144,803 trade visitors at the expo and a further increase in foreign visitors: 26,247 – a 10% rise…
Sigep makes a great leap forward and, along with A.B.Tech Expo, achieves an extraordinary success: 144,803 trade visitors on the five expo days, with an increase of 18% on last January’s edition.
There was further impressive growth, in terms of both quantity and quality, in foreign trade visitors, who rose this year to 26,247, with an increase of 10%. This is a confirmation of the attention of the global demand for artisan confectionery and bakery produce made in Italy (food products, know-how and technologies), to which Sigep and A.B. Tech Expo provided a concrete response at the expo, organizing initiatives and projects favouring companies’ internationalization. As well as the great numbers, the high profile of domestic and international trade members also stood out. Exhibiting firms remarked on the further rise in the quality of the expo, to the advantage of orders confirmed directly during the five expo days.
The 34th Sigep (International Exhibition of artisan Gelato, Confectionery and Bakery production) and the 3rd A.B.Tech Expo (International Exhibition of Technologies and Products for Bakery, Pastry and Confectionery) occupied the entire expo centre: 16 halls with over 1,000 companies. The expo was integrated with dozens of international events and a great calendar of exhibitions and competitions with the participation of the world’s most famous masters. The two exhibitions were inaugurated on Saturday 19th January by the president of the Emilia Romagna Region Vasco Errani and Rimini Fiera chairman Lorenzo Cagnoni, with the participation of the regional councillor for Tourism, Maurizio Melucci, the president of the Province of Rimini Stefano Vitali and Rimini’s municipal councillor for the environment, Sara Visintin. The event’s exceptional testimonial was Alex Zanardi, taking part in support of a charity initiative.
The key project at Sigep and A.B. Tech Expo was entitled Platform SISTEMA SIGEP – A.B. TECH for internationalization, a project that features a calendar of initiatives at the disposal of companies wanting to be accompanied or supported in their foreign business development. The “platform” is operational all year. SIGEP also focussed attention on newly founded enterprises. By means of the Sigep Neo project, approximately 700 new entrepreneurs were guided at the expo in order to obtain an overall informative insight useful for opening a business. The third project supporting the market was SIGEP ACADEMY, which at this edition featured over 350 training events dedicated to trade members. The five days at Rimini were followed worldwide thanks to live TV streaming coverage, every day in Italian and English, as well as the recordings aired at night to favour viewers in countries in different time zones.
GREAT EVENTS AT SIGEP 2013
GELATO WORLD TOUR 2013-2014: NEW PROJECT FOR SHOWING THE PRODUCT TO THE WHOLE WORLD
Rimini Fiera hosted the official presentation of the Gelato World Tour 2013-14, the artisan gelato Olympics organized by Carpigiani Gelato University and SIGEP. Its mission is to spread the culture of this fresh high-quality food. Eight cities on the five continents will become the capitals of artisan gelato and host thousands of people in their squares.
On each date of the Gelato World Tour, a special committee, made up of experts and trade associations, will select the 16 best gelato makers of the host nation. The first three at each date will have the right to take part in the Grand Finale on Rimini’s beach (in September 2014), when finalists will compete for the title of the “World’s Best Gelato Maker”. The first date is in Rome, followed by Chicago, Valencia, Berlin, South America, Australia, Arab Emirates and China.
THE FIRST EUROPEAN ARTISAN GELATO DAY PRESENTED AT SIGEP
Date to be saved: 24th March is the date of the first European Artisan Gelato Day, officially established last 5th July by the Strasbourg Parliament.
The initiative was presented by ARTGLACE (confederation of associations of European artisan gelato makers) and chairman Ferdinando Buonocore presented a program of events that will be held simultaneously in Italy, Austria, Belgium, France, Germany, Holland, Portugal, Czech Republic, as well as in the United Kingdom, Canada and Argentina. On 24th March, a logo will appear in every European gelato parlour and in non-European nations participating in the project and gelato makers taking part in the initiative will propose the flavour Fantasia d’Europa (European Fantasy – plain chocolate streaked fior di latte with sugared almonds). A cup will cost 1 euro all over Europe.
ARTISAN GELATO IS READY TO HIT THE HIGH STREETS WORLDWIDE
Presented at the expo an extremely important strategic project promoted by Rimini Fiera and Sistema Leader: the “SISTEMA SIGEP – A.B. TECH Platform for internationalization”. This is a consultancy service and observatory operating all year. The objective is to help companies internationalize, providing ideas for locations and financial instruments to support the necessary economic investment. This issue was covered at the workshop organized by SIGEP and SISTEMA GELATO Servizi per la Filiera del Gelato – a division of Sistema Leader Srl entitled “Location, location, location: find the ideal location for your business activity worldwide here and now”.
THE ITALIAN GELATO TEAM DECIDED FOR THE WORLD CUP AT SIGEP 2014
The winners of the single tests, who therefore gained the right to wear Italy’s colours were: Stefano Biasini, gelato maker from l’Aquila, Luca Mazzotta, ice sculptor from Belmonte Calabro (Casereta), Marco Martinelli, chef from Brescia and Massimo Carnio chocolatier from Valdobbiadene (Treviso). The new members of the Italian team will train for next January with Diego Crosara at Cast Alimenti.
The Italian team’s reserve will be Antonio Mezzalira, gelato maker from Gazzo Padovano. Gelato maker Luigi Tirabassi from Subiaco (Rome), on the other hand, won the prize for tidiness and cleanness conceived by master gelato maker Carlo Pozzi. The contest was organized by Rimini Fiera in collaboration with Co.Gel.–Fipe Confcommercio and Gelato e Cultura.
TWO YOUNG ITALIANS JUNIOR WORLD PASTRY CHAMPIONS
Two young Italians are the world pastry champions, Junior category (under-23). Gianluca Forino, a 22 year-old from Rome and Davide Verga, aged 21 from Cabiate (Como), routed the competition and won the prestigious title at SIGEP. The competition also had pairs of young pastry chefs from Brazil, Taiwan, Australia, Japan, Singapore, Switzerland, South Korea, New Zealand and France. This was a confirmation for Italy: the competition is biennial and Italians also won in 2011.
Second place went to Japan, with Tomohiro Tabata and Narutoshi Nambu; in third place was Singapore with Nee Way Ang Jaysline and Seet Hwe Leng.
NICOLE FERRAGINA ITALIAN JUNIOR PASTRY CHAMPION
She is from RiminI, 19 years old and at SIGEP became Italian junior pastry champion. Nicole Ferragina, whose mother is English and father from Calabria in Italy, had a great grandfather who was a pastry chef and, who knows, perhaps one day she will become his heir.
Nicole studied at Riccione’s “Savioli” IPSSAR (hotel school) and this year enrolled at the University (Food Science and Technologies at Cesena). Nicole Ferragina also won the prize for the best sugar entry, as well as for the tidiness and cleanness of her workshop. The prize for the best cream dessert went to Mario Buono, whereas the prize for the best individual portion of chocolate dessert went to Dario Gandolfo. Organizers: Conpait – Confederazione Nazionale Pasticceri Italiani.
ROBERTO MASCELLARO WINS THE ITALIAN PASTRY CHAMPIONSHIP
Roberto Mascellaro from Bari won the Italian Senior Pastry Championship. The pastry chef from Apulia won the prestigious title at the 34th SIGEP, the world’s most important confectionery expo, which closed today at Rimini Fiera. Second place went to Matteo Magri from Scanzorosciate (in province of Bergamo) and Rodrigo Bernoni from Rome came third. Organizers: Conpait – Confederazione Nazionale Pasticceri Italiani.
FRANCESCO SANAPO THE NEW ITALIAN CAFETERIA CHAMPION
A very hard-fought finale for the 12th Italian Cafeteria Barista Championship at the 34th SIGEP. For the third time, it was won by Francesco Sanapo, born in Salento, but whose adoptive home is Florence. Sanapo will therefore represent Italy at the next WBC World Barista Championship, the world cafeteria championship that will be held in Melbourne Australia, from May 23rd to 26th.
Sanapo won with 596 points, 3 more than Modena’s Eddy Righi. Third place, with 561 points, went to Brescia’s Davide Cavalieri. Eddy Righi also won the price for the best espresso and the best personalized beverage, while the prize for the best cappuccino was won by Francesco Sanapo.
AT A.B. TECH EXPO, PAOLO SALA WINS THE “PANINO D’ORO” CONTEST
Paolo Sala, a young baker from Viganò Brianza, in the province of Lecco, will represent Italy at the 2013 world bread-baking championship, which will be held in Saint Etienne (France).
In fact, at A.B. TECH EXPO, the expo dedicated to the bread baking world, the Brianza baker won the 2013 “Panino d’oro” (golden roll) contest, conceived by Master baker Piergiorgio Giorilli. Second in the ratings was Roberta Pezzella from Rome and third Emanuele Spreafico from Gera Lario (Como). Special Prizes went to the youngest contestant, Carlo Cerri from Belluno and, in the ”Fantasy” section, to Emanuele Spreafico (Gera Lario – Como).
THE STAR OF SUGAR
There was a great spectacle at The Star of Sugar, the contest reserved for great professionals in sugar work in pastry making, with the theme “The clown girl”. The panel of judges was chaired by Stephan Klein. The results were as follows. 1st Davide Malizia, 2nd Stefan Pecrix, 3rd Marco Tateo.
ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP
The best eight Italian chocolate artisans were the key players in the 2013 Italian Chocolate Championship, organized by Barry Callebaut with the support of SIGEP. The winners competed to be admitted to the 5th Edition of the World Chocolate Masters, conceived by Callebaut, Cacao Barry e Carma. This edition’s theme was “The Architecture of Flavour”. The results were as follows.
1st Davide Comaschi from Galatina (Lecce) with “The spiral of flavour” – 2nd Gianluca Cuna from Galatina (Lecce) with “The Vitruvian beam” – 3rd Sandy Astrali from Tombolo (Padua) with “Architectural perception”.
Best artistic piece Davide Comaschi from Galatina; Best praline Fabio Ravone from Brindisi; Best chocolate cake Ermiddio Isernia of Palma Campania (Naples); Best dessert Gianluca Cuna from Galatina; Best updated classic recipe “The Tiramisù” by Emiddio Isernia from Palma Campania.
THE SIGA (ITALIAN GELATO MAKERS ASSOCIATION) CONTESTS
Siga/Italian Gelato Makers Association and Rimini Fiera promoted the contests Hazelnut-flavoured gelato and A thousand ideas for a new flavour – Gelato of the year. The results were as follows.
A thousand ideas for a new flavour – Gelato of the year: 1st Ultimo Kilometro gelato parlour in Buggiano (Pistoia) “Macho Macho flavour” – 2nd Santa Maria Maggiore gelato parlour in Rome “Rocher flavour” – 3rd Il Gelataio gelato parlour in Vicenza “Almond and Orange” flavour.
Best Hazelnut-flavoured Gelato: 1st Il Gelato Vynogradsky (Ukraine) – 2nd Paradise patisseries in Gioia Tauro (Reggio Calabria) – 3rd Angelo Torchia gelato parlour in Platania (Catanzaro).
“Vita di gelatiere” Special Prize with a gold medal for a 40-year career going to Vito Calogero from Polignano (Bari).
A STRONGBOX WITH 150,000 PRALINES
Another record, at SIGEP, set by famous chocolatier Mirco Della Vecchia, who, along with his staff, prepared 150,000 coffee-filled chocolate pralines. The initiative was further enriched by its aims of solidarity in favour of UNICEF and the Bimbingamba project of the “Niccolò Campo Onlus” Association, whose testimonial is Alex Zanardi.
THE 2012 COMUNICANDO AWARD GOES TO MEDAC
The seventh edition of the Comunicando Award, promoted by puntoIT-gelato&bar pasticceria magazine and dedicated to advertising. The title 2012 Comunicando Unica title was won by Medac with the campaign “Il fior fiore dei contenitori”. The 99 new campaigns in the sector, published in the gelato and pastry trade press, were examined by a panel of judges: Stefania Bastianelli (chairperson), Livia Chiriotti (editor, Pasticceria Internazionale), Luciana Polliotti (journalist) and Manuela Rossi (editor, puntoIT).
Other awards: Best Graphic Design Fabbri 1905 for the “Zucchero filato” campaign; Best Creativity Bravo with the campaign “C’è un modo migliore per temperare il gelato”; Best Copy Cresco, with the campaign “Il gelato fuori di rotella” and “Cacao noblesse, il nuovo gusto sovrano”; Best Visuals Ali d’Oro for “Il Cono si racconta”. The readers’ award Comunicando Scelta dai Lettori 2012 went to Carpigiani and Montebianco (with equal points). Lastly, as Advertising Ambassadors, awards went to Luciana Polliotti, Ferdinando Buonocore and the Academy of Italian Master Pastry Chefs.
COFFEE TRIUMPHS AT SIGEP
One of the most spectaculars places at SIGEP 2013 was without doubt the area hosting the championships dedicated to baristas. Under the huge cupola of the south foyer, thousands of people gathered to watch the performances and the diffusion of coffee culture. The results of the three championships follow.
CIBC/ Italian Cafeteria Barista Championship with 20 professionals selected in contests held throughout Italy during the last year. The competition was valid for admission to the World Barista Championship: 1st Francesco Sanapo, 2nd Eddy Righi and 3rd Davide Cavalieri.
CILA/ Italian Latte Art Championship enabled access to the World Latte Art Championship. 1st Chiara Bergonzi, 2nd Giuseppe Musio and 3rd Francesco Masciullo CICS/Italian “Coffee in Good Spirits” Championship, valid for the World Coffee in Good Spirits Championship: 1st Francesco Corona, 2nd Onorio Tantalo and 3rd Cristian Gabrielli
A WORLD OF GELATO… AT EVERY MEAL, AT ALL HOURS, IN A THOUSAND DIFFERENT PLACES
One of the key concepts expressed by SIGEP 2013 regarding gelato was its possibility of being eaten at any time of day. A gelato at every meal, at all hours and in a thousand different places. Great attention was paid to the proposals by the Maestri della Gelateria Italiana, who submitted their choices to a panel of professional judges. At the end, these were the winning combinations: Breakfast: “La Leggerezza” (yogurt-flavoured gelato with cereals and liquid cucumber salad). Lunch: “La Zuppa” (vegetable minestrone with croutons and parmesan-flavoured gelato). After-dinner: “Il Trentino” (apple strudel with puff pastry, cinnamon-flavoured cream, raisins, sugared pine seeds and cream-flavoured gelato).
DON’T FREEZE OUR SMILES
SIGEP hosted the 6th edition of Don’t Freeze our Smiles, the project to combat bullying which organizes a network of schools, families and artisan gelato parlours in the Rimini province. And precisely the pupils of four first-year classes in Rimini junior secondary schools took part in this edition to personally describe their activity to the institutions and gelato makers who made the project possible.
“Don’t Freeze our Smiles” is a project promoted by CNA Rimini and Confartigianato Rimini, in collaboration with the Province of Rimini, Rimini Chamber of Commerce, Rimini Fiera – SIGEP and Uni.Rimini and with the support of Mo.Ca. The youngsters also formed a “people’s jury” judging the gelato entered for the SIGEP GELATO D’ORO contest, giving the award for the “Flavour of friendship” to gelato maker Antonio Mezzalira of Gazzo Padovano with his mascarpone cream flavour.
CONCETTA FURFARO – CAKE DESIGNER OF THE YEAR
Concetta Furfaro, from Laureana di Borrello (Reggio Calabria), is the cake designer of the year. She received the award at SIGEP, in the Decoration Village, the space dedicated training in the techniques of the art of decoration. The Trophy also featured the participation of professionals selected via the Web, by Glamour Italian Cake, as well as by Conpait. Cake Design was organized by Rimini Fiera in collaboration with Pasticceria Internazionale and Accademia Con.ve.it Pasticceria and the patronage of Conpait.
SIGEP GIOVANI – SCHOOLS DO THE TEACHING
SIGEP GIOVANI MEMORIAL LUCIANO PENNATI, the historical space dedicated to Training Schools in various Italian regions, was won by De Probitzer I.F.P.A. from Rovereto, second place going to Como’s AFOL C.F.P. and third to Legnago’s Istituto Medici. SIGEP Giovani was realized in collaboration with Pasticceria Internazionale.
AGREEMENT SIGNED AT RIMINI FIERA: SIGEP BECOMES A MEMBER OF THE SCAE
SIGEP has become a member of the SCAE (Speciality Coffee Association of Europe), the association able to ensure interaction between all members of the coffee chain, from growers to bar owners, in order to obtain top-grade coffee.
SCAE was established in London on 5th June 1998 as the Specialty Coffee Association of Europe, representing the majority of European nations. This agreement strengthens the SIGEP COFFEE area, an actual space and program of events dedicated to promoting the culture of coffee and its entire production chain. The two organizations are studying projects to increase and strengthen their collaboration, starting right from the next edition of SIGEP.
A.B. TECH, BREAD REIGNS WITH EXTRAORDINARY EVENTS: GOLDEN BREAD CUP AND BAKERY EVENTS
Great success for the Bakery Events, four days entirely dedicated to bread baking organized by Richemont Italia with the supervision of master baker Piergiorgio Giorilli. Each day’s key players were the great specialists in bread baking, with show cooking and contests under the banner of great tradition.
Another event dedicated to bakery was the Golden Bread Cup. With the coordination of Club Arti & Mestieri, it hosted performances by the winners of the previous editions of the SIGEP Bread Cup, representing the best in artisan bread production at world level.
The appointment with the 35th SIGEP is from January 18th to 22nd 2014 – www.sigep.it