Musketeers will wear Italian gelato’s colours: a gelato maker, pastry chef, chef and ice sculptor Enormous attention on behalf of companies, out in full force alongside the competition
Rimini, 24th November 2014 – Expectation is growing for the 2015 edition of SIGEP Gelato d´Oro (Rimini Fiera, 17 – 21 January 2015), the Italian Grand Prix that will select the members of the Italian team that will take part in the 2016 Gelato World Cup at SIGEP.
Four members will come through the competition: a gelato maker, a pastry chef, a chef and an ice sculptor.
Italian gelato´s best pros will compete to realize their dream of wearing a uniform with the Italian flag, as member´s of the national team. As is the tradition, to select the ´four musketeers´ who will have the task of bringing the title back to Italy (it was won by France at SIGEP 2014), contestants will fight it out on the 17th, 18th and 19th of January.
Therefore, as always, the Italian heat of the Gelato World Cup does not lose sight of the future, anticipating trends by years (such as that of Savoury Gelato), but at the same time celebrates tradition and highlights current product excellence.
The chefs´ test will be focussed on the preparation of a hot dish matched with savoury gelato. Lastly, for their entry, the ice sculptors will have a gelato cone as their inspiration. For the first time, the same theme will be assigned to all the ice works, in order to ensure the best possible judgment of the sculptors´ skill.
The interest in SIGEP Gelato d´Oro is borne out by the participation of prestigious sponsor companies who emphasize the importance of the event with their collaboration.
There are two Platinum sponsors: Comprital for the compound ingredients and Valrhona for the chocolate.
The Golden Sponsors, who will supply the machinery, will be Acomag member companies Carpigiani, Cattabriga, Frigogelo and Telme.
Then there are the Silver Sponsors, ISA for the showcases/cabinets and Medac for the cups.
Lastly, a series of great Technical Sponsor companies: a very welcome significant return for Debic for milk and cream, Ostificio Prealpino for the cones, Consorzio del Formaggio Parmigiano Reggiano for the cheese, a compulsory ingredient for the savoury gelato test, Sara Creazioni for the work-wear, Sculture di Ghiaccio for the dedicated test and Silikomart for the moulds. PUNTO.It and Pasticceria Internazionale magazines are the media partners.
On this scenario, which represents the production chain of excellent Italian-made products, in a sector going through a positive process of internationalization, the participation of the Consorzio del Formaggio Parmigiano Reggiano is an outstanding fact. This is a very prestigious brand, a standard-bearer of Italian products recognized throughout the world, combined with artisan gelato to represent the success of what has been proposed at SIGEP for years, i.e. the presence of artisan gelato in haut cuisine with tasty innovative combinations. It will be precisely Parmigiano Reggiano which, thanks to the versatility of the various amounts of ageing, has been used many times in artisan gelato - one of the key players of the compulsory test for making savoury gelato.
In the context of profitable systematic collaborations with the chains key players, Rimini Fiera has signed an two-year agreement (2015-2016) con Acomag (Italy´s National Association of Manufacturers of Gelato Machinery, Decor and Equipment), with Comprital and Valrhona for the sponsorship of both SIGEP Gelato D´Oro 2015 and the 2016 Gelato World Cup.
In the meantime, the first official dates have been established for the selection of the other teams taking part in the 2016 Gelato World Cup: Poland, Warsaw, February 2015; Argentina, Buenos Aires in June 2015, where three Latin-American teams will be selected; dates and locations are being finalized for the event in Germany, as well as heats in other European and non-European countries.