PUNTOITALY N°1 -January - June 2012

19 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK Name: Salone Internazionale Gelateria, Pa- sticceria e Panificazione Artigianali - Inter- national artisan gelato, confectionery and bakery expo Year of inauguration: 1979 Place where held: Rimini, Italy Sections: products, raw materials, semi-fini- shed products and equipment for gelato, con- fectionery, chocolate, coffee, bread, pasta, and decorations; internal and external furniture and fittings for points of sale Website: www.sigep.it Identikit of Sigep How many visitors did you have in 2011? How many do you expect in 2012? After the 106,685 professional visitors of 2011 (+ 10.6%), Sigep 2012 (to be held at Rimini Fiera, the Exhibition Centre, from 21 to 25 January, with a total floor space of 90,000 sqm and 750 exhibitors) is aiming for a 33rd edition that is more dynamic than ever. As I say, the exhibition is a world leader in the sector: one visitor in five comes from abroad. Such an international profile, combined with the quality of the exhi- bition and of the events, and the sheer quantity of media in- terest (496 accredited journalists, more than 100 million contacts in 2011), guarantees companies and operators an opportunity that is simply not to be missed. Visitors come particularly from the Bric countries, Turkey, East and West Eu- rope, and the countries of the Mediterranean Basin. How is Sigep promoted abroad? We avail ourselves of a network of 25 commercial collabora- tors throughout the world and a foreign marketing division that provides client companies with a year-by-year profile of the most likely buyers chosen with respect to the most prom- ising markets. Sigep in fact guarantees that companies have the chance to meet delegations of professional operators from the five continents, thanks to the synergy with the Busi- ness Marketplace of Rimini Fiera which, a week before the ex- hibition opens, organises a timetable of meetings on the basis of requests of supply and demand, and also schedules media relations and advertising programmes. What are the main events programmed for the next edi- tion in 2012? The World Gelato Making Cup returns, extended to 12 coun- tries from every continent. There is great anticipation sur- rounding The Pastry Queen, the first world championship for female pastry chefs. The Great Pastry Gala will bring together the winners from the World Cup of Lyon and those of the World Junior Championship of Rimini, who, together with the Pastry Queen prize-winners, will present the creations that have made them famous. On the exhibiting side, we have the innovation of BioSigep, featuring organic ingredients, processes and training courses. What are the other trade fairs dedicated to the hospi- tality industry organised by Rimini Fiera? We have Sapore scheduled for February, an exhibition for food & beverage providers outside the home; then there is Thermalia in May and, at the end of June, Btc, the Tourism Convention Bureau; in mid-October we have the Ttg Incontri Expo, the B2B trade fair for the tourism industry; and at the end of November, the Sia Guest Expo, the international hos- pitality exhibition. Rimini Fiera has recently signed important agreements with the Aiipa, Acomag and Sipan associations. What are these all about? The agreement with Sipan means that Rimini Fiera will organ- ise the hitherto triennial A.B. Techno Expo simultaneously with the next five editions of Sigep, displaying the raw materials, technologies and furnishings for the bread, fresh pasta and pizza sectors. The agreement with Acomag sets the seal on an alliance to benefit the world promotion of gelato and its entire production chain. As regards Aiipa, the gelato prod- ucts group, the association is granting its exclusive patronage to Sigep, to help its associate member companies exhibit their products. •