RIMINI, Italy – The 7th edition of the Gelato World Cup will be held from 23rd to 25th January 2016 during the 37th SIGEP International Exhibition of Artisan Gelato, Pastry and Bakery Production, organized by Gelato e Cultura srl along with Rimini Fiera. The world´s leading event for artisan confectionery, with its 187,000 visitors, will therefore be the ´ring´ for the biennial contest.
After the heats, the event will see 65 confectionery professionals in 13 teams in the spotlight, representing the same number of nations: Argentina, Australia, Japan, Italy, Morocco, Mexico, Poland, Spain, Switzerland, USA, Chile, Uruguay and Singapore.
Chile, Uruguay and Singapore are the newcomers in this edition of the Cup, which for the first time foresees a test for making a sculpture in brittle instead of one in chocolate, an ice sculpture with the addition of edible ingredients and the exclusive use of mineral water for making sorbets.
The 13 teams will go into action in Rimini Fiera´s South Foyer Agorà and each will be formed by five members, a gelato maker, a pastry chef, a chef, an ice sculptor and a trainer, who will also be a member of the panel of technical judges, which will be joined by an artistic jury to judge the entries.
There will be 13 high profile professional judges deciding the winner, after assessing technique, taste and presentation of the entries, as well as their respect of the theme chosen by each team at the beginning of the competition.
The contest foresees tests to be passed, which consist in the preparation of: a cup of gelato with assorted flavours, a gelato cake, four types of chocolate petit fours with a maximum weight of 40 grams.
Then the Mystery box, i.e. the test of skill that involves the creation of a cone gelato flavour using ingredients that will only be drawn and assigned at the beginning of the contest.
There will also be the preparation of: three hot finger foods to be matched with a savoury gelato chosen by each team, an ice sculpture and an ice baseboard with the inclusion of flowers, fruit, nuts/dried fruit, greens and spices, or other edible ingredients, and an ice sculpture.
All the tests will take place before the public and transmitted in streaming.
The presentation of the entries will be held at the Grand Buffet Finale on Monday 25th January 2016, when the 2016 Gelato World Champion will be announced.
The Gelato World Cup is so prestigious that leading Italian companies in the food and technology market (and others) are also taking part in SIGEP as sponsors of the event.
GELATO WORLD CUP SPONSORS.
Platinum Sponsors: Comprital (gelato ingredients) and Valrhona (chocolate), Electrolux (equipment).
Silver Sponsors: ACOMAG, Carpigiani, Cattabriga, Frigogelo, Telme (machinery), Medac (paper cups), Ostificio Prealpino (cones).
Technical sponsors: Arborea (milk and cream), Ifi (showcase), Ferimpex (frozen fruit), France Lait (powdered milk), Naturalia (sugar and natural sweeteners), Ravifruit (purée and frozen fruit), Régilait (powdered milk), San Bernardo (mineral water), Sara Creazioni (uniforms), Sculture di Ghiaccio (ice), Silikomart (moulds), Tekna (vertical showcases).
Mystery sponsors: Alce Nero, Amarelli, Aroborea, Borsci San Marzano, Condorelli, Le Delizie di Marchi, Manuel Caffè, Morello Austera, Ravifruit, Simone Gatto, Vicentini Mlesna, Waffelman.
Supporters: Eridania (sugar), Il Colombaio di Santachiara (farm), Metalmobil (VIP area furniture), Paperlynen (cappelli), Selmi (tempering machines).
Media Partners: Punto.It and Pasticceria Internazionale.
SIGEP 2016 AT A GLANCE
Dates: 23 – 27 January 2016; Organizers: Rimini Fiera spa; Patronages and collaborations: Ministry of Economic Development, Ministry of Agricultural, Food and Forestry Policies, Emilia Romagna Region, Rimini Municipality, ICE Italian Foreign Trade Institute; edition: 37th; frequency: annual; classification: international; admittance: trade members only; hours: 9:30 am . 6:00 pm, last day 9:30 am . 3:00 pm (3:00 . 5:00 pm only with online tickets); Web site: www.sigep.it – #Sigep2016