Belgium

Carpigiani and SIGEP - Italian Exhibition Group promote the "CARPIGIANI CHALLENGES" in Belgium, a series of gelato competitions that are part of the 2022-2025 Gelato Festival World Masters championship.

The next competitions in Belgium are scheduled for:
- February 27, 2024 in Zandhoven at the Carpigiani Ambachtelijk Benelux headquarters
- March 13, 2024 in Gosselies at the Bruyerre headquarters

How does a Carpigiani Challenge work?

1 - During the competition day, the gelato artisan brings his/her own already-pasteurized mix (minimum 6 liters) ready to batch freeze in the production area made available by the Carpigiani Distributor, where each gelato maker will use a Carpigiani machine.
2 - Each participans has to fill and decorate a tray for the display case and prepare a polystyrene container for the judges.
3 - After all gelato makers have prepared their flavor, the jury tastes and evaluates them.
4 - The judges evaluate each flavor following these parameters:
a.    Taste - 40% of the final score
b.    Structure - 30% of the final score
c.    Creativity - 20% of the final score
d.    Verbal and aesthetic presentation (in the display case) - 10% of the final score
5 - The awards ceremony takes place in the afternoon when the winning flavors are announced.

How to send your application?
FOR ZANDHOVEN
Send it to Mr. Peter Borremans
E. peterborremans@carpigianibenelux.com
M. +32 478 75 18 31


FOR GOSSELIES
Send it Ms. Sarah Dupuis
E. sarah.dupuis@bruyerre.be