It is worth highlighting the complete restyling of the Academy of Master Italian Pastry Chefs, which presented itself with a new look and new logo. The president Sal De Riso has made himself a promoter of cultural exchange between pastry arts and gourmet cuisine, underlining the importance of collaboration with companies. And the project “Ampi Giovani” gave maximum attention to the new generation. Furthermore, the candidacy for the qualification of Maestros of Traditional Italian Artisanal Gelato as a UNESCO intangible heritage of humanity was announced. The initiative is promoted by the UNESCO Club of Udine and by the Municipality of Cividale in Friuli, with the support of Gelato e Cultura, organizer of the Gelato World Cup. The idea is to certify training methods and educational excellence for some types of artisanal gelato, through a school of higher education that draws from regional resources and that interacts with five clusters of circular economy: agri-food, processing, food & wine, tourism and foodservice & hospitality. In the meantime, Sigep continues along its journey of open internationalization, and it presented “Sigep China” to professionals, of which the first edition is scheduled for April 19-21, 2023, at the World Exhibition & Convention Centre in Shenzhen. The 44th edition of Sigep will return to its usual time slot at the beginning of the year: mark your calendars with The Dolce World Expo that will be held from January 21 to 25, 2023. Photo by Carlo Fico 33
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