RIMINI – The most prestigious testimonials for gelato, pastry, bakery and coffee will be the key players at SIGEP 2017, the world-leading expo whose 38th edition will be held at Rimini Fiera from 21st to 25th January 2017 simultaneously with the biennial AB Tech Expo, which brings together the entire bakery sector.
The stage from which these real stars will show their ingeniousness will be the contests that traditionally SIGEP offers trade visitors from all over the world. Over 200,000 attended the last edition.
SIGEP is a world-level meeting point not to be missed between sustainable ideas, the sector’s professional leaders, the large brands and top-grade artisan productive sectors. SIGEP will therefore be “The sweetest worldwide Hub”.
This is a great commitment, aimed at spreading and strengthening the already high-profile prestigious image of the expo, increasingly targeting to high-level business relations.
PASTRY
The busy calendar of Pastry Events, scheduled in the Pastry Arena set up in Hall B5. Here the top pros of the international level confectionery world will show their skills in the various contests programmed.
The Junior World Pastry Championship, now at its 4th edition, is a unique event at world level, dedicated to promising under-23 youngsters.
On Saturday 21st and Sunday 22nd January 10 teams of young pastry chefs representing France, Japan, India, the Balkans, the Philippines, Singapore, Mexico, Poland, Russia and Italy will compete. Their creations will have to be based on the theme “Planet Fantasy, the power of fantasy” and will be judged according to the quality of the creations, the care taken in the used of the raw materials and the perfection of the technical standards.
On Monday 23rd January is will be the turn of the Italian Senior Pastry Championship, with a free choice of theme and addressing the peninsula’s most talented pastry chefs. A fundamental contest for highlighting a continually growing sector. An important opportunity for comparing skills and professional growth for the great masters competing.
On Tuesday 24th January is will be the turn of the new generations of the Italian Junior Pastry Championship. At the heart of the competition, the intent to support youngsters, providing them new means, stimuli and opportunities for meeting, all essential ingredients for professional training. The Italian pastry world’s young talents will compete giving form and taste to their imagination, and will be inspired by the theme of Cartoons.
Cartoons will also be the inspiration for participants in the Italian Artistic Pastry Cup, which will be held in the Pastry & Culture area located in Hall D3.
Moreover, for the entire duration of the expo, there will be The Star of Sugar, the biennial international contest dedicated to the art of Sugar. The artists of this sweet ingredient will show their skills with a free choice of theme, creating new shapes never seen before and using innovative techniques, which will remain on show for the entire expo, visitors’ great pleasure.
The Pastry & Culture forum will announce the initiative promoting world confectionery culture, which, along with Conpait and ICE, will continue in coming months and dedicates considerable attention to demos.
Make way for the youngsters: SIGEPGiovani will have an even more consolidated edition, as far as contests are concerned and on the front of training opportunities, increasing contacts between participants, companies and great Masters for each of the product chains: pastry, gelato, bakery and coffee, with courses held during the expo.
In the Pastry Arena, there will be a morning for working together with great pastry chefs. As far as pastry is concerned, SIGEP is preparing specific projects on training topics addressing young pupils from senior schools and training/hotel schools, as well as educational initiatives dedicated to abroad that focus on the Balkans, Central and South America and India.
Pastry Events’ Partners: Besozzi Oro, Debic, Valrhona; Event Sponsor: Hausbrandt; Star of Sugar Title Sponsor: Decosil; Technical Sponsors: Bragard, Bravo, La Spaziale, Irinox, Lainox, Sagi, Selmi Chocolate Machinery, Silicomart professional and Sirman. Bakery Event Partners: Molino Grassi; Event Sponsors: Corman and Lesaffre.
GELATO
Gelato will as always be a great player at SIGEP 2017, with a view to the European Artisan Gelato Day, which will be celebrated on 24th March.
On Saturday 21st and Sunday 22nd January Hall A6 will host Gelato World Tour – German Challenge organized by SIGEP with the patronage of Uniteis (association of Italian gelato artisans in Germany).
A real gelato-making championship reserved for 100 German and Austrian artisans, at which the best 8 flavours will be selected, thus enabling them to gain direct access to Gelato World Tour Berlin, from 9th to 11th June 2017.
A challenge “away from home” disputed in the homeland of artisan gelato, for which the test will consist in making their best flavour on-site, which will then be judged by an exceptional panel.
Gelato World Tour is the first travelling competition at international level to find the best gelato flavour in the world and is organized by Carpigiani Gelato University and SIGEP.
At the 38th SIGEP there will obviously also be the appointment with the Association of Italian Gelato Makers and the International Contest regarding the best bacio-flavoured gelato (a chocolate hazelnut combination), “1000 ideas for a new flavour” and “The excellence of gelato cakes”.
The flavours of the world will be the appointment promoted by the Master Italian Gelato Makers.
SIGEP will host an exhibition of the entries by the pupils of Rimini’s Serpieri Art School, who took part in a contest for the new logo of Don’t Freeze our Smiles, the project for the prevention of bullying via gelato, which celebrated its 10th anniversary in 2016.
Once again this year, SIGEP will host the youngsters’ workshop, which will be held on Wednesday 25th January. On this occasion, a delegation of youngsters who have taken part in the project since the first edition in 2006/07 will participate. A book, a blog and a conference will trace the history of this unusual project.
Special attention for charity: there will be the 4th edition of The Flavour of Solidarity, the initiative organized in collaboration with the Banco della Solidarietà, involving the “sale” (in exchange for a free donation) of the gelato remaining at the end of the Expo. As in the past, all takings will go to finance the purchase of food produce for the local area’s needy families. At the 2016 edition, slightly under 1,700 tubs of gelato were sold for charity, and almost 10,000 euros collected.
BAKERY
At AB Tech Expo, the biennial exhibition that brings together the entire Italian bakery sector, including technology, the key enterprises for Italian-made products and the leading European brands, Bread in the City, the international Bakery contest is back again this year and at this 3rd edition will host the world’s very top bakers. 8 teams are competing, the first four classified at the 2015 edition of AB Tech Expo and the first 4 placed at SIGEP 2016: the super finalists are Ireland, Spain, Israel, Belgium, Italy, Japan, China and Switzerland.
Bakery Event Partner: Molino Grassi; Event Sponsors: Corman and Lesaffre.
CHOCOLATE
SIGEP will host the finals of the second edition of The Ultimate Chococake Award, which addresses Italian professionals. This is the chocolate cake contest organized by Puratos Italia, officially sponsored by SIGEP and Rimini Fiera, and entirely dedicated to Belcolade chocolate. At the previous edition, the competition’s winner, Rocco Tribuzio, accompanied by the Master Pastry Chefs of the panel of technical judges, had the opportunity of taking part in the Vietman Cocoa Tour, an exceptional journey in the Vietnam cocoa plantations where the Vietnam 73 dark single origin-beans which are the stars of the contest are grown.
There will also be the Callebaut Exhibition: in the demo area, set up for educational purposes, it will be possible to personally see all the various stages of chocolate making. Visitors will thus be able to see the various steps, going from the cacao bean to the product, whether it’s a bar of chocolate, the chocolate put to various uses in pastry making, or even a chocolate-flavoured gelato cone.
COFFEE
The attention paid to the coffee production chain at SIGEP has become exceptionally important, so much so that it has been included in the Expo’s name. Only SIGEP manages to propose such a complete range of contests, with all seven barista championships dedicated to coffee and valid for the international circuit of World Coffee Events.
Following the experience in Brazil, at SIGEP 2017 the new edition will be launched of Barista & Farmer, the first talent show dedicated to the promotion of the culture of excellent coffee.
SIGEP and A.B. TECH EXPO 2017 at a glance
Dates: 21 – 25 January 2017; Organizers: Rimini Fiera SpA; edition: 37th SIGEP and 5th AB TECH EXPO; frequency: annual SIGEP, biennial AB TECH EXPO; category: 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); Wellness, Food & Beverage and Consumer business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry and bakery); visitor info: tel. +39 0541 744111; Web site: www.Sigep.it – #Sigep2017
