Sigep 2020 - Carpigiani special events (Pav. C1, stand 061)

4 tags Exhibitions Foodservice Pastry Gelato Pastry

The great names of pastry and foodservice for a 2020 at the specialty schools of Carpigiani Gelato University

Anzola dell'Emilia, December 11, 2019 - For Sigep 2020, the International Exhibition dedicated to artisanal gelato, pastry, baking and coffee, the auditorium of Carpigiani Gelato University – the only international gelato school with 15 campuses worldwide – will split into three! A full calendar of events will present the educational activities dedicated to gelato and the two international specialty schools: Gelato Pastry University based in Tokyo and dedicated to gelato pastry, and Foodservice Professionals, based in London and dedicated to gelato for the foodservice industry. The calendar of special events opens on January 18th at 2 pm with the AMPI master Santi Palazzolo who will tell us about the first 100 years of his pastry business, which was started by his grandfather in Cinisi, a small town in the province of Palermo. The program will continue at 3:30 pm with the presentation of the new book by Fabrizio Fiorani, voted Asia's Best Pastry Chef in 2019, published by Chiriotti Editori. At 5 pm everyone's invited to enjoy some frozen cocktails made by the instructors of Gelato University.

Sunday, January 19th will open at 11 am with a demonstration by Jean-François Devineau, master pastry chef of Pâtissiers dans le Monde, together with Alessandro Racca, technical director of Gelato Pastry University in Tokyo. 

At 12 noon don't miss the press conference on the Gelato Festival, presenting news about the international gelato competitions leading up to the next World Final of Gelato Festival World Masters to be held in 2021, starting from the announcement of the city that will host the final. The Gelato Festival Challenges will also continue in 2020, born from the experience of the Gelato World Tour, which for three years will select participants from around the world during the stages of the Gelato Festival open to the public. Carpigiani Gelato University is a strategic partner of the event together with SIGEP - Italian Exhibition Group.

At 1:30 pm we will talk about pastry with Francesco Boccia, member of the Italian Team that won the Coupe du Monde de la Pâtisserie in 2015. At 3 pm follows the meeting with pastry chef Loretta Fanella, best pastry chef in 2019 for Bargiornale, who will delight us with a new creation for 2020. At 4 pm it's the turn of the journalist Bruno Damini who will present Buttami in pentola, the recipe book dedicated to cooking with leftovers featuring 42 contributions from chefs, pastry chefs and the gelato artisan Andrea Bandiera. Produced with the contribution of CAMST and published by Edizioni Pendragon, the book was created as part of a charity initiative and proceeds from sales will go to the Popular Kitchens project.

January 20th will kick off with one of the most innovative chefs of his generation: Lorenzo Cogo. At 11:30 am the chef of the starred restaurant El Coq in Vicenza will talk about his experience with gelato in gourmet cuisine, bistros, and classic gelato shops. Then at 2 pm it's off to Asia with Kenny Kong, pastry chef and president of the Singapore Pastry Alliance, not to mention organizer of the Asian Gelato Cup scheduled for March 2020. Monday will finish with a surprise duo: Chef Davide Oldani will interpret Spaghetti Eis in a savory version together with Dario Fontanella, the master gelato artisan from Mannheim who has been offering this specialty in Germany for 50 years.

On Tuesday, January 21st at 11:30 am we'll talk some more about pastry with instructors Andrea Fiori and Alessandro Racca, who will tackle the theme of single portions. In the afternoon at 3:30 pm Dario Fontanella will be back to talk about the classic version of Spaghetti Eis, a timeless specialty that's a big favorite in Germany, while in Italy it's simply a pop phenomenon of yesteryear.

For more information visit – or come see us in Hall C1, where the Carpigiani Team will guide you through the world of gelato.

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