FAIRS TOUR Among the most prominent trends, this year once again attention to the health aspect of food was important: vegan, organic, gluten-free and no added sugar ingredients have entered the product ranges of companies in this industry. During Gelatissimo, we participated in many workshops held by the best gelato maestros in Europe, and we witnessed the passionate competitions. Among these, the fifth edition of the Grand Prix, won by Angelika Doriana earning the “Gelatissimo Cup”, and the first edition of Intercoppa, which saw Cornelia Chila climb to the top step of the podium. The Robert Widmann Cup, dedicated to young pastry chefs, had the theme “Casino” this year. The individual competition was won by Svenja Mielke with her cake decorated with dice and poker chips, whereas the couple’s competition was won by Sandra Haberer and Marie Niederreiter, who created an elegant female cigar smoker sitting at a casino table. At the PuntoDe magazine stand, which is published by our publishing house Editrade, two lifetime achievement awards were given to gelato chefs Sergio Dondoli and Dario Fontanella. The idea of this award was born from a collaboration between Editrade, Italcam (the Italian-German Chamber of Commerce) and the Gelatissimo team. During the event, Massimiliano Lagi, Italian Consul General in Stuttgart, Alessandro Marino, general secretary of Italcam and Stefan Lohnert, CEO of Messe Stuttgart, presented and congratulated the two gelato chefs for their work in the industry. The 26th edition of the IKA Culinary Olympics, promoted by the German Chefs Association, saw over 1200 competitors from 55 nations compete. The title of Olympic champion of the national teams was given to Finland, whereas Sweden won the junior chefs category. The gold medal for “cold cuisine” went to the South Korean team, whereas the Italian team took gold in the “Restaurant of the country” award, silver in Chef’s Table and bronze for Community Catering. Gelatissimo 2026 is scheduled for February 7-11. 40
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