1 GELATO WORLD CUP GUIDELINES 8th edition, Sigep, January

GELATO WORLD CUP GUIDELINES
8th edition, Sigep, January 2018, Rimini
January 20th – 23rd, 2018
Index
Gelato Worldcup, the eighth edition................................................................................ 2
ORGANIZATION CHART..................................................................................................... 3
ASSUMPTIONS .................................................................................................................. 4
a. FORMAT ................................................................................................................. 4
b. MISSION ................................................................................................................. 4
c. SELECTED TEAMS ................................................................................................... 4
d. TITLE....................................................................................................................... 4
e. TEAMS ..................................................................... Error! Bookmark not defined.
f. THE TEAM MANAGER ............................................................................................ 4
1. REGISTRATION .............................................................................................................. 4
Application for selections and presentations ............................................................... 4
The pre-registration...................................................................................................... 5
The registration ............................................................. Error! Bookmark not defined.
2. LIST OF ADMITTED TEAMS............................................................................................ 7
3. CHANGES WITHIN THE SINGLE TEAM........................................................................... 7
4. 2018 GELATO WORLD CUP ROUNDS ............................................................................ 7
4.a – Decorated tray ..................................................................................................... 8
4.b – Decorated Saundee for table service .................................................................. 8
4.c – Gelato cake........................................................................................................... 8
4.d - Mystery box, ability test ....................................................................................... 9
4.e – Entrée with gastronomy gelato ........................................................................... 9
4.f – Chocolate gelato Snack ........................................................................................ 9
4.g – Artworks ............................................................................................................. 10
- ICE SCULPTURE ..................................................................................................... 10
- ICE BASE-BOARD ................................................................................................... 10
- NOUGATINE/CRUNCH SCULPTURE ...................................................................... 11
4. h FINAL GRAN BUFFET ........................................................................................... 11
4 bis.POINTS.................................................................................................................... 11
4 ter. FAC-SIMILE ............................................................................................................ 12
5. RECIPIES ...................................................................................................................... 12
6. TRAVEL AND ACCOMODATION EXPENSES ................................................................. 12
7. REMARKS ON TEAM MANAGERS................................................................................ 12
7 bis. JURY ....................................................................................................................... 13
8. PRIZES AND AWARDS ................................................................................................. 13
9. GENERAL INDICATIONS ON COMPETITION PERFORMANCE ...................................... 14
9 bis. CUSTOMS .............................................................................................................. 14
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Gelato World Cup, the eighth edition
It is a great pleasure to announce the 8th edition of the Gelato World Cup which will
take place in its most natural home: the International Exhibition of gelato, pastries,
bakery and coffee craft.
This one of a kind event is well established and highly anticipated in the international
panorama; the Gelato World Cup confirms its leading and complete role amongst the
world competitions concerning the large range of the “taste trades”. Evidence is the
increasingly numerous countries around the world organizing selections for the
definition of the teams to wear their colours at the Word Cup. This year there will be 12
teams from five continents.
After the last great success, for the 8th edition we have decided to hold the Competition
in the main hall of the Fiera di Rimini to grant the participants more space and wider
visibility.
The Gelato World Cup will take place over four days: January 20th, 21st, 22nd and 23rd,
2018.
The World committee of Honour, which contributes to the optimization of the
Regulation of an increasingly large and complex event, shall support us all during the
competition guaranteeing the proper performance conduct and correct interpretation
of the Regulation.
See you in January and Good Luck!
Giancarlo Timballo
Founding Chairman of Gelato World Cup
Lorenzo Cagnoni
Chairman IEG Italia
Exhibition Group s.p.a.
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ORGANIZATION CHART
Gelato World Cup is organized by
Gelato e Cultura s.r.l. and Sigep - IEG Italian Exhibition Group s.p.a.
EXECUTIVE COMMITTEE:
Chairman: Giancarlo Timballo
Honorary Chairman: Luciana Polliotti
Administrative Secretariat: Paola Franz
Organization Secretariat: Alessandra Pacini
Selection and Presentation Secretariat: Claudia Santoro
Press Release and social media: Claudia Santoro
Competition Commissioners: Sergio Colalucci, Sergio Dondoli and Leonardo Ceschin,
Gaetano Mignano.
Sigep Brand Manager and Responsible for Relations with Sponsor: Gabriella De
Girolamo
WORLD COMMITTEE OF HONOUR:
Chairperson: Pierpaolo Magni
Vice-chairman: Kamal Rahal Essoulami - Marocco.
FOUNDING COMMITTEE:
Giancarlo Timballo, Luciana Polliotti, Pier Paolo Magni, Alfio Tarateta and Eliseo Tonti.
HONORARY MEMBERS
Mauro Petrini, Alfio Tarateta, Maria Rinaldi
The event takes place at
SIGEP - FIERA DI RIMINI - HALL SUD
Quartiere Fieristico – Via Emilia, 155 – Rimini
www.sigep.it
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ASSUMPTIONS
a. FORMAT. The event named “Coppa del Mondo della Gelateria” (Gelato
World Cup”) was born from an idea of the “Associazione Gelato e Cultura” and
is organized by Gelato e Cultura S.r.l. and IEG Italian Exhibition Group S.p.A..
The biannual event has reached its 8th edition and consists of a competition
amongst teams that include four professionals and a Team Manager
participating from all over the world and takes place during the international
exhibition named “Sigep, Salone Internazionale della Gelateria, Pasticceria,
Panificazione Artigianali e Caffè” (International Exhibition on Ice-Cream,
Pastry, Bakery and Coffee crafts), edition 2018.
b. MISSION. The mission of Gelato World Cup is to highlight the worldwide
excellence of the Italian school and tradition by contributing to the
development of the professional skills of the tastes trades to promote
friendship and cooperation between peoples.
c. TEAMS ADMITTED. In the next edition of Gelato World Cup 12 teams coming
from all over the world will be admitted. Each team shall register its application
within the terms foreseen in article 1 called “registration”. Pre-emption right
to the competition is granted to the teams coming from countries holding
official selections for the Gelato World Cup, providing they are in order with
the enrolment procedures.
d. TITLE. The winning team will be awarded the title of “Gelato World Cup
Champion 2018” and hold the title until the following edition performance.
The winning Country cannot participate in the following edition of the
competition. .
e. TEAMS. Each team is composed of 4 members (four) specifically skilled on icecream, chocolate-pastry products, Ice Sculpturing, Haute Cousine and a Team
Manager. The five team members must have the citizenship of the country they
are representing or give evidence of their activity in that Country for a
minimum of five years except for exceptional cases that the Management of
the Gelato World Cup reserves the right to approve in their sole discretion.
Teams may have up to two members of different Nationality, provided they are
not the captain or the Team Manager.
f. TEAM MANAGER, should have proven expertise of the taste trades and will
be part of the jury of the Gelato World Cup without voting right for his/her own
team.
1. REGISTRATION
Application for selection and presentation
Within February 28th, 2017 (except in those countries which by then have already
made their selection) the country intending to carry out the national selection to
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enter the Gelato World Cup must submit their application to the Organizer by writing
the contact persona data, dates, venue information and the selection mode to
[email protected]
Teams representing a not present Country may be admitted by submitting an
application within March 31st 2017, organizing the team presentation to the public
and press in their own country through a competition in a minimum of two of the
tests requested in the Gelato World Cup Regulation, with at least one for Gelato,
and by sending presentation photo or video documentation.
To submit the application it is necessary to write the contact details, names of the
team members and a brief biography/cv of each member to
[email protected]
For the definition of the participating teams, the Organizing Committee gives
priority to countries organizing the national selections, then teams that
despite having been formed without selection, organize a presentation in
their country and finally to teams presented autonomously, as long as they do not
belong to Countries already present.
The acceptance of the teams will take place in any case according to the
unquestionable judgment of the direction of the Gelato World Cup Organizing
Committee.
The pre-registration to the competition must be completed by filling in the form on
line available on www.coppamondogelateria.it that the Team Manager shall
mandatory fill in in each field within June 30th 2017, enclosing:
a) Copy of the payment of the registration fee for each single team of € 500.00 (+
VAT for the Italian team) to be paid with the submission of this application ; the
fee will be refunded only and exclusively to the teams not entering in the list of
12 selected teams. The due amount must be payable on the bank account of
Gelato e cultura S.r.l., purpose of transfer: ISCRIZIONE COPPA MONDO
GELATERIA + COUNTRY.
Gelato e Cultura s.r.l.
Banca CrediFriuli Credito Cooperativo Friuli sc
Filiale di Udine – Via A. L. Moro, 8
IBAN: IT98R0708512304035210025053
SWIFT/ BIC: CCRTIT2TK00
Purpose of transfer REGISTRATION FOR GELATO WORLD CUP + COUNTRY
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b) Scanned copy of the valid passport of Team Manager;
c) N. 1 photo (Jpeg) from the waist up of Team Manager wearing work outfit;
d) N. 1 biography resume of Team Manager (word or pdf, 1.000 characters max
each).
Registration, in the event the team is accepted: A second form, on line, will be
available on the same site to be filled in and sent by and not beyond October 31st,
2017. It is mandatory to enclose the following documents to complete the registration:
a) The present Regulations signed by the Team Manager and the other four (4)
components of each team.
b) A scanned photocopy of valid passport for each team member;
c) N. 1 photo (JPEG format) from the waist up for each competitor, in work outfit;
d) N. One biography resume for each candidate (word or pdf, max 1,000
characters each).
e) The curriculum of professional activities for each component, including the TM.
f) Expense reimbursement request addressed to: IEG Italian Exhibition Group
s.p.a.- Via Emilia 155, 47921 Rimini (RN – Italia P.IVA 00139440408), indicating
name of the team + Coppa del Mondo della Gelateria 2018 and corresponding
to a lump sum amount relative to travel costs. The extent of this contribution
is determined case by case by the Organizers and communicated to the Team
Manager (or to a substitute as regulated in section 6).
No later than December 15th, 2017, the registered teams must send to
[email protected]
a) a) Recipe book generated in pdf filling in the online form requiring to upload
photos or drawings of the elaborate, description, title, and the chosen theme,
complete with allergens list (in English). This file, printed uniformly by the
Organizing Committee, will be delivered to all the judges and the press.1.
b) Document with general guidelines on the conduct of the competition signed by
the Team Manager.
The failure in completing and/or undersigning (fully or partially) the requested
documents, namely the failure in sending even one single document required, results
in the exclusion of the whole team.
The Organization will evaluate all APPLICATION REQUESTS received in due time. The
date of receipt of the e-mail is liable; in any case, the event Organization will not
respond to missed or delayed email arrivals for any reason or cause.
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Each team at its own expense may expose its own brochure with detailed descriptions of the works (in
English and Italian) in the VIP and press area, but not to be handed to the jury, which will instead be
delivered the standard form printed by the Organization and generated by filling out the form by each
team.
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The above described materials, the present Regulations and full FAQs are published
and freely downloadable on the site www.coppamondogelateria.it
2018 GELATO WORLD CUP DEADLINE
March 31st
Application for
selection and
presentation
deadline
June 30th
Team Manager
Registration
deadline
October 31st
Team
registration and
flight expenses
refund request
December 15th
Documents
delivery
deadline
2. LIST OF TEAMS ADMITTED
The list of teams selected to participate in the 8th edition of the Gelato World Cup will
be published on the websites www.coppamondogelateria.it and www.sigep.it by
November 6th, 2017.
3. CHANGES WITHIN THE SINGLE TEAM
In the event after November 6th, 2017 one or more members of the team has to be
replaced for serious and documented reasons, the Team Manager must promptly
report it by e-mail to: [email protected] and MANDATORY fill in the
substitution form on line with all the required data on the replacing team member.
The Organization reserves the right, at its sole discretion to approve or reject the
substitution/replacement.
4. 2018 GELATO WORLD CUP ROUNDS
The theme of the described rounds is free.
a.
b.
c.
d.
e.
f.
Decorated tray
Decorated Sundae presented on water ice baseboard (see g.)
Gelato cake, presented on water ice sculpture (see g.)
Mystery box, ability test
Entrée with gourmet gelato (gastronomic gelato)
Chocolate gelato Snacks presented on nougatine/croccante base stand
(alzata) (see g.)
g. Artworks:
Water
Ice
Sculpture,
Water
Ice
baseboard,
Nougatine/Croccante stand
h. Final Gran Buffet: presentation of all exhibits
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4.a – Decorated Tray
Competitors must prepare n. 4 (four) gelato trays with Valrhona chocolate. The gelato
will have to be produced with one or more covertoure chocolates provided by the
sponsor and combined with at least one of the spices on choice.
One of the 4 trays will be decorated and ready for public display in a showcase, the
other three, also decorated, available for tastings. Furthermore the team shall prepare
n. 1 (one) decorated fac-simile to present to the jury and, eventually, to the Final
Grand Buffet. It is strictly forbidden to bring any complete or partially complete
manufactured goods, such as decorations.
The size of the stainless steel tray provided by the Organization is 360x250 mm. The
foretaste of gelato for the Jury table will be served in a generic cup, supplied by the
Organization.
4.b – Decorated Sundae for table service
The competitors must prepare and present n. 15 (fifteen) gelato Sundaes with
assorted flavours out of which n. 14 (fourteen) for the jury, n. 1 (one) for the official
photograph, plus n. 1 (one) fac-simile to present the jury and, eventually, to the Final
Grand Buffet.
The maximum diameter of the cup rim is 20 cm (twenty). There is no height limit.
Shape and decoration must relate to the selected theme; the Sundaes shall be
provided by the team. The gelato cup must contain at least n. 1 ingredient (stated in
the recipe) of the sponsor. The range of the products available shall be arranged with
the sponsors. The decorated Sundae for the table service at the Final Grand Buffet is to
be presented on an ice baseboard (see 4.g).
4.c – Gelato cake
The contestants must prepare the gelato cake (with a maximum of 3 – three – gelato
flavours) possibly including the following ingredients as pleases: parfaits, fruit pallet,
biscuits, sponge cake, candied fruit, etc. The contestants must produce 3 (three)
identical samples of the cake with free shape and height, each with n. 16 - sixteen portions: n. 1 cake (one) for slicing and tasting, n. 1 (one) for the official photograph,
n. 1 (one) for the service plus n. 1 (one) fac-simile to present the jury and, eventually,
to the Final Grand Buffet.
The gelato cake for the final Grand Buffet shall be presented on the Ice Sculpture (see
4.g).
A member of the team is responsible for cutting the cake and making the portions for
the jury tasting. Each team must provide the serving plate and the knife otherwise,
upon preventive request; it is possible to use the round white plates of the
organization.
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4.d - Mystery box, ability test
The teams must prepare one single gelato flavour (8 kilos) to be presented on a
traditional moulded cone provided by the sponsor. The flavour, in n. 15 (fifteen)
identical samples out of which 14 for the jury and one for the official photograph,
prepared with one of the secret ingredients raffled by the contestants with the
organizers and notified only at the moment of the performance in a sealed envelope.
Furthermore the organization provides a number of fresh products (fresh and dried
fruit, vegetable herbs, spices etc) to be chosen in competition for the production of
gelato in conjunction with the product drawn. The suppliers of Mystery products will
be posted on the site coppamondogelateria.it
The team must also present a good description of the recipe to the jury, writing it in
block letters on a form provided by the Organization. Only in this round the team will
briefly consult with the Team Manager.
In addition, the teams will have to produce 6 kilos of gelato to be placed in two trays
for tastings to the public.
4.e – Entrée with gourmet gelato (gastronomy gelato)
Competitors must prepare n. 3 (three) hot finger food in combination with the
gourmet gelato ("savoury" gelato - one flavour) selected by the time to present to the
jury on 1 (one) single plate. N. 20 (twenty) identical samples must be prepared plus n.
1 fac-simile of the dish for the final Grand Buffet. Only the gelato must be fac-simile in
this dish. The raw materials to make the hot finger food must be provided/purchased
by the team, as well as the plates.
4.f – Chocolate gelato Snacks
The contestants must prepare n. 4 (four) types of gelato snacks, 15 (fifteen) for each
type (n. 60 - sixty – pieces in total) for the jury (the President of the Jury will have the
task to verify the weight and report any penalty to the Competition Commissioner), n.
4 (four) (1 – one for each type -) fac-simile. The 4 fac-simile gelato snacks must be
presented to the jury along with the gelato snacks prepared in the competition at the
end of which they should be positioned on the nougatine/croccante stand for the final
Grand Buffet (see 4.g). Each gelato snacks should weigh 25 gr. including decorations,
with a tolerance of 20% (more or less), in other words the weight of each snacks can
be from a minimum of 20 grams to a maximum of 30 grams. The snacks can be
combined with jellies, fresh fruit, jams, bakery liqueurs and bases and can include
Bavarian creams, frozen desserts, creams, mousse, and parfait.
Competitors can use any preparation techniques. The shape is free, and may be
manufactured with moulds provided autonomously by the team.
NOTE - The cake decorations and gelato snacks should be relevant to the chosen
theme and made strictly on the competition field.
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4.g – Artworks
- ICE SCULPTURE
The contestants shall prepare and decorate n. 1 (one) ice sculpture, relevant to the
selected theme, for the presentation of the gelato cake as above mentioned in 4.c.
The sculpture shall be obtained by 1 (one) single block of ice measuring cm 25x50x100
supplied by the Organizers.
The height of the final exhibit is free but it shall modular to allow fitting in a freezer in
the stands, provided by the Organization. The sculpture can be reassembled for the
exhibition in the Final Grand Buffet.
The team must supply all the equipment needed to sculpt and decorate the sculpture.
However, if, because of the distance and transport difficulties, the team could not ship
the equipment, the sponsors will provide the necessary.
50 cm
100 cm
25 cm
- ICE BASEBOARD
During the competition the contestants must prepare with the aid of containers (not
pre-shaped by moulding with definite shapes such as: lion, fountain, swan, eagle,
cornucopia, etc. provided by teams), 1 (one) ice baseboard including mandatorily and
optionally inserts flowers, fruits, nuts, vegetables, spices or other ingredients and in
any case edibles, to be supplied by the team. The ice baseboard measuring a
maximum of cm 30x30 height 50 cm shall be used to present the fac-simile Sundae.
The organization supplies the blast chiller.
30 cm
50 cm
10
30 cm
- NOUGATINE/CROCCANTE SCULPTURE
The Artwork supporting the gelato snack fac-simile shall be totally made of in
croccante with a choice of any type of dried fruits (walnuts, hazelnuts, pistachios, pine
nuts, pecans, peanuts, etc.), all types of sugar and seeds (poppy, caraway, sunflower,
etc.) up to a maximum dimension of cm 50x50, free height. The Artwork piece, as all
the decorations, must be entirely made and assembled during the competition in the
competition area. The decorations can be made in pulled sugar, blown sugar, royal
icing, dough for flowers and sugar paste. Chocolate and moulded sugar are not
allowed. The team must provide the support for the Artwork.
50 cm
h libera
50 cm
4. h FINAL GRAND BUFFET
The Final Grand Buffet consists in the presentation of all works. The organizers will
supply the table for the presentation and its dressing. It is round with a diameter of
120 cm.
Buffet setting : it is possible to use additional decorative elements but it is not allowed
to place a background. The teams must supply linens and tablecloths. No electric
cables can cross the competition area. Rotating basis are allowed. The staging shall
mandatory be a black canvass covering the stands for the presentation of the final
buffet (supplied by the Organizers. The organizers however disclaim any liability in
case of accident for failure in using the system.
4 bis. Points
Points will be awarded by the jury composed of team manager of the teams that will
assign a score between 5 and 10 on each round. The voting procedures and the judging
criteria presented in the document, which contains the indications of competition, will
be published later this year, and analysed during the pre-training before the
competition day.
An artistic jury that will evaluate the aesthetics will join the jury.
The designated Member of the Committee of Honour shall oversee the smooth
running of the competition and report to the Commissioners any doubts on the
correctness of each team.
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4 ter. FAC-SIMILE
The teams can prepare the facsimile of the competition rounds in advance, and bring it
to the competition area ready for presentation to the jury simultaneously with the
exhibits for the evaluations. The facsimile must then be presented in the Final Grand
Buffet.
5. RICETTE
By December 15th, 2017 The Team Manager must deliver to Sergreteria Organizzativa
[email protected] the title of the selected theme with the recipes’
form completed (in English) that will be printed uniformly by the Organizers and
delivered to all the judges and the press. Any allergens must be indicated at the
bottom of the recipes.
The Organizers are free to use the recipes (also communicating to third parties who
collaborate in any way with the organization itself) without having to pay anything in
any way to either the Team or the individual members.
6. TRAVEL AND ACCOMODATION EXPENSES
The expenses for travelling and hotel accommodation (Bed & Breakfast) for the team
members will be sustained by the organization. In particular:
- The Organization will pay a standard fee to the Team Manager concerning the
travelling costs. The amount of the contribution will be determined in each
single case, by the Organization.
- Accommodation of the whole team (for five members) in hotel rooms (two
double rooms and one single room, or a double and a triple for each team) with
Bed and breakfast. Non-European teams arriving a day in advance will
therefore stay 7 nights (in 17 out 24), while the other teams will stay 6 nights
(in 18 and out 24 January 2018). Any extra expense will be charged to the team
and must be paid at the hotel reception.
The travel expense and the prize money (for the first three ranked teams) will be fully
paid to the bank account notified by the Team Manager at registration. Team
Manager, under its full responsibility, will have to redistribute to other team
members.
7. NOTES ON TEAM MANAGERS
Exclusively the Team Manager will hold the contacts with the Organization of the
Gelato World Cup. In this sense, the team manager will be the single spokesperson of
the team. Team Managers will have the responsibility to register the team and its
members and report as required by the Organization. Any possible lack of information
from the Team Manager towards the other Team members is not the responsibility of
the Organizers. The organization does not respond to any other member of the team.
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The team may appoint a single spokesperson other than the Team Manager. In this
case, the team manager must complete the part of the application reserved to the
single spokesperson other than the Team Manager. In the event of a spokesperson
other than the Team Manager all purposes hereunder will be produced towards the
single spokesman appointed.
7 bis. THE JURY
The technical jury is composed of the Team Managers of the 12 (twelve) participating
teams, chaired by Pier Paolo Magni, President of the CMO, alongside with a member
of the team winning the previous edition, both without voting rights, but with power
of control and surveillance.
An artistic jury composed of qualified members with high professional quality will
judge the aesthetics of the presentation in the final buffet.
The artistic jury will have the task of judging the artworks and their harmony in the
final Grand Buffet on the final day of the competition. The vote will be added to that of
the jury composed by 12 Team Managers.
A special award goes to the team highlighted by the artistic jury.
For the test of gourmet gelato, the jury will be supported by a press jury of culinary
experts who will be responsible for judging the implementation of the exhibits
technique. The jury will award a special prize for the team that stands out in the entrèe
round.
8. PRIZES AND AWARDS
FIRST RANKED TEAM
Trophy Gelato World Cup (one for each team member)
Diploma with gold medal
Cash prize € 12.000,00.- (twelve thousand / 00)
SECOND RANKED TEAM
Diploma with Silver Medal
Cask Prize
€ 6.000,00.- (six thousand/00)
Trophy Gelato World Cup (one for each team member)
THIRD RANKED TEAM
Diploma with Bronze Medal
Cash Prize
€ 3.000,00.-(Three Thousand/00)
Trophy Gelato World Cup (one for each team member)
Ex aequo awards are not foreseen in the present competition. In the event of an equal
score the team that obtained the highest score in the ability test and Mystery box,
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wins. In the event of a further equal score the higher overall points for the category
TASTE of each round will prevail.
All teams are entitled to a medal and diploma of participation.
SPECIAL PRIZES:
 Most Innovative Flavour test in the Mystery Box - Awarded by the jury based on
the total points.
 Aesthetics Award - Awarded by the artistic jury as specified in Article 7bis
named "Jury".
 Order and cleanliness - Assigned by the Competition Commissioners to the
team that kept the stand and store cleaner and tidier during the competition
performance.
 Best Gourmet Gelato - Assigned by the press at the best entrée as specified in
Article 7a named "Jury".
9. GENERAL INDICATIONS ON THE COMPETITION
PERFORMANCE
As of 01.07.2017 on the site www.coppamondogelateria.it and www.sigep.a document
including THE GENERAL INDICATIONS on the running of the event 8th Gelato World
Cup, will be issued. It will include times of the tests, assessments and penalties, map of
the competition area and stands with lay out, machinery model, technical
specifications of semi-finished products and the technical specifications of equipment,
listing of special prizes, etc.
In any case, THE GENERAL INDICATIONS on the conduct of the competition will be
subscribed by December 4th by the Team Manager and returned undersigned by e-mail
to the Organization: [email protected]
The Team Manager will have the obligation to submit THE GENERAL INDICATIONS to
the other team members and, by the signing the same, guarantee under his total
liability (even in case of dispute) to have submitted THE GENERAL INDICATIONS to the
other team members and that the integration has been accepted.
9 bis. CUSTOMS
Foreign teams that may need to send goods to Italy, and therefore go through
customs, should contact the company in charge of EXPOTRANS IEG Italian Exhibition
Group s.p.a. to follow this sort of practice.
The contact person is Anja Press, freight and storage EXPOTRANS phone: +39 0541
744791, email: [email protected]
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