The January edition of Sigep 2022 edition will be all over the area. The international fair dedicated to ice cream, pastry, artisan bakery and coffee will be back in attendance from 22 to 26 January at the Rimini fair, organized by Ieg – Italian Exhibiion Group.
There will be 28 pavilions on which the approximately 1000 exhibiting brands will bring all the news in terms of ice cream, pastry, choco, bakery, coffe.
In the Vision Plaza of the exhibition center, non-stop talks will be held on supply chain trends, consumers, technologies, market strategies of the various countries of the world. While in the four arenas dedicated to ice cream, pastry, bakery and coffee there will be in a continuous alternation of events, competitions and demonstrations with the great world masters of artisan confectionery.
At the 43rd fair, dessert and the world of horeca will be at the center of the stands of companies of the caliber of Carpigiani, Optima Group (with the brands Mec3, Pernigotti-Maestri Gelatieri Italiani, Giuso), Fabbri 1905, Lavazza, Valrhona, Polin Group , Molino Quaglia.
The news in competitions
The strong point of the event are the competitions. Gelato d´oro is also back at Sigep 2022 edition, a selection of ice cream makers and pastry chefs who will join the Italian team that will compete for one of the 12 places available at the 10th Gelato World Cup, in Rimini in 2024.
The novelty of the competition at an international level is represented by the European championship which will have its first edition in 2023 and which will be an “elimination phase” of the teams, made up of a master ice cream maker and a master pastry and chocolatier.
A mechanism that interrupts the automatism of participation “by right” and begins a new phase of competition marked by the selection of the blue team.
The selection of pastry chefs in the Gelato Arena in Sigep 2022 edition is set for January 23 with two competition tests: the artistic piece in crunchy and a chocolate ice cream cake.
The selection of the Gelato d´oro ice cream makers will instead take place in the semifinal, on 24 and 25 January, with two competition trials and the final on 26 January, with the creation of a single portion in glass and a gourmet ice cream.
“A new beginning for a new organization – commented Flavia Morelli, group exhibition manager of the Food & Beverage division of Ieg – which kicks off the” road to “that will lead us to Sigep 2024, in which the Gelato World Cup will be contested again. , one of the highlights of this competition which is indeed a competition, but also one of the highest level training moments of Sigep “.