The Gelato World Cup requires the highest technical and artistic level, but it also tests the versatility of each team in the most varied creations: decorated cup, ice cream cake, ice cream cone with a surprise ingredient (skills test), a gourmet ice cream dish, chocolate ice cream Mignon, an ice sculpture, guirlache (crocant) sculpture, and a final showcase with all creations.

The technical jury will include a representative of each country and will consist of Antonio Sirvent (Spain), Eduardo Zacarias (Argentina), Martino Piccolo (Australia), Monica Mariana Spencer Leon (Chile), Marco Paolo Molinari (Japan), Diego Crosara (Italy), Mohamed Alahmoum (Morocco), Oscar Ortega (Mexico), Michał Doroszkiewicz (Poland), Kim Wah Lim (Singapore), Antonio Sirvent Lopez (Spain), Giuseppe Piffaretti (Switzerland), Alejandro Rivero (Uruguay) and John Hui ( USA). Elie Cazaussus, manager of the French team, winner of the last edition in 2014, will chair the jury.

In the art section, the art critic Lorena Gava will head a specific jury formed by ice cream world champion Beppo Tonon and MOF Stephan Didier. And the renowned and starred chef Valeria Piccini will score the cuisine event, also giving a special award for best finger food.