• Between January 21 and January 25, 2023, the 44th edition of Sigep - the International Exhibition of the Sweet Sector took place together with the 7th edition of the AB Tech Expo.
exhibition Held annually in January in Rimini, Italy, Sigep is the most important meeting place for white art professionals from around the world. The 5 business sectors of the field are interconnected here:
Artisanal ice cream (gelateria),
Coffee (cafe-bistro-bar),
Patisserie and Confectionery,
The chocolate shop and
The bakery.
For over 40 years, Sigep has become an important point of reference for innovations in the entire Foodservice sector, providing a complete picture of all the novelties on the market: raw materials and ingredients, production facilities and equipment, work utensils, furnishing and fitting out sales premises, product packaging, franchising, services and professional training.
The press release released by the organizers confirms that the Pandemic is now just an ugly memory: the 2023 edition of Expo Sigep repeated the success with the participation record of 2020. More than 1.000 brands were present this year in the exhibition area, the participants being motivated with positive energy and confidence in the future of the business. Visitors from 155 countries, delegates with 450 top buyers from 78 nations discovered the innovations and trends of this sector characterized by impressive dynamism.
Excellence Awards
Exceptional presentations, spectacular stands, works of art made of chocolate, innovative products designed to stimulate the senses and the most demanding tastes, equipment with top technology, packaging aligned with environmental protection requirements, trending raw materials, profile competitions, conferences on topics of interest in the field, all these and many others offered the visitors, in addition to the pulse of the relevant industry, an unforgettable experience.
Also, within Sigep, special prizes were awarded, crowning excellence in the field. On the Pastry Arena stage, Master Iginio massari, the President of APEI (Italian Association for Excellence in Pastry) awarded the following awards:
The prize for the best raw materials Agrimontana and Molino Dallagiovanna.
Best Technology Award Polin and Roboqbo.
The award for the best and most innovative Christmas chocolate and the best panettone decorated with a Christmas theme David Malizia.
Award for the best panettone with ice cream - Davide Morrone.
Award for the best chocolate panettone – Giuseppe Piffaretti.
APEI Pastry Chef of the Year Award it was awarded to brothers Andrea and Nicola Pansa, from Amalfi.
Master Massari states that: "The trend in pastry, influenced by the final product and the recognition of the public, is to move more and more towards lightness." He also points out that "In terms of raw materials, the use of pistachios has come out on top place." At the same time, he hopes that in the future the best Italian artisans in the field and the quality of their products will be recognized by the Ministry of Agriculture.
We will be back in the next period with exclusive articles and interviews with exceptional professionals, such as Riccardo Magni, Mario Romani or Anna Gerasi.
Article written by Gabriela Dan, Editor of Arta Albă
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