Italy’s team for the 2020 Gelato World Cup was decided at Sigep Gelato d’Oro 2019, following three days of competition in pastry, gelato, ice sculpting and haute cuisine.

The Italian team

• Haute cuisine: Marco Martinelli, a chef from Brescia and the Sigep Gelato d’Oro 2019 winner in this category. He will represent Italy again at the 2020 Gelato World Cup.
• Pastry: Massimo Carnio, a chocolate maker from Valdobbiadene (TV).
• Gelato: Eugenio Morrone of Il Cannolo Siciliano in Rome.
• Ice sculpture: Ciro Chiummo.

Chef category runners-up

Second place went to Marco Visciola of Il Marin in Genoa, and third to Paolo Barrale of Marennà in Sorbo Serpico.

What this means for gelato makers in New Zealand

Gelato, pastry and plated dessert skills increasingly overlap. Majors Group can help you build a dessert menu around Carpigiani gelato machines and Silikomart moulds, with pastry-focused Carpigiani pastry machines for the kitchen.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.