PUNTOITALY N°2 - July - December 2012

20 ITALIAN NEW YEAR CELEBRATION Interview What are the strategies that, over the years, have al- lowed you to give Sigep increasingly global exposure? A visit to Sigep brings international operators into direct con- tact with the cutting-edge of developments in terms of prod- ucts, services, techniques and professional expertise in the arts of gelato, pastry and baking. The event enjoys the repu- tation for excellence guaranteed by the “made-in-Italy” brand, with gelato and coffee as two unique, exquisitely Italian products. The innovations in all sectors of Sigep related to pastry and baking are therefore boosted by the fame of these two star products. Indeed, all innovations at Sigep are driven by a common striving for excellence and quality. Always scheduled for the month of January ever since its inception, the Sigep expo in Rimini is a sort of “New Year Celebration” for the whole world. Sigep anticipates and defines global trends in the gelato, pastry and baking sectors. Patrizia Cecchi, the manager of Rimini Fiera’s Business Unit 1, discusses the expo’s high international profile.