RIMINI, Italy – Internationality will be the most outstanding aspect of the next Sigep (20-24 January 2018, Rimini expo centre). World guiding light for the artisan gelato and pastry sectors, the great expo organized by Italian Exhibition Group expo – Italy’s most important exhibition & convention provider, founded with merger between Rimini Fiera and Fiera di Vicenza – now at its 39th edition, will have an even more global profile, thanks also to a great program of championships and events.
In the pastry sector, the Pastry Events continue to take form and add even more prestigious appointments.
The authoritative words of master pastry chef Iginio Massari stress the importance and value of the events programmed, international and Italian competitions that SIGEP has been committed to promoting for years.
Maestro Iginio Massari states, “What happens at SIGEP a challenge with oneself and with highly skilled national and international colleagues. It’s an on-going stimulus to improve. In short, I believe that this is the great value of the contests promoted by SIGEP: they manage to stimulate and drive the entire professional category towards perfection. Participating in such prestigious contests means being committed to the utmost to eliminating one’s faults, learning to face and control emotions, without ever losing sight of the time factor. It is not sufficient to be technically perfect – it’s necessary to do so in the time at your disposal. In the end the victory is not just that of an individual contestant or a team, but of the entire country of origin. In fact, I always repeat to my fellow countrymen and women that are competing, that they have the opportunity of making the whole of Italy win.”
Italian Senior Pastry Championship: The Top Players are competing
For Italian-made pastry, on Saturday 20th and Sunday 21st there will be the prestigious Italian Senior Confectionery Championship, promoted by SIGEP and Conpait, which will feature 17 contestants, from all over the peninsula, and 3 different specialities: pièce in chocolate and plated dessert, a pièce in sugar and chocolate cake, a pièce in ice and gelato cake.
Competing for the victory will be: the ice test, Roberto Rinaldini, Andrea Restuccia, Luca Bernardini, Domenico Di Clemente, Valerio Vullo and Riccardo Depetris; in the sugar category, Alessandro Petito, Alessandro Comaschi, Lorenzo Puca, Roberto Miranti and Alessandro Bertuzzi and, in the chocolate section, Marco Tateo, Massimo Carnio, Sebastiano Vinciguerra, Mattia Cortinovis and Carmelo Sciampagna.
The three winners of each category will form the team that will represent Italy at the Coupe du Monde in Lyon in 2019.
Alessandro Dalmasso, Chairman of the Club Coupe du Monde Italian section and Jury President, comments, “This is an extremely valuable contest – for a professional pastry chef having the opportunity of taking part in this competition is undoubtedly one of the most prestigious acknowledgments of his career. Having the courage to put oneself and the skills built up through time to the test is a great sign of professionalism. The Italian Senior Pastry Championship is an excellent stimulus for continual growth, not only of a personal nature, but also collectively speaking, because it is a question of team work.”
Italian Junior Pastry Championship: Three tests on the theme “Stars and Legends”
An exceptional opportunity to highlight young national pastry art talents is also offered by the Italian Junior Pastry and Chocolate Championship, promoted by Conpait and SIGEP, in collaboration with the AMPI, scheduled for Saturday 20th January. Pastry’s promising newcomers will have to compete in three tests on the theme “Stars and legends”: artistic pièce in sugar and chocolate, modern chocolate and hazelnut cake and an individual portion of tiramisù. The winner will represent Italy at the 2019 Junior World Pastry Championship in Rimini.
Sigep Young: An Expo for Meeting, Learning, Growing
There’s a new appointment with SIGEP Young, the great possibility for students, accompanied by their teachers, to come into contact with the work world, thanks to the possibility of courses with important companies during the expo.
Coordinator Samuele Calzari states, “The SIGEP Young project is always able to stimulate active willingness on behalf of important companies and the proactive participation of students and teachers. The new pastry contest also immediately turned out to be an important opportunity for networking and professional growth for the schools: Numerous applications arrived and in just four days we reached the maximum number. “In a period of crisis, you’re either distinguished or extinguished.” This is the phrase master pastry chef Alessandro di Carlo said to the students taking part in the project and since then it has been my personal warning and the phrase that best sums up the essence of SIGEP Young and the new contest: an excellent opportunity for professional growth, specialization and in-depth work knowledge.” In close collaboration with Pasticceria Internazionale.
Glamour Italian Cake
GlamourItalianCakes – Coppa Italia Della Pasticceria Artistica (Italian artistic pastry cup) #gicakes2018, offers professionals taking part in SIGEP new cultural and technical ideas. Hall B4 will host an expo and training workshop, an island dedicated to decoration, to stimulate the sector, entertain, fascinate and evolve. The special edition of #gicakes2018 is also a party for the 40th birthday of “Pasticceria Internazionale” and for the personalities that are contributing to the evolution of the culture of decoration in Italy and further afield. For six year, the Coppa Italia della Pasticceria Artistica has been the important reference point for cake decoration in Italy and abroad, a crowded event at which to meet and network, a melting pot of talent and trends.
In fact, all the names that currently distinguish the decoration sector have emerged from this contest of international importance, going beyond the fashion of cake design. Because Gicakes was launched and evolved to spread the culture of aesthetics and is combined with the culture of good taste, interpreting various styles and techniques to highlight pastry/cake decoration to the utmost. All exalting Italy’s great history, drawing from worldwide fashions and looking to the future. The 2018 Special Edition celebrates the winners of the previous editions with a large exhibition, held alongside a busy program of demos to provide in-depth coverage of the numerous topics connected with cake style. the climax will be on Monday 22nd January, at 5 pm, also in the dedicated area of Hall B4, with the artistic pièces to which visitors will give their votes.
Specialist Training at Sigep
Another key word at SIGEP 2018 will be professional training, always a fundamental element of the SIGEP universe and the presence of which will be further strengthened.
Twelve training schools from all over Italy – from Venice to Pescara, will compete on Wednesday 24th January in an exciting new pastry competition in the shrine of the sector’s Championships, the Pastry Arena. The contest, which is part of the SIGEP Young program, foresees the realization of a pièce in sugar or chocolate, at least 60 cm. high, which must support a layer cake and contain three bases: a brittle, a crunchy and a creamy base.0 As well as this, competing pupils will have to prepare six individual portions of the same flavour, which will be judged by a panel of professionals presided by master pastry chef Eliseo Tonti.
Pastry & Culture
An area will be exclusively dedicated to pastry art in food service (Hall D5). On Saturday 20th and Sunday 21st January with “Regions compared”, the cultures and traditions of haute pâtisserie from the various regions of Italy will be highlighted. The world’s most famous Italian-made desserts will be the stars on Monday 22nd and Tuesday 23rd January. Twenty contestants will compete in a talent show based on Tiramisù during a real television show, whereas, whereas his Majesty the Panettone, named worldwide ambassador of Italian artisan confectionery during the last edition of SIGEP, will be at the centre of attention of an exceptional round table. Organized by Conpait and promoted by Italian Exhibition Group.
Sensory Academy
SIGEP 2018 will be a real WOW! experience. Tasting sessions, sensory games and seminars will be held at the centre of the workshop in Hall. D3. An area dedicated to discovering the aromas of coffee and quality spirits, the ingredients in bakery produce and chocolate. Narratori del Gusto and the Conferenza delle Accademie will take visitors on a unique exciting sensory journey. A little advance news? The aromas of espresso coffee, the special ingredients, the spices contained and the amount of sugar… there are just a few of the tasting tests that will be proposed!
A Pastry Chef’s Role in Modern Food Service will be the title of the conference organized by Dolcegiornale Ristoranti, in collaboration with Collettivo Pass 121 and Osservatorio Crest, The NPD Group, scheduled for Monday 22nd January from 3:30 pm in Neri Room 2. Data of economic importance regarding the pastry sector in food service will be exclusively revealed.
Sigep All Year: The Pastry Camp was held at the end of September
Training is at the heart of the Pastry Events, thanks also to the great appointment with the Pastry Camp (Cast Alimenti, 25-29 September 2017), the great annual event dedicated to the training of promising newcomers to the pastry profession and those who want to understand the meaning of a continual search for excellence in the pastry world, in the hope of taking part in international competitions. Five days of specialist training with all the sector’s most authoritative masters, organized by Italian Exhibition Group SIGEP, Roberto Rinaldini, Pasticceria Internazionale, AMPI, Conpait and Cast Alimenti. The school’s director, Vittorio Santoro, stresses, “The Pastry Camp week, which intends stimulating young talents, is possible also thanks to the willingness of the great masters, who share the professionalism and the great passion that animates them, fundamental elements of this job, with the young pupils.”
Pastry Event Sponsors:
Partners: Debic, Besozzi Oro and Valrhona.
Gold Sponsors: Monte Bianco
Silver sponsors: La Spaziale, Hausbrandt and Agrimontana, Technical Sponsors: Artecarta, Bragard, Bravo, Cascina Italia, Dito Sama, Laped, Irinox and Lainox.
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); Italian show director: Patrizia Cecchi; group brand manager: Flavia Morelli; brand managers: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry, bakery and coffee); visitor info: +39 0541 744111; Web site: www.sigep.it – #Sigep2018
