a. FORMAT ................................................................................................................. 5
b. MISSION ................................................................................................................. 5
c. SELECTED TEAMS ................................................................................................... 5
d. TITLE ....................................................................................................................... 5
e. TEAMS ..................................................................... Error! Bookmark not defined. f. THE TEAM MANAGER ............................................................................................ 5
Application for selections and presentations ............................................................... 5
The pre-registration ...................................................................................................... 6
The registration ............................................................. Error! Bookmark not defined. 2. LIST OF ADMITTED TEAMS ............................................. Error! Bookmark not defined. 3. MODIFICATIONS WITHIN THE SINGLE TEAM................................................................ 8
4. 2018 GELATO WORLD CUP ROUNDS ............................................................................ 8
Gelato World Cup, the eighth edition It is a great pleasure to announce the 8th edition of the Gelato World Cup which will take place in its most natural home: the International Exhibition of ice cream, pastries, bakery and coffee handcrafts. This one of a kind event is well established and strongly anticipated in the international panorama; the Gelato World Cup confirms its leading and complete role amongst the world competitions concerning the large range of the “taste trades”. Evidence is the increasing number of countries around the world organizing selections for the definition of the teams to represent their colours at the Word Cup. This year there will be 12 teams from five continents. After accomplishing great success in the previous event, for the 8th edition we have decided to hold the Competition in the main hall of the Fiera di Rimini to grant the participants more space and wider visibility. The Gelato World Cup will take place over four days: January 20th, 21st, 22nd and 23rd, 2018. The World committee of Honour, which contributes to the optimization of the Regulation of an increasingly large and complex event, shall support us all during the competition guaranteeing the proper performance conduct and correct interpretation of the Regulation. See you in January and Good Luck! Giancarlo Timballo Lorenzo Cagnoni Founding Chairman of Gelato World Cup Chairman IEG Italia Exhibition Group s.p.a. Italian Exhibition Group s.p.a.
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ORGANIZATION CHART Gelato World Cup is organized by Gelato e Cultura s.r.l. and Sigep - IEG Italian Exhibition Group s.p.a. EXECUTIVE COMMITTEE: Chairman: Giancarlo Timballo Honorary Chairman: Luciana Polliotti Administrative Secretariat: Paola Franz Organization Secretariat: Alessandra Pacini Selection and Presentation Secretariat: Claudia Santoro Press Release and social media: Claudia Santoro Competition Commissioners: Sergio Colalucci, Sergio Dondoli and Leonardo Ceschin, Gaetano Mignano. Sigep Brand Manager and Responsible for Relations with Sponsor: Gabriella De Girolamo WORLD COMMITTEE OF HONOUR: Chairperson: Pier Paolo Magni Vice-chairman: Kamal Rahal Essoulami - Marocco. FOUNDING COMMITTEE: Giancarlo Timballo, Luciana Polliotti, Pier Paolo Magni, Alfio Tarateta and Eliseo Tonti. HONORARY MEMBERS Mauro Petrini, Alfio Tarateta, Maria Rinaldi
The event takes place at SIGEP - FIERA DI RIMINI - HALL SUD
Quartiere Fieristico – Via Emilia, 155 – Rimini www.sigep.it
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ASSUMPTIONS
a. FORMAT. The event named “Coppa del Mondo della Gelateria” (Gelato
World Cup”) was born from an idea of the “Associazione Gelato e Cultura” and is organized by Gelato e Cultura S.r.l. and IEG Italian Exhibition Group S.p.A.. This biannual event has reached its 8th edition and consists of a competition amongst teams, each including four professionals and a Team Manager, participating from all over the world and takes place during the international exhibition named “Sigep, Salone Internazionale della Gelateria, Pasticceria, Panificazione Artigianali e Caffè” (International Exhibition of Ice-Cream, Pastry, Bakery and Coffee handcrafts), 2018 edition.
b. MISSION. The mission of Gelato World Cup is to highlight the worldwide
excellence of the Italian school and tradition by contributing to the development of the professional skills of the taste trades to promote friendship and cooperation between peoples.
c. TEAMS ADMITTED. Twelve (12) teams coming from all over the world will
be admitted in the next edition of Gelato World Cup. Each team must register its application within the terms foreseen in article 1 called “registration”. Pre-emption right to the competition is granted to the teams coming from countries holding official selections for the Gelato World Cup, providing their enrolment procedures are in proper order.
d. TITLE. The winning team will be awarded the title of “Gelato World Cup
Champion 2018” and hold the title until the performance of the following edition. The winning Country cannot take part to the following edition of the competition.
e. TEAMS. Each team is composed of 4 members (four) specifically skilled on
ice-cream, chocolate-pastry products, Ice Sculpturing and Haute Cuisine, and by a Team Manager. The five team members must be nationals of the country they are representing or give evidence of their activity in that Country for a minimum of five years – apart of exceptional cases that the Managing Board of the Gelato World Cup reserves the right to approve upon its sole discretion. Up to two members of different Nationality may compose teams, provided it is not the captain or the Team Manager.
f. THE TEAM MANAGER, should have proven expertise of the taste trades
and will be part of the jury of the Gelato World Cup without voting right for his/her own team.
1. REGISTRATION Application for selection and presentation
Within February 28th, 2017 (except for those countries which by then have already
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made their selection) the country intending to carry out the national selection to enter the Gelato World Cup must submit the application to the Organizer by writing the contact persona data, dates, venue information and the selection modality to [email protected]. However, teams representing nations not present in the competition may be admitted provided they submit their application by March 31st 2017. That they organize a presentation of the team to the public and press in their country - competing in at least two of the skills required in the Gelato World Cup Rules, including at least one on gelato - and deliver photographic and video documentation of the presentation. To submit the application it is necessary to write the contact details, names of the team members and a brief biography/cv of each member to [email protected]
For the definition of the participating teams, the Organizing Committee gives priority to countries organizing the national selections, then to the teams that, despite having been formed without selection, organize a presentation
in their country and finally to the teams presented autonomously, as long as they do not belong to Countries which are already present in the competition. The acceptance of the teams will take place in any case according to the unquestionable judgment of the directing board of the Gelato World Cup Organizing
Committee. The pre-registration to the competition must be completed by filling in the form on line available on www.coppamondogelateria.it that the Team Manager shall mandatory fill in in each field within June 30th 2017, enclosing:
a) Copy of the payment of the registration fee for each single team of € 500.00 (+ VAT for the Italian team) to be paid together with the submission of this application; the fee will be refunded only and exclusively to the teams not entering in the list of 12 selected teams. The due amount must be payable on the bank account of Gelato e cultura S.r.l., purpose of transfer: ISCRIZIONE COPPA MONDO GELATERIA + COUNTRY.
Gelato e Cultura s.r.l. Banca CrediFriuli Credito Cooperativo Friuli sc Filiale di Udine – Via A. L. Moro, 8 IBAN: IT98R0708512304035210025053 SWIFT/ BIC: CCRTIT2TK00 Purpose of transfer REGISTRATION FOR GELATO WORLD CUP + COUNTRY
b) Scanned copy of the valid passport of Team Manager ; c) N. 1 photo (Jpeg) from the waist up of Team Manager wearing work outfit; d) N. 1 biography resume of Team Manager (word or pdf, 1.000 characters max
each).
Registration, if the team is accepted: A second form, on line, will be available on the same site to be filled in and sent by and not beyond October 31st, 2017. It is mandatory to enclose the following documents to complete the registration:
a) The present Regulations signed by the Team Manager and the other four (4) components of each team.
b) A scanned photocopy of valid passport for each team member; c) N. 1 photo (JPEG format) from the waist up for each competitor, in work outfit; d) N. One biography resume for each candidate (word or pdf, max 1,000
characters each). e) The curriculum of professional activities for each component, including the TM. f) Request for expenses reimbursement addressed to: IEG Italian Exhibition
Group s.p.a.- Via Emilia 155, 47921 Rimini (RN – Italia P.IVA 00139440408), indicating name of the team + Coppa del Mondo della Gelateria 2018 and corresponding to a lump sum amount relative to travelling costs. The extent of this contribution is determined case by case by the Organizers and communicated to the Team Manager (or to a substitute as regulated in section 6).
No later than December 15th, 2017, the registered teams must send to [email protected]
a) Recipes book generated as a pdf document by filling in the online form
requiring to upload photos or drawings of the elaborate, description, title, and the chosen theme, complete with allergens list (in English). This file, printed uniformly by the Organizing Committee, will be delivered to all the judges and press.1.
b) Document with general guidelines on the conduct of the competition signed by the Team Manager.
The failure in completing and/or undersigning (fully or partially) the requested
1 Each team at its own expense may expose its own brochure with detailed descriptions of the works (in
English and Italian) in the VIP and press area, but not to be handed to the jury, which will instead be delivered the standard forms printed by the Organization and generated by filling out the form for each team.
documents, namely the failure in sending even one single document required, results in the exclusion of the whole team. The Organization will evaluate all APPLICATION REQUESTS received in due time. The date of receipt of the e-mail is liable; in any case, the event Organization will not respond to missed or delayed email arrivals for any reason or cause. The above-described materials, the present Regulations and full FAQs are published and freely downloadable on the site www.coppamondogelateria.it
2. LIST OF TEAMS ADMITTED The list of teams selected to participate in the 8th edition of the Gelato World Cup will be published on the websites www.coppamondogelateria.it and www.sigep.it by November 6th, 2017.
3. MODIFICATIONS WITHIN THE SINGLE TEAM In the event after November 6th, 2017 one or more members of the team have to be replaced for serious and documented reasons, the Team Manager must promptly report it by e-mail to: [email protected] and MANDATORILY fill in the substitution form on line with all the required data on the replacing team member. The Organization reserves the right, at its sole discretion to approve or reject the substitution/replacement.
4. 4. 2018 GELATO WORLD CUP ROUNDS
The theme of the described rounds is free.
a. Decorated tray
b. Decorated Sundae presented on water ice baseboard (see g.)
c. Gelato cake, presented on water ice sculpture (see g.)
d. Mystery box, ability test
e. Entrée with gourmet gelato (gastronomic gelato)
March 31st Application for selection and presentation
f. Chocolate gelato Snacks presented on nougatine/croccante base (see g.)
g. Artworks: Water Ice Sculpture, Water Ice baseboard, Nougatine/Croccante base
h. Final Grand Buffet: presentation of all exhibits
4.a - Decorated Tray
Competitors must prepare n. 4 (four) trays of chocolate gelato. The gelato will have to be produced with one or more coverture chocolates provided by the sponsor Valrhona. One of the 4 (four) trays will be decorated and ready for public display in a showcase, the other 3 (three), also decorated, must be ready for tastings. Furthermore the team shall prepare n. 1 (one) decorated fac-simile to present to the jury and, eventually, to the Final Grand Buffet. It is strictly forbidden to bring any complete or partially completed manufactured goods, such as decorations, to the competition ground. The size of the stainless steel tray provided by the Organization is 360x250 cm, h 80. The tasting of gelato at the jury table will be served in a generic cup, provided by the Organization.
The teams must present the decorated trays to the Jury within 4 minutes from the scheduled presentation time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three points) up to a maximum of two minutes. If the total due time is exceeded the tray shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points. An extra 11 (eleven) penalty points are involved if the commissioners find pre-prepared decorations during the inspection.
4.b - Decorated Sundae for table service The competitors must prepare and present n. 15 (fifteen) gelato Sundaes with assorted flavours out of which n. 14 (fourteen) for the jury, n. 1 (one) for the official photograph, plus n. 1 (one) fac-simile to present the jury and, eventually, to the Final Grand Buffet. The maximum diameter of the cup rim is 20 cm (twenty). There is no height limit. Shape and decoration must relate to the selected theme. It is strictly forbidden to introduce completed or partially completed manufactured items, such as decorations, in the competition area. The team shall provide the Sundaes cups. The gelato cup must contain at least 1 (one) ingredient (indicated in the recipe) of the sponsor COMPRITAL. The range of the products available shall be agreed upon together with the sponsors. The decorated Sundae for the table service at the Final Grand Buffet must be presented on an ice baseboard (see 4.g). The teams must present the decorated Sundae to the Jury within 4 minutes from the scheduled presentation time Beyond this the time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If
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the due time is exceeded the Sundae shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points. An 11 (eleven) points penalty is foreseen for the non-observation of the due maximum dimensions An extra 11 (eleven) penalty points are involved if the commissioners find pre-prepared decorations during the inspection.
4.c - Gelato cake The contestants must prepare the gelato cake (with a maximum of 3 (three) gelato flavours including the following optional ingredients: parfaits, fruit pallet,biscuits, sponge cake, candied fruit, etc. The contestants must produce 3 (three) identical samples of the cake with shapes and decorations according to the theme of choice, each with 16 (sixteen) portions. 1 cake (one) is for slicing, 1 (one) for the official photograph and 1 (one) for the service. In addition 1 (one) fac-simile to present the jury and, eventually, to the Final Grand Buffet The gelato cake for the final Grand Buffet must be presented on the Ice Sculpture (see 4.g). A member of the team is responsible for cutting the cake and making the portions for the jury tasting. Each team must provide the serving plate and the knife otherwise, upon preventive request, it is possible to use the round white plates provided by the organization. The teams must present the gelato cakes to the Jury within 3 minutes from the scheduled presentation time Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato cake shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points For the tasting phase, after the 3 given minutes the penalty involves 3 (three) points for every minute of delay up to a maximum of two minutes. If the total due time is exceeded the gelato cake shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
4.d - Mystery box, ability test The teams must prepare one single gelato flavour (about 6 kilos) to present on a traditional moulded cone provided, together with its cone stand, by the sponsor Ostificio Prealpino The flavour, in n. 15 (fifteen) identical samples out of which 14 for the jury and one for the official photograph, prepared with one of the secret ingredients raffled by the contestants with the organizers and notified only at the moment of the performance in a sealed envelope. Furthermore, the organization provides a market of fresh products, vegetables, herbs and spices, etc. mandatory in the competition to produce gelato in
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combination with the drawn product. The suppliers of Mystery products will be posted on the site coppamondogelateria.it In addition the team must present a good description of the recipe to the jury, writing it out in block letters on the form provided by the Organization Only in this specific round, the team may briefly consult with the Team Manager. FRUIT MYSTERY BOX The teams must also produce one further single flavour (about six kilos) to present on a traditional moulded cone provided, together with its cone stand, by the sponsor Ostificio Prealpino. It must be prepared with any of the frozen fruit pulp drawn by the competitors and provided by the Capfruit sponsor with a compulsory combination of a spice, herb or vegetable available on the supplied market. The teams must present the gelato to the Jury within 3 minutes from the presentation-scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points. An extra 11 (eleven) penalty points are involved for not using the products on the supplied market. In addition the team must present a good description of the recipe to the jury, writing it out in block letters on the form provided by the Organization Only in this specific round, the team may briefly consult with the Team Manager.
4.e – Entrée with gourmet gelato (gastronomy gelato) Competitors must prepare n. 3 (three) hot finger food in combination with the gourmet gelato ("savoury" gelato - one flavour) selected by the team to present to the jury on 1 (one) single plate. The shape and decoration must comply to the chosen theme. N. 20 (twenty) identical samples must be prepared plus n. 1 (one) fac-simile of the dish for the final Grand Buffet. Only the gelato must be a fac-simile in this dish. The raw materials to make the hot finger food must be provided/purchased by the team, as well as the plates. 11 (eleven) penalty points are foreseen for each additional flavour. The teams must present the dishes to the Jury within 5 minutes from the presentation-scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of 5 (five) minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points.
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4.f - Chocolate gelato Snacks The contestants must prepare n. 4 (four) types of gelato snacks, 15 (fifteen) for each type (n. 60 – sixty – pieces in total) for the jury. The President of the Jury will have the task to verify the weight and report any penalty to the Competition Commissioner. N. 4 (four) (1 – one for each type -) are fac-simile. The 4 fac-simile gelato snacks must be presented to the jury together with the gelato snacks prepared during the competition. At the end of the competition all snacks must be positioned on the nougatine/croccante stand for the final Grand Buffet (see 4.g). Each chocolate gelato snack must weigh 50 grams including the decorations, with a tolerance of 10% (plus or minus) that is that each snack may weigh from a minimum of 45 grams to a maximum of 55 grams. The snacks can be combined with jellies, fresh fruit, jams, bakery liqueurs, bases and can include Bavarian creams, frozen desserts, creams, mousse, and parfait. The gelato must be produced with one or more covertoure chocolates provided by the sponsor Valrhona. Contestants may use any preparation technique. The shape and decorations must comply with the chosen theme. The sponsor Silikomart will provide the necessary moulds for the teams. The teams must present the gelato to the Jury within 4 minutes from the presentation-scheduled time. Beyond this time limit, every minute or fraction of minute shall involve a penalty of 3 (three) points, up to a maximum of two minutes. If the total due time is exceeded the gelato shall be presented at the end of the whole cycle involving an extra penalty of 6 (six) points 3 additional penalty points are foreseen for each gram out of tolerance. NOTE – Excluding the mystery box, all the cake decorations and gelato snacks should
be relevant to the chosen theme and made strictly on the competition field.
4.g – Artworks
- ICE SCULPTURE
The contestants shall prepare and decorate n. 1 (one) ice sculpture, relevant to the selected theme, for the presentation of the gelato cake as above mentioned in 4.c. The sculpture shall be obtained by 1 (one) single block of ice measuring cm 25x50x100 supplied by the Organizers. The height of the final exhibit is free. The sculpture will be preserved in a refrigerated truck supplied by the organization. The team must supply all the equipment needed to sculpt and decorate the sculpture. However, if, because of the distance and transport difficulties, the team cannot ship the equipment, the ICE SCULPTURING sponsors will supply the necessary.
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The ice sculpture must be presented within the scheduled time; 3 penalty points will occur for every minute, or fraction of minute, of delay up to a maximum of 10 minutes.
- ICE BASEBOARD
During the competition and with the aid of conformed containers (not pre-shaped by moulding with definite shapes such as: lion, fountain, swan, eagle, cornucopia, etc. supplied by teams), the contestants must prepare 1 (one) ice baseboard mandatorily including any optional inserts such as: flowers, fruits, nuts, vegetables, spices or other ingredients, in any case edibles - supplied by the team itself. The ice baseboard measuring a maximum of cm 30x30 height 50 cm must be used to present the fac-simile Sundae. The organization will supply the blast chiller. .
The non-conformity of the maximum dimensions involves 11 (eleven) penalty points. Missing to include inserts or using non-edible inserts involves 11 (eleven) penalty points.
50 cm
25 cm
cmcm. cm
100 cm
50 cm
30 cm
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- NOUGATINE/CROCCANTE SCULPTURE
The Artwork supporting the gelato snack fac-simile shall be totally made of in croccante (nougatine) with a choice of any type of dried fruits (walnuts, hazelnuts, pistachios, pine nuts, pecans, peanuts, etc.), any type of sugars and seeds (poppy, caraway, sunflower, etc.) up to a maximum dimension of cm 50x50, free height. The Artwork piece, as all the decorations, must be entirely made and assembled during the competition in the competition area. The decorations can be made in pulled sugar, blown sugar, royal icing, dough for flowers and sugar paste. Moulded chocolate and sugar are not allowed. The team must provide the support for the Artwork.
The non-conformity of the maximum dimensions involves 11 (eleven) penalty points. The use of moulded/printed chocolate or sugar involves 11 (eleven) penalty points. The use of manufactured products ready to use and not produced on the competition ground involves 11 (eleven) penalty points.
4. h h FINAL GRAND BUFFET The Final Grand Buffet consists in the presentation of all works. The table for the presentation, supplied by the organizers, is round with a diameter of 120 cm and set up. Buffet setting: it is possible to use additional decorative elements but it is not allowed to place a background. . No electric cables can cross the competition area. Rotating basis are allowed. The staging shall mandatory have a black canvass covering the stands for the presentation of the final buffet (supplied by the Organizers). The organizers however disclaim any liability in case of accident. The use of any background involves 11 (eleven) penalty points.
4 bis.POINTS Points are awarded by the jury composed by all the team managers that will assign a score between 5 and 10 on each round. The voting procedures and the judging criteria presented in the document, which contains the indications of competition, will be
50 cm
50 cm
Free height
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published later this year, and analysed during the pre-training before the competition day. An artistic jury for the assessment of the aesthetics will join the jury. The designated Member of the Committee of Honour shall oversee the correct running of the competition and report to the Commissioners any doubts on the correctness of the tests of each team.
4 ter. FAC-SIMILE The teams can prepare the facsimile for the competition rounds in advance, and bring them to the competition area ready for the presentation to the jury simultaneously with the exhibits for the evaluations of the conformity with the competition official exhibits. The facsimile must then be presented in the Final Grand Buffet. The non-conformity involves 11 (eleven) penalty points.
5. RECIPES By December 15th, 2017 the Team Manager must deliver to the organizing secretariat [email protected] the title of the selected theme and the recipes’ form completed (in English) that will be printed uniformly by the Organizers and
delivered to all the judges and the press. Any allergens must be indicated at the bottom of each recipe. The Organizers are free to use the recipes (even sharing them with third parties who collaborate in any way with the organization itself) without needing to pay any sum of money in any way to either the Team or the single members.
5 bis. COMPULSARY INGREDIENTS The teams are obliged to use the Comprital Giubileo base mix for any flavour gelato both creamy and fruity. It is forbidden to use any other similar stabilizing mix. The teams must select the obligatory products, as per the rules, amongst those offered in the sponsor’ range (a full detailed list of the products and of the useful contacts of the sponsors, will follow).
6. TRAVEL AND ACCOMODATION EXPENSES The expenses for travelling and hotel accommodation (Bed & Breakfast) for the team members will be sustained by the organization. In particular:
- The Organization will pay a standard fee to the Team Manager concerning the travelling costs. The amount of the contribution will be determined in each single case, by the Organization.
- Accommodation of the whole team (five members) in hotel rooms (two double rooms and one single room, or one double and one triple room for each team) with Bed and breakfast arrangement. Extra-European teams arriving a day in advance therefore spend 7 nights (in 17 out 24) in the hotel, while the other
teams spend 6 nights (in 18 and out 24, January 2018). Any extra expense is charged on the team and must be paid at the hotel reception)
The travel expense reimbursement and the prize money (for the first three ranked teams) are fully paid in the bank account notified by the Team Manager at registration. Team Managers, under their full responsibility, have to redistribute to the other team members.
7. NOTE ON TEAM MANAGERS The contacts with the Gelato World Cup Organization are held exclusively by the Team Managers. In this sense, the team manager is the one and only spokesperson of the team. Team Managers have the responsibility to register the team and its members and report as required by the Organization. Any possible lack of information from the Team Manager towards the other Team members is not the responsibility of the Organizers. The organization does not respond to any other member of the team. The team may appoint a single spokesperson other than the Team Manager. In this case, the team manager must complete the part of the application reserved to the single spokesperson other than the Team Manager. In the event of a spokesperson other than the Team Manager all purposes hereunder will be produced towards the single spokesperson appointed.
7 bis. THE JURY The technical jury is composed of the Team Managers of the 12 (twelve) participating teams, chaired by Pier Paolo Magni, President of the CMO, alongside with a member of the winner team in the previous edition, both without voting rights, but with power of control and surveillance. An artistic jury composed of qualified members with high professional quality will judge the aesthetics of the presentation in the final buffet. The artistic jury will have the task of judging the artworks and their harmony in the final Grand Buffet on the final day of the competition. Their vote is added to that of the jury composed by 12 Team Managers. The artistic jury awards a special prize to the most distinguished team in the artistic tests. For the test on the gourmet gelato, the jury is supported by a press jury composed by culinary experts who will be responsible for judging the implementation of the exhibits technique. The jury will award a special prize for the team that stands out in the entrée test.
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8. PRIZES AND AWARDS FIRST RANKED TEAM Gelato World Cup Trophy (one for each team member) Diploma with gold medal Cash prize € 12.000,00.- (twelve thousand / 00) SECOND RANKED TEAM Diploma with Silver Medal Cask Prize € 6.000,00.- (six thousand/00) Trophy Gelato World Cup (one for each team member) THIRD RANKED TEAM Diploma with Bronze Medal Cash Prize € 3.000,00.-(Three Thousand/00) Trophy Gelato World Cup (one for each team member) The present competition does not foresee any ex aequo awards. In the event of an equal score the team that obtained the highest score in the ability test and Mystery box, wins. In the event of a further equal score, the higher overall points for the category TASTE of each round will prevail. All teams are entitled to a medal and diploma of participation. PREMI SPECIALI:
Most Innovative Flavour in the Mystery Box test - Awarded by the jury based on the competition points.
Aesthetics Award - Awarded by the artistic jury as specified in Article 7bis named "Jury".
Order and cleanliness - Assigned by the Competition Commissioners to the team that kept the stand and store cleaner and tidier during the competition performance.
Best Gourmet Gelato - Assigned by the press at the best entrée as specified in Article 7a named "Jury".
9. GENERAL INDICATIONS ON THE COMPETITION PERFORMANCE As from 01.07.2017 on the site www.coppamondogelateria.it and www.sigep.a document including THE GENERAL INDICATIONS on the running of the event 8th Gelato World Cup, will be issued. It will include times of the tests, assessments and penalties, map of the competition area and stands with lay out, machinery model,
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technical specifications of semi-finished products and the technical specifications of equipment, lists of special prizes, etc. In any case, THE GENERAL INDICATIONS on the conduct of the competition will be subscribed by December 4th by the Team Manager and returned, undersigned, by e-mail to the Organization: [email protected] The Team Manager is obliged to submit THE GENERAL INDICATIONS to the other team members and, by signing the same document , guarantee under his total liability (even in case of dispute) to have submitted THE GENERAL INDICATIONS to the other team members and that the integration has been accepted.
9 bis. CUSTOMS Foreign teams that may need to send goods to Italy, and therefore go through customs, should contact the company in charge: ExpoTrans directly engaged by IEG Italian Exhibition Group s.p.a. to follow this sort of practice. The contact person is Anja Pruess, freight and storage EXPOTRANS tel: +39 0541 744791, email [email protected]
