The 2026 edition, the eleventh in the event’s history, brings together the world’s top professionals in Rimini, celebrating creativity, technique, and innovation in the name of Italian excellence.
After two years of national and continental selections held between 2024 and 2025, 12 teams from five continents will compete for the world title:
Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru, Poland, and Singapore.
An international lineup that reflects the global growth of artisanal gelato—today one of the most recognized symbols of Italian gastronomic culture worldwide.
International Selections: The Road to the Final
Access to the final stage of the Gelato World Cup is the result of a long qualification process held through four major continental competitions:
- Gelato Asia Cup – FHA Horeca Singapore (22–25 October 2024)
- Gelato Europe Cup – SIGEP Rimini (18–19 January 2025)
- Gelato China Cup – SIGEP China (24–26 April 2025)
- Gelato America Cup – FIITHEP Buenos Aires (9–12 June 2025)
These events are essential testing grounds, challenging teams with complex, multidisciplinary tasks that highlight precision, creativity, and teamwork.
The 8 Official Challenges of the Gelato World Cup 2026
The 2026 competition consists of eight main trials, culminating in the iconic Grand Buffet, one of the most spectacular and celebrated moments of the entire SIGEP event.
1. Fruit Mystery Box
A pure creativity challenge. Teams must produce 3 kg of water-based gelato using an Adamance fruit purée revealed only at the start of the trial. The final presentation must include carved fresh fruit, herbs, and spices.
2. Monoporzione in Vetri – “Portions in Glass”
Elegance meets technique: refined glass-served individual desserts created with at least one Babbi ingredient, enhanced by gels, crunchy bases, or fresh fruit.
3. Gelato on a Stick
The quest for perfect balance: 40 gelato sticks, freely designed but incorporating at least one Disaronno ingredient.
4. Gelato Snacks
Three small 50 g creations—true pastry-gelato “jewels”—made using Babbi, Disaronno, or Valrhona ingredients.
5. Savory Gelato Entrée
Where gelato meets fine dining: warm gourmet dishes paired with a tomato-based gastronomic gelato, showcasing the product’s versatility in savory cuisine.
6. Marron Glacé
A tribute to Italian tradition: gelato tronchetti made with Agrimontana products, decorated with marron glacé, candied fruit, or chocolate.
7. Chocolate Sculpture
An advanced display of artistry and skill. Teams sculpt a chocolate piece live, up to 145 cm in height and 30 kg in weight.
8. Artistic Piece on Chocolate Block
A single-block chocolate sculpture (20×30×40 cm), which will also serve as a display for the chocolate snacks presented at the Grand Buffet.
9. Grand Buffet Finale
Each team sets up a 120 cm display table featuring all their creations—a harmonious celebration of aesthetics, technical mastery, and flavor.
This final presentation often determines the ultimate winner.
An International Panel of Excellence
The competition is judged by a panel composed of the Team Managers of the finalist countries and leading experts in gelato-making, pastry, and haute cuisine.
Evaluation criteria include:
- quality and flavor balance of the gelato
- technical skills
- aesthetics and presentation
- innovation and overall coherence
This composition ensures a highly qualified, impartial assessment.
Why the Gelato World Cup Matters for the Made in Italy
For more than twenty years, the Gelato World Cup—organized by Gelato e Cultura Srl in collaboration with Italian Exhibition Group – SIGEP—has served as a global accelerator for the promotion of Italian artisanal gelato.
Under the presidency of Sergio Colalucci, Italy’s first world gelato champion, the competition:
- supports the professional training of new generations
- reinforces Italy’s leadership in the global gelato industry
- promotes cultural exchange among professionals from different continents
- contributes to the expansion of the global artisanal gelato market, which surpassed $22 billion in 2024, driven by natural ingredients, product quality, and experiential formats
Facts and Impact: A Trendsetting Event
- Over 200 professionals involved, including competitors, judges, assistants, and team managers
- Thousands of visitors each day in the SIGEP competition arena
- Social media reach exceeding 10 million views across Instagram, YouTube, and Facebook
- Dozens of educational contents dedicated to gelato and pastry techniques, highly valued by international audiences and aspiring gelato makers
How to Follow the Gelato World Cup 2026
Live updates, behind-the-scenes content, interviews, and highlights will be shared on the official channels:
- Website: gelatoworldcup.com
- Social Media: Instagram / Facebook / YouTube → @gelatoworldcup
- Hashtags: #gelatoworldcup #gwc2026 #sigep
The Gelato World Cup 2026 is more than a competition—it is a global celebration of gelato as an art form, a creative laboratory for ideas, talent, and innovation.
Once again, Rimini—world capital of dessert—becomes the beating heart of artisanal gelato, inspiring professionals, brands, and the next generation of gelato artisans.