Sigep, the event for the out-of-home dolce foodservice supply chains event by Italian Exhibition Group, is about to open its doors at Rimini Expo Centre from 12th to 16th March, inaugurating a new season of business, particularly for artisan gelato. This edition acts as a real school for gelato makers in a panorama that is making artisan gelato evolve towards new and increasingly inclusive market sensitivities. New products, technological solutions for environmental and energy sustainability in machinery will all be on show, together with a programme of competitions, demo and events. “We wanted to present some new models dedicated to the pastry and soft gelato sector, together with a wide overview of solutions designed for the catering industry. There will also be a strong focus on on-board connectivity and energy savings, the latter being a topic of great interest to gelato makers”, as Federico Tassi, CEO of Carpigiani Group, explains.
At Sigep, in a square just like in a small village, named after the founder Attilio, Babbi will be celebrating the company’s 70 years anniversary with a series of shops dedicated, among other things, to the noble raw material of pistachios, to the iconic Waferino Romagna, which will become a gelato flavour and a pastry ingredient, interspersed with totems from which to download Ideari with recipes available to everyone, as the marketing director Gianni Babbi explains.
“Sigep will be a not-to-be-missed appointment to meet up again after two years to physically see new products and discover the latest trends for the world’s best-loved cold dessert”, the secretary general of the Italian Gelato Makers’ Association Claudio Pica says. “We will be bringing numerous initiatives, including the competition Best Gelato Maker of the Year”.
Finally, Giancarlo Timballo, President of the Gelato World Cup confirms “A gelato maker is a craftsman who needs continuous training and Sigep offers an opportunity for growth and sharing by exchanging ideas with other colleagues, generating new professional relationships with other gelato makers or pastry chefs, discovering new proposals from companies or the inspiration for creating something new, not only in terms of nutrition but also playful and decorative”.