Argentina, Australia, Brazil, France, Germany, Japan, Italy, Morocco, Spain, United States, Switzerland, Turkey: the 12 Countries expected to take part, each with its own team. 5 members for each team: the Team Manager, who will be part of the international panel of Judges, the gelato-maker captain, the confectioner, the ice sculptor and, new this year, the chef. A total of 60 competitors for 4 competition days and 1920 work hours. 14 judges and 2 competition commissioners. These are the figures of the 5th Gelato World Cup to be staged at Sigep (International Exhibition of artisan Gelato, Confectionery and Bakery) in Rimini, Italy, from 21st to 24th January 2012.
During the 4 competition days, each team will elaborate: decorated table-service cup, gelato cake, decorated sales tub, gelato cone, entrée (with “gastronomic” gelato), gelato dessert on the theme “Fruits (gifts) of the Land and Sea”. The technical panel, consisting of the 12 Team Managers, one for each team, and chaired by the Chairman of the Panel of Judges, Mauro Petrini, assisted by the Honorary Chairman of the Panel of Judges 2012 Jean-Claude David, captain of the French team that won the fourth edition (2010), will choose the winning team under the watchful eyes of the competition Commissioners, Sergio Dondoli and Sergio Colalucci. On Tuesday, 24 January, the closing Gran Buffet and prize-giving ceremony will be staged, with an exhibition of gelato, chocolate and ice sculptures.
The Gelato World Cup, a two-year event for gelato-making, confectionery and haute-cuisine professionals from 5 continents, represents a unique occasion for discussion and stimulation, besides carving out new markets for traditional Italian artisan gelato and the made-in-Italy production chain.
The World Cup is an event distinguished by strong media exposure, aimed at giving international resonance to new trends in the artisan gelato industry. Protagonists are the gelato-makers who, together with other leading professional figures and industry companies, will sway the world’s most qualified haute-cuisine trends: it is the triumph of made in Italy.
The Competition has been conceived and organised along principles of integrity, professionalism and equity with a strong focus on new markets.
The Gelato World Cup could hardly have been staged anywhere but in Italy, cradle of the “sublime product”, during and in partnership with the SIGEP, specialised trade fair and industry leader which, since 1979, has been a “must” event for artisan gelato-makers, confectioners, chocolate-makers and bakers from all over the world.
President of the Gelato World Cup: Giancarlo Timballo, Honorary President: Luciana Polliotti; Committee of honour: the Masters, icons of Italian artisan gelato making in the world: Luca Caviezel, Carlo Pozzi, Alfio Tarateta, Pierpaolo Magni, Fulvio Scolari and Maria Rinaldi, the journalist Emilia Chiriotti, the M.O.F. (Best Craftsman of France) Gabriel Paillasson.
Secretariat: Barbara Campana, Paola Franz, Alessandra Pacini. Press Office: Claudia Santoro