Topic: News

MYSTERY BOX: THE CHALLENGE WITH SURPRISE INGREDIENT #CMG2020

Mystery Box CMG2020

The products will be supplied by top-ranking Made in Italy entrepreneurs:
Azienda Agricola Galano Osvaldo, Borsci, Caffè Camardo, Granarolo, Jiangsu Xinpin Tea Co., Ltd., Lotus Bakeries Italia s.r.l, Norohy e Pregel

The Mystery box is the most complex of the eight challenges that make up the Gelato World Cup (staged at Sigep in the Rimini Exhibition Centre, from 19 to 21 January), where the skill, preparation and imagination of the master gelato makers are measured. The challenge is to prepare a good artisanal gelato with the basic ingredient supplied by one of the Mystery Sponsors, selected by the 12 teams by means of a draw just before the competition.

The Gelato World Cup is a biennial event, organised by SIGEP and Gelato e Cultura, in which professionals compete from the gelato, pastry, chocolate and haute cuisine sectors, selected from among leading experts on the five continents.
The historic venue and partner of the event is Sigep, the world’s largest and most complete B2B trade fair for artisan gelato and confectionery which, since 1979, has maintained and consolidated its undisputed leadership. Sigep, which will be celebrating its 41st edition in January 2020, is focused on professional operators from all over the world and has always anticipated market trends and enhanced the excellence of Made in Italy.
The twelve teams taking part in the ninth edition of the Gelato World Cup are: Italy, Argentina, Colombia, France, Germany, Japan, Mexico, Poland, Spain, Hungary, Singapore and Malaysia.

The Italian brands, front runners on the national market in their sectors, which have decided to support the event with one of their prestigious products, are:

Azienda Agricola Galano Osvaldo

Mystery Box CMG2020

established in 1942 and located in the heart of Sorrento. It produces fresh Sorrento lemons with the PGI mark, peels and the lemon juice for gelato makers, distilleries, pastry shops, restaurants and other food preparations.

Caffè Camardo

Mystery Box CMG2020

The history of Caffè Camardo spans four generations and began when Bartolomeo Camardo, during a trip to South America, learned the secrets of coffee growing. The first coffee roasting plant was opened in 1951 and today it covers an area of 20,000 square metres at the Campobasso plant in Molise. It was Bartolomeo Camardo who inaugurated the tradition, successfully carried on by his sons Felice and Giuseppe.
The entire production chain is followed with dedication, from slow roasting to skilful mixing, up to packaging. The individual coffees that make up the blend come from the world’s major producing countries.
The range of products is divided into the following lines: Ho.Re.Ca., Retail, Compatible pods and capsules, Camardo System, Gourmet products. Particular attention has always been paid to the Ho.Re.Ca. sector, to which training at the Academia Master Baristi® is dedicated.
With an eye on innovation, the recent successes of the Baya Roja® projects – selected Arabica varieties of excellence from the best coffee and organic coffee growers in the world – are pleasant and concrete evidence of a job backed by experience and quality.
Tradition, passion, excellence, respect, human relations: these are the values in which the company believes and which it transmits in its daily work. All this is contained in every cup of Caffè Camardo.

Granarolo

Mystery Box CMG2020

the dream of a collaborative and excellent milk supply chain took on concrete shape 60 years ago, with the establishment of the business concern which was to become Granlatte, Italy’s largest milk producer cooperative. It was this which, thanks to a process of growth and acquisitions, gave rise to the Granarolo Group and to the quality which distinguishes it. Today, the company represents Italy’s major milk production chain and the only one based on an integrated production system, where the entire process is controlled and managed in close collaboration with the best local producers. Together with them, the Granarolo Group follows all the process phases: from the production of the raw material to the distribution of the finished product at sales points, so as to ensure targeted, programmed and quality-oriented production.

Norohy

Mystery Box CMG2020

Norohy is the upshot of the meeting between Vanilla producers and pastry professionals, Trimeta in Madagascar and Valrhona in France. A successful union with a single vocation, that of offering its customers the best of two worlds: the know-how of the producer and the experience of the pastry shop.

PreGel

Mystery Box CMG2020

An international reality with a family imprint specialising in the production of ingredients of the highest quality. Since 1967, PreGel products have been synonymous with safety, confirmed by the most important international certifications and obtained every year with the highest score according to BRC and IFS Food standards. Every day, PreGel works with passion and respect in order to offer its customers innovative and technologically advanced solutions, to accompany them in a successful future. Their products will be used during the Gelato World Cup.

Borsci

Mystery Box CMG2020

The history of Gruppo Caffo 1915 goes back over a century and is based on passion, competence and values that have remained unchanged to this day. The Group markets over 50 products – including Il Vecchio Amaro del Capo, a reference product and the most loved by Italians with a more than 30% market share at large-scale distribution level – all of which made
with the best and strictly natural ingredients, to offer consumers the best of traditional Italian liqueurs using local raw materials from Calabria and other Italian regions. Combining experience and innovation, the activity of Distilleria F.lli Caffo, the first and historic brand of the Group, has grown rapidly in recent years and is now the focus of a modern group, one of the most important in the field of spirits with branches abroad, in Germany and in the U.S.A. In recent years, the company has grown, choosing to invest in new acquisitions: some of the most prestigious brands and historic distilleries to protect the excellence of Italian liqueur production and preserve its quality and traditional processing systems. The first to join the Group was Distilleria Friulia (formerly Distilleria Durbino and Grappa del Doge), followed by Borsci, the historic producer of Elisir Borsci San Marzano, established in 1840, and the oldest liqueur of southern Italy still on the market; Amaro S. Maria al Monte, and Limoncino di Portofino. Recently, the historic Mangilli – Cantine e Distillerie Friulane – was acquired, famous for its assortment of fine grappa and Friuli wines, including two Prosecco DOCs in the extra dry and brut versions. The Group is thus present in a new “spirits and beverages” market segment in a particularly positive historical phase, completing its range with a product relating to aperitifs and mixology, launched on both the Italian and international markets. In addition, the Group has established the Calabräu Brewery in Vibo Valentia, dedicated to the production of award-winning craft beers.

Jiangsu Xinpin Tea Co., Ltd

Mystery Box CMG2020

founded in March 2001, is a Chinese leading conglomerate company which focusing on tea plantation, production, technology development and tourism. After nearly 20 years of developing, the company now has 65 employees, with 250 hectares of self-owned tea farm. In addition, the company has an alliance cooperation with over 350 household surrounding farmers, who can now supply the raw material from over 1000 hectares. Jiangsu Xinpin Tea Co., Ltd, is located in Changzhou City of Jiangsu Province, the East China, which is 250km from Shanghai and 150km from Nanjing.
The company now has owned 30,000 sqm of standardized factory, research and development center and offices, importing and developing the latest high-tech of production equipment and workshops. With cooperation of Nanjing Agricultural University, Jiangnan University and Jiangsu Academy of Agricultural Sciences, the firm has now established the Academician Workstation and is recognized as the Provincial agricultural science and technology enterprises. Currently, the company has gained 11 items of approved invent and patents and is the Provincial industry leading enterprise, that has kept the increasing of sales by 10% per year since recently 5 years.
The products have a leading position on the same industry market, and gain estimate 30% of the Chinese market, and also popular in overseas markets such as Czech Republic, Germany, the USA and Singapore etc. It is popularly to apply in bakery, sweets, beverage and ice cream fields. Until now, the company has fully passed the quality management system certification as FSSC22000/ISO22000, HALAL, FDA, and product management certification as USDA, EU organic and other related certificates, all the products have established food safety traceability system.

Lotus Bakeries Italia s.r.l.

Mystery Box CMG2020

was established in 1932 in Lembeke and now operates worldwide in the field of gourmet and natural snacks, including the brands Lotus, Lotus Biscoff, Dinosaurus, Peijnenburg, Annas, Nākd, TREK, BEAR and Kiddylicious. Headquartered in Belgium, Lotus Bakeries is a dynamic, internationally-oriented company with manufacturing facilities in the Netherlands, France, Sweden and South Africa, as well as 20 sales organizations in Europe, America and Asia. Lotus Bakeries also works with business partners in around fifty countries worldwide. Lotus Bakeries employs around 1,900 people. Maintaining a healthy balance between tradition and innovation, the brand pampers consumers with a unique assortment of tasty, high-quality products. The secret of Lotus Biscoff lies in the unique taste, distinctive design and delicious crunchiness of its biscuits. The unique flavour of caramelised biscuit has been incorporated into a spreadable cream and an ice-cream. The Lotus brand also offers a wide range of other confectionery specialities. The Swedish pepparkakor biscuit speciality: thin and crispy biscuits flavoured with ginger and cinnamon. Under the brands Nākd, TREK and BEAR, Lotus Bakeries offers tasty snacks made from completely natural and unprocessed ingredients with no added sugar. Kiddylicious focuses on healthy snacks for infants, children and pre-schoolers. On the Italian market, Lotus offers Lotus Biscoff biscuit as a complement to coffee, but also Lotus Biscoff grain and biscuit spread as an ingredient in the preparation of delicious cakes, gelatos and semifreddos.


GELATO WORLD CUP 2020: ALL THE NAMES OF THE CHAMPIONS

Italy, France, Spain, Germany, Hungary, Poland, Singapore, Malaysia, Japan, Argentina, Colombia, Mexico are training hard, calling illustrious Gelatieri, stellar chefs and renowned ice carvers

Less than two months to go until the start of the 9th Coppa del Mondo della Gelateria (Gelato World Cup), an event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato e Cultura, from 19 to 21 January 2020 in the South Hall of Rimini Expo Center, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. The Team Leaders finalized the composition of their teams, including champions that are already stimulating our taste buds. The race strategies are done, each national training proceed at a fast pace and the social cheering has begun.

Below (in alphabetical order) the names of the members of the twelve teams in the race. These champions are ready to inject new taste, energy and innovation to the sweetest Cup in the world!

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Diego Agustin Irato, Pablo Nicolas Renes, Matias Dragun and Ruben Darre.

COLOMBIA: The team leader is Jonathan Nieto Hincapie, in the team Julio Alberto Mojica Bolaños, Laura Mojica, Nancer Giovanny Pabon Erazo and Jessica Ramos.

FRANCIA: The team leader is Stephane Augé, in the team Fouchereau Franck, Lamy Adrien, Moudni Nabil and Hasselbein Yoann.

GERMANIA: The team leader is Günter Single, in the team Alexander Galagla, Federico Sacchet, Francesco Carrer and Giovanni Finamore.

GIAPPONE: The team leader is Kanjiro Mochizuki, in the team Naomi Matsuo, Kkenichi Matsunsga, Kengo Akabame and Hiromi Nishikawa.

ITALIA: The team leader is Giuseppe Tonon, in the team Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo.

MALESIA: The team leader is Au Yong Yung Yee, in the team Muhamad Rusmi Bin Che Dol, Siew Chee Wing, Jamaluddin Bin Zainal Abidin and Mustaffa Kamal Bin Othman.

MESSICO: The team leader is Gustavo Barbabosa, in the team Luis Sarmiento, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLONIA: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wiensniewski, Maciej Pieta and Mariusz Buritta.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ng See Yian.

SPAGNA: The team leader is Lluis Ribas Gaurdià, in the team Albert Soler, Albert Roca, Mayte  María  Teresa Rodríguez and Lluc Dalmau Val.

UNGHERIA: The team leader is Renata Somogyi, in the team Sandor Kerekes, Nandor Gergely Bergmann, Josef Laszlo Somogyi and Zsolt Toth.

For the very first time we will see two female team leader (Alexandra Sowa-Trzebinska from Poland and Renata Somogyi from Hungary) and after years of alternate victories and participations, France and Italy will finally compete on the same stage!

The race will begin on Sunday, January 19th, 2020 and it will end on January 21th, 2020 at 6pm.

The judges of the competition will be the team leaders of the 12 teams. Pier Paolo Magni will be the President of the Jury. On the field we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

A press jury of 10 international journalists specialised in gelato, pastry and F&B will assign a special award to the best Gelato Cake.

The artistic jury, composed by Lorena Gava (Italy), the MOF Chef Stephan Didier (France) and Adolfo Romero (Spain) will assign a special award to the Final Grand Buffet.

Each team will include a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor led by a team leader.

Here’s the numbers of the race: 60 competitors, 16 technical judges, 8 race tests in 3 days (glass single-portion, mystery box, gelato-cake, entrée of haute cuisine, ice- and brittle- sculptures and the new trend of gelato snacks, in addition to the final Grand Buffet, which is the presentation of all the creations).

Fans and gelato-lovers can enjoy real-time updates on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

COPPA DEL MONDO DELLA GELATERIA 2020
PLATINUM SPONSOR: Electrolux, PreGel, Valrhona
GOLDEN SPONSOR: Carpigiani, Sosa
SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac
TECHNICAL SPONSOR: Azkoyen, Eurovo, Fapec, Granarolo, Parmigiano Reggiano, Sara Creazioni, Weker
MYSTERY SPONSOR: Azienda Agricola Galano Osvaldo, Borsci San Marzano 1840, Caffè Camardo, Granarolo, Jiangsu Xinpin Tea Co. LTD., Lotus Bakeries Italia s.r.l, Norohy, PreGel
SUPPORTER: Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps
MEDIA PARTNER: Punto IT, Pasticceria Internazionale


WORLD CHAMPIONS GELATO BETWEEN INNOVATION AND SUSTAINABILITY

The big supporters of the Italian “fabulous team” of Coppa del Mondo della Gelateria, an event organized by SIGEPItalian Exhibition Group (IEG) and Gelato e Cultura, from 19 to 21 January 2020 in the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World – reveal trends and strategies to ride the wave of this and the coming seasons.

“In Italy, a growing trend is definitely linked to conscious consumerism, a return to the origins where everybody is looking for high-quality, authentic and local products – reveals Marco Casol, Managing Director of PreGel -. For instance, the IGP Hazelnut from Piedmont and pure Pistachio are booming, a timeless trend for PreGel is Zabajone. When we had the opportunity to support the Coppa del Mondo della Gelateria, we did not hesitate to put ourselves at the forefront, to support research and development of the best flavors in the world. We want to give voice to the champions in the race: we have just launched a digital project that presents through exclusive recipes the passion and professionalism of the Gelato Champions (you find the first recipe here https://pregel.it/gelato-world-cup/). Handcrafted fresh gelato is a symbol of goodness, tradition and genuineness: we want and must represent it in every part of the world, especially in countries with the greatest potential for growth.”

The demand for chocolate is undergoing a revolution, and not just because of the recommendations of nutritionists. If its enhancement as an indispensable raw material started inside the restaurants, today gelato chefs and consumers clearly perceive the difference with products made from cocoa powder – explains Igor Maiellano, Director Italia Valrhona –. We were the first to introduce, through the Grands Crus, the concept of territoriality. In the Italian market, P125 ce de Guanaja, with reduced cocoa butter content, and Tulakalum, free of lecithin, win. We believed from the beginning in the Coppa del Mondo della Gelateria. The race has grown in all aspects and in 2020, in addition to the development of new products that marry the requests of champions, curious and courageous by definition, we wanted to include the latest brands entered in the group: Sosa Ingredientes and Norohy Vanilla. Valrhona has always been a platform for services, support and training for artisans.”

Gelateria, pastry, baking and dining live together more and more closely, a trend that is recorded not only within professional kitchens. Electrolux Professional has been supporting Coppa del Mondo della Gelateria since the first edition, and thanks to the dialogue with the champions, SkyChillS was born. It’s a new concept of blast freezer, able to making both “cold” and “hot” – says Andrea Grandi, Head of Cook&Chill, Electrolux Professional Italy -. By incorporating five machines in less than 1sqm, it optimizes the space in laboratory and reducing the investment in other equipment. It is a complete working system: from leavening cell to firm leavening, it thaws quickly, it prepares ready chocolate to transfer into temperator; it becomes a specific machine for the gelato parlour, it can produce yogurt too. It still manages night-time productivity, including yeasts, and syncs with the SkyLine oven, so that the latter automatically goes into preheat”.

Gelato numbers

We find artisan gelato in 76 countries, all the five continents. Europe is at the forefront, the main markets are Italy, Germany, Spain and Poland. Emerging countries in demand are Austria, France, Belgium and the Netherlands, the spread is also increasingly widespread in Eastern European markets. In Europe, gelato sales reached 9 billion euros, representing 60% of the world market. Growth is constant, at a rate of 4% per annum; 300,000 employees.

In Italy there are about 39,000 gelato shops (10,000 specialized and 29,000 bars and pastry shops which produce and sell artisan gelato). They employ about 150,000 people and achieve a turnover of 2.7 billion euros, equivalent to almost 30% of the European market. In Germany, on the other hand, there are 9,000 gelato parlours (3,300 are pure gelato parlours), 2,000 are in Spain and 1,800 in Poland. As for the rest of the world, there are over 40,000 gelato parlours. Argentina, USA and Brazil are leading the way, China, Korea, Malaysia and Australia are among the most interesting growing markets. The global turnover exceeds 15 billion euros.

Source: Acomag, UIF, Coldiretti, Confartigianato, Osservatorio Sigep, Uniteis, Sistema Gelato, modeFinance

 

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Azkoyen, Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Granarolo, Norohy, PreGel

SUPPORTER: Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps

MEDIA PARTNER: Punto IT, Pasticceria Internazionale


GELATO WORLD CUP: BIRTH OF THE ITALIAN AND FRENCH CLUBS

THE HOUSES OF CHAMPIONS ARE BORN: THEY WILL SUPPORT THE ITALIAN AND FRENCH TEAMS AND THEY WILL ORGANIZE EDUCATIONAL PROGRAMS

Two new milestones for Coppa del Mondo della Gelateria, event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura from 19 to 21 January 2020 at the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Italy and France, which have won in a respectful and alternative way the various editions, in 2020 for the first time in many years will finally face each other vis-à-vis. And they’ll have their own “Coppa del Mondo della Gelateria” clubs. Both of them have been established just a few days ago.

An important goal has finally been achieved” says Pierpaolo Magni, award-winning gelato and pastry chef, world-champion and newly elected President of Club Italia. On 12 June, the founders met at Cast Alimenti: the President is Pierpaolo Magni, the VP is Amelio Mazzella, and in the group there are Leonardo Ceschin, Antonio Capuano, Luigi Tirabassi, Gaetano Mignano, Stefano Venier, Cesare Puglisi of Editrade and Emanuela Balestrino of Chiriotti.

“The House of Champions is now ‘reality’,” continues Magni, “we are proud to be Italian and to represent our excellence. We are united to support the champions of today and tomorrow. We will contribute in terms of culture, know-how, experience”. A precious heritage that will make a difference in the long and challenging preparation of the Italian team, represented on the day of the foundation by chef Marco Martinelli. He thanked the founders on behalf of all the team: the gelato chef Eugenio Morrone, the pastry-chef and chocolatier Massimo Carnio, the ice sculptor Ciro Chiummo. Italy will be trained by another World Champion, Beppo Tonon, also called “the gelato esthete” because of his passion for fruit and vegetable carvings.

A few days earlier at the Ecole Valrhona in Tan l’Hermitage, after the selections of the 2020 team, Club France was formed, on the initiative of the late president CNGF (Confédération Nationale des Glaciers de France) Elie Cazaussus. The priority is to support the team which will compete at Coppa del Mondo della Gelateria, starting from the 9th edition, on 19 to 21 January 2020 in the South Hall at IEG Rimini Expo Centre (Italy). The team leader will be Stephane Auge’, Mof and award-winning gelato champion, then France will be represented by Franck Fouchereau, Yoann Hasselbein, Adrien Lamy and Francois Simon.

Vincent Boue’, Mof 2018, coordinated the inaugural event. Our precious friend Elie Cazaussus wanted it “to frame and support French gelato chefs in national and international competitions“. The Honorary President is Jean-Claud David, the coordinator Emmanuel Ryon. One-of-a-kind champions have already joined the Club: Cristophe Domange, Remi Montagne, Christophe Bouret, Stephane Auge’, Jean Thomas Schneider, Benoit Charvet and Gerard Cabiron.

Elie won many competitions – says Stephane Auge’he insisted to create a community able to help the teams of the future to be trained at the best and win. Another goal was to collect and share gelato knowledge. The winners of the Bocuse d’Or have a club, so do the winners of the Coupe du Monde de la Patisserie: it was time to create our own. We hope that this will help them to maintain high levels over time, to improve and to grow in our community”.

The Clubs also have the indirect goal of increasing the reputation and the image of gelato chefs to the general public.

With their support, the Italian and French teams will give their opponents a run for their money in January 2020.”. President Giancarlo Timballo invites all nations to create support clubs for their teams. Which will be the next club to come to life?

Fans and gelato-lovers can enjoy real-time updates on the website coppamondogelateria.it/en, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: PreGel, Borsci San Marzano 1840, Caffè Camardo, Granarolo

SUPPORTER: Et Al., Erreenne, Paperlynen Pal Caps, Sculture di ghiaccio Francesco Falasconi, Selmi

MEDIA PARTNER: Punto IT, Pasticceria Internazionale


GELATO WORLD CUP 2020: THE 12 PARTICIPATING NATIONS HAVE BEEN REVEALED

180 days to go to the ninth edition of the Coppa del Mondo della Gelateria (Gelato World Cup), and the national teams selected for the 2020 Gelato World Cup have finally been announced. They span from Asia to Latin America, with a European heart that has never been so strong. The biennial event signed by SIGEP-Italian Exhibition Group and Gelato&Cultura confirms the willingness to compare the knowledge, the creativity and the innovation of gelato chefs, pastry chefs, ice carvers and executive chefs that have been selected as the best experts throughout five continents.

The countries that will surprise you with tantalizing gelato cakes, sublime frozen desserts and bright ice sculptures, on 19-21 January 2020 in the South Hall at IEG Rimini Expo Centre (Italy), are Mexico, Singapore, Malaysia, Japan, Germany, Italy, France, Spain, Poland, Argentina, Colombia and Hungary.

This is the first edition where all the teams have been officially selected by the Committee of the “Coppa del Mondo della Gelateria,” as they supervised different competitions around the world. The selection process started 16 months ago with the competition at Feria Internacional del Helado in Mexico City (February 2018). It was followed by the Asian Gelato Cup at FHA in Singapore (April 2018), the Longarone Eis Challenge (December 2018), and Sigep Gelato d’Oro (January 2019). The selections in Warsaw (Expo Sweet) and Madrid (Intersicop) occurred in February 2019. Recent competitions were held at the Valrhona headquarters in Tain L’Hermitage, at Fithep in Buenos Aires and in Budapest (Hungary).

After years of alternating participation, France and Italy will finally fight on the same stage. These countries have already marked precise strategies and expectations are high!

The President of Coppa del Mondo della Gelateria, Giancarlo Timballo, says:

“Each team will be composed of a Gelato Chef, a Pastry Chef, an Executive Chef and an Ice Carver, all coordinated by a Captain. What can we expect? 60 competitors, 3 race commissioners, 14 technical judges, 7 international media jurors, 3 artistic jurors, 12 masters of Club Italia as assistants to the teams,  8 race tests in 3 days (gelato/sorbet, glass single-portion, mystery box, gelato-cake, entrée of haute cuisine, ice- and brittle- sculptures and the new trend of gelato snacks, in addition to the final Grand Buffet, which is the presentation of all the creations)”.

Fans and gelato-lovers can enjoy real-time updates on the website gelatoworldcup.com/en, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.

 

COPPA DEL MONDO DELLA GELATERIA 2020

PLATINUM SPONSOR: Electrolux, PreGel, Valrhona

GOLDEN SPONSOR: Carpigiani, Sosa

SILVER SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Ifi, Martellato, Medac

TECHNICAL SPONSOR: Eurovo, Fapec, Granarolo, Sara Creazioni, Weker

MYSTERY SPONSOR: Borsci San Marzano 1840, Caffè Camardo, Granarolo

SUPPORTER: Et Al., Erreenne, Paperlynen Pal Caps, Sculture di ghiaccio Francesco Falasconi, Selmi

MEDIA PARTNER: Punto IT, Pasticceria Internazionale

 

PRESS RELATIONS

Valentina Righi

pr@gelatoworldcup.com

+65 912 46103

+39 339 1404274

 

 


GELATO WORLD CUP 2020: 11 PARTICIPATING TEAMS HAVE BEEN ANNOUNCED

Selezioni Coppa del Mondo della Gelateria 2020

12 COUNTRIES WILL VIE FOR THE COOLEST WORLD TITLE ON 19-21 JANUARY 2020 AT SIGEP (RIMINI, ITALY): 11 TEAMS HAVE BEEN SELECTED, THE LAST BALLOT HAS BEGUN

Work is in progress for the ninth edition of the Coppa del Mondo della Gelateria (Gelato World Cup) – a biennial event signed by SIGEP-Italian Exhibition Group and Gelato&Cultura, a competition which compares the knowledge, the creativity and the innovation of gelato chefs, pastry chefs, ice carvers and executive chefs that have been selected as the best experts throughout five continents.

The teams selected for the 2020 Gelato World Cup span from Asia to Latin America, with a European heart that has never been so strong.

The countries that will surprise you with tantalizing gelato cakes, sublime frozen desserts and bright ice sculptures, on 19-21 January 2020 in the South Hall of Sigep – Rimini (Italy), are Mexico, Singapore, Malaysia, Japan, Germany, Italy, France, Spain, Poland, Argentina and Colombia.

This is the first edition where all the teams have been officially selected by the Committee of the “Coppa del Mondo della Gelateria,” as they supervised different competitions around the world. The selection process started 16 months ago with the competition at Feria Internacional del Helado in Mexico City (February 2018). It was followed by the Asian Gelato Cup at FHA in Singapore (April 2018), the Longarone Eis Challenge(December 2018), and Sigep Gelato d’Oro (January 2019). The selections in Warsaw (Expo Sweet) and Madrid (Intersicop) occurred in February 2019. Recentcompetitions were held at the Valrhona headquarters in TainL’Hermitage and at Fithep in Buenos Aires. Gelato – and Pastry – Chefs, Ice Carvers and Executive Chefs from all over the world have challenged themselves with spatulas, batch freezers and top-quality ingredients!

After years of alternating participation, France and Italy will finally fight on the same stage. These countries have already marked precise strategies and expectations are high!

Only one place is still available. The Committee is examining the proposals of three countries (Australia, Hungary and Morocco). In a few days, the final verdict will be announced.

The team managers still have a few months to finalize the details of their participation.

The President of Coppa del Mondo della Gelateria, Giancarlo Timballo, reveals:

The trial dedicated to the decorated sundae cup has been replaced by the glass single-portion trial. This new type of frozen dessert presentation is booming worldwide. All other trials will not be changed. While we thank CompritalGroup for having sponsored several editions of Coppa del Mondo della Gelateria, we are pleased to announce the entry of PreGel as platinum sponsor of the competition. We are extremely pleased to say that Valrhona, Electrolux and Carpigiani are onboard too“.

Each team will be composed of a Gelato Chef, a Pastry Chef, an Executive Chef and an Ice Carver, all coordinatedby a Captain. What can we expect? 60 competitors, 14 technical judges, 7 international media jurors, 3 jurors and 8 race tests in 3 days (glass single-portion, mystery box, gelato-cake, entrée of haute cuisine, ice- and brittle-sculptures and the new trend of gelato snacks, in addition to the final Grand Buffet, which is the presentation of all the creations).

Fans and gelato-lovers can enjoy real-time updates on the website, on Facebook (the official profile is “Coppa Mondo Gelateria”) and on Instagram (@gelatoworldcup). The hashtag confirmed for the next edition is #CMG2020.


Team Poland selected at ExpoSweet2019

Expo Sweet Poland 2019 Coppa del Mondo della Gelateria 2020
Jakub Cwiklinski and Mariusz Gorecki are the winners of the polish trials for CMG2020. The Gelato maker anche the Pastry Chef won also the special prizes for: Best Sorbetto, Best Chocolate Gelato, Best Vanilla Gelato and Best Fantasy Gelato.
The competition took place on the 18th of february 2019 at Expo Sweet in Warsaw. 12 teams challenged themselves in 4 trials. Sergio Dondoli was the jury president.
Welcome to the Gelato World Cup 2020!


Expo Sweet 2019 – Team Poland #CMG2020

Expo Sweet Coppa Mondo Gelateria 2020

The IXth Polish Championship of Gelato Making will start soon – on 18th of February 2019. Twelve Teams will take part in the Competition for the title of the Polish Champion. Each of the Teams will receive a well-equipped box, in which pairs of excellent confectioners will prepare for the international Jury a total of 4 cuvettes with 4 different Gelato: vanilla, chocolate, sorbet and author’s taste and additionally a few ice desserts. 2-person teams will have 3 hours to prepare the required set.
The Championships for Participants will start at 8:00 am, that is 2 hours before the official start of Expo Sweet 2019. However, the whole Competition will last until 5:00 pm, when the results will be solemnly announced and the Participants will receive prizes and awards. The total prize pool is PLN 30,000 (including PLN 20,000 co-financing for the winning Team to participate in the Coppa Mondo della Gelateria 2020 World Cup in Rimini).
The following Teams from all over Poland was qualified by the Jury Championship:

  • Babcia Hela Pracownia Cukiernicza Jan Makaruk
  • BAGIETKA MAREK JACKOWSKI
  • Cukiernio-Kawiarnia “Pawlova
  • Fabryka Lodów
  • Gościniec na Półwyspie
  • Hotel Haffner
  • Hotel SPA Dr Irena Eris Wzgórza Dylewskie Sp. z o.o.
  • KRASNOLÓD S.C.
  • Kuchenna Adrenalina
  • Lododajnia
  • Restauracja Bohema
  • Rożek i Kulka

Each competition entry will be evaluated by its taste, consistency, creativity and presentation aesthetics as well as the difficulties of the techniques used to make an entry. The Jury will also assess one more important element, namely organization and cleanliness of Contestant’s work.
We invite all interested parties to come to Warsaw for Expo Sweet 2019, where everyone can cheer their favorite Team on and watch this wonderful Competition. Emotions guaranteed!
Visit the website


Eis-Challenge, selected the Gelato Maker of the German Team #CMG2020

MIG Longarone Eis-Challenge

MIG Longarone Eis ChallengeSelected the gelato maker of the German team that will participate in the Gelato World Cup 2020.
Eis-Challenge, this is the name of the individual competition, held on December 3 and 4 at the MIG (International Gelato Exhibition) in Longarone. Won by Federico Sacchet, with the ice cream variety “Bruschetta del Gelato”, owner of the ice Café
Mosena from Hameln in Lower Saxony.
The other participants in the German team (1 pastry chef, 1 chef and 1 ice sculptor) will be selected in their respective competitions during 2019 in Germany.

Photo via mostradelgelato.com

Watch the video


CMG presents Club Italia

Club Italia CMG Gelato World Cup Club Italia Coppa del Mondo della Gelateria

The CMG Organising Committee has convened the first meeting of the future Club Italia CMG, calling some of the past editions’ champions: Beppo Tonon, Maurizio Alessi, Luigi Tirabassi, Alberto Caretta, Luca Mazzotta, Francesco Falasconi, Marco Martinelli, Leonardo Ceschin, Filippo Novelli, Sergio Colalucci, Amelio Mazzella and Antonio Capuano. Missing (for various reasons) some other champions, such as: Stefano Venier, Marco Giovine, Roberto Rinaldini, Lucia Sapia, Andrea Olivero, Gabriele Ferro, Felice Nichilo, Gaetano Mignano, Ernst Knam, Stefano Biasini and Massimo Carnio, but they will join the others on the day of the official foundation.
The meeting took place at CastAlimenti in Brescia on the 12th of September 2018 and the official constitution will soon be scheduled.
The Club’s aims are: supporting the Gelato World Cup during the trials and during the competition, organising activities for professional education, finding new sponsors and supervising the communication.