Seminars and meetings dedicated to every facet of gelato and pastry. Expected guests include pastry chefs Alessandro Dalmasso and Marco De Vivo, pastry chef Carmine Di Donna and chef Pier Giorgio Parini
For the long-awaited 2023 edition of Sigep – the international exhibition dedicated to artisanal gelato, pastry, bakery and coffee that will be held in Rimini on January 21-25 – Carpigiani has scheduled a number of events with international guests and the start of celebrations of Carpigiani Gelato University’s 20th anniversary. Alumni of the international gelato school will meet at Carpigiani's booth in Hall C1 to recount their success stories. "With more than 70,000 students having attended our courses since September 2003 and its 22 campuses in 21 countries around the world, Gelato University arrives at Sigep having crossed an important milestone and confirming its prominent international role in training new entrepreneurs and seasoned professionals", commented Kaori Ito, director of Carpigiani Gelato University. "And we can't wait to meet our entire community in Rimini and celebrate these first 20 years with them!"
Carpigiani is also sponsor of the Gelato Europe Cup, a big new entry at SIGEP 2023, which will see the European teams, made up of gelato makers and confectioners, selected to compete at the 10th Gelato World Cup, to be held at SIGEP 2024.
As for the special events dedicated to gelato, food service, and pastry, the schedule begins on Saturday, January 21 at 2:30 with a talk with chef consultant Pier Giorgio Parini, who will discuss his experience with soft gelato included in a dessert menu. Giacomo Pini, restaurant marketing consultant and owner of GPStudios, will moderate the discussion. On Sunday, January 22, the event moves to the Gelato Arena where the Gelato Festival World Masters - German Challenge dedicated to German gelato makers and valid for the path that will lead to the World Finals in 2025, will be held.
Monday, January 23 will feature a double date with pastry. At 2:30 Livia Chiriotti, director of Chiriotti Editore, will interview master pastry chef Alessandro Dalmasso on the subject of "Choux pastry: a pastry classic." At 3:45 Marco De Vivo, entrepreneur and owner of De Vivo pastry shop in Pompei, will talk about traditional Italian pastry with Andrea Fiori, an instructor at Carpigiani Gelato University. On Tuesday, January 24 at 11:15 visitors will enjoy a "Gelato Jam Session" in which master gelato artisans Cinzia Otri (Gelateria della Passera, Florence), Gabriele Vannucci (Gelato, Florence) and Giorgio Ballabeni (Ballabeni Icecream, Munich) will exchange recipes and samples with some of their most iconic flavors. At 2:30 the topic will once again be gelato in restaurant desserts with pastry chef and AMPI master Carmine Di Donna interviewed by Gabriele Vannucci, this time as an instructor at Carpigiani Gelato University.
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