Waiting for Sigep

Waiting for Sigep
Preparations are underway for the next Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World to be held in Rimini, Italy on 20-24 January 2018.

Events, competitions, higher education… the 39th edition of Sigep will be particularly rich in events dedicated to dessert professionals from all five continents. At its opening, the event will be spread across 129,000 square meters of exhibition space. In fact, the the planned expansion of the Rimini convention halls of the IEG-Italian Exhibition Group has almost been completed.

The 2018 Sigep will see the return of the Gelato World Cup. The competition, held every two years, is organized by Gelato e Cultura in partnership with Sigep, and is aimed at the top professionals in gelato, pastry, chocolate, and haute cuisine.

At Sigep the chocolate industry is growing steadily, with the presence of the most prestigious Italian and international companies that manufacture raw materials, machinery, and production tools. There are numerous major competitions scheduled, including the Italian Chocolate Championship with the winner going on to Cacao Barry’s World Chocolate Master, The Ultimate Chococake Award from Puratos, The Star of Chocolate (in Pastry Events), without forgetting the work of chocolatiers as part of the pastry and gelato competitions.

Top cocoa production will also be highlighted through the direct involvement of countries of origin, with an initiative organized by Conpait, the association of Pastry Masters.

The Pastry Queens will return to competition in the Women’s World Pastry Championship. The contest, held every two years, is aimed at female pastry chefs around the world who will have to produce creations based on the theme “astrology” in the various segments of the competition: petit fours shaped like gem rings, modern tart single portions, dessert in a glass with coffee gelato, warm and cold dessert on a dish, and artistic presentation in sugar and pastillage.
Also returning is the Italian Senior Pastry Championship, with the winner going on to participate in the Coupe du Monde de la Pâtisserie in Lyon, including spectacular works made with ice, sugar, and chocolate.

The entire coffee chain meets at Sigep, which will host the finals of all seven Italian Championships qualifying for the World Coffee Event circuit: Italian Barista Championship (4 espressos, 4 drinks made with coffee and hot milk, and 4 espresso-based drinks without alcohol), Latte Art (4 artistic drinks made with coffee and milk), Brewers Cup (preparation method common in Nordic countries, the USA, and in Asia), Coffee in Good Spirits (2 Irish coffees and 2 cocktails made with hot coffee and spirits), Ibrik (pan specifically designed to prepare a particular type of coffee), Coffee Roasting (roasting race), and Cup Tasting (distinguishing the differences in taste and aroma of different types of coffee).

The program also includes Barista & Farmer, the first international talent show entirely devoted to coffee. Sigep 2018 will officially unveil the complete program of the next edition of the competition, which will centre on the theme of sustainability starting from the countries of origin.

The exhibition will increase its attention to artisanal pastry and confectionery, with two pavilions that will host all the sweet lines combined with bread, with an even greater focus on ingredients, products, and semi-finished products.
Again this year Sigep Giovani will focus on bread art, not to mention numerous new developments and competitions in various disciplines and the possibility of internships with companies.



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