Rimini is preparing to host a new edition of the world’s most prestigious gelato competition, from January 16 to 20, 2026. Celebrating its eleventh edition as part of SIGEP – The World Dolce Expo, the Gelato World Cup will gather 12 teams from five continents in a challenge that combines gelato making, pastry, chocolate, and haute cuisine.

The countries that have qualified for this grand final are Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru, Poland, and Singapore, all selected through continental competitions held between 2024 and 2025: the Asia Gelato Cup (Singapore), the European Gelato Cup (Rimini), the China Gelato Cup (SIGEP China), and the Gelato Cup Americas (Buenos Aires).

 Eight Tests to Measure Excellence

Teams will compete in eight official tests that will assess their technique, precision, and creativity. These include:

• Mystery Box Fruit, where they must prepare 3 kg of sorbet with a surprise fruit provided by Adamance.
• Single Portions in Glass, an exercise in detail using Babbi ingredients and crispy or gelled bases.
• Gelato Sticks, forty units with freedom to choose their format and techniques, each of which must include at least one Disaronno ingredient.
• Gelato Snacks, small 50 g pieces that combine pastry technique, artistic gelato making, and presentation.
• Gastronomic Gelato Entrée, which fuses hot dishes with a savory tomato-based gelato. This test aims to demonstrate the versatility of gelato beyond the sweet world. 
• Marron glacé yule log, made with Agrimontana products.
• Chocolate sculpture, a piece up to 145 cm tall, created entirely during the competition.
• Artistic piece on a chocolate block, carved from a single block measuring 20×30×40 cm

All these tests will culminate in the Grand Buffet, where each team will present a complete 120 cm table displaying all their creations in a final composition that judges harmony, technique, and visual storytelling.

The technical jury will consist of team delegates from each country, supported by specialists in ice cream, pastry, and cuisine. Each challenge will be evaluated based on flavor, aesthetics, innovation, and technical execution—the fundamental pillars of this competition.

Organized by Gelato e Cultura Srl in collaboration with the Italian Exhibition Group – SIGEP, the Gelato World Cup has established itself over two decades as the premier showcase for artisanal gelato and a meeting point for professionals from around the world. Chaired by Sergio Colalucci, the first world champion with the Italian team, this edition will once again highlight the educational focus that characterizes contemporary gelato making.