Whenever a new edition of Sigep ends, people talk of it as an historic success. Last year a trifling 173, 904 people came, and according to the organising team, this time (from 17th to to 21st January) the figure was 187, 233. Roughly 13,000 more than last year in a fair that is more a more diversified, with one area dedicated to the restaurant industry (Rhex), another to bakery (A.B.TECH EXPO), and a space in the central hall for the world of coffee.
The organisers also highlighted how international the event has become and how this has been the main engine for the growth of the fair. As proof, there were 38,122 foreign professional visitors, 10% more than last year. This huge number, closing in on the 200,000 barrier, provides the unique opportunity to continue to fly the flag of Italian gelato.
Over the course of a few days, innovations and trends in ice-cream making, pastry cooking, bakery, coffee and hospitality are showcased in a wide range of activities and demonstrations.