SIGEP 2022 Preview

SIGEP 2022 Preview

The dessert-and-coffee foodservice industry - Global scenarios and future prospects

SAVE THE DATE: 15 September 2021 – 10:30 a.m.

Take part in the event "Sigep 2022 Preview: the dessert-and-coffee foodservice industry - Global scenarios and future prospects" that will be held on Wednesday 15 September, starting at 10.30 am.

By connecting to live streaming you will be able to discover all the novelties of the next edition of the event, scheduled face-to-face from 22 to 26 January 2022 at the Rimini Expo Centre (ITALY).

The preview event will also be an opportunity to take stock of the trend of the season that has just ended and anticipate the future Italian and international scenarios of the dessert-and-coffee foodservice industry, with the contribution of specialist research companies, media and sector associations.


10.30 – 11.30 AM:
The global drivers of the recovery of Out Of Home consumption and all the latest news about Sigep 2022

Welcome greetings of:

Lorenzo Cagnoni, Italian Exhibition Group President
Carlo Ferro, ICE - Trade & Investment Agency President

First speech:
Out of Home comsumptions are recovering in the main markets around the world but the consumer dynamics and habits have changed. Matteo Figura, Foodservice Director of The NPD Group, will provide the state of the art of out of home consumption in Europe, United States and main Asian countries, highlighting differences and common traits, with particular reference to Gelato, Pastry, Bakery and Coffee sectors.

Second speech:
The CEO of Italian Exhibition Group, Corrado Peraboni, will reveal all the big novelties of the forty-third Sigep, back face-to-face in the Rimini Exhibition Centre from 22 to 26 January 2022.

Talk moderator will be Filippo Nani, business communicator

1.30 – 2.00 PM:
The new Out of Home paradigms

The OOH world is reorganising around new demands and priorities. Getting to know them means successfully starting up or continuing a business.
During the talk, ideas and reflections will centre on four pillars: location and architecture of spaces, multichannel strategy and diversification, focus on customers, environmental sustainability and social responsibility.

Cured by: Editore Food

Monica Nastrucci, Gruppo Food Journalist
Elisabetta Cugini, Dolcesalato Journalist


  • Angelo Mazzieri, Pasticceria Bombè Srl founder and owner
  • Giancarlo Perbellini, Chef and entrepreneur
  • Maria Rita Notari, Augusto Contract Founder
  • Marco Veroli, Foodservice General Contractor

2.30 – 3.00 PM:
The evolution of Gelato in the post-pandemic period

The talk will explore the evolution of Gelato, highlighting new sales trends and new consumer habits, always with an eye on sustainability.

Cured by: Editrade
Moderator: Franco Cesare Puglisi, CEO di Editrade


  • Marco Cavedagni, Acomag President
  • Fabrizio Osti, Unione Italiana Food Vice President – Gelato Ingredients Chapter

3.30 – 4.00 PM:
Heart and professionalism – giving it all you’ve got

A “narrated journey” in the capital of international pastry making, Paris, peeking in boutiques, large hotels, new openings, surprises and an ambitious international project involving Italy, France and the world.

Cured by: Chiriotti Editori
Moderator: Livia Chiriotti, Editorial Director Pasticceria Internazionale
Domenico Biscardi, Teacher at Ecole du Louvre, journalist and Club Criollo co-founder
Matteo Casone, Manufacture de Glace d’Alain Ducasse

4.30 – 5.00 PM:
“A new way of interpreting coffee, between pairings and contaminations”
Reopening has brought with it new formats and many businesses have renewed their range with new flavour experiences and unusual coffee pairings. Amid specialty coffee, coffee lists, coffee pairings and the new figure of the espresso and filter sommelier, the Italian café has all it takes for a real quality leap.

Cured by: New Business Media – Bargiornale
Moderator: Nadia Rossi, Bargiornale Journalist
Alberto Polojac, SCA Italy National Coordinator
Fabio Sipione, SCA Italy Events Coordinator 

5.30 – 6.00 PM:
“Leavened products trend: seasonal adjustment for panettone, amid new proposals and new business models. The Vincenzo Tiri case”

Maestro Vincenzo Tiri from Basilicata recounts his seasonal adjustment formula for a product whose sales continue to burgeon and accompanies us on a journey of discovery of new opportunities and market dynamics related to the panettone and leavened products available all year round.

Cured by: Italian Gourmet – DB Information
Moderator: Francesco Briglia, Italian Gourmet Director
Vincenzo Tiri, Pastry Chef
Atenaide Arpone, Italian Gourmet magazine manager
Antonella Provetti, Italian Gourmet books manager

Register for the event to follow the live stream!

You will be able to review content on demand until 1 October.


SIGEP 2022 Preview
Up Arrow