RIMINI, Italy – Scientific research to favour the sector’s innovation, unique proposals for healthy gelato, in-depth conferences and new features in the international contests. Numerous very important contributions to the gelato sector will be featured at the next edition of SIGEP, the international expo of artisan confectionery organized by Italian Exhibition Group (Rimini expo centre, from 20th to 24th January 2018).
Gelato and Flowers: The new proposal of the “Italian Gelato Masters”
“Gelato in… flower” is the project that the Italian Gelato Masters will present at the next SIGEP. Synonymous with harmony and wellness, flowers have beneficial and curative properties, to the point that they are used in a wide variety of arts. So, make way for edible flowers, such as ageratum, begonia, bastard balm, calendula and many more. The project “Gelato in… flower” will also feature the combination of spices, opening up unexplored inroads of taste and new trends for informed consumption.
“The idea follows up on what has been proposed in previous years: healthy gelato”, anticipates Candida Pelizzoli, Chairperson of the Association of Italian Gelato Masters. “So the same care will be taken and the same attention paid to Italian artisan gelato intended as a product with excellent healthy quality in its balance of ingredients as well as the benefits it gives. The objective of an Italian Gelato Master is to spread excellent quality, while respecting precise traditional methods, concentrating on the research and combination of ingredients rarely or never used to make gelato. In the same way as a good farmer knows the seasons and characteristics of his crops, a master gelato maker, a professional with an attentive eye on market trends, knows his ingredients, chooses them, doses them and takes care of his product at every stage, guaranteeing its excellence as far as both quality and flavour are concerned.”
Italian Gelato Makers Association Contest: New Entry – Sorbets
The family of the international “Alberto Pica Memorial” contest has been further enlarged, and welcomes “Sorbets from the World”, which will debut at the next edition of SIGEP, with the awards ceremony for the best flavour scheduled for Sunday 20th January.
The contest, promoted by the Association of Italian Gelato Makers and IEG and alongside the expo since its launch in 1980, will also propose the highly successful traditional categories “The excellence of gelato cakes“ (Monday 22nd January), “Hazelnut flavoured gelato” and “1,000 ideas for a new flavour – gelato of the year” (both on Tuesday 23rd January). At the end of the tests, the first classified in the four contests will compete to win the sought-after title of “Best gelato maker of the year”, which well be held on Tuesday 23rd in Hall C7.
Debut of the Federazione Italiana Gelatieri at Sigep
Founded slightly over a year ago, it already has 800 members and ensures an important contribution to the cultural and scientific scenario. The Federazione Italiana Gelatieri, whose chairman is Nicola Netti, will take part in the next SIGEP with a busy program of events, also organized by the APGA (Associazione Pasticceri Gelatieri Artigiani), which will be held in Hall A7: on Sunday 21st January there will be a conference on the topic “Artisan Gelato. Trends and traditions”, on Monday 22nd the international coffee gelato contest for the 2018 “Carrettino d’oro” award (which is also a qualification trial for the 2018 gelato Oscar), on Tuesday 23rd the world contest for Sicilian-style crushed-ice drinks, whereas, on the last day of the expo, the Federation’s national meeting will be held.
Artisan Gelato: When gelato becomes a subject to be studied
An important contribution to the Italian gelato world will come from the presence at SIGEP 2018 of the Artisan Gelato Study Centre. Founded in Agugliano (Ancona) and presided by Martino Liuzzi, the Centre carries out training in the “frozen art” field and approximately a year ago opened an education lab precisely for “Artisan Gelato”, a subject that is part of the Biennial Specialist Degree program in Food Sciences at the Marches Polytechnic University.
Prof. Martino Liuzzi, along with the Agugliano Agriculture department, carries out research and study activities connected with nutrition on the raw materials used to make gelato.
At SIGEP 2018 the Artisan Gelato Study Centre will propose in-depth all-round contents on the topic of gelato, from the importance of traditional methods, to the innovative infusion techniques, and the care taken with the balance and nutrition of sportsmen and women and the elderly, through to communication in gelato making. The Artisan Gelato Study Centre area will be supported by the Accademici della Gelateria Italiana, led by Nazzareno Giolitti, and Alberobello’s Eccelsa (Professional Training School).
Martino Liuzzi, President of the Artisan Gelato Study Centre, comments, “We are honoured to be able to participate in SIGEP. In our area in Hall C3 we shall hold numerous interesting meetings for Italian gelato trade members. An open-plan work space will be set up, as well as a special space of visitors, who will be able to follow the various topics foreseen by the program.”
Scientific Research and Innovation at the service of the product chain
“It is fundamental to carry out transparent scientific research on the issue of artisan gelato, research to be shared with all the product chain’s players, to ensure authentic cooperation in the sector.” This is how Fabrizio Osti, President of the AIIPA (Italian Association of Food Product Industries), defines the scientific research activity carried out by the CRIGA artisan gelato research and innovation centre, founded thanks to an agreement in 2013 between AIIPA, SIGEP and DeFENS (Department of Food, Environmental and Nutritional Sciences of the University of Milan). The CRIGA’s main aim is to carry out research activity in the field of compound ingredients for gelato and raw materials, ranging from gelato microbiology and technology to food safety.
The surveys carried out in the last four years have focussed on the use of alternative sweeteners, fats and emulsifiers for making artisan gelato.
Fabrizio Osti states, “Thanks to this scientific research, new scenarios are available not only to machinery manufacturers and ingredient producers, but also gelato makers. To give an example, very interesting results were obtained from the research regarding the use of organogel – sunflower oil – as an alternative ingredient to cream for gelato’s fat component: considerable nutritional benefits and better product quality were observed. Research such as this is therefore an operation for the entire product chain, putting technical innovations at the disposal of all trade members and offering new stimuli for the sector’s growth.”
Focus on Sigep 2018
Dates: 20 – 24 January 2018; Organizers: Italian Exhibition Group SpA; edition: 39th SIGEP; frequency: annual; classification: international; admittance: trade members only; hours: 9:30 am – 6:00 pm, last day 9:30 am – 3:00 pm (3:00 – 5:00 pm only with online tickets).
