Here you can find the Canadian competition calendar.
How does a Carpigiani Challenge work?
Select the Challenge you would like to participate in and send your application to the corresponding contact.
1 - During the competition day, the gelato artisans bring their already-pasteurized mix (minimum 6 liters) ready to batch freeze in the production area made available by the host, where each gelato maker will use a Carpigiani machine.
2 - Each participant 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:
- 40% of the final score
- 30% of the final score
- 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.