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PROSTAND, THE DESIGN OF THE EXHIBITION SPACES AND THE NEW TECHNOLOGICAL SOLUTIONS
SIGEP and ABTech 2023 met expectations and everything that revolves around them confirms it. This is the case of Prostand, an IEG Group company that has been operating in the exhibition design sector for over 25 years. Prostand has created 365 areas including customized stands, modular stands and event areas, for a total of 18,000 square meters set up. Huge numbers if you consider that at the same time Prostand set up another 17,000 m2 for VicenzaOro, an exhibition also organized by IEG.
The trends relating to exhibition design recorded by the Observatory of Fittings curated by Prostand, on the entire Sigep/Abetch 2023 event concerning ´hangings´, technologies and formats of the stands.
The structures hanging from the barrel ceilings of the halls have not only multiplied, but have changed their function. They have gone from simple frames suitable for holding lights and banners with company brands, to real structures that seek that amazing ´wow´ effect. The suspended structures were used for unusual ceilings: wooden paneling, mirrors, chandeliers, antiqued grates, trellises supporting hanging plants. Increasingly lighter structures to which sound diffusion systems and systems for ever more performing data technologies have been hooked up, which allow the streaming of the thousand shows present in the stands.
LED walls of all shapes and sizes, with impossible curvatures, with increasingly high and modular resolutions, take on the dual function of architectural element and communicative tool and are perfectly integrated into the sets, recessed or even free-standing. The design has favored continuity, achieved through the use of the same materials for both the ceilings and the underlying furnishings. The yield is that of unity, elegance and communicative coherence.

SCA ITALY ITALIAN CHAMPIONSHIPS: LATTE ART, COFFE ROASTING AND CUP TASTERS TITLES ASSIGNED
In the Coffe Arena, the best baristas of the boot continue to compete in the context of the Italian championships organized at Sigep 2023 by SCA Italy. Yesterday, in the late afternoon, the titles in the ´Latte Art´ and ´Coffe Roasting´ competitions were awarded.
The first of the two championships saw the competitors demonstrate their manual dexterity and artistic spirit. The finalists challenged each other in the preparation of 4 artistic drinks based on coffee and milk, equal in pairs, and two espresso macchiatos with the ´free pour´ technique. Stefano Nodari from Brescia triumphed ahead of Alessandro Piscedda and Fabio Colicchia.
The Italian Roasting champion is instead Roberto Breno from Bergamo, who defeated the competition in the roasting competition which saw the competitors face off in a busy program of tests which ranged from the classification of the green coffee to the roasting and tasting of the roasted coffee. In second place went Davide Cobelli, third Lorenzo Mischiatti.
Instead, the Italian Cup Tasters title was awarded in the late morning of today. The competition saw the contestants demonstrate their ability to distinguish the differences in taste between different cups of Specialty Coffee. At the end of the final, Fabio Dotti from Brescia prevailed for the third consecutive year. In second place Emanuele Bernabei, third Roberto Cagnetta.
All championships are valid for qualifying for the specialty World Championships.

GREEN GELATO: HEALTHIER AND SUSTAINABLE THANKS TO GRAPE SUGAR
The new trends in the world of ice cream and the future of the sector are protagonists in the Sigep Gelato Arena. With Martino Liuzzi, nutritionist researcher as well as food and ice cream expert, yesterday afternoon we talked about a ´green´ experience linked to ice cream. Liuzzi, who together with the Accademia Italiana Gelatieri Artigiani experiments with ever new solutions, illustrated the research conducted on the use of alternative sugars as opposed to the commonly used cereal dextrose and fructose. The use of grape sugar has allowed a real revolution in the balance of traditional artisanal ice cream, making it healthier thanks to a significant reduction in fats and sugars, but it has also made it more ´green´. Thanks to its greater ability to bind water, in fact, grape sugar allows an advance of the production process, with consequent energy and time savings.

COMUNICANDO AWARD
Yesterday, at Sigep, the traditional appointment with prizes for the best communication in the gelato and pastry sectors by Punto.IT.
The Unica prize was awarded jointly to Frigomat for the ´Technology for a green soul´ campaign and to Mec3 for the one called ´Abracadamia´. The award for the most effective digital strategy received five joint first prizes: Medac, Comprital, Casa Optima, Babbi and Carpigiani.
Two ambassadors of ice cream were awarded: the Italian Ice Cream Makers Association with Vincenzo Pellestrì and Claudio Pica, and Marco Venturino of the ice cream parlor ´I giardini di Marzo in Varazze´.

MEMORIAL ALBERTO PICA: THE BEST GIANDUJA IS BY MARCO IRILLO
The Italian Gelato Makers Association awarded its excellence yesterday. In the context of the ´Alberto Pica Memorial´, the competitors challenged each other to make the best gianduja flavored ice cream. The jury decreed Marco Irillo the winner ahead of Giovanni Sottilaro and Andrea Bruzzese, who access the final phase of the 2023 Italian Gelato Cup.
Also competing for the ´A thousand ideas for a new taste - Gelato of the year 2023´. Paolo Fornaciari won, followed by Simone Lauro and Fabio Mellace. Also in this case, the first three classified qualify for the final phase of the Coppa Italia Gelatieri 2023.

SIGEP 2023, THE COFFEE GUIDE AWARDS THE THREE BEST COFFEE ACADEMIES IN ITALY
The best Coffee Academy is from Binasco. On the last day of Sigep - The Dolce World Expo, which closes today at the Rimini Fair, the Guida dei Caffè e delle Torrefazioni d´Italia presented the Camaleonte Academy Awards to the three Italian training schools with the best training offer. The highest step on the podium was awarded to Mumac Academy for the very high quality of the courses provided and for the originality of the adjoining espresso coffee machine museum, one of the most beautiful and complete collections in the world. In second place was the La Marzocco Espresso Coffee Academy, distinguished by the completeness of the cultural topics covered - from botany to extraction -, followed by the Pulycaff Academy, awarded the prestigious recognition for the peculiarity of the teaching and the enormous work of raising awareness of equipment maintenance and care. During the days of the event, work also began on the next edition of the Coffee Guide, the first cultural review project of Italian coffees and roasting companies.

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; media@iegexpo.it

MEDIA AGENCY: MY PR Lab
Filippo Nani, filippo.nani@myprlab.it; Enrico Bellinelli, enrico.bellinelli@myprlab.it; mob. +39 392 7480967; Giulia Lucchini, giulia.lucchini@myprlab.it; Francesca Magnanini, francesca.magnanini@myprlab.it +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.