Brazil Scores at the Ice Cream World Cup

At the recent Ice Cream World Cup, held in Rimini, Italy, as part of SIGEP, the 33rd International Exhibition for the Artisan Production of Gelato, Pastry, Confectionary and Baking, Brazil's five-man team walked home with two major prizes.

The team included a chief ice-cream chef, Frederico Samora, vice-president of ABRACES (Associação Brasileira dos Confeiteiros e Sorveteiros ), the Brazilian Association of Pastry and Ice Cream Chefs, a chief pastry chef, Philippe Soffieti, chef de cuisine Sandro Mota and two master pastry chefs, Marcelo Magaldi and Eduardo Beltrame.

The Brazilian team

To win gold in Italy, the home of ice cream gastronomy, is a significant achievement, and although the Brazilian team did not win first place overall, they did win two first prize trophies -  for the best ice-cream cone and the best artisanal ice cream.


Brazilians love ice cream, and Brazilian ice cream can be very good indeed. Much of the credit for this tradition goes to the numerous Italian immigrants to Brazil and to their descendents. Combining Italian techniques, good-quality dairy products and the best of Brazil's cornucopia of tropical fruits, ice cream from Brazil can stand with the best in the world. And the prizes that Brazil's team is bringing home from the World Cup is proof of the pudding (or of the ice cream).