Sigep 2015: the great International Artisan Confectionery events

Sigep 2015: the great International Artisan Confectionery events

In the Pastry Arena and at the International Pastry and Chef Festival performances and contests every day with great artisan confectionery Masters from all over the world.

An extraordinary schedule. This is what awaits artisan confectionery trade members at the next SIGEP, being held at Rimini Fiera from January 17th to 21st 2015.

The Pastry Events open on the first two days, Saturday 17th and Sunday 18th January, with the world´s most extraordinary young talents, who will compete for the Junior World Pastry Championship (JWPC). Nine teams from five continents are awaited, ready to fight it out in the suggestive Pastry Arena (Hall B5). Teams from Japan, Taiwan, Singapore, Australia, France, Poland, Croatia, Brazil and Russia have entered. As is the tradition, contestants will be required to show their skill with a theme laid down in the regulations, which this year will be Italian Food Style.

On Monday 19th January, also in the Pastry Arena, the spotlight will on the great Italian pastry masters, who will compete for the title to be won at the Italian Senior Pastry Championship (over-23). The nine finalists will fight it out on the theme ´Pastry´s DNA´, interpreting and anticipating the best of Italian-made products.

The program continues on Tuesday 20th, when space will be dedicated to young Italian pastry chefs, who will compete for the Italian under-23 Junior championship. The creative fantasy of youngsters from all over Italy will be inspired by an icon of youth and style - the Vespa - which will be presented in an original innovative manner with artistic sugar and chocolate creations, in sync with the tests set by the contest. The six contestants will be three men and three women.

On Tuesday 20th the program also includes a second big competition, the Italian heats to select the Italian contestant in the 2016 Pastry Queen competition. The three contestants in the finals will have to base their entries on the theme ´Stylists and Haut Couture´. With their sugar or chocolate sculptures, plated desserts and ´Mini sweet jewel´ rings, the contestants will stage a ´catwalk´ of amazing creations of Haute Couture pastry.

The Pastry Events are held under the supervision of a technical committee formed by Rimini Fiera, Roberto Rinaldini - Accademia Maestri Pasticceri Italiani, CASTAlimenti, Pasticceria Internazionale and Conpait. The event is organized by Rimini Fiera and SIGEP in collaboration with CASTAlimenti and with the Patronage of the AMPI, Relais Dessert and Conpait.
Partner companies: Debic, Besozzi Oro and Valrhona; Event sponsors: Hausbrandt; Technical sponsors: Bragard, Bravo, Electrolux, Eurovo; Irinox, Rondo, Sacar, Sagi, Selmi, Silikomart and Sirman.

For all five days, the Pastry Arena venue will spotlight the sculptures of the International Star of Sugar Contest, the competition dedicated to sugar. An authentic gallery of works of art representing one of the status symbols that has made Italian-made products great, Ferrari: a Man, a Car, a Dream. The endeavours of a personality that with his creations left an indelible mark in the annals of time were based on a feeling and passion that will be a stimulus for putting the creative skills of sugar artists from all over the world to the test. There will be eight contestants, four Italian and four foreign: from France (2) Japan and Portugal.
Title Sponsor: Decosil.

There is great expectation for the Italian Chocolate-making Championship, organized by Barry Callebaut. The success of master chocolatier Davide Comaschi at SIGEP´s 2014 Italian Chocolate-making Championship, then also World Champion at the 2014 World Chocolate Master in Paris, and president of the panel of judges at SIGEP 2015, will attract even more attention to the event, scheduled from Saturday 17th to Monday 19th in Hall B3.
The contestants, selected at heats held all over Italy will have to make an artistic item, a cake of the day and a moulded praline. Theme for the competition: ´Inspirations from nature'.

For five days, HALL D1 will host the Pastry & Chef International Festival, an insight on the best traditions and pastry schools from five continents, with a combination of training and innovation, staged with the coordination of Conpait and the collaboration of Pasticceria Internazionale, IFSE-Italian Food Style Education and SigepGiovani. An event that brings together the pastry world and food service, and will feature teams made up of a teacher and a pupil from Peru, Brazil, Taiwan, the Philippines, Russia and Japan.
The program will begin on Saturday 17th and Sunday 18th, with the Festival of Nations, a new feature at SIGEP, with a great tribute in Italy to worldwide confectionery culture for a top-grade cultural exchange anticipating EXPO 2015.
The initiative is organized along with IFSE and Conpait and will feature work by important exponents of the confectioner´s art from Peru, Brazil, Taiwan, South Korea, Russia and Japan, who have qualified from heats at training schools. On Sunday afternoon the six nations taking part and Italy will participate in a great international catwalk – an explosion of colours, flavours and aromas.

On Monday 19th January the spotlight will be on the 4th Coppa Italia della Pasticceria Artistica (Italian Artistic Pastry Cup), a contest organized by GlamourItalianCakes in collaboration with Pasticceria Internazionale and Tervi. This year´s theme is ´Cinema. The fascination of the Seventh Art´. It will be interpreted by 10 participants, authentic cake design artists, selected by the online contest, who will be judged by a panel of experts on aesthetics and taste.

On Tuesday 20th January, in collaboration with Pasticceria Internazionale, the program will feature SigepGiovani. Luciano Pinnate Memorial, the contest that since 1991 had been dedicated to training schools students and teachers and for this edition will be based on frozen desserts and pastry.
With its student from hotel schools, SigepGiovani is also taking part in courses in all sectors of SIGEP, with companies located in the 16 halls dedicated to the expo. A special initiative will aim at offering the year-round possibility of taking part in courses with the exhibitors and promoting ´twinning´ with dedicated visits to schools on 5 continents. The key players will show their skills with frozen desserts and SigepGiovani represents an extraordinary unique possibility for youngsters, who - unfortunately - are not accustomed to attending workshops and being alongside great masters, learning their techniques.

The Pastry & Chef International Festival will continue for the entire day of 21st January with its exhibition and pastry demos.
It should also be remembered that simultaneously with the SIGEP, International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production, there will also be RHEX (Rimini Horeca Expo), with trends in food & beverage for eating out, and A.B.TECH EXPO, the trade fair that brings together under one ´expo roof´ the entire bakery sector, from the great quality of artisan production to innovative industrial technologies.


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