecuador \u2013 Expedition Galapagos
\n\u25cf Peru \u2013 Dragonball
\n\u25cf Italy \u2013 Alice in Wonderland
\n\u25cf Poland \u2013 Art Canon
\n\u25cf France \u2013 The Dance of Animals<\/p>\n

SPECIAL AWARDS<\/strong>
\nOver the 4 days of the competition the 12 teams races in 9 tests ending in a Final Grand Buffet: Fruit Mystery Box, Marron Glac\u00e9 Tronchetto , Single Portion in glass, Sticks, Gelato Snacks, Entr\u00e9e with Gourmet Gelato Gastronomico and Gelato Cake. The competition offered a global journey into the world of artisanal gelato, confirming itself not just as a competition, but as an international laboratory of culture, innovation, and collaboration.<\/p>\n

The Best Entr\u00e9e with Gelato Gourmet Award, dedicated to gastronomic gelato, highlighted the evolution of gelato beyond dessert and awarded by 2 press juries lead by Eleonora Cozzella Editor in Chief of Il Gusto, went to Team Japan during the first round of competition, and Team Italy on the second round of this 11th edition of the Gelato World Cup.<\/p>\n

The Fair Play Award was awarded to Team Belgium, in recognition of their exemplary sportsmanship, respect and collaborative spirit throughout the four days of competition.<\/p>\n

The Best Work Area Hygiene Award went to France that has ensured the best order and cleanliness during and at the end of the 4 days of competition<\/p>\n

 <\/p>\n

JURIES<\/strong>
\nThe Gelato World Cup 2026 was evaluated through a structured and transparent system involving multiple juries and control bodies and a digital software for the most transparent
\nand immediate evaluations:
\n–\u00a0 Worldchefs Technical Jury, responsible for assessing flavour, structure, balance and technical precision;
\n– Artistic Jury, composed of the team managers, dedicated to aesthetics, presentation and visual impact;
\n– Press Jury, dedicated to the Entr\u00e9e with Gelato Gourmet challenge.<\/p>\n

To guarantee fairness and regularity, the competition was supervised by the Competition Commissioners, the Control Committee and the Official Notary, ensuring transparency and compliance at every stage.<\/p>\n

 <\/p>\n

PRESS JURY<\/strong>
\nThe Press Jury was chaired by Eleonora Cozzella, Editor-in-Chief of Il Gusto, and included international journalists and professionals: Chiara Masciocchi (PuntoIT), Sanjay Anand (Bakery Review), Zeina Dammous Nahas (Taste &amp; Flavour), Mackenzie Filson (Boston Magazine) and Michelin-starred chef Luca Landi on the 2nd round and for the 1st round: Chiara Masciocchi (PuntoIT), Sanjay Anand (Bakery Review), Zeina Dammous Nahas (Taste &amp; Flavour), Mackenzie Filson (Boston Magazine) e lo chef stellato Luca Landi.<\/p>\n

 <\/p>\n

SUMMARY<\/strong>
\nThe realization of the Gelato World Cup 2026 is made possible thanks to the support of a broad network of partners and sponsors who share the values of excellence, innovation, and gelato culture. The competition is organized by Gelato e Cultura in collaboration with SIGEP WORLD, the leading international platform for foodservice, and is supported by major industry companies. As Platinum Sponsors, Coppa Anselmi, Babbi, Electrolux Professional, and Valrhona accompany the event, joined by Adamance as Golden Sponsor together with Carpigiani and Frascheri. The contribution of Silver Sponsors\u2014Medac, Agrimontana, Sosa, and Ico Cialde\u2014and numerous Technical Sponsors, including IFI, Paperlynen, Reire, Rico Caff\u00e8, Sara Creazioni, Pomati, Regione Friuli Venezia Giulia, Norohy, and Pasticceria Internazionale, has ensured the highest organizational and operational standards. Completing the support system is the role of Media Partners Punto IT and Pasticceria Internazionale, who accompany the Gelato World Cup in telling its story and sharing its content worldwide.<\/p>\n

\u00a0<\/p>\n

www.gelatoworldcup.com\/
\nFollow us: @gelatoworldcup
\nOfficial Hashtag: #GWC2026<\/p>\n","protected":false},"excerpt":{"rendered":"

Singapore crowned World Champion. France second, Argentina third. Four days of competition celebrating excelle …<\/p>\n","protected":false},"author":1,"featured_media":12702,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,78,61,79],"tags":[],"class_list":["post-12680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comunicati-stampa","category-news-en","category-news","category-press-release"],"yoast_head":"\nGelato World Cup 2026 - Award Ceremony - Gelato World Cup<\/title>\n<meta name=\"description\" content=\"The winners of the 11th edition of the Gelato World Cup have been announced: Singapore, France and Argentina are on top of the world.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gelatoworldcup.com\/en\/gelato-world-cup-2026-cerimonia-di-premiazione\/\" \/>\n<meta property=\"og:locale\" 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