The Italian Exhibition Group event devoted to out-of-home dolce foodservice supply chains is due to open its doors at the Rimini Expo Centre from March 12-16, ushering in a new business season, notably for artisan gelato.
SIGEP 2022 will include machinery, ingredients, methods, and skilled gelato producers.
“SIGEP has always been the industry’s meeting point, where the most important initiatives begin, the most innovative inventions are exhibited, and the most communication occurs between the sector’s craftsmen and enterprises,” said Federico Tassi, CEO of Carpigiani Group.
As a result, our engagement is steady and passionate. We trust in the sector, in what SIGEP represents, and in what its heroes can achieve by working together, especially in difficult circumstances like these. As a result, we wanted to showcase some new models specialised to the pastry and soft gelato sectors, as well as a comprehensive overview of solutions created for the catering business. There will also be a major emphasis on onboard connection and energy conservation, the latter of which is of particular relevance to gelato manufacturers.
“We are definitely looking forward to SIGEP, a genuine display and launching pad for the gelato supply chain,” said Gianni Babbi, marketing director at Babbi. It’s an event that means a lot to us, so much so that we’re waiting until March to launch some brand-new goods to commemorate our first 70 years in business.” Our booth will be a genuine gathering place where the public can find ideas, recipes, inventions, and a huge monument to our heritage.”
“For more than 40 years, SIGEP has been the world’s showcase for gelato manufacturers,” said Claudio Pica, secretary general of the Italian Gelato Makers’ Association. The March 2022 edition will be a must-attend event for those who want to meet up again after two years to physically witness new items and learn about the newest trends in the world’s most popular cold dessert. The Italian Gelato Makers’ Association is really excited to be there. We will be launching a number of activities, including a competition to find the “Best Gelato Maker of the Year.”
“There is no other trade event in the world as large and significant for gelato as SIGEP,” stated Gelato World Cup President Giancarlo Timballo.
“SIGEP provides an opportunity for growth and sharing by exchanging ideas with other colleagues, generating new professional relationships with other gelato makers or pastry chefs, discovering new proposals from companies, or the inspiration for creating something new, not only in terms of nutrition but also playful and decorative. We gelato makers, unlike cooks or pastry chefs, do not attend specialised schools. This is just another reason why SIGEP is a valuable professional development opportunity.”
New goods, technical solutions for environmental and energy sustainability in equipment, as well as a programme of contests, practical demonstrations, and events on the economic and commercial scenarios required for market competition, will be on display.