• The 45th edition of the Rimini International Gelato, Pastry, Bakery, Chocolate and Coffee Show confirms its leading position in the dolce foodservice industry.
On January 24, 2024, at the Rimini Expo Centre, the 45th edition of Sigep, the International Salon of Gelato, Pastry, Bakery, Coffee and Chocolate, ended leaving behind a fresco of international collaboration, innovation and culinary trends sustainable.
The five-day event witnessed a remarkable convergence of over 160 countries, hosting 1.200 exhibiting brands from 35 nations. In addition, the special occasion facilitated more than 5.000 business meetings with 500 top buyers from 84 countries who explored the latest offers of the 1.200 brands.
Sigep has become a reference point expanding to Europe, the Middle East, Africa, North and South America, Asia and Southeast Asia, with significant participation from countries such as Spain, Germany, Romania, the USA, China and many others.
Renowned brands from the profile industry presented their products, and the stands impressed with innovative products, spectacular creations or presentations by renowned pastry chefs.
At the stand of the Italian company Lesepidado, Anna Gerasi, Pastry Chef, winner World Chocolate Masters Italy 2022 exhibited another impressive chocolate creation and also presented us with a unique cake in the color of the year 2024.
International competitions
The exhibition also hosted three international competitions – Gelato World Cup, Junior Pastry World Cup and European Gelato Challenge – with participants from 25 countries, which added more dynamism to the event.
After three days of spectacular challenges, the Italian team won the most important international team competition, Gelato World Cup, attended by Gelato, Pastry, Chocolate and Ice Sculpture professionals from around the world. The second place was obtained by the team from South Korea, and Hungary ranked third.
winner Junior Pastry World Cup is the team from France, followed by China and Hong Kong, the whole competition being an incredible show.
Roberto Miranti is the winner of the contest Sigep Gelato d'Oro 2024. He will be part of the Italian team in the second edition of the European Gelato Challenge, at Sigep 2025.
Armando Pascarella is the Italian champion of the Panettone World Cup – Chocolate Panettone and Pompilius Garden is the Italian champion of the Panettone World Cup – Traditional Panetone.
The central theme – sustainability
Sigep 2024 was not only focused on business meetings, but also promoted education, with the participation of 3.250 students from 70 hospitality and gastronomy schools. The project Sigep Academy, which includes Sigep Giovani and Sigep for schools, provided a platform for hands-on training and interaction with industry professionals.
Sustainability has emerged as a central theme, with the green economy influencing not only the ice cream field, but also the pastry, chocolate and coffee sectors. The event highlighted a trend towards conscious production processes and an impressive number of stands displayed dessert options gluten free, lactose free and Vegan.
Artificial Intelligence could not be missing either, as a way to explore new frontiers in the industry! In the Vision Plaza, Lucio Pascarelli, expert in artificial intelligence strategies and Vittorio Santoro, founder and CEO CAST Food, presented the innovation in academic process improvement based on artificial intelligence, a tool created with the aim of providing a true "smart manual" for students and based on information provided by teachers at Cast School, which are reliable, up-to-date, verified and always available.
In addition, the space dedicated to innovation was in the center of attention, highlighting the ingenuity of the ideas presented and the start-ups that bravely enter the industry by developing unique solutions or special products, in trend with the global market.
As the curtain fell on this edition's spectacle, the Italian Exhibition Group announced the next meeting – Sigep 2025, scheduled between January 18 and 22, again at Rimini Expo Centre.
Article written by Gabriela Dan, Editor of Arta Albă
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