25 / 252
23
Once again this year Sigep organized the Gusto della
Solidarietà (Flavour of Solidarity) initiative: all the gelato
exhibited at the fair was collected in about 2,500
1.5 kg trays and sold (free offer) for charity.
The next appointment with Sigep is scheduled to be
held 20-24 January 2018.
THE MAIN EVENTS
After an exciting head-to-head competition, the team
from Japan came out on top of the Junior Pastry World
Championship. Runners up were Italy and France.
The pastry chef Vincenzo Albanese, 30 years old, is
the new Italian pastry champion. Second place was
awarded to Alessandro Petito, third to Vincenzo
Ciccarello.
Sixty-eight of the most famous gelato artisans in Ger-
many, Austria, and the Czech Republic were involved
in qualifications for the Gelato World Tour - German
Challenge. The nine finalists will participate in the Ger-
man Finals scheduled to be held in Berlin on 7-9 July.
Gelato World Tour, sponsored by Sigep and Carpi-
giani, is working its way towards the conclusion of its
second edition with the Grand Finale to be held in Ri-
mini on 8-10 September 2017.
Italy triumphed in the international Bread in the City
competition. The team of Riccardo Liccione and
Christian Trione finished ahead of Spain (Javi Moren
and Francisco Recio Moreno) and Switzerland (Justine
Froidevaux and Artur Dos Santos). The Italians also
won special prizes for the best pizza and the best cia-
batta bread, while Spain won the trophy for the best
display case and China for the best work of art.
The 11th edition of the Comunicando Prize, created
by Editrade’s PuntoIT magazine, was awarded to the
companies that in 2016 distinguished themselves with
the quality of their communication in trade press. The
Unica 2016 Award was awarded to the “The Return
of Nobility” campaign by the company La Preferita.
Best copy award: Unigra Master Martini; Best visual
award: Mec3; Best graphic design award: FB; Cre-
ativity award: Bravo; Special brand award: Coni
Norge; Readers’ Choice campaign: Cartoprint; Best
website: Montebianco. Nominated as an ambassador
for the communication of artisanal gelato: Angelo
Grasso. Special mention for Cristina Passini, gelato
artisan from Camerino.
With a theme of “Healthy Eating,” more than 70 young
people from professional schools across Italy arrived
at Sigep Youth, the competition that for 26 years has
celebrated the training of young up-and-coming pas-
try chefs as they prepare to entering the profession.
First place was awarded to the team from the Profes-
sional Hotel Training Institute of Rovereto, second
place to IAL Lombardy of Saronno, and third place to
the E. Reffo Vocational Training Center of Tonezza del
Cimone, Vicenza.