SIGEP 2015 AT RIMINI
Full speed ahead on work by the organizing team on SIGEP 2015, the international expo for artisan gelato and confectionery,
an acknowledged meeting point for bakery and the rapidly growing coffee chain, thanks to the international events scheduled.
Full speed ahead on work by the organizing team on SIGEP 2015, the international expo for artisan gelato and confectionery, an acknowledged meeting point for bakery and the rapidly growing coffee chain, thanks to the international events scheduled. The 36th edition will be held from Saturday 17th to Wednesday 21st January at Rimini Fiera. The success of the last edition (174,000 visitors, 20,1% more than 2013) was achieved also thanks to the positive inclusion of Rimini Horeca Expo, showing the trends in food and beverage consumption away from home. In 2015 a further opportunity for development will come from the simultaneous A.B.TECH EXPO, including the entire bakery sector, from artisan products to innovative industrial technology. Rimini Fiera business unit manager Patrizia Cecchi explains: “There promises to be a further increase in the expo – we’re working to ensure that, as well as the great success with trade visitors. There is also a constantly higher visitor profile, particularly that of those from abroad. All this in close collaboration with the key associations and thus with the enterprises, fundamental for sharing the coordinates for the expo’s expansion”.
And many events will take place. SIGEP Gelato d’Oro, with the selections of the Italian team for the 2016 Gelato World Cup and the Pastry Events will be the hub of the events, with the respective arenas dedicated to the performances of renowned professionals. The World Junior Pastry Championship will be the top of the bill show. Young professionals from every continent will showcase their passion, determination and ambition, demonstrating a range of techniques and creative skills, not to mention leaps of imagination. Their creations will then be scored by the international judging panel and the theme will be Italian Food Style.
The long-standing tradition of Italian confectionery takes centre-stage with the Italian Senior Championship, in order to discover the winner of the over-23 pastry-making competition, while at the Italian Junior Championship, pastry chefs from all over Italy take to the Pastry Arena, inspired by an icon of Italian style – the Vespa scooter – presented in sugar and chocolate masterpieces.
The theme of The Pastry Queen Italian Selection – in which Italian pastry chefs will be fighting for the right to compete in the Women’s 2016 Pastry Queen competition – is: Stylists and Haute Couture. Through their sugar and chocolate sculptures, plated desserts and “mini sweet” rings, the contestants will be staging their creations.
Moreover, the artistic side of confectionery and the techniques of pastry decoration will be developed in the contest “The Charm of the Seventh Art”, organized in partnership with “Pasticceria Internazionale” and Tervi at the International Pastry Forum.