Rimini’s Sigep to enter foreign markets. Signed the agreement to bring the expo on a global scale

Rimini's Sigep abroad

Salone Internazionale Gelateria, Pasticceria, Panificazione (international exhibition dedicated to artisan ice cream, pastry, bakery). This is the origin of the acronym Sigep, the expo that every year brings to Rimini the best of Italian craftsmanship, from technologies to machinery, from products to consulting services. In 2011 the expo was joined by the coffee sector, thus completing the picture. Pandemic aside, the expo has always been well recognized among industry professionals, boasting a significant number of Italian and foreign guests. And now it's getting ready to enter foreign markets, thanks to a strategic partnership between Italian Exhibition Group (Ieg), which promotes Sigep The Dolce World Expo – the fair dedicated to artisan ice cream, pastry, bakery, chocolate and coffee supply chains – and Koelnmesse, an international trade fair organizer in the food and beverage industry.

The partnership for Sigep’s internationalization

A partnership that will project Sigep long-term on the worldwide locations of Anuga, world's largest food and beverage fair organized by the Koelmesse. "After Green Technologies and Wellness, we are projecting on a global scale the Italian ambassador of sweet foodservice worldwide with the flywheel effect of a leading event for food such as Anuga", asserted Corrado Peraboni, CEO of Ieg. After all, we are in an "international framework of progressive continentalization of fairs". An ambitious initiative that aims to "develop and ensure further synergies and the opening up of new markets within our worldwide Anuga network". Anuga itself will be in full swing this year, with the new Anuga HORIZON, an innovation platform that will periodically showcase solutions to sector's greatest challenges, in a combination of conferences, experiences and exhibitions.

Sigep 2022

A great novelty in the year of Sigep’s return to in-person events, the past two canceled due to the pandemic. Its 43rd edition will be held from March 12 to 16 (it was scheduled to take place in January but was postponed due to virus case rise). As always, there will be exhibitors from every sector, from pastry to chocolate, from bakery to refreshments, each with their own skills, expertise, techniques and creations. Supply chain sustainability and product innovation take center stage in this edition to look at the future in a more conscious and focused way. There will be workshops, tastings, competitions, demonstrations, discussions with the greatest masters of Italian craftsmanship, panels and conferences to take stock of the situation and focus on future goals.

by Michela Becchi