RIMINI – A hundred days before EXPO 2015, Rimini Fiera created the first powerful buzz attracting the whole world´s attention to the excellence of food.
From last Saturday, for five days, at Rimini Fiera the 16 halls (110,000 m2 had been sold for two months) turned the spotlight on over a thousand companies at the 36° SIGEP, RHEX Ristorazione and A.B.TECH EXPO, which showcased the extraordinary quality of the artisan gelato, pastry and bakery chains, as well as those of food service, coffee and pizza.
The number of trade visitors sums up an unprecedented success: they totalled 187,233 (figures certified and audited according to international standard ISO 25639:2008), with an increase of 8% compared to 2014. Foreign visitors rose to 38,122, with an increase of 10%. To give an idea of the scale of the growth, the event has almost doubled its visitors in the last five years.
615 journalists were accredited in the press room (78 from abroad), accounting for over 134,000 million media contacts up to 20th January. 693,476 visits were made to the expos´ Web sites from 1st January to today, with a peak of 77,805 on inauguration day. The social networks gave the events enormous coverage: there were 292,717 impressions on Twitter, whereas Facebook numbers the last seven days alone – the combined total of corporate and expo profiles – were 3,368,719.
The Rimini Fiera event therefore continues to transmit positive signs regarding international expo scenarios, giving strength and value to product trends, technological innovation and the most advanced commercial formats of Italian-made food. All in an integrated expo scenario, in which, alongside the ´totem´ of SIGEP, the product range was completed thanks to the simultaneous staging of both RHEX RISTORAZIONE and A.B.TECH EXPO (which has changed from triennial to biennial frequency and will be back in 2017).
Rimini Fiera Lorenzo Cagnoni comments, ´The figures reward us, certifying the success of a long-term strategy and systematic activity supported by our considerable financial investments. We scored a bulls-eye by targeting internationality as a factor for development, generating promotion and business projects all year. Now SIGEP is a world player in the strategic chains of Italian-made products and we are ready for new challenges to ensure further growth.´
Rimini Fiera business unit manager Patrizia Cecchi stresses, ´As well as the impressive increase, there was also satisfied feedback from exhibitors and visitors who came to Rimini Fiera from all over the world to take advantage of the business meetings.
Very many companies report records as far as contacts and contracts are concerned. We also highlighted Italy as an excellent hard-working country able to attract attention with its quality. There were also significant signs of an upswing in orders placed with Italian companies.´
The three expos were inaugurated by Stefano Bonaccini, President of the Emilia Romagna Region, and Rimini´s mayor Andrea Gnassi, along with Rimini Fiera chairman Lorenzo Cagnoni, who announced at the ribbon-cutting ceremony the launch of Rimini Coffee Festival from 28th to 31st May, bearing witness to the sector´s growth to the point of ´earning´ a dedicated expo. The 2015 celebrity hostess was Benedetta Parodi, an extremely popular TV show personality.
SIGEP 2015 also hosted the launch of the new edition of Gelato World Tour with dates all over the world (debuting in Singapore) for the promotion of Italian artisan gelato and, in partnership with Unioncamere and the endorsement of the Ministries of Foreign Affairs and Agricultural Policies, Gelateria Italiana, the recognition given to gelato parlours abroad that propose Italian-made products respecting certified quality.
All the busy international events held at the expo centre over the five days met with success, and the 2016 program already includes the Gelato World Cup (the Italian team was selected at SIGEP Gelato d´Oro 2015) and The Pastry Queen world championship, with the world´s best lady pastry chefs.
The results of the contests at the 36th SIGEP
GELATO
SIGEP GELATO D´ORO
Gelato makers: 1st Giordy Luca Babbo – 2nd Stefano Dassie
Chefs: 1st Alberto Carretta – 2nd Stefano Buttazzoni
Pastry Chefs: 1st Antonio Capuano – 2nd Giacomo Siracusano
Ice sculptors: 1st Amelio Mazzella di Regnella – 2nd Mauro Sbalzer
BEST CHOCOLATE FLAVOURED GELATO
1st Le Procope – Vere Gelaterie Artigianali (Catanzaro) – 2nd Paolo Antico (Partinico, Palermo) – 3rd Antica Gelateria Fortino (Cariati, Cosenza)
A THOUSAND IDEAS FOR A NEW GELATO FLAVOUR
1st Antica Gelateria Strati – Enrico Cusenza (Siderno, Reggio Calabria) – 2nd Lampone e cioccolato – Lucia Gobetto (Castiglione Torinese, Turin) – 3rd Gelateria Pasticceria Papa (Sidney, Australia)
9th COMUNICANDO – PUNTI.IT AWARD
Best Copy: Cartoprint campaign. Nominations for Elenka and Comprital
Best Visuals: Prodotti Stella campaign. Nominations for Leagel and Silikomart
Best Graphic Design: IFI campaign. Nominations for F.A.R. Rogelfrut and Pavoni
Best Creativity: Fapec campaign. Nominations for Bussy and Fructital
2014 Special Brand Award: Cookies Mec3
2014 Communication Ambassador: Donata Panciera and Pier Paolo Magni
Best Campaign chosen by readers: ´Violetta´ by PreGel
2014 Comunicando Award Alidoro for the campaign ´I pilastri della bontà´
PASTRY
THE STAR OF SUGAR
1st Yoshiaki Nagamune (Japan) – 2nd Alessandro Comaschi (Italy) – 3rd Yannick Kiama (France)
BABBI ´GUSTO 2015´ AWARD
Lucrezia Lerro (Milan)
JUNIOR WORLD PASTRY CHAMPIONSHIP
1st Japan – 2nd France – 3rd Taiwan
ITALIAN SENIOR PASTRY AND CHOCOLATE CHAMPIONSHIP
1st Lorenzo Puca (Pescara) – 2nd Mario Buono (Castellammare di Stabia, Naples) – 3rd Stefan Krueger (Osimo, Ancona).
SIGEPGIOVANI CONTEST
1st IPSSAR De Cecco (Pescara) – 2nd Istituto Professionale De Probizer (Rovereto) – 3rd Engim Veneto E. Reffo (Tonezza del Cimone, Vicenza)
ITALIAN JUNIOR PASTRY AND CHOCOLATE CHAMPIONSHIP
1st Mattia Cortinovis (Bergamo) – 2nd Andrea Marzo (Venaus, Turin) – 3rd Monia Frassineti (Faenza, Ravenna).
ITALIAN PASTRY QUEEN HEATS
Participant in Pastry Queen 2016: Silvia Federica Boldetti (Turin)
Award for best plated dessert, best sculpture, cleanliness and preparation award: Silvia Federica Boldetti (Turin)
Best ´jewel´ dessert award: Eleonora Schiavone (Milan)
BAKERY
BREAD TALENT SHOW
1st Davide Fantuzzi (Reggio Emilia)
INTERNATIONAL BREAD IN THE CITY CONTEST
1st Holland – 2nd Belgium – 3rd Italy
COFFEE
WORLD BREWERS CUP Italian World Brewers Cup Championship valid for the WBCC.
1st Rubens Gardelli (Forlì) – 2nd Simone Guidi (Florence) – 3rd Davide Spinelli (Cagliari)
CIBC – ITALIAN CAFETERIA BARISTA CHAMPIONSHIP
1st Giacomo Vannelli (Cortona, Arezzo) – 2nd Angelo Segoni (Pescara) – 3rd Francesco Masciullo (Florence)
CILIA – ITALIAN LATTE ART CHAMPIONSHIP
1st Pietro Vannelli (Cortona, Arezzo) – 2nd Matteo Beluffi (Milan) – 3rd Luca Primiani (Sorbolo, Parma)
ITALIAN COFFEE IN GOOD SPIRITS CHAMPIONSHIP
1st Davide Berti (Trento) – 2nd Fabrizio Giraudo (Cuneo) – Marco Poidomani (Modica)
BARISTA & FARMER The baristas selected for the new edition are: Bogdan Prokopchuk (Russia), Julien Latin (France), Agustina Romàn (Argentina), Angelica Madrigal Garcia (Colombia), Deborah Cesanelli (Italy), Sandro Bonacchi (Italy), Patrick Sinapi (Italy), Stephany Dávila (Guatemala), Panuwat Yoosakda (Thailand), and Julian Dammanhayn (Australia).
CHOCOLATE
ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP
1st Massimo Carnio (Valdobbiadene, Treviso) 2nd Sandy Astrali (Castelfranco Veneto, Treviso) – 3rd Kim Kyunjoon (Novara)
PIZZA
NIP-NAZIONALE ITALIANA PIZZAIOLI CHAMPIONSHIPS
The Pizza of the Future Contest: 1st Daniele Mirarchi (Davoli Marina, Catanzaro) – 2nd Federico Palombella (Forlì) – 3rd Filippo Nestola (Cesenatico)
Classic round pizza: Antonio Bencivenga (Italo-Peruvian)
Gluten-free pizza: Simone Alessi (Castelgomberto, Vicenza)
Kamut pizza: Guerrino Liutio (Cerveteri, Rome)
Diet pizza: Alessandro Pasini (Forlì)
Dessert Pizza: Luan Sherifi (Albania)
Hand-made pasta contest: 1st Lorella Orioli (San Marino) – 2nd Manuela Delvecchio (Rimini) – 3rd Silvana Barbieri (Cervia)
The appointment with SIGEP 2016 is from January 23rd to 27th, simultaneously with RHEX Ristorazione.
