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the regulations, with a greater emphasis on the specific sector of What is your opinion on gelato parlour chains, which are gain-
hand-made gelato. ing an increasing foothold on the Italian market?
Chains are part of the global market, but the winning
As chairman of the event, what can you say about current gelato parlour, that retains its loyal customers and sparks wide-
trends in the gelato parlour sector? spread general interest is the classic hand-made gelato shop.
The Italian gelato sector is going through a time of The job of a master gelato craftsman is lovely, but only
revival, aimed at raising awareness of the gelato craftsman’s if it becomes an integral part of our lives: when we put our soul
professional skills, and the whole industry has realised that the into our work, our trademark, our imagination and our ability to
only way to profitability is through quality. create a new flavour each and every day.
The consumer is always on the lookout for positive Chains are similar to industrial gelatos: they may provide
messages and the pursuit of excellence and gelato craftsmen must good quality in terms of the product, but they have little person-
do the same, aiming to come up with concrete answers in this ality. They have to plan their production and that limits their
area. Indeed, the combination of professionalism and quality raw creativity.
materials is a winning one.
What tips would you give someone wanting to become a gelato
craftsman in the current climate?
The advice I would give anyone wanting to become a
professional gelato-maker is to take training courses, to make the
subject his or her own, to study and to study again, and to put all
of their passion into a job that inevitably involves some sort of
self-sacrifice.

About Gelato World Cup
The Gelato World Cup is one of the most awaited
events of the Sigep-International Exhibition of Artisan
Gelato, Confectionery and Bakery. It dedicated to profes-
Understanding and selecting the best raw materials and semi- sionals in the gelato, confectionery, chocolate-making and
finished ingredients is vital if we are going to make a good high-class gastronomy industries of the 5 continents and
gelato. What are the characteristics, advantages and disadvan- represents a unique chance for individual professionals to
tages of each type of product and processing method? get together and discuss their trades.
A good professional knows what serious ingredients are The competition is organized on the principles of integ-
available, so he will look for and select products, whether it’s raw rity, professionalism and fairness towards the nations
materials or semi-finished products, that are closest to his own competing and has the collaboration of a World Commit-
philosophy of gelato production. There are so many different tee of Honour of which are part of the greatest exponents
materials and products available that excellent quality can be of gelato in the world.
found in both sectors, while equally you can make poor choices
if you are simply looking for the lowest price or the easiest prod- Special thanks: www.italiangelato.info/
uct to use. en.coppamondogelateria.it
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