SIGEP 2009 Program

SIGEP 2009 Program

SATURDAY 17th JANUARY

9.00 am - 3.00 pm “THE GELATO IS SERVED “ENZO VANNOZZI TROFEO: International Team Contest” - Gelato Forum Hall C3

Chefs and gelato makers from Argentina, Brazil, France, Italy, Germany, Italy, Hungary and U.S.A. prepare before an audience three dishes of haute cuisine (finger-food entrée, main course, gelato dessert) made with a combination of "hot cuisine" and "frozen cuisine”.

Program of the day:

9.30 am - 12.30 pm - The eight teams, made up of a chef and a gelato maker, will begin to prepare their entries for the international contest.
1.30 pm - Inauguration of the Piazzetta and opening to the public of the Restau/gelato parlour: Gelato parlour, Café and Wine Shop. Parade with national flags and presentation of the teams and the program of “The Gelato is Served 2009”, on behalf of the organizing committee.
3.00 pm - The Spanish team presents the menu with which it came first in the 2007 edition of The Gelato is Served.

The public taking part will be able to taste the entries.

Organizers: Co.gel.Fipe and SIGEP.

9.30 am - 6.00 pm “SIGEP BREAD CUP: International Bread Baking Championship.” Hall D7

This year, in the innovative scenographic layout of an ancient village, ten teams compete from: Belgium, Australia, Israel, Eire, Hungary, Italy, Spain, France, Mexico and Portugal.

The German team, which won the 2008 SIGEP BREAD CUP, is in the demo area.

10.00 am – 5.00 pm Competition on “Traditional Bread”.

Organizers: SIGEP and coordination by Club Arti & Mestieri.

10.00 am - 4.30 pm “Delicious & Famous” - Confectionery Forum - Hall B5

Six of the most famous Italian pastry cooks (the Delicious) perform along with VIPs from the worlds of entertainment and journalism (the Famous). Theme for the 2009 edition: “Celebrative cakes for SIGEP’s 30th anniversary”.

The Delicious are the master pastry cooks: Gianni Pina, Iginio Massari, Gino Fabbri, Luca Mannori, Salvatore De Riso and Salvatore Cappello.

Sponsors of the Confectionery Forum: Eridania Tate & Lyle and Debic.

Coordination by CASTAlimenti.

10.00 am - 6.00 pm “ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP” - Hall B3 Stand 184

This edition’s theme is “Haute Couture”.

All the entries will be judged by a qualified panel of international experts who will elect the 2009 Chocolate-making Champion, to represent Italy at the world finals of the World Chocolate Masters in Paris (October 2009).

10.00 am - 6.00 pm “SIGEP GIOVANI STAGE” - Confectionery Forum - Hall B5

Training schools show their produce and compare their skills with great confectioners.

Sponsors of the Confectionery Forum: Eridania Tate & Lyle and Debic.

Promoted by Pasticceria Internazionale and CastAlimenti.

Coordination: Luciano Pennati.

10.00 am - 6.00 pm “Presentation of typical Italian products and preparation of the teams taking part in SIGEP Giovani” - CON.PA.IT Area Hall D5

Organized by CON.PA.IT. Italian Confectioners Federation.

10.00 am - 6.00 pm “SIGEP CHOCOCLUB SENSORIAL TROPHY” - Chococlub Hall A3 Stand 142

The Trophy foresees the setting up of tasting tables at events dedicated to chocolate organized by Chococlub.

Fifty SIGEP visitors are involved, expressing their opinion, tasting the pralines proposed by 10 artisans selected, filling in a special sensorial form. These opinions will be added to those of the panel of Chococlub “sensorialists”.

The winners of the new sensorial competition will only be announced at SIGEP 2009.

The prizes for the best will be awarded by master chocolatier Edouard Bechoux.

The contestants are:

Andrea Depalma Pasticceria Vecchia Brianza MI
Davide Lochtmans Gelateria Haziel MS
Emiliano Fontanesi Chocoamour VI
Francesco Crocco Pasticceria Poldo GE
Giuseppe Bernardi Cioccolateria Ducale TV
Marco Giovine Pasticceria Giovine e Giovine AT
Marco Marangotto Pasticceria Marangotto VA
Pierina Robbiano Pasticceria Robbiano GE

Raffaella Iaffaldano Pasticceria La Riviera SV
Silvio Bessone Pasticceria Le Delizie CN

10.00 am - 6.00 pm “THE EUROPEAN IDEA WORKSHOP: Team contest for artisan gelato innovation” - Hall A5

At the end of each day’s work, the entries made by the master gelato makers (on the theme of strawberry and chocolate) will be judged by an examination commission.

The preference expressed is established on the basis of the flavour, originality, presentation and enjoyableness for consumers.

Organized by the Maestros of Italian Gelato-making in collaboration with the Italian School of Gelato, AIIPA, ACOMAG and SIGEP.

11.00 am – 18:00 pm “2nd Food Service Franchising Day” – Ravezzi Room 2

The day for in-depth coverage of Franchising offers trade members and entrepreneurs the possibility of meeting to discuss, analyze and understand the possibilities for changing and/or investing in new business activities connected with food service: gelato parlours, yoghurt shops, chocolate and confectionery shops, piadina shops, pizza parlours, conventional restaurants and fast-food venues.

Organizers: F.I.F. (Italian Franchising Federation) – Confesercenti, “Pizza e Pasta Italiana” magazine, in collaboration with SIGEP.

The day’s schedule will be as follows:

10.00 am conference on Food Service/catering Franchising in Ravezzi Room 2

12 noon Coffee Break

1.00 pm Buffet on Pizza e Pasta Italiana stand (Hall B7)

2.00 pm opening of Info desk where there are owners and managers of the chains taking part in the event on Pizza e Pasta Italiana stand (Hall B7).

5.00 – 6.30 pm “30 TASTY YEARS TOGETHER” - (South Foyer)

SIGEP, on its thirtieth anniversary, wishes to thanks all the companies that have contributed to writing the expo’s history!

SUNDAY 18th JANUARY

9.30 am - 6.00 pm “SIGEP BREAD CUP: International Bread Baking Championship.” Hall D7

This year, in the innovative scenographic layout of an ancient village, ten teams will compete from: Belgium, Australia, Israel, Eire, Hungary, Italy, Spain, France, Mexico and Portugal.

The German team, which won the 2008 SIGEP BREAD CUP, is in the demo area.

10.00 am – 5.00 pm Competition on “Innovative Bread”.

Organizers: SIGEP. Coordination: Club Arti & Mestieri.

9.30 am - 6.00 pm "CONTEST - COFFEE-FLAVOURED GELATO AND 1,000 IDEAS FOR A NEW FLAVOUR” - Hall C3 Stand 68

Rimini Fiera S.p.A. and the Italian Gelato Makers Association promote the contest, for Italian and foreign gelato makers.

9.30 am - 5.00 pm “THE GELATO IS SERVED“ ENZO VANNOZZI TROFEO: International Team Contest” - Gelato Forum Hall C3

Great chefs and great gelato makers together from all over the world to show that hot cuisine and frozen cuisine form an incredible combination. The initiative intends encouraging the deseasonalization of gelato. Important news: the event will be held in a small piazza at the Gelato Forum, which will include a restaurant, a gelato parlour, a café and ... why not? A wine shop.

Program of the day:

9.30 am – The first four teams drawn enter the respective boxes and the panels take their place, the whistle is blown to start the contest in which the first four teams drawn take part.

Organizers: Co.gel.Fipe and SIGEP.

10.00 am - 6.00 pm “THE EUROPEAN IDEA WORKSHOP: Team contest for artisan gelato innovation” - Hall A5

At the end of each day’s work, the entries made by the master gelato makers (on the theme of strawberry and chocolate) will be judged by an examination commission.

The preference expressed is established on the basis of the flavour, originality, presentation and enjoyableness for consumers.

Organized by the Maestros of Italian Gelato-making in collaboration with the Italian School of Gelato, AIIPA, ACOMAG and SIGEP.

3.00 pm – 4.00 p.m. “POLI.Design cocktail party” South Foyer, Stand 05

Cocktail party for the presentation of the projects prepared during the courses of post-graduate specialization for architects Food Experience Design – Bakers, Confectioners/Pastry Shops, Gelato Parlours and Pizza Experience Design - design for the innovation of pizza zones and parlours by Poli.Design - Consortium of Milan Polytechnic.

Andrea Manfredi, Gianpietro Sacchi and Carlo Meo, lecturers on the courses, will take part.

SIGEP is the courses’ exclusive Academic Partner.

10.00 am - 6.00 pm “SIGEP Giovani Stage” – Confectionery Forum - Hall B5

The team contest involves the sector’s professional schools challenging on the “wedding cake” theme.

Sponsors of the Confectionery Forum: Eridania Tate & Lyle and Debic.

Contest promoted by Pasticceria Internazionale and CastAlimenti, and coordinated by Luciano Pennati.

10.00 am - 6.00 pm “ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP” - Hall B3 Stand 184

The contestants, divided into two groups, will make moulded and dipped pralines, a cake, an individual portion of dessert and the "mystery sweet", once the surprising “Mystery Box” has been unveiled.

This edition’s theme is “Haute Couture”. All the entries will be judged by a qualified panel of international experts who will elect the 2009 Chocolate-making Champion, to represent Italy at the world finals at the World Chocolate Masters in Paris (October 2009).

10.00 am - 6.00 pm THE “SIGEP CHOCOCLUB SENSORIAL TROPHY” - Chococlub Hall A3 Stand 142

The Trophy foresees the setting up of tasting tables at events dedicated to chocolate organized by Chococlub.

Fifty SIGEP visitors are involved, expressing their opinion, tasting the pralines proposed by 10 artisans selected, filling in a special sensorial form.

These opinions will be added to those of the panel of Chococlub “sensorialists”.

The winners of the new sensorial competition will only be announced at SIGEP 2009.

The prizes for the best will be awarded by master chocolatier Edouard Bechoux.

The contestants are:

Andrea Depalma Pasticceria Vecchia Brianza MI
Davide Lochtmans Gelateria Haziel MS
Emiliano Fontanesi Chocoamour VI
Francesco Crocco Pasticceria Poldo GE
Giuseppe Bernardi Cioccolateria Ducale TV
Marco Giovine Pasticceria Giovine e Giovine AT
Marco Marangotto Pasticceria Marangotto VA
Pierina Robbiano Pasticceria Robbiano GE

Raffaella Iaffaldano Pasticceria La Riviera SV
Silvio Bessone Pasticceria Le Delizie CN

10.00 am - 6.00 pm “Italian Junior Confectionery Championship - Bonati Trophy” - CON.PA.IT Area Hall D5

Organized by CON.PA.IT. Italian Confectioners Federation.

10.00 am - 6.00 pm ''LESSONS FROM THE WORLD CHAMPION PIZZA COOKS'' Hall B7 Stand N° 34 Pizza New

Free lessons with famous instructors and the Italian Pizza Cook School’s World Champions on pan-cooked and traditional pizza.

Coordination: Pizza e Pasta Italiana

2.00 pm - 6.00 pm Conference: “Is it possible to overcome the period of crisis and the drop in bread consumption? What advantages would be given by upgrading workshops and sales areas, knowing the market to respond to consumers’ requests?” - SIGEP Bread Cup Hall D7

The meeting addresses all artisans, dealers, retailers, bakers, pastry cooks, confectioners and trade members. Introduction: Dr. Simone Pizzagalli, manager of Compagnia delle Opere AgroAlimentare. During the conference, the speakers (bakers and entrepreneurs) will talk about their positive experiences, starting with consumers’ new requirements and requests: modernization of businesses, improvement of work conditions and sales growth, in spite of current difficulties.

Coordination: Club Arti & Mestieri.

MONDAY 19th JANUARY

9.30 am - 6.00 pm "CONTEST - HAZELNUT-FLAVOURED GELATO AND 1,000 IDEAS FOR A NEW FLAVOUR” - Hall C3 Stand 68

Rimini Fiera S.p.A. and the Associazione Italiana Gelatieri (Italian Gelato Makers Association) promote the contest, for Italian and foreign gelato makers.

9.30 am - 6.00 pm “SIGEP BREAD CUP: International Bread Baking Championship” - Bakery Forum Hall D7

This year, in the innovative scenographic layout of an ancient village, ten teams will compete, making traditional bread, innovative bread, a bread sculpture and a bakery cake. The contestants are: Belgium, Australia, Israel, Eire, Hungary, Italy, Spain, France, Mexico and Portugal. The German team, which won the 2008 SIGEP BREAD CUP, is in the demo area with its members.

10.00 am - 5.00 pm Competition on “Bakery Cake and Artistic Bread”.

Organizers: SIGEP. Coordination: Club Arti & Mestieri.

9.30 am - 5.30 pm “THE GELATO IS SERVED - ENZO VANNOZZI TROFEO: International Team Contest” - Gelato Forum Hall C3

Program of the day:

9.30 am - The second group of four teams drawn enters the respective boxes and the panels take their place; the contest’s whistle is blown and work begins.
5.00 pm - Conclusion of the work of the second group of four teams.
5.30 pm - Awards ceremony.

Organizers: Co.gel.Fipe and SIGEP.

10.00 am - 6.00 pm “THE EUROPEAN IDEA WORKSHOP: Team contest for artisan gelato innovation” - Hall A5

At the end of each day’s work, the entries made by the master gelato makers (on the theme of strawberry and chocolate) will be judged by an examination commission.

The preference expressed is established on the basis of the flavour, originality, presentation and enjoyableness for consumers.

Organized by the Maestros of Italian Gelato-making in collaboration with the Italian School of Gelato, AIIPA, ACOMAG and SIGEP.

10.00 am - 6.00 pm “ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP” - Hall B3 Stand 184

The historical collaboration between the Committee of Experts, made up of Iginio Massari, Gianni Pina, Vittorio Santoro, Andrea Slitti, Danilo Freguja, Antonio Le Rose, Gianfranco Rosso, Callebaut, Cacao Barry and Carma led to the first ITALIAN CHOCOLATE-MAKING CHAMPIONSHIP, the Italian selection for the World Chocolate Masters: the most prestigious international chocolate making competition, dedicated to creative use of chocolate in all its forms. The contestants, divided into two groups, will make moulded and dipped pralines, a cake, an individual portion of dessert and the "mystery sweet", once the surprising “Mystery Box” has been unveiled.

This edition’s theme is “Haute Couture”. The contest foresees the would-be champions competing in several disciplines. All the entries will be judged by a qualified panel of international experts who will elect the 2009 Chocolate-making Champion, to represent Italy at the world finals of the World Chocolate Masters in Paris (October 2009).

10.00 am - 6.00 pm “SICILY DAYS” - Confectionery Forum - Hall B5

Preparation and tasting of typical confectionery/pastry and gelato by Sicilian professionals. A show of flavours and aromas to learn to know one of Italy’s richest confectionery traditions, a crossroads between Eastern and Western culture.

Sponsors of the Confectionery Forum: Eridania Tate & Lyle and Debic.

Coordination by CASTAlimenti.

10.00 am - 6.00 pm “TEAM ITALY AT THE WORLD PASTRY TEAM CHAMPIONSHIP” – Confectionery Forum Hall B5

Presentation of the Italian team that will have taken part in the W.P.T.C. in Nashville: Roberto Rinaldini, Fabrizio Galla and Rossano Vinciarelli.

Coordination: CASTAlimenti.

10.00 am - 6.00 pm “SIGEP GIOVANI STAGE” - Confectionery Forum - Hall B5

Training schools show their produce and compare their skills with great confectioners.

Promoted by Pasticceria Internazionale and CASTAlimenti, with the coordination of Luciano Pennati.

Sponsors of the Confectionery Forum: Eridania Tate & Lyle and Debic.

10.00 am - 6.00 pm “Conference of the Confederazione Pasticcieri Italiani and parade” - CON.PA.IT Area Hall D5

Organized by CON.PA.IT. Italian Confectioners Federation.

10.00 am – 6.00 pm ‘‘LESSONS FROM THE WORLD CHAMPION PIZZA COOKS'' Hall B7 Stand Pizza New N° 34

Free lessons with famous instructors and the Italian Pizza Cook School’s World Champions on pan-cooked and traditional pizza.

Organizers: Pizza e Pasta Italiana

10.00 am - 6.00 pm ''City of Rimini Trophy for the specialities Traditional Round Pizza and Pan-cooked Pizza'' Hall B7 Italian Pizza Parlour Association Stand N° 154

Organizers: Italian Pizza Parlour Association

TUESDAY 20th JANUARY

9.30 am - 6.00 pm "CONTEST - HAZELNUT-FLAVOURED GELATO AND 1,000 IDEAS FOR A NEW FLAVOUR” - Hall C3 Stand 68

Rimini Fiera S.p.A. and the Associazione Italiana Gelatieri (Italian Gelato Makers Association) promote the contest, for Italian and foreign gelato makers.

9.30 am - 6.00 pm “SIGEP BREAD CUP: International Bread Baking Championship” – Bakery Forum Hall D7

This year, in the innovative scenographic layout of an ancient village, ten teams will compete, making traditional bread, innovative bread, a bread sculpture and a bakery cake. The contestants are: Belgium, Australia, Israel, Eire, Hungary, Italy, Spain, France, Mexico and Portugal. The German team, which won the SIGEP BREAD CUP in 2008, will be in the demo area with its members.

The best oven-baked cake will receive a special prize on behalf of Pasticceria Internazionale (published by Chiriotti Editori).

10.00 am - 4.00 pm Competition “Young Italians”.

“2009 SIGEP BREAD CUP” awards ceremony.

Organizers: SIGEP. Coordination: Club Arti & Mestieri.

9.30 am – 4.00 pm “Lessons in Gelato Making”- Gelato Forum Hall C3

9.30 am - Lessons in Gelato Making. “Balancing the creams: from tradition to excellence”. By Mauro Petrini and Giancarlo Timballo.
11.00 am - “Balancing fruit-flavoured gelato: from tradition to excellence”. By Sergio Dondoli and Sergio Colalucci
1.00 pm – “Gastronomic gelato in haute cuisine”. By Luca Landi and Mauro Petrini.
3.00 pm – “Semifreddo and hard pieces: a new generation of delicacies for top-class food service/catering”. By Alfio Tarateta and Giancarlo Timballo.
4.00 pm – “Qualities and defects of Italian artisan gelato: learning to know them”. By Luca Caviezel and Carlo Pozzi.

Organizers: Co.gel.Fipe.

10.00 am - 6.00 pm “THE EUROPEAN IDEA WORKSHOP: Team contest for artisan gelato innovation” - Hall A5

At the end of each day’s work, the entries made by the master gelato makers (on the theme of strawberry and chocolate) will be judged by an examination commission.

The preference expressed is established on the basis of the flavour, originality, presentation and enjoyableness for consumers.

Organized by the Maestros of Italian Gelato-making in collaboration with the Italian School of Gelato, AIIPA, ACOMAG and SIGEP.