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The 44th edition of SIGEP – The Dolce World Expo will be held from January 21 to 25 at the Rimini Fair.
Among the events, there will be competitions between Italian pastry chefs (Senior and Junior categories), the Junior Pastry World Championship, and the Pastry Queen title. The 2023 challenges will feature themes inspired by classic animation films, the Amazon rainforest, and the genius of Leonardo Da Vinci.

One week after the conclusion of the 62nd International Gelato Exhibition, held in Longarone from November 27 to 30, it's time to take stock. This edition exceeded expectations in terms of participation and feedback. Nearly 10,000 visitors and over 3,000 industry professionals from 37 countries attended.

Germany and Austria take center stage at the International Gelato Exhibition in Longarone.

With the final competitions, MIG 2022 comes to a close.

Meanwhile, the audience at Longarone Fiere has set the trends for 2023: the most popular flavors are custard, white chocolate, and pistachio.

Cycling champions, stage previews, and the debut of the high-protein “Pink Gelato”.

A celebration of ice, sustainability, and climate awareness with the debut of the MIG Green Award

Artisanal gelato meets again at Longarone Fiere Dolomiti. The most traditional and eagerly awaited event dedicated exclusively to the frozen dessert returns: MIG – the International Gelato Exhibition – celebrates its 62nd edition this year with four days of the fair (from November 27 to 30), with the first day open to the public.

Also Competing from Japan is Maestro Satoshi Takada, Winner of the 2019 Gelato a Due Competition with Chef Takeshi Kamada

Former President Bellati: “The Right Person for This Moment, Due to Experience and Capabilities.”

The journey to the Gelato World Cup 2024 continues, with 12 teams set to compete at Sigep 2024 for the prestigious World Cup of Gelato.

Discover the contests reserved for gelato artisans at the 62nd MIG - Longarone International Exhibition of Artisanal Gelato

The first European route dedicated to a food product is here, and, as with the European Gelato Day, it is dedicated to artisanal gelato. For President Bellati, “A €3 million project for a route centered in Longarone.”

Italian Exhibition Group (IEG) and the Singapore Tourism Board (STB) have signed a Memorandum of Understanding (MoU) to develop events and conferences, announced today in Singapore at the Asia CEO Summit.

Statements from IEG CEO Corrado Peraboni, Francesco Santa, IEG's International Business Development Director, and Poh Chi Chuan, Executive Director, Exhibitions and Conferences at the Singapore Tourism Board.

IEG has also acquired two major exhibitions from CEMS-Conference & Exhibition Management Services: Sije - Singapore International Jewelry Expo and three key food events, Cafè Asia, Sweet and Bakes Asia, and Restaurant Asia

The production phase involving the stabilization of artisanal gelato is arguably the most complex and least understood by many professionals in the field. Yet, it plays a critical role in defining the final product's structure, sensory experience, and consumer appeal. For any gelato maker, gaining a solid grasp of this phase is essential to consistently delivering high-quality gelato.