Approximate reading time: 1 minute, 6 seconds
Registration is now open to participate in the 2024 National Ice Cream Cup, which will search for the best artisanal ice cream maker in the country, in a final that will take place on March 23 and 24 at the Santiago Bajo Cero festival.
This event will be held at the Bosque Luz Event Center, in Huechuraba, where there will be a fair, exhibitors and a wide variety of artisanal ice cream.
“Chile is the top ten worldwide in ice cream consumption, with about 11 liters per year per person and leader in Latin America, according to figures from statista.com.
These data force us to have products of the best quality and with innovative flavors, to please an increasingly demanding consumer.
For this reason, in the fourth version of this Cup, we want to invite all ice cream makers, from Arica to Punta Arenas, to participate in this contest, where we are going to choose the best of the best,” explains Sebastián Vera, Business Manager of Marsol.
The winner of the Cup will travel, along with a representative of the ice cream parlour, to Italy to take an ice cream specialization course at Carpigiani Gelato University, the most important ice cream parlor training center in the world.
They will also have the opportunity to attend the International Ice Cream, Pastry and Artisanal Baking Show, its activities and competitions and visit the Carpigiani, Stella, Orion and Irinox factories.
After the registration process, which will be open until next February 15 at santiagobajocero.com; Participants will be contacted to make a preselection of the 12 best, who will enter the final to be held at the Santiago Bajo Cero festival, where they must prepare an ice cream, with the only requirement that it does not have dairy products in its ingredients. .
“The challenge for the finalists is to prepare their best ice cream recipe entirely in just 45 minutes and with the equipment available to do so, however, the contestants will be able to bring some implements that make their task easier,” Vera explained.