Sigep Archives - Page 4 of 4 - so good.. magazine
Great exhibition in Rimini (Italy) for the pastry, gelato, bread and chocolate artisans
Pastry Cooking at Sigep 2015… a truly Italian affair
December 3, 2014 | Luis ConcepciónWhether it is the World Junior Pastry Championship or the Star of Sugar, the most important pastry events in the next edition of Sigep will share the same theme: universal Italian icons. The brands of Vespa and Ferrari, the Italian Food Style and the DNA of Italian pastry cooking will serve as inspiration for these national and international competitions. It will truly be an exercise in reinforcing the Italian identity within a glorious setting.More info
Bread earns popularity in Sigep 2015
October 17, 2014 | Fernando TodaSigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.More info
Junior Pastry Championship among central events of next SIGEP
August 28, 2014 | Jaume CotThe Junior World Pastry Championship, with a total of ten different teams participating in it, will be the international pastry competition triggering the next edition of SIGEP. And this will only be the beginning of an extensive program of pastry competitions which will take part during the five days of the fair, together with sweet exhibitions which with definitely make this edition more attractive.More info
Sigep 2015 signals a strong commitment to diversification
July 30, 2014 | Fernando TodaThe great Italian exhibition of ice cream and pastry will next year be strengthened by two events running simultaneously: RHEX (restaurant and café industry) and AB Tech Expo (bakery). The organisers expect to beat the spectacular attendence figures of last year’s edition.More info
The curtain comes down on another historic year of Sigep
January 28, 2014 | Luis ConcepciónThe great festival of world ice cream, Sigep (Rimini, 18th to 22nd January), ends its most successful year yet. For the first time in its long history, a grand total of 173,904 professionals visited the event, a 20.1% increase over last year (almost 30,000 more visitors).More info
All set for this year’s Sigep
January 14, 2014 | Luis ConcepciónEverything is ready for the opening of the great festival of ice cream, with the World Cup of Ice Cream as the focal point for the media. But pastry is gaining as much popularity each year as ice cream. Sigep 2014 (in the city of Rimini, Italy) will not only be the base for interesting and unique competitions, such as The Pastry Queen, reserved only for pastry chefs, but it will also host a large number of exhibitions and thematic areas related to pastry.More info
Davide Malizia’s year, Italy wins the Junior Pastry World Cup
January 22, 2013 | Luis ConcepciónWinner of the sugar showpiece competition on the very first day Sigep was inaugurated, The Star of Sugar, Davide Malizia showed once again yesterday that he is at his best after leading the Italian team straight to victory during the Junior Pastry World Cup. More info
Sigep 2013 reaffirms its international vocation and its competition program
September 6, 2012 | Jaume CotMore and more, this is the synthesis of the declaration of intent by the SIGEP organization, the International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery, for its 34th edition from 19 to 23 January 2013. The lines of action are easily predictable: follow the path that has allowed them to reap so much success throughout its recent history and particularly in its last edition, when foreign visitors increased by 21%.More info
Pastry ambition in Rimini
July 15, 2011 | Fernando TodaThe Sigep expo, held every year in Rimini (Italy), has proved to be a great showcase for pastry chefs for long years, although it was a traditional meeting point for the gelato industry. This is finally changing, and a major commitment to pâtisserie, as never seen before, is expected for the 2012 edition, counting on the attendance of first-class professionals and varied activities which we will closely follow.More info
Italy demonstrates the level of its junior pastry chefs
February 3, 2011 | Fernando TodaIn this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.More info