ANZOLA DELL’EMILIA, Italy – A glimpse into the future of ice cream, frozen desserts and pastry. That’s what visitors will find at Carpigiani ‘s more than 600sqm booth in Hall C1 at SIGEP 2025, the International Exhibition dedicated to gelato, pastry, artisan bakery and coffee scheduled to take place in Rimini from January 18 to 22. More than 100 demonstrations of ice cream, pastry, catering, soft serve and frozen drinks will be scheduled during the fair days.
Special appointments include:
– Jan. 19 at 1:30 p.m. the presentation of the results of the project “Gelaterie Solidali” active since 2012 to date with as many as 16 initiatives launched in 7 countries: Italy, Haiti, Brazil, Palestine, Jordan, Egypt and Mozambique
– Jan. 19 at 4 p.m., The combination of gelato and health will be the focus of master gelato maker Andrea Bandiera’s presentation of his exclusive aproteic gelato recipe, in support of the project “Il Mondo dei Fagioli Ribelli – The World of the Rebel Beans,” journalist Bruno Damini’s book dedicated to patients with chronic kidney disease. Dr. Andrea Pasini, Pediatric Nephrologist and head of the scientific project “I Fagioli Ribelli” will also be present.
A large area will be dedicated to entrepreneurs in the gelato business with demonstrations and consulting appointments designed for both those who want to start a new business and those who want to develop an existing business by adding more outlets.
In the area dedicated to Carpigiani Gelato University, it will be possible to watch some of the lecturers’ demos on the new specialization courses, such as “Gelato with spices and herbs,” “Gelato with tea, herbal teas and infusions,” “Gelato and coffee,” and “Gelato and alcoholic sorbets: new techniques.”
Carpigiani will also sponsor some of the most important competitions taking place during Sigep 2025: Gelato Europe Cup, scheduled for January 18 and 19 to select the European teams that will participate in the Gelato World Cup 2026; Gelato Festival World Masters – Germany Final, scheduled for January 20, 2025; Gelato Festival World Masters – Iberian Challenge scheduled for January 21, 2025.
The world’s best ice cream makers and Carpigiani ‘s green technology
The focus of this edition will be a more sustainable future with a large area dedicated to high energy efficiency and low environmental impact solutions.
The “Green Line” area will feature as many as 12 international gelato makers taking turns with their most famous or innovative recipes made with prototypes of the new carbon dioxide-cooled technology, a true glimpse into the future of the industry. Notable participants include:
– Roberto Segalla, master gelato maker from South Africa with the “Melk Tert” flavor (Jan. 18, 1 p.m.);
– Belén Cimino, master gelato maker from Argentina with the flavor “Alma del Sur” (Jan. 18, 4 p.m.);
– Carlo Guerriero, master gelato maker from Spain ranked 7th in Gelato Festival World Ranking 2024 with the flavor “Cremoso al vino palo cortado²” (Jan. 19, 11 a.m.);
– Marco Venturino, master gelato maker from Liguria, Italy, ranked No. 1 in Gelato Festival World Ranking 2022 and in the 2024 Hall of Fame with the flavor “Mouth of Rose” (Jan. 20, 11:30 a.m.);
– Carlos Enrique Cifuentes Rioseco, master gelato maker from Chile, Finalist for South America Gelato Festival World Masters 2021-2025 with the “Flor de Chile” flavor;
– Adàm Fazekas, master gelato maker from Hungary ranked No. 1 in Gelato Festival World Ranking 2024 with the flavor “Pistachio Fruit” (Jan. 20, 2:30 p.m.);
– Kenny Mattsson, master gelato maker from Sweden and TV personality with the “Swedish Cinnamon Bun” flavor (Jan. 20, 4 p.m.);
– Maurizio Melani, master gelato maker from Spain ranked 5th in the Gelato Festival World Ranking 2024 with the flavor “Pistachio Paradise” (Jan. 21, 11 a.m.)
– Lucia Paz Herrera Riquelme, master gelato maker from Chile, Gelato Festival World Masters Finalist for South America, with the flavor “Hierbas de la bicha.”
– Keisuke Katayama, master gelato maker from Japan and Winner of Gelato World Tour Yokohama in 2019 with the flavor “Salted mascarpone with kumquat-scented amazake” (Jan. 21 at 1 p.m.);
– Eugenio Morrone, master gelato maker inducted into the Gelato Festival World Ranking Hall of Fame and World Gelato Champion in 2020 with the “Mandarin 3.0” flavor (Jan. 21, 2:30 p.m.);
– Juan Paulo Colubri, master gelato maker from Argentina and international ice cream consultant with the flavor “Crema de pulpa de cacao con kumquat confitados” (Jan. 21, 4 p.m.).
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