Lots of support I would also like to mention some people who have helped us in an important way, such as the Argentine journalist Ana Galibert, who ensured the presence of the Argentine and Brazilian teams, and Franco Cesare Puglisi, who believed in our project from the beginning, becoming together with Livia Chiriotti media partners of the Cup with their respective magazines. On competition days, many professionals worked with us as assistants, including Mentore Valandro and Enzo Copetti. I would like to remember the many students from the technical institutes and their companions, who gave a sense of professionalism throughout the event. They supported serving, welcoming and helping in the kitchen, where the legendary Stefano Buttazzoni has delighted us, for many editions, with his typical dishes of Friulian cuisine. In the latest editions, we have counted more than a hundred collaborators active on the competition floor, coordinated by the incessant work of the management and the irreplaceable Spiridione Ripaldi. Complete teams A special thanks goes to the numerous teams that have succeeded each other in the previous nine editions, made up of great professionals from the world of food. They put themselves on the line by demonstrating seriousness and dedication to the project. I would also like to thank all the companies in the industry that have accompanied us with their valuable contribution, believing in the value of our proposal. With the passing of each edition, we have also aimed to expand the circle of members forming each team, which by adding chefs de cuisine and ice sculptors now contain all the various crafts of flavour. In this way, the professional exchange within the teams is ensured at 360 degrees and the results are increasingly of the utmost level. This is how we came to launch the high fashion of artisanal gelato all over the world, stimulating and launching new flavours and new ways of serving gelato. 41
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