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SIGEP
The International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery
Rimini, Italy, January 18 - 22, 2014

 

Click for Gelatician Home Page and Introduction
Gelatician Home Page & Intro


SHOWCASE

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Fabulous Flavor
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Grande Gelateria
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Gelatician's Gelatician
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Featured Machinery
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SWIPES

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Sweet Science
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Ingredients for Success
Got (the RIGHT) Milk?...

Chillin'
Gelato lingo...

SIGEP
The mother of all gelato tradeshows may very well be worth that trip to Italy!

 

A quality trade show represents one of the best opportunities to see more about a sector that can be found in any one place. SIGEP, the International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery, is a first class trade fair and is undoubtedly the most complete expo anywhere for the gelato industry.

Over 120,000 people from 128 countries will attend the world’s premier gelato extravaganza. The show gives visitors the opportunity to see and test virtually every machine imaginable as well as some that can’t be imagined including batch freezers of all sizes, pasteurizers and an array of small equipment from producers internationally.

Now in its 35th year, SIGEP (Italian acronym: Salone Internazionale Gelateria, Pasticceria e Panificazione Artigianali) includes over 850 booths that cover virtually every aspect of the gelato supply chain. The show resembles a gigantic showcase where virtually everyone makes and displays gelato.

Particularly interesting are the partnerships that develop internally as raw material makers team up with machine makers and, ultimately, window display producers who each present gelato at their individual stands. In all, attendees can taste over 5000 different gelati during the span of the show! A valuable aspect is the fact that we see product as it is presented from the point of view of individual suppliers giving us a multifaceted perspective of merchandising directly from the industry’s biggest players.

In addition to the action in the halls of the trade show, SIGEP hosts a variety of seminars and workshops, some of which are multilingual. Other activities include Italy’s largest gelato competitions such as the Best Coffee Flavor Gelato and the Gelato World Cup where competitors from around the globe compete for one of the gelato world’s most prestigious prizes: World’s Best Gelatician.

The highlight of the extracurricular events are the scores of demos that take place around the halls of the trade fair representing a unique opportunity to observe and learn from gelaticians throughout Italy. Favole per Tutti i Gusti (Fairy Tales for All Tastes) was a 2013 competition style demo that ran everyday of the show. The intent was to create a link between two worlds: that of gelato, through flavor, and the world of fairy tales, through creativity. An experienced gelatician, just like an author of fairy tales, should communicate a shared emotion, a memory that will remain impressed in the lives of both children and adults. The ultimate goal is to let fantasy run free and respect the quality and wisdom of traditions while, at the same time, showing innovation and originality.

In the past few years, SIGEP has expanded to include baking, pastry and even pasta, all of which have enjoyed steady growth at the show and feature excellent demos and competitions. So even if your interest is just gelato, it’s reassuring that after tasting thousands of gelati you can still enhance your sugar rush with some more complex carbs!!

Rimini, located in the thriving Emilia Romagna region, is Italy’s most popular seaside resort town in the summer. In the winter, it is transformed into a trade fair mecca hosting some of Italy’s, and the world’s, largest shows. The town is adorned with restaurants and enough bars, cafés and bistros to keep the fun going long after SIGEP closes its doors!

If you can’t make the show, it will be possible to follow the Gelato World Cup with nine hours of daily coverage on SIGEP´s Web TV, accessible from the home page of the expo’s website: www.sigep.it. Audio will be in Italian and English. In any case, Gelatician will be there and will bring you complete coverage of the best SIGEP following the event!
SIGEP
•Dates: January 18 - 22, 2014
•Organizers: Rimini Fiera SpA
•Edition: 35th
•Frequency: annual
•Tickets: 31 euros
•Hours: 9.30 AM - 6.30 PM; Last day: 9.30 AM - 5.00 PM
•Info: +39 0541 744249 fax +39 0541744772; sigep@riminifiera.it
•Website: www.sigep.it
•Exhibitors 850
•Exhibition Area: 90,000 mt²
•Total visitors: 122,000 ca.

Send your comments, observations and thoughts to info@italianculinary.it.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

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