january 2022

SIGEP - STILL IN ATTENDANCE - POSTPONED TO MARCH, WITH ALL THE INNOVATIONS IN THE WORLD OF CONFECTIONERY

Pastry design with fruit and chocolate

Given the data on the pandemics, trade associations have advocated the postponement of the 2022 edition from January to March 12th-16th, in order to safeguard foreigners’ attendance.

A difficult yet wholly understandable decision, given the still worrying Omicron variant. Besides these complexities, the 43rd Salone Internazionale della Gelateria, Pasticceria, Panificazione Artigianale e Caffè, held in Rimini, looks very promising, with the usual exchange of ideas, trends and visions debated among the most reliable experts and opinion leaders in the field, together with a new digitally enhanced format.

 

Evolution of artisanal ice-cream

 

Let’s have a look at the most important themes: Out of Home consumption, in a global context of economic recovery (with a dedicated focus on bakery), the new OOH paradigms, between interior architectures, multichannel strategies and virtuous green models, as well as the evolution of artisanal ice-cream after the pandemics, with a tighter knot binding quality and sustainability.

 

Many varieties of espresso

 

High expectations concern also meetings about the “new grammar of coffee”: deep dives on the birth of new post-reopening formats which have renewed the offer with unexpected taste explorations and blends, between specialty coffees, coffee menus, pairings and the new role of espresso sommelier, a true connoisseur of the story behind every cup.

Given these premises, all palates should meet their satisfaction. Rendez-vous in march, at Fiera di Rimini.