PUNTOITALY N°1 -January - June 2012

23 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK 23 January Decorated cup to be served at table - Bravo special prize Decorated tub for display - Isa special prize 24 January Gelato sculpture Chocolate sculpture Gelato cake - Valrhona special prize Gelato cone - Comprital special prize Final Grand Buffet and prize giving ceremony THE ITALIAN TEAM Leonardo Ceschin, winner of the 2011 Sigep Gelato Gold Cup, the Italian Gran Prix for Gelato Makers - who stood on top of the podium for his creation of a fruits of the forest and maracujá (passionfruit) sorbet, a “stracciata” cream flavoured with mascarpone and acacia honey, and a gourmet gelato made with Ligurian olives from Taggia and the aromas of thyme and orange peel accompanied by candied date tomato and grape tomato with grape tomato sauce - will look after the gelato side of things; Ernst Knam from Milan, who won Italian selection with his creation “Angels and Devils”, will compete in the chocolate sculpture competition. Francesco Falasconi from Tavullia (Pesaro and Urbino Province) is in the team as its ice sculptor, winning selection with his “Golden Eagle”. The cook is Filippo Novelli from Turin. Supporting the team is the chocolatier and confectioner An- drea Olivero. The Team Manager is Pierpaolo Magni who, to- gether with Diego Crosara, is the team trainer. • “The fruits of land and sea” is the theme of the 5th edition of the World Gelato Cup. At the top, on the left, the 2012 Italian team.