From gelato parlours all over the world, who receive products and technology from Italian companies that export up to 90% of their output, SIGEP awaits (on Facebook, Instagram and Twitter) photos of venues in which the words “gelato” or “gelateria” (gelato parlour/shop) are highlighted, videos with declarations of love for gelato, all to be spread throughout the social networks in order to contaminate with a smile the millions of people who love gelato… simply gelato. Use the hashtags #simplygelato and #Sigep2017
Pasticceria Internazionale World Wide Edition
Italian Exhibition Group and Carpigiani, strategic partners for Gelato Festival: the culture of Italian artisan gelato, conquering the world.
The demand for Italian food culture is constantly growing all over the world. A quality artisan gelato represents a product with unique features from the point of view of its flavour, its specific ingredients and its tradition - a perfect example of an Italian-made product.
From 2017 Gelato Festival, which every year organises the coveted competition for master gelato makers, will be able to count on the synergy of Sigep and Carpigiani, both involved as Strategic Partners.
According to estimates of the world-level expo, from 20th to 24th January 2018 at Rimini expo centre, spending for the festive season has clearly increased.
And panettone will triumph on Japanese tables.
Photo: Iginio Massari.
Pastry & Culture
37th International Craft #Gelato, #Pastry and #Bread-Making Expo
Rimini Fiera, Italy 23-27 January 2016
Spotlighting the top traditions and innovations, which are skilfully combined to showcase Italian pastry-making culture and much more, with training and skill development always at the top of the agenda. Guest Stars, the winners of the World Pastry Cup Emmanuele Forcone, Francesco Boccia, Fabrizio Donatone, with the Club de la Coupe du Monde - Team Italy
SELMI will take part in SIGEP Rimini not only with usual booth but also with a demonstration and workshop event dedicated to BEAN TO BAR.
CHOCOLABO SELMI to allow you to see up close and experience first-hand, the BEAN TO BAR experience, to understand the whole production process that values the competence and the traditional flair, celebrating the single-origin cocoa and the 0-km production chain or, to be more precise, the hazelnut production chain.
Visit and share #CHOCOLABOSELMI !!
From ‘Pearly panettone’ to those baked in glass at a low temperature, from those that are “almost a pudding” to those with hazelnut butter and panettone filled with gelato and candied chestnuts.
There is even a “landscape panettone” Italy’s typical Christmas cake will be officially crowned - 21st-25th January, in Rimini (Italy) - ambassador of great Italian artisan pastry
From January 23rd to 27th, all the finals of the professionals’ competitions scheduled:
Italian Barista Championship, Italian Latte Art Championship, Italian Coffee In Good Spirits Championship, Italian Brewers Cup Championship, Italian Cup Tasting Championship,
Italian Ibrik Championship, Italian Roasting Championship