Carpigiani at Sigep 2025

Carpigiani at Sigep 2025

A glimpse into the future of ice cream, frozen desserts and pastry await visitors at Carpigiani’s booth during Sigep 2025 – The Dolce World Expo, which will be held in Rimini Fiera from 18 to 22 January. Over 100 ice cream, pastry, catering, soft serve and frozen drinks will be on show during the fair. Among the special events, on January 19th at 1:30 p.m. will be presented the results of the project “Gelaterie Solidali” active since 2012 to date with as many as 16 initiatives launched in 7 countries; at 4:30 p.m. will follow the presentation of the exclusive aproteic gelato recipe of master Andrea Bandiera, in support of the project “Il Mondo dei Fagioli Ribelli”, journalist Bruno Damini’s book dedicated to patients with chronic kidney disease. The combination of gelato and health will be the focus of the event. A large area will be dedicated to entrepreneurs in the gelato business with demonstrations and consulting appointments designed for both those who want to start a new business and those who want to develop an existing business by adding more outlets. In the area dedicated to Carpigiani Gelato University, it will be possible to watch some of the lecturers’ demos on the new specialization courses, such as “Gelato with spices and herbs,” “Gelato with tea, herbal teas and infusions,” “Gelato and coffee,” and “Gelato and alcoholic sorbets: new techniques.” Carpigiani will also sponsor some of the most important competitions taking place during Sigep 2025: Gelato Europe Cup, scheduled for January 18 and 19 to select the European teams that will participate in the Gelato World Cup 2026; Gelato Festival World Masters – Germany Final, scheduled for January 20, 2025; Gelato Festival World Masters – Iberian Challenge scheduled for January 21, 2025. The focus of this edition will be a more sustainable future with a large area dedicated to high energy efficiency and low environmental impact solutions. The “Green Line” area will feature as many as 12 international gelato makers taking turns with their most famous or innovative recipes made with prototypes of the new carbon dioxide-cooled technology, a true glimpse into the future of the industry. Notable participants include: Roberto Segalla, Belén Cimino, Carlo Guerriero, Marco Venturino, Carlos Enrique Cifuentes Rioseco, Adàm Fazekas, Kenny Mattsson, Maurizio Melani, Lucia Paz Herrera Riquelme, Keisuke Katayama, Eugenio Morrone and Juan Paolo Colubri.

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