1 – First Round
Registration will take place on Tuesday, 3rd December 2019, 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 Hazelnut 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, 3rd 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, 4th December 2019, 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 Hazelnut 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, 4th December 2019, 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.
The winner will be awarded the “COPPA D’ORO 2019”.
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, 4th December 2019, at the Conference Center of Longarone Fiere Dolomiti. All attending competitors will receive a certificate of participation.