NEWS

·       The Italian Exhibition Group event will be back at Rimini Expo Centre from 16-20 January 2026 with a strategy aimed at attracting top foreign buyers

·       Gelato, the Italian frozen dessert, on global menus with “Gelato Meets Chains” while the pizza supply chain consolidates with “Pizza (R)evolution” alongside other supply chains

·       High-end hospitality and bars of the future take centre stage with Luxury Hotel Food Experience and Innovation Bar: direct dialogue with premium hospitality players

·       India Guest Country 2026 and an even more ambitious global strategy strengthen SIGEP World's positioning thanks also to additional air connections

https://www.sigep.it/en

Rimini (Italy), 3 July 2025 - Steady growth and an international air: SIGEP World is not just a B2B trade show. It is the meeting point for those who do business, anticipate trends, and build the future of foodservice excellence.

The road to SIGEP World 2026 - The World Expo for Foodservice Excellence, organized by Italian Exhibition Group, is open: the international appointment with the very best of gelato, pastry, chocolate, coffee, bakery and pizza will be back at Rimini Expo Centre (Italy) with a new duration period from Friday 16^th to Tuesday 20^th January. In 2025 the show hosted 1,300 exhibiting brands from 33 countries in 30 halls, welcoming an audience of professional operators from as many as 160 countries.

For 2026, the internationalization strategy will be further strengthened with a focus on involving large global chains and high-potential buyers. The 2026 edition will aim straight for internationalization with a strategy designed to attract the industry's big decision makers. It will begin in Madrid, where the SIGEP World roadshow aimed at the Spanish foodservice business community will be staged at the Italian Embassy on November 6^th. Meanwhile, in support of growing international interest, additional direct air connections to Rimini have been introduced between Munich and Spain. India, Guest Country of the 2026 edition, will be playing a leading role: a qualified delegation of buyers, media and institutional representatives will attend the event, contributing towards developing strategic relationships with the entire exhibition chain.
 

GELATO, A STRATEGIC ASSET FOR GLOBAL FOODSERVICE

Gelato will be the protagonist of a strategic project: Gelato Meets Chains. Prior to the show, selected buyers will participate in webinars and digital meetings to learn about the opportunities that gelato has in modern foodservice. A strategic guide, compiled together with the UIF and ACOMAG associations, will illustrate the economic, operational and image advantages of including gelato on menus. The show will also make room for business matchmaking with speed dates and one-on-one meetings. All supported by the “What is Gelato?” digital campaign, which aims to connect the Italian artisan gelato supply chain with major international groups in the restaurant, hotel and retail chains.
 

PIZZA: FROM NEW ENTRY TO A SHOW CORNERSTONE

After the pizza supply chain’s debut at SIGEP World 2025, the sector will be back on centre stage at the 2026 edition with Pizza (R)evolution, a project capable of divulging new synergies between ingredients, technologies and consumption formats.
 

SIGEP WORLD RAISES THE CURTAIN ON HOSPITALITY AND NEXT-GEN BARS

The most exciting new features at the 2026 edition will include a special focus on the world of high-end hospitality and bars of the future. The Luxury Hotel Food Experience, a new project that will showcase the very best of tableware, is an experience designed to create direct dialogue with top buyers from leading international hotel chains.

It will be accompanied by Innovation Bar: an immersive area that will describe the evolution of the global coffee shop, including specialty coffees, artificial intelligence, robotic solutions and new taste languages.
 

SIGEP WORLD, THE ARTISAN FOODSERVICE INDUSTRY AUTHORITY

High-impact content, strategic vision and connections: with SIGEP Vision, the “Lorenzo Cagnoni” Innovation Award, an international area specifically for start-ups and talks with key players on the global scene.
 

THE RETURN OF THE BIG INTERNATIONAL COMPETITIONS

Sigep World 2026 will be re-staging two events that draw the attention of the international business community: the Gelato World Cup, the only competition in the world that sees the world's best gelato masters up against each other; and the Juniores Pastry World Cup, where pastry’s young talents compete in a contest that combines training, passion and global visibility.

SIGEP ITALIAN EXHIBITION GROUP PRESS CONTACTS

head of media relations & corporate communications: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

· In Italy, artisan gelato sector revenues in 2024 were close to 3 billion euros

· Italy is the European benchmark with more than 600 million servings sold in 2024 (26.4%), ahead of Germany (25.1%) and Spain (20.6%)

· From “inverted” stracciatella to beetroot: the flavors and ingredients for summer 2025

Rimini (Italy), 22 May 2025 - A 4% growth in artisan gelato sales in Italy during the summer season.

This is what emerges from the Observatory of SIGEP World (the World Expo for Foodservice Excellence, organized by IEG - Italian Exhibition Group and scheduled to take place at Rimini Expo Center, Italy, from 16-20 January, 2026), which has been recording data and trends in the gelato sector prior to the summer season for twenty-five years.

THE DATA: THE EUROPEAN AND ITALIAN SCENE. FORECASTS FOR SUMMER 2025

According to SIGEP World’s Observatory, based on data from CREST-Circana and the Italian Gelato Makers' Association, the summer months of 2025 will be under the banner of recovery, especially for Italy.

In Europe in 2024, despite a slight drop in visits (-0.5%), the craving for gelato never ceased, registering a +2.1% increase. Italy sold more than 600 million servings, ranking first with 26.4% ahead of Germany (25.1%) and Spain (20.6%) in the 5 target markets, complemented by France and Great Britain. «The propensity to consume is growing,” reiterates Matteo Figura, executive director Foodservice Italy at Circana, ”In 4 out of 100 visits, consumers include gelato among their out-of-home choices. Even at a time of uncertainty, Europeans are not giving up this experience, offering opportunities and growth incentives for the entire supply chain.»

Trends also confirmed by Claudio Pica, secretary general of the Italian Gelato Makers’ Association (AIG): «For summer 2025, we foresee a growth in sales of around 4% throughout Italy. But artisans need to invest more in training, not only on creations in the workshop: unfortunately, staff shortage is also an issue for gelato parlors, which are short of about 15-20 thousand counter workers.»

In 2024, the artisan gelato sector in Italy (Sources: UIF, ACOMAG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopika, ISTAT, TCI, ARPA) grew by 0.5 to 1%, reaching almost 3 billion euros in revenues (2.9 billion in 2023).

FROM INVERTED STRACCIATELLA TO MONTEPULCIANO GELATO: THE NEW FLAVORS FOR SUMMER

Trends for summer 2025? Here is what the great masters and emerging professionals from North to South have to say. Antonio Mezzalira, Three Cones for Gambero Rosso with his ‘Golosi di Natura’ gelato parlor in Piazzola sul Brenta (Padua) and author of recipes for the gelato world, predicts: «New products we are focusing on include flavors such as aronia, a berry rich in antioxidants with a taste similar to blueberry, and beetroot, which does not raise the glycemic index. Prices have risen in the territory mainly due to a series of increases, but are still more contained than elsewhere. However, consumers have not shown concern, recognizing the value of artisan gelato. I would mention a trend that I have long been hoping for, which is price differentiation by flavor, as is the case of pizza. At my parlor, for example, prosecco gelato costs 3 euros per cup instead of €2.50.»

Taila Semerano, who was crowned Best Emerging Gelato Maker 2024 at SIGEP World in Rimini and who, after graduating from Bocconi University, went back to the Da Ciccio gelato parlor founded by her grandfather in Ostuni (Brindisi), explains, «We are returning to classic flavors with simple ingredients processed in an artisanal way. New entries this year include inverted stracciatella with a dark chocolate base and white chocolate chips. Moreover, the gelato parlor is moving ever closer to pastry and so interest in flavors that include cookies and crunchies is also growing.»

According to Sergio Colalucci, president of the Gelato World Cup and owner of the homonymous gelato parlor in Nettuno (Rome), it is important «to have an offer with no added sugars, 100% vegetable and free of milk, lactose and derivatives. I would like to highlight two of the most popular flavors currently in my parlor: a chocolate fondant enriched with a Montepulciano d'Abruzzo sauce, macerated in sour cherries; the other is a gourmet cream, delicately scented with vanilla and enriched with lemon zest and Colonia Veneta almonds.»

Rimini-born Marco Ottaviani, owner of ‘Il Castello’, initially a computer scientist and a great lover of art in all its forms, highlights the new trends for summer 2025: «Complex aroma profiles and balanced sweetness are in demand, such as our ‘Vento d'Oro,’ a flavor that combines saffron, pistachio and Sichuan pepper. And the enhancement of local ingredients, such as our Lavender, Milk and High Mountain Honey flavor, low in sugar that suggest lightness.»

Moving abroad, Mario Masiá, president of the National Association of Spanish Gelato Makers (ANHCEA), offers a perspective from Spain: «2025 will be a key year for the industry, marked by innovation, sustainability and attention to new consumer tastes. The trend toward international flavors is getting stronger with the introduction of exotic flavors such as matcha, yuzu and Asian mango, while technology is helping to improve texture and to experience customization, partly thanks to digital tools.»

PRESS CONTACT ITALIAN EXHIBITION GROUP | media@iegexpo.it
head of corporate communication & media relation: Elisabetta Vitali|
press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri

MEDIA AGENCY SIGEP World: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

The event will take place at Rimini Expo Centre (Italy) from Friday 16^th to Tuesday 20^th January.

• A strategic choice for exhibitors and visitors of the international event dedicated to gelato, pastry, bakery, coffee, and pizza.

Rimini (Italy) 11 March 2025 - Italian Exhibition Group (IEG) announces the new dates for SIGEP WORLD in 2026. The international exhibition for gelato, pastry, bakery, coffee, and pizza will be held at Rimini Expo Centre, Italy, from Friday 16^th to Tuesday 20^th January. SIGEP WORLD thus confirms its role as the first major event of the year for the foodservice sector, a reference point for trends and innovation.

In fact, in line with the one-month anticipation announced by the Dubai Gulfood for the 2026 edition - dictated by the demands of Ramadan - SIGEP WORLD has also chosen to revise its calendar. This decision has a dual objective: on one hand, to avoid overlaps with other international events, providing exhibitors with a more sustainable management of trade fair appointments; on the other hand, to maximize business opportunities by ensuring an optimal influx of both national and international visitors.

This is therefore a strategic adjustment that confirms IEG's focus, for all its products, on the global dynamics of the sector.

Once again in 2026, in an area traditionally dedicated to innovation and hospitality themes such as Rimini, SIGEP WORLD will offer a complete overview, from products, ingredients and services to equipment, furnishings, packaging solutions and technologies.

Companies will showcase and present the future of the industry to buyers arriving from all over the world, while the major global players in the sectors represented at the event will offer exclusive moments - conferences, championships, demonstrations and so on - that will turn the spotlight on future trends and unexplored tastes.

PRESS CONTACT ITALIAN EXHIBITION GROUP | media@iegexpo.it
head of corporate communication & media relation: Elisabetta Vitali|
press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri
 

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

GELATO

Ø  GELATO EUROPE CUP

1.     Germany

2.     France

3.     Italy

4.     Belgium

Germany, France, Italy and Belgium will be the 4 teams representing Europe at the next edition of the Gelato World Cup, scheduled to take place at SIGEP World 2026. The selection ended yesterday during SIGEP World, the Italian Exhibition Group event staged at Rimini Expo Centre until Wednesday 22^nd January. All eight participating teams paraded on stage in the Gelato Arena before the final ranking was announced. Germany triumphed (with Stefano Lucchini, Federico Sacchet and Tiziano Santin) in first place followed by France (Dartois Herve, Allan Cartignies and Enzo Babtista) and Italy (the ‘tricolour’ team consisted of Alessandro Racca, Gabriele Fiumara and Angelo Cardella); fourth place went to Belgium (Fabio Marasti, Maryne Poppe and Jose Romero), thus closing the selection of the European teams that will participate for Europe in next year's world final.

Ø  GELATO DAY, HALLELUJAH FLAVOUR

1.      Vincenzo Squatrito

Gianduia with toasted hazelnuts, mottled with pure chocolate. The much-awaited flavour of the year ‘Hallelujah’, the star recipe of Gelato Day 2025 dedicated to the Jubilee, was announced at SIGEP World, the event organised by Italian Exhibition Group at Rimini Expo Centre, which comes to a close today. The flavour was created by Vincenzo Squatrito from ‘Ritrovo Orchidea’ in Olivieri (Messina) in a contest that saw as many as 30 master gelato makers from all over Europe competing at SIGEP World. Gelato Day 2025, as we know, is scheduled for this coming 24^th March. Advocated by Longarone Fiere and Artglace, the European Parliament has dedicated it exclusively to a food recognised as the heritage of the entire supply chain and it is sponsored by the Ministry for Evangelisation and Masaf (Minister for Agriculture, Food Sovereignty and Forestry). And thanks to the contest, ‘Hallelujah’ will be available in all European gelato parlours taking part in Gelato Day.

Ø  A THOUSAND IDEAS FOR A NEW GELATO OF THE YEAR - MEMORIAL CAGNONI

1.     Ahmad Monajemi

2.     Cristina Cecere Asdagi

3.     Salvatore Ravese

Sigep World today hosted the “A Thousand Ideas for a New Gelato of the Year” competition, promoted by the Italian Association of Gelato Makers, which celebrates excellence and innovation in the artisan gelato sector. The award is dedicated to the memory of Italian Exhibition Group’s past President, Lorenzo Cagnoni. Ahmad Monajemi stood on the top step of the podium with an Iranian pistachio gelato enriched with saffron and cardamom. Cagnoni’s wife, Gianna, presented him with the award. Second place went to Cristina Cecere Asdagi, gelato maker from Trastevere, with a sesame-flavoured gelato. Salvatore Ravese from Gioia Tauro took third place for his milk and honey gelato with brittle. This prestigious competition is valid for qualification to the AIG Italian Gelato Cup 2025. Moreover, the winner will have the opportunity to challenge the best master gelato makers for the title of Gelato Maker of the Year.

Ø  GELATO FESTIVAL WORLD MASTERS – GERMAN FINAL

1.     Thomas Micolino

2.     Rino Bernardi

3.     Enrico Piccin

Thomas Micolino, Rino Bernardi and Enrico Piccin are the finalists for the Gelato Festival World Masters Germany, the world's leading competition for individual gelato makers (as opposed to the Gelato World Cup, which is a team event) scheduled for 2026. The selection took place at SIGEP World, where as many as 15 German gelato makers competed. The contest was organised in collaboration with Italian Exhibition Group and Carpigiani.

Ø  GELATO FESTIVAL WORLD MASTERS – IBERIAN FINAL

1.      Carlo Guerriero

2.      Daniel Villa Berenguer

3.      Bernardo Vicente Schenoni

Carlo Guerriero, Daniel Villa Berenguer and Bernardo Vicente Schenoni will be representing Spain at the next European final of the Gelato Festival World Masters, to be held at the end of the year, to select the winners who will then go on to the 2026 world competition. This result was decided at SIGEP World, which staged the Iberian final of the competition where 16 gelato makers from Spain and Portugal competed against each other.

PASTRY

Ø  ITALIAN PASTRY CHAMPIONSHIP

1.     Vincenzo La Monica

2.     Francesco Marchitto

3.     Gianluca Schettino

Vincenzo La Monica triumphs in the Italian Pastry Championship, the competition staged at SIGEP World, in partnership with Conpait, which saw the best Italian over-21 talents compete on the theme ‘Sustainable Cocoa: from bean to dessert in a circular economy’. La Monica, 22, from Venetico (Messina) won first place ahead of runner-up Francesco Marchitto, 25, from Bientina (Pisa) and 24-year-old Gianluca Schettino (Massa Lubrense, Naples), who finished third on the podium. During the two-day competition (20^th and 21^st January), the 8 contestants competed in tests such as making 15 chocolates, 3 chocolate cakes with an obligatory crunchy meringue, and 1 artistic sugar sculpture.

BAKERY

Ø  BREAD IN THE CITY - BAKERY WORLD CUP

1.     China

2.     Spain

3.     Italy

China triumphed in the Bread in the City - Bakery World Cup, the international baking championship, now at its sixth edition, staged at SIGEP World from Saturday 18^th to Tuesday 21^st January. The competition, organised in collaboration with Richemont Club Italy, saw 7 teams, each consisting of 2 candidates and a coach, from as seven countries in the running: China, Japan, Greece, Italy, Mexico, Peru and Spain. After the Chinese team, Spain came in second and Italy third with a team composed of Carlo Roviaro and Daniel Zanoni. The competition consisted of several challenges: ciabatta and special breads, free breads, viennoiserie, baked cakes and savoury presentation. Deciding the final podium was a jury of the highest level composed of President Roberto Perotti (President Richemont Club International), flanked by Benny Swinnen, Carlo Bock, Juan Manuel Martinez, Craig Ponsford and Paa Marcel.

PIZZA

Ø  PIZZA SENZA FRONTIERE

The World Pizza Champions were proclaimed at SIGEP World through the new edition of the Pizza Senza Frontiere - World Pizza Championship staged in the halls of Rimini Expo Centre. The event, organised by Ristorazione Italiana Magazine, moved to SIGEP World after being staged in the last few years at Beer&Food Attraction, confirming the importance of the pizza world in this historic 2025 edition, which for the first time, opened two halls specifically for this famous product. A record-breaking event with over 100 judges and competitors from 45 countries around the world. New entries included the most spectacular ability competitions such as freestyle, the largest pizza and the fastest pizza chef. A high-level international jury, which included managers from the biggest pizza chains in Europe such as Crazy Pizza, Da Michele, Fratelli La Bufala, Pizzium-Crokka, Rossopomodoro, Cocciuto, Pizza Pilgrims, Cigierre, L'Artigiano, Koti Pizza, Errico Porzio, Rom'Antica and Slice House, declared the winners.

The winners were:

Classic Pizza: Alberto Paolino, Eugenio Iannella, Orazio Puleo

Pan Pizza: Domenico Sancamillo, Nicola Lavezzi, Jan Prostak

Traditional Neapolitan Pizza: Luca Di Benedetto, Giuseppe Ottolano, Akthem Mensitov

Modern Neapolitan Pizza: Sibin Musev, Tomasz Wolski, Antonio Musto

Gluten-free Pizza: Anna Crucitt, Michele Lopez, Roberto Corrado

Paddle Pizza: Vanessa Terilli, Ilie Postica, Sei Yeh Wu

Round Pin-rolled Pizza: Pino Russo, Armelin Kica, Christian Corigliano

4-hand Pizza: Gabriele Asaro&Stefano Velardi; Mina Magdi Ibrahim&Francesco Marchionna; Luigi Zampina&Maria Rosa Fontana

Pizza and Beer: Domenico Fiumara, Gabriele Passarelli, Antonio Giovanni Splendore

Pizza and Cocktail: Paolo Moccia, Patrizio Lapenna, Lorenzo Berardicurti

Fried Pizza: Luigi Zampina, Miklos Raveczky, Mara Novelli

Pizza by the Metre: Luigi Zampina and Lelio Robert Gomes Da Mata Cursio, Christian Corigliano, Andrea Gallizzi

Dessert Pizza: Nicola Lavezzi, Alberto Paolino, Fetene Mathlouthi

Mystery Box: Lazlo Damu, Sergio Asaro, Luka Stankovic

Pizza and Wine: Michele Carbone, Plamen Michev, Giovanni Luca Aquino

Freestyle: Duilio Roberto Armetta, McKenna Carney, Giovanni Luca Aquino

Largest Pizza: Daniele Pasini, Massimo Montoli, Sergio Asaro

Fastest Pizza Chef: Seif Eddine Salem (2’, 15’’ e 97’’’), Daniele Pasini and Massimo Montoli

Ladies Pizza: Vanessa Terilli was the woman who obtained the highest score in one of the competitions

King of Roman Pizzas: Pino Antonio Russo (summa of Roman specialities, i.e. pan, paddle and pin-rolled pizza)

Emerging Pizza Chef: Vanessa Terilli (Under 30 with the highest score of all)

COFFEE

Ø  CIBC-ITALIAN BARISTA CAFFETTERIA CHAMPIONSHIP

1.     Daniele Ricci

2.     Filippo Guarneri

3.     Irene Giupponi

27 years old Daniele Ricci from Brescia, is the 2025 winner of the CIBC- Italian Barista Caffetteria Championship, one of the competitions of reference held at SIGEP World. Second and third places went to Filippo Guarneri, 26, also from Brescia, and Irene Giupponi, 22, from Bergamo. The competition, held yesterday in the Coffee Arena, consisted of preparing four espressos, four coffee and hot milk drinks, and four customised espresso-based soft drinks in a maximum time of 15 minutes, to be served to a panel of expert judges. The championship is valid for the WBC (World Barista Championship), the “Barista Olympics”, with the same regulations.

Ø  ITALIAN CUP TASTERS’ CHAMPIONSHIP

1.     Marco Paccagnella

2.     Luigi Paternoster

3.     Flavio D’Onofrio

SIGEP World was also the stage for the Italian Cup Tasters’ Championship, which saw Marco Paccagnella, 38, and currently living in Barcelona, Spain, triumph. The silver medal went to Luigi Paternoster, 36, from Gravina in Puglia, and the bronze went to Flavio D'Onofrio, 33, from Pomigliano d'Arco. The competitors proved their ability to distinguish taste differences between eight sets of three cups each of Specialty Coffee in the shortest possible time. The championship is valid for the WCTC (World Cup Tasters Championship).

Ø  ITALIAN BREWERS CUP CHAMPIONSHIP

1.     Andrea Batacchi

2.     Gabriele Pezzaioli

3.     Luana Lazzarone

27-year-old Andrea Batacchi from Florence is the winner of the Italian Brewers Cup 2025 Championship. Standing on the second and third step of the podium were Gabriele Pezzaioli, 26, from Brescia, and Luana Lazzarone, 30, from Turin. The competition was staged at SIGEP World. The “brewers cup” preparation method requires competitors to dispense coffee using manual “pourover” methods, or rather, using filtration systems in which hot water is poured over the coffee powder, which is retained by a filter. The participants, who prepared three drinks for each of the three judges, tried not only to obtain good coffee but also to prepare it correctly with the judges measuring solids value using a “refractometer”. The championship is valid for the WBC (World Brewers Cup).

Ø  ITALIAN COFFEE IN GOOD SPIRITS CHAMPIONSHIP

1.     Andrea Villa

2.     Marco Poidomani

3.     Luigi Cippone

As for the CIGS - Italian Coffee in Good Spirits Championship, also staged at SIGEP World, the gold medal went to 44-year-old Andrea Villa from Lesmo (MB). Second and third places went to Marco Poidomani, 49, from Modica (RG), and Luigi Cippone, 35, from Bari. Coffee in Good Spirits is a discipline that combines the worlds of coffee and bartending to create classic or fancy drinks. The competitors had 10 minutes to prepare two Irish coffees and two hot or cold cocktails, based on hot coffee and spirits. The championship is valid for the WCIGS (World Coffee in Good Spirits Championship).

Ø  ITALIAN LATTE ART CHAMPIONSHIP

1.     Stefano Cevenini

2.     Alessio Panero

3.     Michele Intravaia

25-year-old Stefano Cevenini from Bologna, is the 2025 winner of CILA - Italian Latte Art Championship, the sector's competition of reference staged at SIGEP World. Second and third places went to Alessio Panero, 25, from Turin, and Michele Intravaia, 34, from Canicattini Bagni (Syracuse).  The championship is valid for the WLAC (World Latte Art Championship).

Ø  ITALIAN COFFEE ROASTING CHAMPIONSHIP

1.     Gianluca Lavacca

2.     Emanuele Tomassi

3.     Michael Angelini

The Italian Coffee Roasting Championship was also held at SIGEP World, which saw 46-year-old Gianluca Lavacca from Bari triumph. The silver medal went to Emanuele Tomassi, 57, from Aprilia (Latina), and the bronze to Michael Angelini, 33, from Ascoli. The championship is valid for the WCRC (World Coffee Roasting Championship).

Ø  ITALIAN CEZVE/IBRIK CHAMPIONSHIP

1.     Talal Bitar

2.     Andrè Tomassi

3.     Francesco Stabile

Talal Bitar is the new Italian champion of coffee preparation using an Ibrik, a pot specially designed for a particular type of coffee consumed in some parts of Eastern Europe, the Middle East and North Africa. The competition was staged at SIGEP World: second place went to André Tomassi while Francesco Stabile completed the podium. The championship was valid for the WCIC (World Cezve/Ibrik Championship).

START-UPS

Ø  LORENZO CAGNONI AWARD

Three start-ups and 21 leading sector companies received the Lorenzo Cagnoni Award at SIGEP World, the recognition for innovative products that will inspire new scenarios in the international foodservice panorama. The three award-winning start-ups (from 20 in the running) of the second edition of the initiative, organised by Italian Exhibition Group in collaboration with the Italian Trade Agency with main partner ANGI-Associazione Nazionale Giovani Innovatori, were: Simply SFA, Koove and Veganok Global Srl.

Innovation awards went to MartinoRossi, Destefanis&Novero and Essenza (Best Organic/Free From product); BOB Robotics, MyFoodOffice and Cooki (Digital Innovation and AI); HOBART GmbH, MEIKO ITALIA and Ciam (Equipment, Technology & Kitchen Materials); San Giorgio, Bindi Maestri del Dessert and Mammamia (Frozen & Ready-made Products); INTERGRANI, Leagel and Galatea-Gelinova Group (Ingredients & Semi-finished Goods); Alter Eco Pulp, Alcas Spa and Imballaggi Alimentari (Packaging solutions & Machinery); Illycaffè, Julius Meinl Italia and Poloplast (Sustainability).

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; frequency: annual; event: international trade show; entry: trade only; info: www.sigep.it

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358

Rimini (Italy), 22^nd January 2025 – “The internationality challenge has been won”. This is how Corrado Peraboni, CEO of Italian Exhibition Group, commented on the SIGEP World edition that just came to a close at Rimini Expo Centre. “The strategy of developing our leading products abroad and investing in buyer delegations has also proved successful in increasing foreign visitation to our flagship events in Italy, such as SIGEP World.” This year also saw the start of the experimental run of direct Munich - Rimini flights organised in collaboration with Luxwing and Fellini Airport, flights that brought Sigep closer to the main world markets. “From Germany in particular,” adds Peraboni, “we had a +68% increase in visitors, but all the most strategic markets for foodservice that we represent show a double-digit growth.” Indeed, the event, with a total +14% attendances, of which +26% from abroad, (the highest number of visitations ever), confirmed its position as a reference point for the foodservice industry, offering increasingly cutting-edge and technological challenges. A unique business appointment that, with Rimini, a name synonymous with hospitality, has found a winning combination.

SAUDI ARABIA GUEST COUNTRY

A distinctive feature of this edition was the presence of Saudi Arabia thanks to the new “Guest Country” initiative. The country, which will host Expo 2030, is emerging as a strategic market in the hospitality and catering sector. For this reason, and thanks to its economic growth and the demand for innovative technologies, SIGEP World offered exhibiting companies a unique opportunity to build partnerships with key entrepreneurs from the Saudi market. A delegation consisted of institutional representatives from the Ministry of Environment and Agriculture and the Culinary Arts Commission and commercial operators represented by importers, restaurant chains and luxury hotels, thus opening new perspectives for the global foodservice industry.

THE NUMBERS OF A GREAT EDITION

SIGEP World - The World Expo for Foodservice Excellence, an event organised by Italian Exhibition Group (IEG) now at its 46^th edition, therefore confirmed its role as the international reference point on the Gelato, Pastry, Chocolate, Coffee, Bakery and, new to this edition, Pizza supply chain exhibition scene with 1,300 exhibiting brands, 30 halls and 138,000 square metres of exhibition space.

In addition to confirmation of absolute leadership on the Gelato market, SIGEP World 2025 also grew in the Coffee sector with a +30% increase in espresso and super-automatic machine companies, and an increase of 50 companies in the Pizza section, primarily technologies such as dough mixers, ovens, flours, toppings and frozen bases.

The excellent results of the last edition were exceeded with visitors arriving from 160 countries.

Among the countries of reference for Sigep, German attendance grew by 68%, followed by Spain at +21% and then Romania, France, Greece and Poland, all with double-digit growth. More generally, the Top 10 for increases included the United States at +64%. The Middle East grew by 38% with the Emirates, Saudi Arabia, Turkey and Iraq the most represented countries. Africa also registered +30%, not only with the northern countries of the continent (Egypt, Tunisia, Morocco and Algeria), but also with South Africa, Nigeria and Senegal among the most represented. Even Latin America attendances were up 10%, driven by Brazil at +48%. As far as Asia is concerned, India's significant +34% increase is worth noting. Among the many countries from all corners of the world, Saint Kitts and Nevis, Mauritius, the Faroe Islands and Cape Verde also deserve a mention.

A packed programme of events characterised the five-day event with no less than four international competitions (Gelato Europe Cup, Gelato Festival World Masters, Bread in the City, World Pizza Champion Games).

More than 5,500 business meetings took place at exhibitor stands with 545 top buyers from 79 countries around the world and 3,300 European buyers participating in the Premium Programme, thanks to the valuable collaboration with the Ministry of Foreign Affairs and International Cooperation, the Italian Trade Agency and IEG's network of regional advisors. As many as 40 international events, with over 60 speakers from abroad, took place.

KEYWORDS: TECHNOLOGY AND THE FUTURE

SIGEP World 2025, inaugurated by the Minister for Agriculture and Food Sovereignty, Francesco Lollobrigida, was appreciated for its considerable focus on new trends in foodservice, presenting a comprehensive exhibition offer of the industry's main supply chains with attention to technologies, equipment and ingredients.

Thanks to SIGEP Vision, IEG’s foodservice sector Observatory, the event has become an important trend incubator and acts as a global observatory on trends throughout the year, as well as a privileged vantage point for sector operators, companies and professionals. The prestigious collaborations initiated with major foodservice research companies have been important in this regard. Circana presented two very specific emerging trends for restaurants: ‘green’, as 44% of consumers said they were more loyal to establishments that invest in sustainability, and innovation, considering that 66% of consumers in Europe are increasingly looking for restaurants that offer unique experiences. The numbers are positive: spending in the foodservice sector, at European level (Italy, France, Germany, Spain and the UK), is back above pre-Covid levels, rising from 309 billion euros in 2019 to the current €336 billion (+9%).

The main new entries at SIGEP World included the development of the coffee and chocolate sector with the Sustainability District, a new area dedicated to promoting virtuous practices in the coffee and cocoa supply chains with three vertical projects: the Micro Roaster Village, where micro-roasters presented their unique blends, revealing the latest trends to visitors. The coffee chain area also featured Fully Automatic Coffee Machines, in other words, super-automatic coffee machines that represent the future of the sector, in the name of sustainability. Lastly, for the chocolate supply chain, Bean To Bar, to immerse oneself in the world of technology and personally experience all the stages of artisan chocolate processing.

Another proposal that met with great success was the Taste of Tomorrow installation, a project that celebrated innovation in the gelato world, thus defining the new frontiers of the gelato industry of the future.

The gelato of the future will be increasingly organic, sustainable and functional. Classic, but also innovative: new flavours inspired by the herbs of an Alpine landscape processed with microalgae were presented in the area, confirming that innovation and experimentation are the basis of master gelato makers’ work.

Not to be forgotten is the great emphasis on pizza, the most exported food product in the world and symbol par excellence of Italian tradition, a key player at SIGEP World where every aspect of pizza was highlighted. From the best solutions in terms of equipment, technologies and innovative formats, to ingredients - such as selected flours, tomato preserves, oils, top quality dairy products - passing through fillings and arriving at the most innovative technologies. Media interest was captured by sweet pizzas: from simple fried dough with chocolate, to recent creations that see pizza chefs experimenting with doughs and ingredients to create truly innovative desserts.

The spotlights were also on the innovation award for companies and start-ups, named after Lorenzo Cagnoni and specifically for the sector’s most innovative start-ups and solutions, presented to exhibitors with a focus on categories such as Digital Innovation, Sustainability and Packaging. The Lorenzo Cagnoni Award is an important recognition for companies and start-ups that are driving change in the foodservice sector with creative and sustainable products and technological solutions.

FOCUS ON THE NEW GENERATIONS OF PROFESSIONALS

The last day of Sigep saw the participation of 3,300 students from 60 hotel and catering schools and professional institutes for an educational tour that combined practical training and interaction with companies. The initiative is part of the Sigep Academy project that incorporates Sigep Giovani and Sigep for schools.

SIGEP, MEDIA AND ONLINE SUCCESS

A trade show with enormous visibility: both in the media and on the social networks. To date, total media contacts exceed 488 million with 737 accredited journalists, of which 57 from abroad with the top of the trade press from the event's focus countries but also with major international media such as the French TV, Télevision francaise 1, or Germany’s leading private TV, Kabel Eins.

On social media, Sigep saw a community of 161,000 professionals with over 2 million viewings on the renewed Sigep.it digital ecosystem, designed to inform and create business opportunities, as demonstrated by the thousands of professional contacts created on the App, and employment opportunities (one example is the success of the “Job Offers” function dedicated to matching supply and demand, especially for young people).

THE NEXT APPOINTMENTS

Italian Exhibition Group’s next appointment with Sigep World 2026 will be from 16th  to 20^th January (with new days scheduled from Friday to Tuesday), again at Rimini Expo Centre, while it is preparing for Sigep China, from 24^th to 26^th April in Shenzhen and Sigep Asia, scheduled in Singapore from 16^th to 18^th July. In the meantime, another IEG-branded Food & Beverage event is just around the corner: from 16^th to 18^th February, Rimini Expo Centre will be hosting Beer&Food Attraction.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office coordinator: Luca Paganin;  press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

• Comments from top Italian and European pastry chefs
• And in France, from seaweed and yuzu comes the “panettone for aperitif”  
• Pastry purchases are worth 11.4 billion euros with consumption up by 1.5%; but climate change is affecting costs

Rimini(Italy), 26^th November 2024 – Classic or chocolate, with filling and suitable for any occasion, once again nobody will be doing without their panettone this Christmas. Even though the classic “rivalry” with pandoro, Italy’s other Christmas cake par excellence, is experiencing a successful comeback.

Global pastry consumption and trends in view of Christmas have again come under the watchful eye of the Observatory of Sigep, the International Gelato, Pastry, Bakery, Coffee - and, as of this year, also Pizza - Show, organised by IEG - Italian Exhibition Group (Rimini Expo Centre, 18-22 January 2025, sigep.it).

THE FIGURES

A snapshot of the Sigep Christmas 2024 Observatory by IEG reveals positive European data: +1.5% compared to 2023 for pastry consumption, while purchases stand at 11.4 billion euros (Source: CREST, Circana). “In order to counteract the high cost of living, consumers are introducing different strategies between northern and southern Europe: while in Italy and Spain they sometimes renounce a few menu items, such as dessert, in the rest of Europe, focus is on the experiential occasions of the Pastry Shop, the highest expression of hedonism in out-of-home consumption. Nevertheless, pastry consumption in Italy accounts for 40.6% of the category’s total consumption at European level,” says Matteo Figura, Out of Home Market Expert and Foodservice Area Director for Circana Italia.

THE ISSUE OF RISING RAW MATERIAL PRICES

As Sigep Observatory by IEG 2024 interviews with Europe's top pastry chefs revealed, the sector is facing high raw material prices: climate change has reduced the production of hazelnuts with a consequent +40% increase in costs that inevitably also falls on the end consumer; a jump that reaches +50% in the case of chocolate.

TRENDS AND NEW IDEAS: COMMENTS FROM TOP ITALIAN AND EUROPEAN PASTRY CHEFS

According to Giuseppe Piffaretti, Swiss master pastry chef in the Ticino and creator of the World Panettone Cup: “Traditional panettone is an important segment of pastry shop economy in the Ticino, which has some 30 artisan producers. In the border regions between Switzerland and Italy, reinterpretations, such as our cake with blueberries, apricots, sultanas, grappa and chestnuts, are much appreciated. During Christmas, the classic panettone in its chocolate version is highly popular”.

For Luigi Biasetto, master pastry chef from Veneto and AMPI lecturer (Academy of Italian Master Pastry Chefs): “Traditional Milanese panettone is already the most popular with our customers, but the big surprise is pandoro, which is experiencing a comeback after years in which it suffered from big industry’s market strategies: we foresee a 22% increase in sales. New for 2024 is the Christmas Crown, similar to the Christmas wreath and decorated with mulled seasonal fruit and spices”.

Marta Boccanera, master pastry chef in Rome and vice-president of APEI (Ambasciatori Pasticceri dell'Eccellenza Italiana, Italian Pastry Ambassadors of Excellence): “We have forecast an increase in panettone sales of around 10-15% and doubled volumes for pandoro, but pastry chefs are having to deal with the rising price of raw materials. Boccanera has also envisaged a cake that is also ideal for holiday breakfast, reminiscent of ‘pangiallo’ with dried fruit, citron and candied orange.”

“Classic panettone represents 40% of our sales,’ says Rimini-born Roberto Rinaldini, member of Relais Dessert International and president of the Junior Pastry World Championship at Sigep, “But our gourmet proposal is also growing with high-end proposals such as the Dante panettone enriched with pistachios, wild strawberries and cherries, ideal for festive lunches and personal or corporate gifts”.

Christophe Louie, Parisian baker-patissier, tells the Sigep Observatory about two big novelties: “We are aiming at coffee, spice and pear panettone made in collaboration with Maison Verlet, and panettone with seaweed and yuzu with Maison Petrossian as an aperitif.”

For José Romero, Spanish pastry chef and EPGB lecturer from Barcelona: “In Spain, panettone sales have tripled in the last ten years, although without reaching Italian levels. The classic version of panettone is very popular, and we offer chocolate and pistachio as variants'. The Spanish Christmas cake par excellence? ‘Undoubtedly the “Turrón de yema”, with sugar, almonds and citrus fruits, is burnt in the top layer giving the effect of Catalan cream”.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; international press office coordinator: Silvia Giorgi; press office coordinator: Luca Paganin; press office specialist: Mirko Malgieri - media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 5994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

·         Italian Exhibition Group presented stakeholders and foodservice professionals in Germany with the next edition of the event

·         A highly international business appointment for the Gelato, Coffee, Pastry&Choco, Bakery and, as of this year, Pizza sectors

Berlin, 14^th November 2024 – An international roadshow for an event that is looking increasingly towards the world.

Today, at the Italian Embassy in Berlin, in collaboration with Italian Trade Agency (ITA), Italian Exhibition Group presented the next edition of SIGEP WORLD, The World Expo for Foodservice Excellence, scheduled to take place at Rimini Expo Centre in Italy from 18^th to 22^nd January 2025. The Berlin event was attended by institutions and stakeholders from the German market: focus was on the opportunities of SIGEP WORLD, a reference point for international foodservice professionals.

“The speakers shared their experiences and insights on how foodservice in Germany is adapting to global changes,” Marco Carniello, IEG’s chief business officer, recounted. “And confirmation was received of how, for the entire out-of-home food universe, SIGEP WORLD is central for staying up-to-date on market developments, anticipating trends and building relationships with key stakeholders of international calibre.”

“In January,” said Flavia Morelli, group exhibition manager of IEG's Food & Beverage division, “we will be adding Pizza, a complementary segment, to the traditional Gelato, Coffee, Pastry & Bakery sectors. A key to strengthening SIGEP WORLD's positioning in the foodservice sector, especially for professionals from outside Europe, where consumption is growing rapidly.”

Jochen Pinsker from Circana: the foodservice situation in Europe

In Berlin, Jochen Pinsker, senior vice president, Industry Advisor Foodservice Europe at Circana, presented market data on the foodservice consumption situation in Europe. Despite a decline in point-of-sale visits, according to September's figures, spending in the sector was up 8% compared to 2019. Confirming the sector’s good health and development potential, Circana's forecasts indicate an average annual growth in consumption of 3.5% for the next two years. The highest growth rates regard pastry, gelato and coffee, the main product categories of SIGEP WORLD’s exhibition offer.

Germany a key player and SIGEP opportunities

During the roadshow, focus was also on the German market with the participation of key players in the German out-of-home sector, including Gerald Schenk, President of the German Pastry Chefs’ Association and Vice-President of the International Union of Bakers and Confectioners (UIBC), Giorgio Ballabeni, co-founder of Ballabeni Icecream, and Markus Elberg, former CEO of Jannys Eis Franchise GmbH.

SIGEP Vision: a look at the future of the out-of-home sector

A core new entry at SIGEP WORLD 2025 will be SIGEP Vision, a global observatory for the out-of-home industry, developed with leading international research institutes: a complete overview of the changes, challenges and opportunities awaiting the sector.

Moreover, with two new halls extending the event layout by a total of 138,000 square metres of exhibition space, the show will be expanding its product offering. The highlights at SIGEP WORLD 25 will include Taste of Tomorrow, a new concept of sustainable gelato parlours based on bio-architecture, the Sustainability District dedicated to the coffee and chocolate supply chains - from the countries of origin right down to the cup - and the Bean-to-Bar Area that will enhance the art and science of chocolate production with a specific space.

Internationality at the centre

SIGEP WORLD is becoming increasingly global. In 2025, 160 countries and 3,000 foreign buyers, hosted through the incoming buyer programme in cooperation with Italian Trade Agency (ITA) and the Ministry of Foreign Affairs, are expected to attend. 1,200 international brands will be exhibiting. Not only high-quality finished products will be on show, but also cutting-edge technologies, innovative ingredients and customised services.

Rimini: a first-class location for hosting the Foodservice community

For 46 years, SIGEP World has been held in Rimini, one of Italy's best-known tourist destinations, able to satisfy the most diverse needs of visitors thanks to the vast availability of hotels, restaurants and international connections. An “experiential” top location for foodservice operators.

SIGEP ITALIAN EXHIBITION GROUP PRESS CONTACTS

head of media relations & corporate communications: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.