Tagged: icecream

ITALY, JAPAN AND ARGENTINA WIN THE 9TH COPPA DEL MONDO DELLA GELATERIA

Three continents and three totally diverse cultures on the podium. Italy gets the Gold Medal at the 9th Coppa del Mondo of Gelateria during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. 

The team, led by Giuseppe Tonon, has been composed by Marco Martinelli, Eugenio Morrone, Massimo Carnio and Ciro Chiummo. Italy selected the theme “Secrets of the forest” and got the highest ranking among the 8 race trials.

The Silver Medal goes to Japan, who chose the theme “The flower of music” The team, ledby Kanjiro Mochizuki, has been composed by Naoki Matsuo, Kenichi Matsunaga, Kengo Akabame and Hiromi Nishikawa.

The Bronze Medal goes to Argentina. The team, led by Maximiliano Cesar Maccarrone and composed by Diego Agustin Irato, Pablo Nicolas Renes, Matias Dragun and Ruben Darre, selected the theme “Pirates of Caribbean”.

The other 4 special awards go to…

  • Best Ice Sculpture: JAPAN (the ice sculptor is Kengo Akabame)
  • Best Gelato CakeITALY (An award assigned by the international press jury)
  • Most Innovative Mystery Box Flavour – ARGENTINA (this award – assigned by the technical jury considering the voting marks – refers to the gelato/sorbet created during the Mystery Box trial).
  • Outstanding Final Grand Buffet ITALY (An award assigned by the artistic jury that refers to aesthetics and creative vision)
  • Carlo Pozzi Award JAPAN (The Order and Cleanliness award, dedicated to the Gelato Master Carlo Pozzi, has been awarded by the Competition Commissioners to the team that kept the work-station at the best)

The 9th Coppa del mondo della Gelateria, organised by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura, took place on 19-21 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. Eleonora Cozzella and Spiridione Ripaldi presented the race. Cheering on social media has been higher than ever, in every corner of the planet. 

Below (in alphabetical order) all the members of the eleven teams.

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.

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

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

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

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

MALAYSIA: 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.

MEXICO: The team leader is Gustavo Barbabosa, in the team Alice Díaz, Eduardo Suarez, Julio Cesar Moreno and David Miranda.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wisniewski, Maciej Pieta and Grzegorz Maciej Radajewicz.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Ja Afar Bin Haji Mohgamad Ghazali.

SPAIN: The team leader is Lluís Ribas Guardià, in the team Albert Soler Miquel, Albert Roca Badia, Mayte Rodríguez Gigante and Lluc Dalmau Vall.

12 technical judges: the 12 team leaders (even if Hungary decided to withdraw, Renata Somogyi voted)  and Pier Paolo Magni as President of the Jury. On the field we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

Press jury: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà,  Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz and Natalia Mendoza will assign a special award to the best Gelato Cake.

Artistic jury: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team included a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders judged 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). The students of Istituto Alberghiero Sigismondo Pandolfo Malatesta (Rimini) supported the champions during the race.

The 10th edition of Coppa del Mondo of Gelateria will take place in 2022. The very first international selection will take place at the Asian Gelato Cup, on 3-4 March 2020 during FoodHotel&Asia Show (Singapore Expo). The guidelines for the organization of the selections will be available  at www.coppamondogelateria.it.

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. 

DOWNLOAD HIGH-RES PHOTOS AT https://drive.google.com/drive/folders/1805HVqi1znBjVdR-dcwy8CVBdQPmnp02?usp=sharing


HUNGARY WITHDRAWS, NEW CHAMPIONS ENTER THE RACE AND THE DETAILED PROGRAM

5 days left before the start of the 9th Coppa del mondo della Gelateria and unfortunately Hungary has announced its withdrawal. The names of the participants and the jurors also underwent some changes. In particular, Alíce Diaz replaces Luis Sarmiento (Mexico) and Ja Afar Bin Haji Mohamad Ghazali replaces Ng See Yian (Singapore). Natalia Mendoza will take the place of Patricia Thomas in the press jury.

The President of the Gelato World Cup, Giancarlo Timballo comments: “Unfortunately, these last minute variations are part of any international competition that sees the participation of such a large number of champions. On behalf of the Committee, I wish ‘good luck’ to the 11 finalist teams, now in Italy for the final rush.”

The event, organised by SIGEP – Italian Exhibition Group (IEG) and Gelato & Cultura, will take place from 19 to 21 January 2020 in the South Hall of Rimini Expo Centre, during the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World. Cheering on social media is higher than ever, in every corner of the planet. Below (in alphabetical order) all the members of the eleven teams.

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

COLOMBIA: The team leader is Julio Alberto Mojica Bolaños, in the team Laura Mojica, Nancer Giovanny Pabon Erazo, Hamilton Sisa Traslaviña and Carlos Eduardo De Avila Diaz.

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

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

JAPAN: The team leader is Kanjiro Mochizuki, in the team Naoki Matsuo, Kenichi Matsunaga, Kengo Akabame and Hiromi Nishikawa.

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

MALAYSIA: 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.

MEXICO: The team leader is David Miranda, in the team Alicia Díaz Chavez, Eduardo Suarez, Julio Cesar Moreno and Gustavo Barbabosa.

POLAND: The team leader is Alexandra Sowa-Trzebinska, in the team Robert Burkat, Michal Wisniewski, Maciej Pieta and Grzegorz Radajewicz.

SINGAPORE: The team leader is Ng Chee Leong, in the team Miller Mai, Pang Yoon Hwa, Jason Tan and Jaafar Bin Haji Mohamad Ghazali.

SPAIN: The team leader is Lluís Ribas Guardià, in the team Albert Soler Miquel, Albert Roca Badia, Mayte Rodríguez Gigante and Lluc Dalmau Vall.

12 technical judges: the 11 team leaders and Pier Paolo Magni as President of the Jury. On the field, we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

Press jury: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà, Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz and Natalia Mendoza will assign a special award to the best Gelato Cake.

Artistic jury: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, Spain) will assign a special award to the Final Grand Buffet.

Each team consists of a gelato chef, a pastry chef, a chef de cuisine and an ice sculptor. The 12 team leaders will judge 8 trials in 3 days (single-portion in a glass, 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).

THE DETAILED PROGRAM OF COPPA DEL MONDO DELLA GELATERIA 2020

Sunday 19.01.2020

  • First trial: Decorated tray (until 10: 50 am)
  • Second trial: Mystery Box – unveiling of Mystery ingredients, extraction of the boxes and start of Mystery Fruit/Cream trial
  • Mystery Fruit Presentation – 1:00 pm, until 2:50 pm
  • Mystery cream Presentation – 3:00 pm, until 4:50 pm
  • Award for ‘Best Decorated tray’ given at 5:00 pm, PreGel awards
  • Ice sculptures: teams 1 and 2 until 11:15 am, teams 3 and 4 until 2:40 pm, teams 5 and 6 until 6:00 pm (the teams will be drawn at the Arena at the start of the race)

Monday 20.01.2020

  • First trial: Single-portion in a glass – until 10:50 am
  • Second trial: – Entrée of haute cuisine – until 2:30 pm
  • Third trial: Gelato-Snack – until 5:20 pm
  • Ice sculptures: teams 7 and 8 until 11:10 am, teams 9 and 10 until 2:40 pm, teams 11 and 12 until 6:00 pm

Tuesday 21.01.20

  • First trial: Gelato cake – until 12:15 pm
  • Final Grand buffet: two teams per round starting at 1:30 pm, one shift every 10 minutes until 2:20 pm
  • 3:30 pm: end of the race (including box cleaning)
  • 4:00 pm: Award ceremony

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

DOWNLOAD HERE HIGH-RES PHOTOS: REAL TIME UPDATES

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, Consorzio del Formaggio Parmigiano Reggiano, Eurovo, Fapec, Granarolo, 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: Agribologna Et Al., Erreenne, Sculture di ghiaccio Francesco Falasconi, Selmi, Paperlynen Pal Caps, Reire

MEDIA PARTNER: Punto IT, Pasticceria Internazionale


ALL THE NAMES OF JURORS AT THE 2020 GELATO World Cup

In just 30 days the 9th Coppa del Mondo della Gelateria (Gelato World Cup) will start and the jurors have finally been announced! The event, organized by SIGEPItalian Exhibition Group (IEG) and Gelato &Cultura, will take place 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. If the names of the champions were already stimulating our taste buds, the announcement of the jurors is making the teams intensifying the preparations and the social cheering is going crazy. 

Below (in alphabetical order) the names of the members of the twelve teams in the race.

ARGENTINA: The team leader is Maximiliano Cesar Maccarrone, in the team Mariano Zichert, 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.

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

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

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

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

MALAYSIA: 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.

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

POLAND: 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.

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

HUNGARY: 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 the award ceremony will take place on January 21th, 2020 at 4pm.

13 TECHNICAL JUDGES: the 12 team leader and Pier Paolo Magni as President of the Jury. On the field we will see three experienced technical commissioners: Sergio Colalucci, Sergio Dondoli and Gaetano Mignano.

PRESS JURY: 10 international journalists specialised in gelato, pastry and F&B: Emanuela Balestrino, Bernard Bedaridà,  Luis Concepción, Stefan Elfenbein, Manuela Rossi, Margo Schatcher, Yumi Hasegawa Picone, Mariarosaria Bruno, Victor Sokolowicz, Patricia Thomas will assign a special award to the best Gelato Cake.

ARTISTIC JURY: Lorena Gava (historic curator, Italy), Stephan Didier (MOF Chef, France) and Adolfo Romero (Gelato Champion, 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. The 12 team leaders will judge 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. 

The Committee of Coppa del Mondo della Gelateria is delighted to wish you sweet holidays with a historical recipe of Spicy Gelato, perfect to be tasted with a spicy tea and butter cookies: click here to download it and…be merry!

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


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 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 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: 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@coppamondogelateria.it

+65 912 46103

+39 339 1404274