The very first Italian gelato portal, for both gelato makers and gelato lovers
. . . .
At SIGEP 2016, events and meetings for highlighting products and networking, on the properties and nutritional qualities of this extraordinary Italian-made product.
Rimini, 5th January 2016 . Contests, workshops, tasting sessions and conferences. There will various opportunities at SIGEP (Rimini Fiera, 23-27 January 2016) for obtaining more information on the numerous qualities and potential of an excellent Italian product such as artisan gelato.
In this edition of the International Exhibition of Artisan Gelato, Pastry and Bakery Production, discussion will continue on the nutritional aspects of gelato, a food that can be part of a balanced healthy diet, without forgetting that behind the great wholesomeness and quality there is the authoritative competence of the sector´s professionals. TASTES AND COLOURS OF HEALTH Is the title of international event dedicated to nature, art, culture, pleasure and beauty of Italian Artisan Gelato, promoted by the ´Maestros of Italian Gelato-making´ along with the Italian School of Gelato. The proposal intends putting the accent on the healthiness of gelato, an excellent Italian product. Starting from the variety of colours and flavours, alongside which there will be beneficial ingredients, healthy original flavours will be prepared and presented, expressing a careful choice of raw materials and preparation and theoretical training supported by professionals. This emphasizes how the Master Gelato Makers have for some time supported gelato with which care is taken with both the choice of ingredients and the impact they have on our organism. In the large workshop of the ´Maestros of Italian Gelato-making´, in Hall C1, every day from 10:00 am to 5:00 pm, the gelato maker members will prepare and propose healthy flavours, matched with gastronomic specialities that SIGEP visitors will be able to taste. Starting with quality raw materials, each one will show his or her skill, creating unusual healthy flavours. Other events not to be missed will be daily demos by the pupils of the Italian School of Gelato, who will become key players with the creation of a thematic gelato flavour. The overall program, opened on 23rd January at 12:00 by a press conference, will include the various flavours being produced, with the participation of the Italian Gelato Masters Candida Pelizzoli, Claudia Urbinati, Stefano Venier, Maurizio Alessi, Paolo Bettelli, Franco Di Benedetto, Stephane Buosi, Piero Salomone, Ronald Tellini, Gianni Toldo, Placido Prestipino, Arnaldo Conforto, Giampaolo Cianuri, Gian Michele Pasa and Michele Ciccarelli. Roberta De Sanctis, nutritional biologist and scientific consultant of the Association will also make several contributions.
On Monday 25th January, at 2:30 pm in Tiglio Room 1, the association will hold the conference entitled Practical Application Of Regulation (EU) N° 1169/2011 regarding the provision of food information to consumers.
CONFERENCE ON GLUTEN-FREE CONES AND WAFERS Monday 25th at 11:00 am, Tiglio Room 1 (Hall A6) will host the conference entitled Gluten-free Cones and Wafers: gelato for everybody. The issue is very interesting and extremely topical, since the use of gluten-free cones and wafer in gelato parlours would solve the majority of the critical aspects of cross contamination. In the course of the conference, promoted by Gluten Free Expo (the international exhibition dedicated to gluten-free products and food being held at Rimini Fiera from 19th to 22nd November 2016), there will be a presentation of the figures of the Gluten Free survey carried out by GRS on the gluten-free product market.
PULSES: NEW TECHNOLOGIES FOR NEW USES: On Monday 25th at 2:30 pm in Tiglio Room 2, a conference will be held entitled ´Let´s pulse: creating new food products with pulse proteins´. Pulses are high in protein and fiber and low in fat, which makes them good potential candidates for the development of a wide variety of nutritious and healthy food products. Processing technologies now allow the processing of pulses into flours and starch and protein fractions that expand their use in food processing. There will be a special focus on pulses´ use as an alternative ingredient in ice cream and yogurt. The conference is organized by the Canadian Embassy in Italy and speakers will include Joyce Boye, of the Canadian Ministry for Agriculture and Agri-food.
SIGEP 2016 AT A GLANCE Dates: 23 - 27 January 2016; Organizers: Rimini Fiera spa; Patronages and collaborations: Ministry of Economic Development, Ministry of Agricultural, Food and Forestry Policies, Emilia Romagna Region, Rimini Municipality, ICE Italian Foreign Trade Institute; edition: 37th; frequency: annual; classification: international; admittance: trade members only; hours: 9:30 am . 6:00 pm, last day 9:30 am . 3:00 pm (3:00 . 5:00 pm only with online tickets); business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (pastry, bakery, coffee); exhibitor info: +39 0541 744111; Web site: www.sigep.it - #Sigep2016
PRESS CONTACTS Rimini Fiera SpA Communication & Media Relations Services +39 0541 744510 firstname.lastname@example.org manager: Elisabetta Vitali; press office coordinator: Marco Forcellini; press staff: Alessandro Caprio, Nicoletta Evangelisti Mancini
This website runs Kalì Corporate CMS