Sigep 2024 – Carpigiani’s special events with a look at the “green” future of Gelato and pastry

A look at the future of gelato, frozen desserts and pastry. That’s what visitors will find at Carpigiani’s more than 1,000-square-foot booth at Sigep 2024, the International Exhibition dedicated to gelato, pastry, artisan bakery and coffee scheduled in Rimini from January 20 to 24. 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 Carpigiani Gelato University area will be dedicated to business development in gelato making with demonstrations and consulting appointments designed both for those who want to start a new business and for those who want to develop an existing business by adding more outlets.

There will be more than 100 gelato, pastry, catering, soft serve and frozen drink demonstrations scheduled during the days of the fair, and four special events dedicated to international pastry. It starts on Jan. 20 at 2:30 p.m. with David Vidal, Head Chef of the Scandic Laholmen Hotel in Sweden, who will present his idea of Dessert dedicated to Valentine’s Day using technologies for artisanal gelato, soft serve and gelato in molds with the exclusive Crystal program. On Jan. 21, also at 2:30 p.m., we fly to Spain with master pastry chef Olivier Fernandez, Director of the Escuela de Pastelería del Gremio in Barcelona. The focus of this presentation is chocolate ice cream presented as a pastry snack. On Jan. 22, the first appointment at 12:30 p.m. will be dedicated to the “Future of Italian Pastry” with Luigi Biasetto, Master Pastry Chef and AMPI Academician, and Leonardo Sperati, a young pastry chef currently in the brigade of Enoteca Pinchiorri, the temple of Italian cuisine in Florence. Sperati represented Italy at the Final of the prestigious International French Pastry and Chocolate Trophy at the Salon du Chocolat 2023 in Paris. At 2:30 p.m. it will be the turn of Cris Massana and Martina Sampaolo, pastry chefs and founders of Loba Pâtisserie in Paris, who will bring their style of Vegan Pastry.

Gelato Festival World Masters, the most important international competition for single gelato makers makes a stop at Sigep 2024 with the Europe Challenge. On January 21, 2024 in the Gelato Lab space (Hall A7) as many as 16 gelato makers will compete for the 3 places available for the European Finals scheduled for 2025. During the competition day, the 16 contestants will prepare a recipe live and, at the end of the afternoon, will submit their gelato flavor to the evaluation of a jury composed of industry professionals. The award ceremony will be held at 5 p.m.

Learn more at www.carpigiani.com  – www.gelatouniversity.com