INTERVIEW Looking back to 2003 when the competition was born, how has its organization changed today? And how has the artisanal gelato industry changed in Italy? As I said, the playful mood of the first editions has been waning. A more professional-level and competitive spirit has taken over both as an evolution of our society, as well as in the preparation for the competition and in the interest of sponsor companies. The event’s organization started changing with the increase of trials, such as the culinary gelato trial. About ten years ago, that type of gelato preparation was in its infancy, and it has seen an interesting progression. The addition of a chef de cuisine in the teams represented a sort of clo30
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