SIGEP 2018 from 20th to 24th January, Rimini Fiere

Date: 21 december 2017 | Category: Pastry making and baking
SIGEP 2018 from 20th to 24th January, Rimini Fiere

​SIGEP: new opportunities for food innovation start-ups

The attention goes up in these weeks that precede the next edition of Sigep, which will be held in Rimini Fiera from 20 to 24 January 2018. The organizers are preparing a 39th edition full of contents and innovation.​
The review is aimed at the sectors where craftsmanship is the master, such as ice cream, pastry, bakery and the coffee sector. The goal is to anticipate trends, update operators on raw materials, ingredients, market developments, facilities and equipment, furnishings, services, management software and machinery, production methods, to the specific techniques to be adopted to obtain the best of artisanal production, to the services supporting the activities of these sectors.

Sigep has consolidated over the years as an event that involves visitors in a series of meetings, show-cooking, shows, prestigious world-wide competitions, training sessions and professional training sessions. During the days of the fair you can meet famous guests and renowned chefs, you can taste dishes with innovative recipes. 

An agreement has recently been signed with Seeds & Chips, The Global Food Innovation Summit and IEG - Italian Exhibition Group (the company born from the integration of the two fairgrounds in Rimini and Vicenza). The collaboration concerns both Sigep and BeerAttraction, with the aim of promoting the theme of food innovation to the best with events and in-depth analyzes. For this reason, within the 39th edition of Sigep a "Call 4 Ideas" will be launched to give space to new start-ups, so that they can be known, find appreciations by investors, media and entrepreneurs leader in the sector. 15 start-ups will present themselves in a pitch competition on January 21st and will compete for the final prize of € 3,000. You can register until January 9th 2018.

The Masters of Gelateria propose new tastes that include flowers in their essences, because the flowers are symbols of well-being and harmony, and have beneficial and healing properties. Here are recipes of ice creams that include the use of flowers such as begonia, the wolf mouths, the calendula and others. The project "Gelato in ... Fiore" is one of the most anticipated novelties of the next edition, as it is flanked by flowers with some spices, to give life to new flavors.

Sigep is one of the most anticipated annual events as it rewards the talents of pastry, ice cream, bakery and focuses on young people and their ideas, to give life to new projects that can give even more value to Italian excellence in the world.

Alberta Barbagli


This translation was done using Google Translate​

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