PUNTOITALY N°2 - July - December 2012

21 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, PASTRY AND TRENDY FOOD-AND-DRINK What efforts are being made to increase still further the world interest in the Sigep expo? The aspect of internationalism is nurtured and developed in the months leading up to each Sigep. We have set up a proj- ect called Sigep Around the World, which - through partici- pation in trade fairs, the creation of events abroad, and the organisation of press conferences and special initiatives around the world - aims to lift the profile of Sigep abroad still higher, bringing in ever greater numbers of international op- erators (23,854 this year, with a 21% increase over 2011). What is your vision of the evolution of the sector at in- ternational level? We live in an age which, for some time now, has been geared to steadily increasing globalisation, and in which we are al- ways looking for what’s new. This search for the new was previously kept within the confines of a particular country and a particular sector, but it now looks much further afield for cross-fertilisation and inspiration, ignoring frontiers be- tween nations and sectors. The newest ideas therefore are those that propose new formats for retail premises in which the traditional lines of business - the gelato shop, pastry, bak- ery, café bar or snack shop - are imaginatively combined with conceptions of new modes of consumption outside the home. It is clear that in Italy we are going through a difficult phase, although this is certainly not the sector that is suffer- ing the most. • Visitors: 122,697 International visitors: 23,854 (+21% over 2011) Expositor: 850 Surface: 90,000 sqm N. of pavillons: 14 A look at Sigep 2012 There is then the fundamental aspect of internationalism. Since this is an expo with a high proportion of operators from around the world (approximately 19%), it already has a high international reputation, and is increasingly renowned as a privileged meeting point for the exchange of ideas and pro- fessional experiences. All these factors, which are unique aspects of Sigep in a world context, make it possible for everyone taking part to multiply their business. What role do the events staged in the course of the Sigep expo play in this context? The collateral events organised in the framework of the Sigep expo are not just a series of interesting demonstrations, they really constitute the “Olympics” for artisans of gelato, pastry and baking. Running parallel with the exhibition, we have built up a programme of international competitions in which the “champion athletes” are the best professionals in the world, and in which the equivalent of the various sporting disciplines are the various arts ranging from gelato, pastry and cake design to pizza and bread. In all of these arts we attract the very best international professionals to compete, so that these competitions are not only a window onto the most highly skilled professionals vying against one another, but also an opportunity for experiences to be shared inter- nationally with one another, so that all can learn from the skills of others.