For the long-awaited Sigep 2022 - the International Exhibition dedicated to Gelato, pastry, artisan bakery and coffee that will take place in Rimini from March 12th to 16th - Carpigiani offers a full calendar of events with international guests.

From March 12th the area dedicated to pastry will be hosted by pastry chef Alessandro Racca who will meet Santi Palazzolo, master pastry chef and Vice President of AMPI, for an in-depth demonstration dedicated to traditional Italian custard cream and its “Sicilian version”. At 1pm a cooking show by Marianna De Palma, chef and consultant, in collaboration with the Food Genius Academy, the training center based in Milan & Bologna specializing in the culinary arts. The demonstration will launch the innovative course dedicated to Gelato in foodservice which will be starting in 2022. There will also be a special meeting with the Italian Team members that won the Coupe du Monde de la Pâtisserie 2021: Andrea Restuccia, Massimo Pica and Lorenzo Puca and their coach Alessandro Dalmasso. The public will be invited to join the Q&A. In addition, on March 12th there will be a book presentation of "Ottantafame” by Carlo Spinelli (Marsilio Editori) in which we will take a look back at the culinary trends of the 80’s. Finally, staying on the 80’s theme there will be special guest Paolo Brunelli, Maestro gelatiere, speaking about the infamous “Gelato al puffo”.

On Sunday March 13th the great patisserie takes again center stage with Francesco Boccia, a member of Team Italia who won gold at the Coupe du Monde de la Pâtisserie 2015, who will be doing a special demonstration on the Bavarian cream. Afterwards, the French pastry chef Jean-François Devineau from the Pâtissiers dans le Monde association will expain his vision of the “Fruit Bavarois”.

On Monday March 14th, in the pastry area, the various types of ganache and chocolate will be discussed with Fabrizio Fiorani, AMPI master and best 2021 Pastry Chef according to Gambero Rosso. Up next again the master pastry chef Francesco Boccia with Alessandro Racca, technical director of the Pastry division of Carpigiani.

On Tuesday March 15th in the pastry area, jams, jellies and marmalades will be discussed with the master pastry chef Andrea Fiori and his creations.

Finally, two in-depth appointments on issues dedicated to gelato for professionals: Stefano Ferrara, master gelato maker awarded with the Three Cones of Gambero Rosso, will explain the use of the Crystal program of the Carpigiani batch freezers in gelato parlors; Andrea Bandiera, master gelato awarded with the Three Cones of Gambero Rosso, will focus on studying the techniques for making chocolate gelato.

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