Sigep ed 2022 and the relaunch of the sector

Sigep ed 2022
[:it]Sigep ed 2022[:]

After two years of waiting, Sigep and 2022 are also back in attendance. The event organized by the Italian Exhibition Group and dedicated to the sweet out-of-home supply chains is in fact about to open its doors at the Rimini Fair from 12 to 16 March. Machinery, ingredients, techniques, ice cream masters will all be the protagonists of the event, universally recognized as a reference point for the entire community.

Initially scheduled for January 22 to 26, Sigep and 2022, like many other events, had to reschedule. The international exhibition dedicated to ice cream, pastry, artisan bakery and coffee will be back in attendance, occupying the 28 halls. 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 show, 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 Sigep and 2022 will be the competitions. Gelato d´oro is also back, a selection of ice cream makers and pastry chefs who will enter 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.