Star of Chocolate
Roberto Cantolacqua Ripani (32), from Tolentino (Macerata), won the first edition of the “Star of Chocolate” contest, which was held during SIGEP, Rimini Fiera’s world-leading event for artisan confectionery.
Second place went to Carmelo Sciampagna from Palermo, while Stefan Krueger from Merano came third. The panel of judges at the “Star of Chocolate” was chaired by Ernst Knam, the star of TV show Bake Off Italia and Eliseo Tonti was honorary president.
Functional Gelato
This is gelato that can contribute to solving troubles with our organism and was proposed by the Maestros of Italian Gelato-making Association with the project “Eating (Gelato) is good for your health!
Functional Gelato in modern nutrition”. The Maestros of Gelato Making showed how professional gelato makers have such in-depth knowledge of the materials used for the day-to-day production of gelato that its production can grow, with the preparation of “functional gelato”.
It is still tasty gelato, but becomes an ally of man’s health, thanks to the carefully studied balanced addition of elements such as fibre, probiotic and prebiotic products, officinal herbs, honey or royal jelly
Gelato as a food for prevention
Following a cooperation agreement between the Umberto Veronesi Foundation and the artisan gelato production chain, SIGEP hosted the presentation of a research project on the relationship between nutrition and DNA, led by Dr. Elena Dogliotti of the Umberto Veronesi Foundation, which had a considerable number of participants: AIIPA, ACOMAG, ArtGlace, CNA Alimentare, Cogel-Fipe, Confartigianato, GA, Maestros of Italian Gelato-making and SIGEP took part enthusiastically, along with the magazine PuntoIT.
March 24th – European Artisan Gelato Day
The flavour “Stracciatella d’Europa” (European stracciatella) will distinguish the second European artisan gelato day, scheduled for 24th March 2014. This was announced at a morning press conference held at SIGEP by Artglace – Confèdèration des Associations des Artisans Glaciers de la Communauté Européenne.
Italian Senior Pastry Championship
Emmanuele Forcone was elected as the new Italian Senior Pastry Champion at the contest held at SIGEP with the patronage of Accademia Maestri Pasticceri (Academy of Italian Master Pastry Chefs), Conpait and Relais Dessert. The championship also had the aim of selecting the team that will represent Italy at the Coupe du monde della Patisserie in Lyon in 2015.
As well as Emmanuele Forcone (sugar), in Lyon there will also be 24 year-old Francesco Boccia from Salerno for the chocolate test and (from Ciampino, Rome) Fabrizio Donatone for the ice test. A Press award went to Riccardo De Petris.
Italian Junior Pastry Championship
Marco Serlini (20), from Rodengo-Saiano (Brescia) is the Italian Junior pastry Champion. Second place went to 18 year-old Mattia Cortinoves from Bergamo and Vincenzo Daloiso from Barletta came 3rd. The contest’s theme was the Winter Olympic Games and was illustrated via an artistic work in sugar and chocolate pastilliage (Mattia Cortinovis won the prize for this test) and hazelnut-flavoured cream dessert (won by Lorenzo Marin, aged 20, from Conegliano Veneto).
The prize for work zone organization and cleanliness went to Marco Serlini.
At Sigep a statue of Popo Francis – built entirely of chocolate
A life-size sculpture of Pope Francis, all made from chocolate, was completed at SIGEP. The initiative, with charity aims, was realized by 20 participants attending courses held by the Accademia Maestri Cioccolatieri Italiani (Academy of Italian Master Chocolatiers), led by Mirco Della Vecchia and Paolo Moro.
The participants in the course worked on the preparation of the chocolate with cacao from a small cooperative on Lake Atitlan, in Guatemala. Over the last two weeks, work began on the realization of the sculpture. The project’s second phase will now begin, i.e. the distribution of chocolate (1.5 tons, the equivalent of the statue’s weight) via Rome’s Caritas organization.
Sistema Sigep
The project was launched at the expo and accompanies exhibiting companies on their internationalization process, an activity to be carried out with innovative means and precise knowledge, from information on foreign countries to research for ideal locations, and including the identification of the necessary financial facilities.
SISTEMA SIGEP (SIGEP System) is a permanent platform at companies’ disposal and its participants are Unioncamere, IBB Consulting, SACE, ModeFinance, Sistema Gelato, Sistema Riscossioni and SIGEP.
