The very first Italian gelato portal, for both gelato makers and gelato lovers
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This year the Gelato World Cup will be broadcast live bilingual (Italian and English) on websites www.coppamondogelateria.it and www.sigep.it from the South hall in Sigep in Rimini Fiera.
From 23 to 25 January 2016 all the evidence of the race will be visible from 8.30 am to 5.30 pm, with a repeat performance night streaming to promote l’audience worldwide. The race will also be shared on social networks of the Gelato World Cup catching the highlights of the 7 evidence of race. To follow and comment on the direct, you can use the hashtag #CMG2016. In race 13 teams from Argentina, Australia, Chile, Japan, Italy, Morocco, Mexico, Poland, Singapore, Spain, Switzerland, Uruguay and the USA, one less after the recent withdrawal of Germany. Each team will be composed by a gelato maker, a pastry chef, a cook and an ice sculptor and will be led by a team manager – coach of high professional quality that will be part of the technical panel.
To present the Gelato World Cup streaming will once again be the journalist of L’Espresso Eleonora Cozzella that this year will share the stage with the editor of Punto It Franco Puglisi and Pasticceria Internationale Livia Chiriotti, media partner. During the days will be interviewed the protagonists of world competition, sponsors as well as work meetings and discussions on the techniques, history and curiosity about gelato, pastries, gourmet cuisine and ice carving with professional technicians.
Every morning the first protagonists in the race will be the sculptors of ice, called to sculpt their works of art in the arena, before the public, will follow the work of pastry chefs who will show all his skill in making a sculpture in crisp, new test of the year, entirely made and mounted on the competition. The first day will be dedicated to the tests of high kitchen, where the chefs will prepare three hot finger food combined with the gourmet ice cream chosen by the team, and the construction of four types of miniature chocolate ice cream, in which the ice cream makers will have to worry not only appearance, texture and taste, but also the respect of maximum permissible weight: 40 grams. The second day, Sunday, the gelato will have to prepare a bowl of gelato with assorted flavors and a gelato cake, while on Monday, the final day will be challenged in the skill called Mystery box for which will have to make a gelato flavor using ingredients secrets drawn and communicated at the start of the test, to be presented on a traditional cone printed. At the end of the day the jury will evaluate the technical and the artistic harmony and composition of the Grand Buffet final for the winners of the seventh edition.
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