Pastry chefs, associations and training institutes will once again meet face to face at Sigep, which will take place from March 12 to 16 at the Rimini Exhibition Center.
Iginio Massari, Luigi Biasetto, Francois Stahl, Davide Malizia, Stefano Laghi, Gino Fabbri, and Roberto Rinaldini are just some of the great chefs who will participate in the Pastry Arena. A space where the latest topics will be discussed, from zero waste pastries to classic regional products, the excellence of cocoa or sourdough. Technique, raw materials, and sustainability are the key topics on the calendar of events.
As a highlight in this 43rd edition, the Italian team that won the Coupe du Monde de la Pâtisserie 2021 will be honored. The team, in addition to recreating the monumental artistic piece that it presented at the competition, will teach a class on decoration techniques.
Additionally in Sigep, Massari will give talks under the title “Different visions, great ideas“, with international pastry chefs with great projection such as Paco Torreblanca or Thierry Bamas. Italian Gourmet will also delve into sustainability as a business factor, through the vision of Luigi Biasetto, Davide Malizia, and Stefano Laghi, who will discuss the effects and opportunities of increased attention paid by consumers to ethical issues related to the origin and use of raw materials.