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49. INT'L AWARD ``GOLD CUP``

The International Gelato Exhibition MIG which will take place in Longarone from 2nd to 5th December 2018 concurrently organizes the Competition Coppa d’Oro, now in its 49th edition. Mr. Luigino Dal Farra, who will be responsible for the competition, is assisted by the “Accademici Italiani Gelatieri Artigiani”, who will organize the implementation of the competition.

Established in 1970, the International Award “Gold Cup” is considered as the “Gelato” Oscar: every year, master gelato makers from all over the world are invited to show here their skills and arts.

The “Golden Book” of the event include gelato makers who made ​​the history of gelato in Europe. The 2018 award is focused on the “Vanilla Custard” flavor.

In 2017 the winner was  Giuseppe Zerbato – Gelateria Il Gelataio (VI).

Competitors classed at top places will be awarded with trophies and awards provided by Authorities, Public Organizations and Associations. All participants receive also a Certificate of Participation.

The award ceremony is scheduled on Wednesday, December 5th, 2018 at the Longarone Fiere Congress Center.

DOWNLOAD COMPETITION RULES (PDF)

1 – First Round

Registration will take place on Tuesday, 4th  December 2018, from 10.00 h to 15.00 h, at the specific registration office inside the Conference Center of Longarone Fiere. By registering the candidate declares that the gelato sample he will present is unique and prepared by the applicant exclusively for participating in the competition. For each candidate the Organization will provide a suitable container for the presentation of the gelato sample at the competition. The gelato sample with Vanilla Custard flavor, without any marbling, must be personally submitted by the participant in a quantity of approximately 500 g, at the competition venue inside the Conference  Center of Longarone Fiere, from 10.00 h to 16.00 h.

The container must be leveled by the candidate in the best way possible and the upper part must be devoid of any sign of recognition. Should the container have a clearly recognizable sign the sample will not be judged and the candidate will be excluded from the competition. The samples will be marked by the organization with a code, the same will be indicated on an envelope in which the name of the candidate is inserted. The envelope will be closed in the competitor’s presence, but he will not know the corresponding code, in order to guarantee absolute anonymity for everyone and especially for those who will later have to make their judgements. The samples will be placed in an gelato conservator and evaluated by the jury the same day.

To be admitted to the competition all participants must present a valid proof of identity upon registration.

 

2 – Second Round

A special Commission established by the Organizers and made up of different jurors, will assess the   gelato samples on Tuesday, 4th December 2018, from 14.00 h onwards.
The Commission will judge taste and texture of the sample.

The ranking is the result of the sum of points given by each jury member.

At this stage each jury member will have at his disposal a minimum of one and a maximum of ten points for each sample. The five best scores will be admitted to the third round and only then will the envelopes be opened to disclose the names of the five finalists.

 

3 – Third Round

On Wednesday morning, 5th  December 2018, from 10.00 h to 12.30 h, in the presence of a technical jury of five jurors established by the Organizers, the five finalists dressed with jackets supplied by the organization must prepare a milk-based gelato without any type of marbling, with Vanilla Custard flavor. A quantity of approximately 4 kg must be prepared and creamed in a batch freezer. Competitors will compete one at a time, respecting the reverse ranking order determined in round 2.

Each competitor must at the beginning of the competition present his own recipe indicating the ingredients he intends to use and, after the preparation of the gelato, he will have to clean up his working space.

A Technical Jury will observe the competitors during their performance and will express two judgements, one based on behavior, orderliness, cleaning of the work space and the chosen recipe, another on the taste of the gelato at the moment it is extracted from the batch freezer. The Jury members will have a minimum of one and a maximum of four points for each evaluation.

All ingredients provided by the Organization are listed under chapter 5 – Equipment and Products of these rules. Other necessary products that competitors want to use must be supplied autonomously and declared at the beginning of the competition (e.g. stabilizer).

Gelato samples will follow the same procedure as in the first round. They will then be stored in a 500 g-thermal package marked by a code and the same code will be applied on a sealed envelope containing the name of the competitor. The samples will be placed in an gelato conservator.
This round is open to the public and everybody interested in watching the competition may do so.

 

4 – Fourth Round

On Wednesday, 5th  December 2018, at 14.30 h during a public event at the MIG Conference Center the six judges of the Final Jury will be appointed. The jury includes a journalist/blogger and the President of the “Accademici”. The latter will also act as President of the Jury.

Each member of the Jury expresses his vote by raising the score paddle simultaneously so as not to involve or influence the other members of the Jury.

For the taste of the gelato each member of the Jury can give a minimum of six and a maximum of ten points for each sample.

The President of the Jury will have a further vote available with which he will express a technical judgment on the texture of the gelato.

The points of the Final Jury will be added to the points previously given by the Technical Jury in round 3, and the sum of the two scores will determine the final ranking of the first five competitors.

In the event that two competitors have the same score (ex aequo), a further evaluation will be made by the Jury to univocally determine each position of the final ranking.

Once the definitive ranking has been established, the envelopes containing the names of the competitors will be opened in order to disclose the name of the winner and the placements of the other competitors.

If a competitor obtains the maximum possible score of 110 points, the President of the Jury may decide at his sole discretion whether the winner also deserves the honorable mention CUM LAUDE.

 

5 – Equipment and Products

For the Third Round the organizer guarantees the availability of the following equipment:

  • Electronic scale and mixer
  • Heater (BOVO HOT POT)
  • Trittico gelato machine (BRAVO)
  • Batch freezer TELME PRATICA 35-50
  • Batch freezer CATTABRIGA EFFE 4/B
  • Gelato trays and polystyrene containers for the samples
  • Various tools and accessories.

And the following products:

  • Fresh milk Alta Qualità Lattebusche
  • Fresh cream
  • Sugars: sucrose, dextrose, glucose powder 32 DE
  • Skimmed milk powder
  • Pasteurized egg yolk

Other necessary products that competitors want to use must be supplied autonomously and  declared at the beginning of the competition (e.g. stabilizer). If desired, competitors can also bring and use their own tools.

 

6 – Liability

The Organization declines any liability regarding damages suffered or caused by the competitors  during the event, of whatever nature they may be.

 

7 – Changes to the Rules and Disputes

The Organization reserves the right to make changes to the rules aimed at improving the competition. The participants will be informed in advance.

The outcome of the competition will be determined at the incontestable discretion of the Juries which were established pursuant to the above provisions.

 

Awards:

The winner will be awarded the “COPPA D’ORO 2018”.

The top 20 competitors will be awarded cups, plaques and prizes made available by Authorities, Public Bodies and Associations.

A special prize will be awarded to the best competitor UNDER 30.

The award ceremony is scheduled for Wednesday, 5th December 2018, at the Conference  Center of Longarone Fiere Dolomiti. All attending competitors will receive a certificate of participation.

 

DOWNLOAD COMPETITION RULES (PDF)

1970
ARMIDO BELLESE
Bar – Gelateria “Oasi” – Oderzo (TV)

 

1971
FAUSTO BORTOLOT
“Casa del Gelato” – Fano (PE)

 

1972
ALFONSO DE CESERO
Heladeria “Italiana” – Aro (Spagna)

 

1973
GIOVANNI DE CESERO
Heladeria “Italiana” – La Coruña (Spagna)

 

1974
SILVANO ZALLOT
Siegburg (Germania)

 

1975
ROMEO SAVIANE
“Eis Venezia” – Duisburg (Germania)

 

1976
SIVERIO FADEL
Punta Sabbioni (VE)

 

1977
LUIGI DAL FARRA
“Eis Cafè Italia” – Goch (Germania)

 

1978
GUIDO PROTTI
Krefeld (Germania)

 

1979
CALOGERO DONZELLI
Gelateria “Al Portico” – Sotto il Monte (Bg)

 

1980
GABRIEL OLIVIER
Heladeria “Italiana” – Tarragona (Spagna)

 

1981
GIANCARLO BEDENDO
Gelateria Artigiana – Bussolengo (Vr)

 

1982
DANIELA DELLA BONA
Carrara (MS)

 

1983
ALBERTO MANARA
Parma

 

1984
LORENZO PITTON
Bar Gelateria “Leon d’Oro” – Iseo (BS)

 

1985
ANDREA MASSONE
Gelateria “Sala dei Gelati” – Salice Terme (PV)

 

1986
HEINRICH HARTL
Hotel Kärnten – Bad Hofgastein (Austria)

 

1987
STEFANO FRANCESCHINI
Gelateria “Il Gelatone” Lido di Venezia (VE)

 

1988
ANGELO BANDONI
Gelateria “Bristol” – Marina di Massa (MS)

 

1989
GIAN LUCA VITOLLI
Gelateria “Il Mago del Gelato” –  Marina di Massa (MS)

 

1989
ROBERTO BENEDETTI
Barbisano (TV)

 

1990
UMBERTO DE CHIRO
Gelateria Umberto – Freilassing (Germania)

 

1991
GIANPIERO STEFAN
Gelateria «Stefan» – Pordenone

 

1992
LUIGINA TOFFOLI
Gelateria “Caffè Fontana” – Conegliano (TV)

 

1993
ANDRES OLIVIER
Gelateria Italiana “Olivier” – Sitges Barna (Spagna)

 

1994
DAL BO’ e FAUSTINI
“Eis Cafè Cristallo” – Magdeburg (Germania)

 

1995
MAURIZIO COSTA
Gelateria “F1 Gelati” – Rottach (Germania)

 

1996
EDI GRANUCCI
Gelateria “Granucci” – Wageningen (Olanda)

 

1997
ANDREA VALVANI
Gelateria “New Peter Pan” – Frosinone

 

1998
LUCIO MORELLATO
Gelateria “Lucio Morellato” – Unteraching (Germania)

 

1999
LUCIO MORELLATO
Gelateria “Crema Gelato” – Unteraching (Germania)

 

2000
LUIGI DALL’ANTONIA
Gelateria “Il Re del Gelato” – Treviso

 

2001
PATRIZIA E GIUSEPPE PADOVAN
Gelateria “Bottega del Gelato” – Manzano (Udine)

 

2002
OTTAVIANO IENCO
Eiscafè Geppetto – Wildeshausen (Germania)

 

2003
GIULIO VACILLOTTO
Gelateria “da Stefano” – Maserada sul Piave (Treviso)

 

2004
GELATERIA FONTANA
Dueville (Vicenza)

 

2005
CARLO DE LORENZO
Gelateria Venezia – Utrecht (Olanda)

 

2006
MAURO CRIVELLARO
Bottega del Gelato – Mirano (Venezia)

 

2007
ERMANNO MAZZOLI
Gelateria Mazzoli – Amersfoort (Olanda)

 

2008
ANTONIO MEZZALIRA
Gelateria “Golosi di Natura” – Gazzo (Padova)

 

2009
ANGELO TALAMINI
Gelateria “Talamini” – Enschede (Olanda)

 

2010
REMO RENATO OSCAR BORTOT
Helados Italianos Remo – Burgos (Spagna)

 

2011
DIEGO CANDUSSI
Eiscafè Gelatok – Landshut (Germania)

 

2012
BALDAN MASSIMO
Gelateria “Dolce Freddo” – Camponogara (VE)

 

2013
ENRICO DE GIUSTI
Gelateria “Vaniglia e Bontà” – Padova

 

2014
MAURO CRIVELLARO
Gelateria “Bottega del Gelato” – Mirano (VE)

 

2015
SERGIO DEL FAVERO
Gelateria “Pausa Gelato” – Arcade (TV)

 

2016
JESSICA FERRARA
Gelateria “Casa del Gelato” – Albenga (SV)

 

2017
GIUSEPPE ZERBATO
Gelateria “Il Gelataio” – VICENZA