For four days, Córdoba capital was the host city of the first Copa América of Artisan Ice Cream. The Argentine team achieved first place with creations that stood out for their innovation. The victory granted the delegation a direct ticket to the Ice Cream World Cup in Rimini, Italy, in January 2026.
Argentina prevailed over Mexico, Peru, and Ecuador, who also qualified for the world championship. The delegations agreed on highlighting the importance of ice cream as a cultural symbol. The competition took place within the framework of FITHEP Centro, International Fair of Ice Cream and Pastry.
The champion team
Eduardo Zacaría, the team captain, is originally from Coronel Brandsen and led previous victories. He was accompanied by Diego Colaneri (Villa Luzuriaga) and Diego Calculli (CABA), national champions. The trio was trained and prepared by the Asociación de Heladeros Artesanales (AFADHYA).
The international jury, chaired by Italian Sergio Dondoli, evaluated five technical tests. Argentina also won the press award, best ice cream cake, and recognition for teamwork. Ecuador received the award for best ice cream, and Venezuela for innovation and originality.
