RIMINI, Italy – Bread in the City is returning to SIGEP (Rimini Fiera, 23 . 27 January 2016) with the multisensory spectacle offered by the preparation of bread and bakery products. And all under the banner of biological products, artisan skills and high quality. The international contest reserved for bakers and promoted by SIGEP in collaboration with Richemont Club Italia and the patronage of Richemont Club International, whose president, Spain´s Jorge Pastor, will be the event´s guest of honour.
Bread in The City will be held in Hall D3, Bread Art area, and features eight competing teams of professionals, representing eight nations chosen from the 15 that applied to take part.
To be precise, the teams are from Peru, China, Mali, Italy, Switzerland, France, Japan and Algeria: a total of 16 contestants.
The tests will be based on the preparation of various types of bread, ciabatta, naturally leavened bread and the free creation of special bread, biological and nutritional bread, aromatic bread from the contest´s country of origin, Viennoiserie in leavened dough and leavened puff pastry, puff pastry and short pastry cakes.
The contestants will also have to face a test of Savoury and Pizza Presentation, regarding traditional (Margherita) pizza, a fantasy pizza, a savoury tart in leavened puff pastry, a savoury tart in sablè pastry, filled savoury Viennoiserie, small elongated loaves, small rolls al latte, filled club sandwiches and a rectangular sliced loaf. Once they are removed from the oven, these delicacies will be judges by a panel of 9 master bakers.
This year´s new ´Bread in the city´ feature regards the winners: the four award-winning teams at the 2015 edition and the winners of this edition will compete in 2017, once more at Rimini Fiera, at AB-TECH EXPO, the biennial expo that brings together the entire Italian bakery sector, including the relative technologies, key enterprises for Italian-made products and leading European brands.
Italmopa Conference
At the start of SIGEP 2016, on Saturday 23rd January at 11:00 am there will be an important conference promoted by Italmopa, entitled ´Flour: healthy energy for good food´ The conference renews the commitment of the Associazione Industriali Mugnai d´Italia to the Infofarine project.
Speakers will be: Patrizio Roversi (journalist and TV program host), Luca Piretta (doctor nutritionist), Luca Gatteschi (sports doctor and member of the staff of the Italian Soccer team), Marino Niola (anthropologist of the contemporary), Annamaria Pellegrino (Chairperson of the Italian Food Blogger Association), Flavia Rubino (Strategic Digital Marketer. Founder of Your Brand Camp). The event will be introduced by Ivano Vacondio, chairman of Italmopa.
Assipan: Gruppo Giovani Panificatori
On Sunday 24th January, another important appointment: SIGEP will host the foundation of the new Gruppo Giovani Panificatori Assipan Confcommercio (young bakers group), which will have the task of working to ensure a balanced generation turnover in the trade, as well as listening to, promoting and ensuring that the requests of Italy´s young bakers are heard.
Molino Quaglia´S proposals
At SIGEP the Petra Molino Quaglia space (Hall B5-D5) will be a workshop equipped in a modern manner for an open work space and continuous preparation of the most widespread types of dough in the world of bakery produce, with the ´live´ process of handling live mother yeast proposed in a form that is also accessible to small to medium sized artisan workshops.
To the fore, in the day-to-day activities of a real workshop with an oven, pastry chefs, bakers and pizza cooks will work, transforming the dough into leavened cakes, biscuits, loaves and pizzas, using exclusively artisan and natural work techniques.
This new space-workshop will be an important experience for viewing in real time the organization of a place for artisan production in which quality is created from a few very high quality ingredients that become key components of a type of nutrition that is in line with the new food style.
Bread art on show
SIGEP 2016 will highlight Bread Art from every point of view: On Sunday 24th January 2016, simultaneously with The Pastry Queen contest, the bakery area will be dedicated to lady bakers, who will present top grade bakery produce. The initiative will highlight the skill, creativity and passion for their work on behalf of Lady Master Bakers.
The following day, Monday 25th January, the stage will be entirely dedicated to the under-24 bakers of Richemont Club Italia: it will be an opportunity to see at work the new generation of bakery artists and what they are realizing in their profession, combining tradition, innovation and experimentation.
The ´Bread Art´ area will also host: two workshops reserved entirely for the ´Bread in the City´ contest, an Oven for the non-stop production of focaccia, snacks and savoury tarts, a mouth-watering opportunity for tasting new trends and typical products and a Shop, a 16 square metre multi-function bread store, fitted out according to the new market trends, in which to taste freshly baked sweet and savoury products.
The whole area of SIGEP reserved for the baker´s art will also be a place for networking with other professions: there will be the sugar artists, from Switzerland´s Richemont school, who will make extraordinary sculptures ´live´.
Pastry chefs on the other hand will show their skill in the preparation of panettone Christmas cake and decorated Easter ´dove´ cakes, decorated with sugarpaste icing, as well as the preparation of filled focaccias, new gelato tastes and flavours. There will be no lack of gourmet pizzas.
Bread Art Area Sponsors
Partner: Molino Grassi
Event sponsors: Lesaffre, Corman, Laped, Moretti Forni and Eurovo
Sigep 2016 At A Glance
Dates: 23 – 27 January 2016; Organizers: Rimini Fiera spa; Patronages and collaborations: Ministry of Economic Development, Ministry of Agricultural, Food and Forestry Policies, Emilia Romagna Region, Rimini Municipality, ICE Italian Foreign Trade Institute; edition: 37th; 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); business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (pastry, bakery, coffee); exhibitor info: +39 0541 744111; Web site: www.sigep.it – #Sigep2016
