Sigep is preparing for important pastry and confectionery competitions dedicated to seniors and juniors. The 39th international exhibition dedicated to artisan gelato, confectionery, pastry and bakery production and the coffee sector takes place January, 20-24, in Fiera di Rimini, Italy.
The prestigious Italian Senior Confectionery Championship will host Italian-made pastry on January 20 and 21. Promoted by Sigep and Conpait, it will feature 17 contestants from all over the peninsula, and three different specialties: pièce in chocolate and plated dessert, a pièce in sugar and chocolate cake, a pièce in ice and gelato cake.
The contestants are: Roberto Rinaldini, Andrea Restuccia, Luca Bernardini, Domenico Di Clemente, Valerio Vullo and Riccardo Depetris (the ice test); in the sugar category – Alessandro Petito, Alessandro Comaschi, Lorenzo Puca, Roberto Miranti and Alessandro Bertuzzi; in the chocolate section, Marco Tateo, Massimo Carnio, Sebastiano Vinciguerra, Mattia Cortinovis and Carmelo Sciampagna.
The three winners of each category will form the team that will represent Italy at the Coupe du Monde in Lyon in 2019.
An opportunity to highlight young national pastry art talents is also offered by the Italian Junior Pastry and Chocolate Championship, promoted by Conpait and Sigep, in collaboration with the AMPI (January 20). Pastry’s promising newcomers will have to compete in three tests on the theme “Stars and legends”: artistic pièce in sugar and chocolate, modern chocolate and hazelnut cake, and an individual portion of tiramisu. The winner will represent Italy at the 2019 Junior World Pastry Championship in Rimini.
Sigep Young offers a possibility for students, accompanied by their teachers, to come into contact with the work world, thanks to the possibility of courses with important companies during the expo.
Coordinator Samuele Calzari states: “The SigepYoung project is always able to stimulate active willingness on behalf of important companies and the proactive participation of students and teachers. The new pastry contest also immediately turned out to be an important opportunity for networking and professional growth for the schools: numerous applications arrived and in just four days we reached the maximum number. “
“In a period of crisis, you’re either distinguished or extinguished.” This is the phrase master pastry chef Alessandro di Carlo said to the students taking part in the project and since then it has been my personal warning and the phrase that best sums up the essence of Sigep Young and the new contest: an excellent opportunity for professional growth, specialization and in-depth work knowledge. In collaboration with Pasticceria Internazionale.
Glamour Italian Cake
Coppa Italia Della Pasticceria Artistica (Italian artistic pastry cup) #gicakes2018, offers professionals taking part in Sigep new cultural and technical ideas.
Hall B4 will host an expo and training workshop, an island dedicated to decoration. For six years, the Coppa Italia della Pasticceria Artistica has been the important reference point for cake decoration in Italy and abroad, a crowded event at which to meet and network, a melting pot of talent and trends.
Another key word at Sigep 2018 will be professional training, always a fundamental element at Sigep. Twelve training schools from all over Italy – from Venice to Pescara, will compete on January 24 in a new pastry competition at the Pastry Arena. The contest, which is part of the Sigep Young program, foresees the realization of a pièce in sugar or chocolate, at least 60 cm. high, which must support a layer cake and contain three bases: a brittle, a crunchy and a creamy base.
International contests, technical demos, seminars and conferences are an integral part of what Sigep has to offer. A series of contests staged during Sigep and around the world during the year ensure that artisan gelato is a key player in every season and at all latitudes: The Gelato World Cup, the selections of the teams held in each continent, the Gelato World Tour.