Sigep and Gelato World Cup: selection now includes Europe

Sigep and Gelato World Cup: selection now includes Europe

In January, at Italian Exhibition Group’s Sigep, the Italian gelato and pastry chef team selection for the sweetest competition ever: the Gelato World Cup, which will be back in Rimini in 2024. The latest on the 2023 European gelato championship. Giancarlo Timballo (GWC): «A testing ground to excellence»

It’s competition time for Sigep 2022, the Dolce World Expo, Italian Exhibition Group’s artisan foodservice event to be held from 22nd to 26th January 2022 at Rimini Expo Centre. Indeed, Gelato d’oro is back to select the gelato and pastry chefs who will be part of the Italian team competing for one of the 12 places available at the 10th Gelato World Cup, which will return to Rimini in 2024. The latest entry in the sweetest international competition ever is the European championship, to be held for the first time in 2023, which will be an outright “elimination round” for the teams, each composed of a master gelato maker and a master pastry chef and chocolatier.

Automatic participation “by right” has therefore come to an end and a new phase of the competition has begun involving the selection of the Italian team, in collaboration with Gelato World Cup Club Italia, for the “knockout rounds” of the Gelato European Cup and, eventually, participation in the World Championship. Pastry chef selection in the Gelato Arena is scheduled for 23rd January 2022 with two trials: an artistic creation in brittle and a chocolate gelato cake. The Gelato d’Oro gelato maker selection will be divided into a semi-final, on 24th and 25th January, with two trials – the “mystery cream” and the “mystery fruit” – and a final on 26th January, with the creation of a single-portion in glass and a gastronomic gelato.

«The new European Cup,» explains Giancarlo Timballo, President of the Gelato World Cup, «accompanies the other two intercontinental selections. The fourth edition of the Latin American Cup to be held in Buenos Aires in June 2022 and the Asian Cup, at its second edition, scheduled for April 2022 in Singapore. These will be joined by another in the USA. The Gelato European Cup will make selections stricter and more professional, with teams worthy of a world competition. The teams will also have a year and a half to train and refine their technique. Passing the elimination stage will be the testing ground to excellence.»

«A new beginning for a new organisation,» says Flavia Morelli, Group Exhibition Manager for IEG’s Food & Beverage Division, «which pulls the trigger on the “road ” that will lead to Sigep 2024, where the Gelato World Cup, one of the show’s highlights, will once again be held. A competition certainly, but also one of Sigep’s highest level training events.»

Related Articles

Costa cruises presents "Chococruise- explore the world of chocolate"

In partnership with Barry Callebaut, Costa Toscana will host five of the world’s best master pastry chefs from Italy, Spain, France, Switzerland and Belgium. Together with Costa Cruises’ Corporate Pastry Chef & Baker, Riccardo Bellaera, they will be the protagonists of an extraordinary Mediterranean cruise dedicated to chocolate in all its forms. Costa Cruises and...


· The artisan gelato, pastry, chocolate, bakery and coffee chains at Rimini expo centre for the 44th edition of Italy’s worldwide Dolce ambassador from 21st to 25th January · Products, competitions and professional training news: SIGEP is the first 2023 appointment of Italian Exhibition Group’s Food&Beverage Network · Simultaneously, the 7th edition of A.B. Tech...

Marullo spreadable creams: excellence in a jar

The delicious IGP Piedmont Hazelnut, able to give an aromatic touch to every dessert; the Avola Almond, sweet and versa – tile, suitable for many food preparations; finally, the Bronte Green Pistachio PDO, the green gold of Sicily, one of the most valuable varieties in the world. Three excellences of dried fruit, a source of...