COMPETITIONS Turning point However, it still wasn’t enough just to learn how to make our product well. We gelato chefs were still way behind in our communication skills, and we were overwhelming fearful of the other categories of flavour. In the eyes of our clients, we were still just “makers of gelato” (as Carlo Pozzi would amusingly define it), with a cart and a horn. We decided to create an event that could stimulate new generations so that gelato could be elevated to a high professional level. This was one of the cornerstones of our project, which focused on the knowledge of other traditions in the world of gelato and on the sharing of cultures from different countries. The management team takes shape Characters such as Gabriel Paillasson, Iginio Massari, Emilia Chiriotti helped us take our first big steps. They gave us precious and authoritative advice, in addition to the aforementioned Luca Caviezel and Carlo Pozzi, authentic interpreters of the Italian-style artisanal gelato’s new journey. Three distinguished Italian gelato chefs joined our organizing group, Mauro Petrini, Sergio Dondoli and Sergio Colalucci. Other very important personalities supported us in running the project: Paola Franz, Barbara Campana, Claudia Santoro and Alessandra Pacini. A true team of professionals created the management group, all animated by a desire to strengthen the pulse of communicating about Italian-style artisanal gelato. With them, a great friendship was born. Together with them, I realized that the true values of life are not just professional successes, but so much so are also sharing and reciprocal help. Without them, the Gelato World Cup would have never made it to the level it is today. 40
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