Countdown is on to the Gelato World Cup
November 30, 2012 By Bakers Journal
Nov. 30, 2012 – Preparations are underway for the Gelato World Cup,
which will be held at SIGEP in January 2014, organized by Rimini Fiera
in collaboration with the GelatoeCultura association and Co.gel-Fipe.
Nov. 30, 2012 – Preparations are underway for the Gelato World Cup, which will be held at SIGEP in January 2014, organized by Rimini Fiera in collaboration with the GelatoeCultura association and Co.gel-Fipe.
The year leading up to the finals will be used to hold the heats aimed at picking out the best artisan gelato makers by means of competitions foreseen in various countries. The first two official heats, already set and valid for classification for the World Gelato Cup 2014, are scheduled in Poland, in February 2013, and Argentina, in June 2013. Other countries in all five continents have already applied to hold heats for their gelato professionals.
In Poland, the competition is scheduled in the context of “Targi Cukiernicze i Lodziarski Expo Sweet 2013”, the trade fair dedicated to gelato that will be held from February 19 to 21, 2013 in Warsaw. Professionals will be selected to form the Polish team at the world finals.
For South America, SIGEP and the Gelato World Cup chose “Coppa del Mondo del Gelato Latinoamericana” as the event at which the heat will be held for the world finals. The event is organized by Publitec and Asociación Fabricantes Artesanales de Helados y Afines (the Latin-American association of producers of artisan gelato and related products) and is held at the FITHEP – Expoalimentaria Mercosur trade fair, from June 10 to 14, 2013, in Buenos Aires. Three teams will be able to qualify: the winning team, the team from Argentina (as it is the host country) and a third team, which will be assigned the special SIGEP award.
All heats being held in various countries will be disciplined by the regulations of the Italian heat (SIGEP Gelato D'Oro, being held at Rimini Fiera in January 2013, on the occasion of the 34th edition of the expo), which foresees that competing teams will be formed by a gelato maker, a pastry chef, a chef and an ice sculptor. The panel of judges must also include an Italian representative from the organizing committee of the Gelato World Cup.
For more information, visit www.sigep.it.
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