Italy has already reached +10%, but qualitymust be protected, safeguarding an icon of Italian-made food.
From the heart of the Gelato World Cup at Rimini’s SIGEP an initiative by three great Italian gelato makers 2017 trends: alongside the classics, the heat stimulates flavours linked with the sea, such as lime, mango and ginger…
Among the classics, pistachio is rising.
From master confectioner Rinaldini there’s Affresco, a crushed-ice drink with fresh fruit, in three variations: Michelangelo, Caravaggio and Raffaello
Photo: Italian artisan gelato "zabaglione of Vinsato", Sergio Dondoli, Gelateria Dondoli (San Gimignano, Tuscany)
Pasticceria Internazionale World Wide Edition
It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at Sigep 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.
THE TEST OF THE GELATO WORLD CUP FROM WHICH REAL CHAMPIONS EMERGE
23 - 27 January 2016
SIGEP - Rimini Fiera - Italy
The leading expo gelato, pastry, confectionery and bakery will be held at Rimini Fiera from 23rd to 25th January 2016.
The Gelato World Cup returns.