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SIGEP DAILY NEWS - Monday 23rd January 2023
Press release n. 17 of the 25/01/2023 9.13.54 ( download )
CARLO CRACCO AT SIGEP: A MAGNIFICENT TRADE SHOW AND A BIG CELEBRATION
One of the most eagerly awaited guests at Sigep 2023 received a warm welcome from the public. This morning, Carlo Cracco was the leading attraction at one of the meetings on the Vision Plaza calendar entitled ´The international trends of haute patisserie in the restaurant and hotel industry´. ´Pastry has always played an important role in a restaurant´s offer. It is the last course, it leaves the most recent memory and, even if we make a mistake at the beginning, a quality dessert will overshadow it. Of course, we have less room for creativity in a restaurant, the dessert must be consistent with the restaurant´s offer on the menu. It´s another thing in the pastry shop where there is more room for creativity and, in recent years, enormous progress has been made. We have gone from an almost family dimension to expressing extraordinary and increasingly young, Masters, both in Italy and around the world. I like SIGEP because it creates an opportunity for schools and cultures to meet, exchange knowledge and therefore, generate progress. It´s a celebration and that´s what a good trade show should be. Getting together after a complicated couple of years and being able to see each other is something invaluable. Those who, like us, fortunately do not use smart working, have the good fortune of a fundamental value, that of being together, in a team, in the kitchen. This generates further enrichment.´ Stimulated by the statements that Minister Lollobrigida made yesterday during his video link with Sigep on the need to protect and enhance Made in Italy gastronomy, Cracco was clear: ´I agree. It´s time to put clear rules that can be observed immediately down on paper. But when? Now, within this year, otherwise it will be irretrievably too late.´ Joining Cracco was Loretta Flanella, internationally renowned pastry chef: ´We must aim for quality and then know how to recognise and enhance it,´ she stressed. ´Less quantity and more attention to what we produce. Only in this way will we come out on top.´
IO, SERGIO DONDOLI. THE FAMOUS TUSCAN GELATO MAKER TELLS HIS STORY IN A BOOK
Thirty years of making gelato. Today at Sigep, Sergio Dondoli presented his book which tells the story of the life of a gelato maker who climbed the ladder of fame from scratch and now, with his Bottega in San Gimignano and an opening in Paris, is on the eve of yet more success thanks to the support of his family´s younger generations. ´Io, Sergio Dondoli´ is the title of a book ´written half by me,´ he explains, ´and the other half by the stories of the people I have met over the years. And yet, I started from scratch, envious of my brother-in-law, who was a gelato maker and was able to take a few months off work during the winter season. I, on the other hand, had chosen northern Germany, on the Baltic Sea, to be a restaurateur. In 1992, with humility, I set out to learn the trade and began. This book describes the emotions that led to the development of gelato flavours and how the contribution of 12 star-awarded chefs led to them.´ Sergio Dondoli is currently Vice-President of the Gelato World Cup, held at Sigep every two years.
APEI AND CONPAIT TOGETHER: PASTRY CHEFS COMBINE PASSION AND PROPOSALS
APEI, (Pastry Ambassadors of Italian Excellence), the association that groups together professionals from the world of dolce food products declined in all its facets - pastry, gelato, chocolate and leavened goods - embraces Conpait, the Confederation of Italian Pastry Chefs. Masters Iginio Massari and Angelo Musolino have decided to join forces, content and, above all, knowledge. Even before flavours and recipes. A press conference will be held today at Sigep in Rimini, to present the agreement in the presence of the two presidents. Two important organisations that focus on territory, excellence, continuous training and exchange of ideas, will be travelling in parallel. A more than encouraging and exciting sign, which welcomes the best professionalism and the most exclusive excellence of the pastry and dolce foodservice world.
´The most enlightened entrepreneurs and the most knowledgeable technicians intend to offer their experience in order to train, disseminate and promote the culture of the dolce food industry. By encouraging new recruits and all those who want to pick up the baton to face the challenges of the future, we can bring forward the tastes, techniques and aesthetics of the new horizon,´ as a press statement reads. The incessant work carried out so far by Conpait, throughout the country, is just as essential.
SIGEP: THE GAMBERO ROSSO ITALIAN GELATO PARLOUR GUIDE 2023 AWARDS THE BEST IN ITALY
The presentation of the Gambero Rosso Italian Gelato Parlour Guide, hosted at Sigep´s Gelato Arena today, on the third day of the event, will not only see the best gelato parlours in the country receiving awards but will also present the main trends influencing the profession. First and foremost, curiosity and training, understood as an interest in gaining an in-depth knowledge of the raw materials, and cross-contamination, or rather, openness and dialogue with other sectors of artisan dolce production, with a view to de-seasonalising the consumption of this flagship food of Italian-made quality. The prize for the best emerging gelato maker went to 32-year-old Alessandro Cesari from Bentivoglio who works at Sablè Gelato in Bologna. The best chocolate gelato was awarded to Stefano Ferrara of Gelato Lab in Rome. The prize for the promotion of local production went to the Tonka gelato parlour in Aprilia, owned by Valerio Esposito. Lastly, the Innovation prize went to Paolo Brunelli from Combo (Senigallia), Jurri (Legnago) and Casa Marchetti (Turin).
FOCUS ON SIGEP E AB Tech Expo 2023
Dates: 21-25 January 2023; Organization: Italian Exhibition Group SpA; editions: 44th Sigep and 7th A.B. Tech Expo; frequency: annual; event: international trade show; entry: trade only; info: www.sigep.it
PRESS CONTACT ITALIAN EXHIBITION GROUP
Head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini;
international press office coordinator: Silvia Giorgi; email@example.com
MEDIA AGENCY: MY PR Lab
Filippo Nani, firstname.lastname@example.org; Enrico Bellinelli, email@example.com; mob. +39 392 7480967; Giulia Lucchini, firstname.lastname@example.org; Francesca Magnanini, email@example.com +393386910347 mob. +39 348 7853679.
FOCUS ON ITALIAN EXHIBITION GROUP
Italian Exhibition Group S.p.A., a joint stock company listed on Euronext Milan, a regulated market organised and managed by Borsa Italiana S.p.A., has, with its facilities in Rimini and Vicenza, achieved national leadership over the years in the organisation of trade shows and conferences. The development of activities abroad - also through joint-ventures with global or local organisers, in the United States, United Arab Emirates, China, Mexico, Germany, Singapore, Brazil, for example . now sees the company positioned among the top European operators in the sector.
This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.