SIGEP COFFEE IS LAUNCHED

A great new event is added to the 33^rd edition of SIGEP

following the agreement between Rimini Fiera and A.C.I.B.

For three years the Rimini expo will host the Italian Barista Championship

Rimini, 9^th June 2011 - SIGEP 2012 is to feature even more great events. At the International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production (the 33^rd edition will be at Rimini Fiera from January 21^st to 26^th 2012) SIGEP COFFEE will in fact be launched.

For some time, the sector’s world-leading expo has dedicated particular attention to coffee, increasing a key player in artisan confectionery and pastry sales points.

Last year, an event area was also established and now SIGEP COFFEE is being launched with the patronage of the S.C.A.E. Speciality Coffee Association of Europe. In Hall A1, as well as competitions with the participation of the best known professionals, SIGEP COFFEE will also feature an increase in the area destined to companies on the coffee market, with the participation of leading brands.

The new event is the result of a three-year agreement between Rimini Fiera and A.C.I.B. - Italian Barista Championship Association, which foresees the staging at SIGEP, in the next three years, of the Italian Barista Championship, as well as the Latte Art Championship and the Coffee in Good Spirits Championship.

The “wedding” between A.C.I.B. and SIGEP debuted at the World Barista Championship held in Bogotà, where the Italian team led by Francesco Sanapo wore a blue jumper sponsored precisely by SIGEP.

Rimini Fiera business unit Patrizia Cecchi comments, “The new event takes its place alongside exceptional proposals already to be found in the various sectors of SIGEP: the Gelato World Cup, the Ladies World Pastry Championship and SIGEP Bread Cup, as well as a calendar of initiatives of absolutely international importance. The coffee market is already integrated in the products offered by artisan pastry and confectionery outlets, but lacked a showcase of this level that highlighted the combination, promoting and multiplying business opportunities. We are convinced that, with the direct involvement of the barista Association, SIGEP COFFEE will be able to offer a further boost and ideas for innovation.”

Andrea Lattuada, national SCAE coordinator and ACIB Secretary comments, “SIGEP COFFEE will attract baristas wanting to add quality and professionalism to their work, thanks to direct contact with the category’s elite. It is important to understand that clients must be given an added value, consisting in impeccable technique and quality product. In Italy there are numerous opportunities to take in this sense and SIGEP COFFEE will represent a great event for promoting coffee culture, turning the spotlight on the entire product cycle, from the plant to the product served to customers.”

SIGEP 2012 AT A GLANCE

Dates: 21-25 January 2012; Organizers: Rimini Fiera SpA; edition: 33^rd; frequency: annual; category: international exhibition; admittance: trade members only; tickets: 31 euros: hours: 9.30 am – 6.30 pm, last day: 9.30 am - 5.00 pm; project manager: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry and bakery); exhibitor info: +39 0541 744249 fax +39 0541 744772 e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.; Web site: www.sigep.it

Argentina, Australia, Brazil, France, Germany, Japan, Italy, Morocco, Spain, United States, Switzerland, Turkey: the 12 Countries expected to take part, each with its own team. 5 members for each team:  the Team Manager, who will be part of the international panel of Judges, the gelato-maker captain, the confectioner, the ice sculptor and, new this year, the chef. A total of 60 competitors for 4 competition days and 1920 work hours. 14 judges and 2 competition commissioners. These are the figures of the 5^th Gelato World Cup to be staged at Sigep (International Exhibition of artisan Gelato, Confectionery and Bakery) in Rimini, Italy, from 21^st  to 24^th January 2012.

During the 4 competition days, each team will elaborate:  decorated table-service cup, gelato cake, decorated sales tub, gelato cone, entrée (with “gastronomic” gelato), gelato dessert on the theme “Fruits (gifts) of the Land and Sea”. The technical panel, consisting of the 12 Team Managers, one for each team, and chaired by the Chairman of the Panel of Judges, Mauro Petrini, assisted by the Honorary Chairman of the Panel of Judges 2012 Jean-Claude David, captain of the French team that won the fourth edition (2010), will choose the winning team under the watchful eyes of the competition Commissioners, Sergio Dondoli and Sergio Colalucci. On Tuesday, 24 January, the closing Gran Buffet and prize-giving ceremony will be staged, with an exhibition of gelato, chocolate and ice sculptures.

The Gelato World Cup, a two-year event for gelato-making, confectionery and haute-cuisine professionals from 5 continents, represents a unique occasion for discussion and stimulation, besides carving out new markets for traditional Italian artisan gelato and the made-in-Italy production chain.

The World Cup is an event distinguished by strong media exposure, aimed at giving international resonance to new trends in the artisan gelato industry. Protagonists are the gelato-makers who, together with other leading professional figures and industry companies, will sway the world’s most qualified haute-cuisine trends: it is the triumph of made in Italy.

The Competition has been conceived and organised along principles of integrity, professionalism and equity with a strong focus on new markets.

The Gelato World Cup could hardly have been staged anywhere but in Italy, cradle of the “sublime product”, during and in partnership with the SIGEP, specialised trade fair and industry leader which, since 1979, has been a “must” event for artisan gelato-makers, confectioners, chocolate-makers and bakers from all over the world.

President of the Gelato World Cup: Giancarlo Timballo, Honorary President: Luciana Polliotti; Committee of honour: the Masters, icons of Italian artisan gelato making in the world: Luca Caviezel, Carlo Pozzi, Alfio Tarateta, Pierpaolo Magni, Fulvio Scolari and Maria Rinaldi, the journalist Emilia Chiriotti, the M.O.F. (Best Craftsman of France) Gabriel Paillasson.

Secretariat: Barbara Campana, Paola Franz, Alessandra Pacini. Press Office: Claudia Santoro

www.coppamondogelateria.it

Seven countries are in the running for the last Louis Lesaffre Cup selection round before the finals in Paris in 2012.

From 26th to 28th May 2011, the Louis Lesaffre Cup will close its international competition cycle with the Asia Pacific zone selections. This last event will be hosted by the Interbake Show in Canton, China.

Interbake is one of the largest trade fairs linked to the baking industry in Asia. Spread over 50,000 m² with 800 exhibitors, professionals are invited to display their products and discuss their expertise.

Seven teams will be in the running for this final stage. Over three days, they will be part of the effervescent atmosphere surrounding the Louis Lesaffre Cup, contributing their enthusiasm to this unmissable competition. Each team competes in three categories: bread, Viennese pastry and artistic piece.

At the end of this competition cycle, two countries from the Asia Pacific zone will win a chance to compete in the prestigious Coupe du Monde de la Boulangerie (Bakery World Cup), alongside the teams already selected:
USA and Peru (American zone);
Netherlands, Sweden and Poland (European zone);
Senegal (Africa Mediterranean zone); together with
France, Taiwan and Italy, which were preselected.
One team will also be chosen as a “challenger” team from the Asia Pacific selection round.
The winners will be announced at the results announcement ceremony.

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Cheese is back in Bra, Piedmont, Italy from September 16 to 19, 2011. The international biennial event organized by the City of Bra and Slow Food is now in its eighth edition.
The program for the event is available on-line www.slowfood.it/cheese (select the language on the top right-hand corner)
Follow us on http://twitter.com/slowfoodhq
Cheese 2011, Much More Than a Market

Since its first edition in 1997, Cheese has always been an event enlivened by debates on environmental, agricultural and food issues. Visitors have been able to tackle these issues head-on through tastings and interactions with small-scale producers whose cheeses are not commonly available. At Cheese, everyone can participate in direct dialog with cheesemakers and herders and in discussions with experts in the sector.
 
Over the years, many advances have been made in the battle for raw milk. Until a few years ago, hyper-hygienic legislation in Northern European and North American countries made life very difficult for small-scale producers who did not want to abandon their traditions. Today raw milk is recognized as essential to gastronomic quality, thanks in part to the work of Slow Food and the campaign launched at Cheese. The public has begun to be able to identify extraordinary cheeses, connecting them directly to their place of origin. Only raw milk guarantees a local supply, natural processing methods and the valuing of native breeds.
 
The dairy sector still has many challenges to face, and Cheese 2011 will be focusing particularly on two:

1. What future is there for young people who want to dedicate themselves to artisanal crafts? During Cheese, one of Bra’s squares will be renamed the Piazza della Resistenza Casearia, the “Cheese Resistance Piazza”. It will serve as a platform for young producers from Italian Presidia, who have chosen to overcome difficulties by concentrating on quality. They’ll be presenting rare products at risk of extinction and asking Cheese visitors for their support.
 
2. Labeling today means that a cheese supposedly contains just three ingredients: milk, rennet, salt. Cheese calls on producers to go further and describe the other factors that turn an ordinary dairy product into a real cheese. We want labels that narrate quality, in which breeds are a fundamental distinctive factor and not just an element of production, in which the cheesemaker becomes the protagonist through his or her choices, in which the production place is related to the pastures and animal diet and in which the consumer becomes a co-producer by understanding and sharing the process.
 
These issues will be the guiding thread of the activities that flank the market at Cheese: the Taste Workshops, the Dinner Dates and the educational activities for children and grown-ups. Events can already be booked online here:
http://cheese.slowfood.it/pagine/eng/eventi_prenotazione_cheese/laboratori_del_gusto.lasso
In the 34 Taste Workshops held this year, key figures from the dairy production chain will be joining Slow Food experts to lead tastings.
 
 

Cheese Press Office
Slow Food: Paola Nano, +39 329 8321285, This email address is being protected from spambots. You need JavaScript enabled to view it.
Città di Bra: Elena Martini, +39 0172 430185, This email address is being protected from spambots. You need JavaScript enabled to view it.
www.slowfood.com  - www.comune.bra.cn.it

The editorial office of Gastromedia magazine is preparing the September-October issue, where we are going to ask the producers and distributors about the preparation and serving of tea specialties.

If you would like to answer to the questions and advertise your products within this article, please contact us on This email address is being protected from spambots. You need JavaScript enabled to view it. email address.

Another main theme is going to be: kitchen appliances, furniture and accessories, where producers and dealers are going to present their latest technologies, offers, personalization possibilities.

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Also in this new issue we are going to ask the manufacturer and distributor companies of frozen products about what products do they offer for the public alimentation companies and about the benefits of their products.

If you would like to present your products or services please contact us until 22. August and you are going to receive a personalized offer from us.

GASTROMEDIA magazine and newsletter generally goes to people from the top- and middle-management of restaurants, canteens, distribution companies, hotels, motels, Coffee-shops, Confectioneries, Bars, Clubs, Pubs, Terraces, Food distribution, Cash&carry chain, Shopping centers, Hypermarket and Supermarket kindergartens, schools, canteens, boarding schools, hospices, hospitals and other institutions.

For more information please contact us.

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