XI GELATO WORLD CUP 2026

SIGEP RIMINI, 16-20 GENNAIO 2026

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.

Each selected team is composed of a gelato maker, a pastry chef and a chef, all guided by a Team Manager.

ORGANIZATION

The Gelato World Cup is organized by Gelato e Cultura Srl together with SIGEP – Italian Exhibition Group (IEG).

• Event: Gelato World Cup – XI Edition
• Dates: 16–20 January 2026
• Venue: SIGEP – The World Dolce Expo, Rimini Expo Centre, Hall A7
• Organizers: Gelato e Cultura Srl in collaboration with Italian Exhibition Group (IEG)
• President: Sergio Colalucci
• Art Direction and Communications: GWC Steering Committee

PRESIDENT

The President is Sergio Colalucci, the first Italian World Gelato Champion, who – together with the Steering Committee – is committed to continuing the mission of promoting artisanal gelato worldwide.

QUALIFYING EVENTS FOR GWC 2026

The teams were selected through national and continental competitions held over the past two years:

• Gelato Asia Cup – FHA Horeca Singapore
  22–25 October 2024
• Gelato Europe Cup – SIGEP Rimini
  18–19 January 2025
• Gelato China Cup – SIGEP China
  24–26 April 2025
• Gelato America Cup – FIITHEP Buenos Aires
  9–12 June 2025

For GWC 2028 (dates to be confirmed), the qualifying areas will include: Asia, Europe, America.

THE TEAMS

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:

Argentina, Belgium, China, Ecuador, France, Indonesia, Italy, Japan, Mexico, Peru, Poland and Singapore,
competing across 8 official tests in gelato making, pastry arts and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, gastronomic entrée, artistic pieces, gelato snacks, and the final Grand Buffet showcasing all works).

COMPETITION TESTS

The Gelato World Cup 2026 consists of eight official tests, plus the Final Grand Buffet, the culminating presentation moment celebrating the creativity and mastery of each team.

1. Fruit Mystery Box

A test of pure creativity: teams must prepare a water-based gelato (approx. 3 kg) using frozen fruit pulp provided by sponsor Adamance, revealed only at the start of the test. The gelato must be decorated with fresh carved fruit, herbs and spices.

2. Gelato Cake

Contestants must prepare three identical decorated gelato cakes (minimum 10 portions each), plus a facsimile. Cakes must contain 1–3 gelato flavours; at least one must use an ingredient from Valrhona.

3. Single Portion in Glass

Elegance in miniature: teams prepare single portions served in a clear glass, containing at least one Babbi ingredient, enhanced with crunchy bases, jellies or fresh fruit.

4. Sticks

Teams must produce 40 gelato sticks, each containing at least one ingredient from Disaronno. Shape and composition are free. A test of precision, taste balance and innovation.

5. Gelato Snacks

Three 50-gram miniature creations featuring ingredients from Babbi, Disaronno or Valrhona, combining gelato, pastry techniques and artistic presentation.

6. Entrée with Gourmet Gelato

Gelato meets haute cuisine: teams prepare hot dishes paired with a single-flavour tomato gelato, demonstrating the versatility of gelato in savoury gastronomy.

7. Marron Glacé Tronchetto

An elegant and technical challenge: teams prepare tronchetti using Agrimontana products, decorated with marrons glacés, chocolate or candied fruit.

8. Chocolate Sculpture

A live-created artistic chocolate sculpture, maximum 145 cm in height and 30 kg in weight, executed entirely during the competition.

9. Artistic Piece from Chocolate Block

An artistic work carved from a single chocolate block measuring 20 × 30 × 40 cm, designed to host the chocolate snacks on the final Grand Buffet table.

10. Final Grand Buffet

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.

ARTISTIC JURY

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.
They evaluate taste, aesthetics, innovation and technical consistency.

GWC IN NUMBERS

• 12 teams
• from 5 continents
• 48 competitors
• 14 aesthetic judges (12 voting)
• 7 international press jurors
• 5 technical jurors
• 9 competition tests
• across 2 days (6 teams per day)
• within a 4-day event

TEAM ITALY — 2024 WINNERS

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.
An international jury evaluated taste, while the Team Managers assessed artistic work.
Two Jury Presidents and four Competition Commissioners oversaw the event.

Final ranking of the Gelato World Cup 2024:

1. Italy
2. South Korea
3. Hungary
4. Argentina
5. Singapore
6. Chinese Taipei
7. Peru
8. Brazil
9. China
10. Germany
11. Mexico

PAST EDITIONS

In the official honours list, Italy stands out as reigning champion with six victories (2024, 2020, 2016, 2012, 2008, 2006), followed by France, winner of the 2018, 2014, 2010 and 2003 editions.
See attached honours list.

PARTICIPATING IN GWC 2026

To participate in the Gelato World Cup, each nation may propose one team consisting of a gelato maker, a pastry chef, a chef and a Team Manager.
National selections lead to continental selections, which grant access to the World Final held at SIGEP during even-numbered years.
For more information: segreteria@gelatoworldcup.com