In Rimini, during Sigep, the tenth edition of the Gelato World Cup will be held. What new features will distinguish this competition? The event’s organization has been conducted in the name of maximum transparency to ensure fairness and professionalism. Several new features are planned. The first is the internationalization of the organizational chart by including two high-level jury presidents: Martino Piccolo, who has gained extensive experience in Australia, and Kenny Kong, who organized the Gelato World Cup selection rounds in Singapore. Marco Miquel Sirvent from Spain and Emmanuel Ryon from France will join the two competition regulators Sergio Dondoli and Sergio Colalucci. In addition, the group of Guarantors will involve highly experienced gelato chefs from different nationalities: five Italians For twenty years, he has presided with dedication over the organization of the prestigious international competition, constantly elevating an excellent Made in Italy product. (Cinzia Otri, Osvaldo Palermo, Biagio Settepani, Marco Venturino, Luigi Tirabassi), one Argentine (Maximiliano Cèsar Maccarrone) and one Chinese (Louie Ye). Another important new development is the international technical jury that will work alongside the jury of team managers. It is a team made up of five members from the World Association of Chefs’ Societies (Worldchefs), that is, Carlo Sauber, Ljubica Komlenic, Gilles Renusson, Ann Brown, Brendan Hill. I would also like to say that a code of ethics has been added to the technical regulations for the teams in the name of fair play, with the goal to bring back the original spirit with which the competition was born and that has somewhat been lost. Today, the teams arrive very fierce and determined to win, while in the past the aim of the competition was to spread the knowledge of artisanal gelato, to strengthen relationships between countries and to establish professional contacts that have often resulted in true friendships. 29
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