SIGEP World took part in “An Alliance for Bread”, a strategically important initiative for the sector, hosted at the Ministry of Enterprises and Made in Italy. The event opened with institutional remarks by Chief of Staff Federico Eichberg, followed by Palmino Poli, President of ASSITOL, confirming the relevance of the project at an institutional level.
The panel brought together key representatives of the supply chain:
- Daniele Meldolesi, President of the “Yeast from sugars” group, Assitol
- Giancarlo Ceccolini, President of FIPPA
- Mario Porrone, President of Fiesa Assopanificatori
- Concita De Luca, InCibum Higher Education School
- Alberto Molinari, President of the “AIBI” group, Assitol
- Antonio Tassone, President of ASSIPAN
- Ilaria Cicero, Global Exhibition Director, Food & Beverage Division, IEG
- Adriano Albanesi, Board Member, Richemont Club Italia
A shared commitment to the value of bread
The Alliance for Bread is a collaborative initiative aimed at protecting bread as both a cultural and food product, promoting its quality, authenticity and social value. Its key objectives include fostering transparent communication to consumers, supporting the training of new generations and promoting shared initiatives to strengthen the culture of bread.
Within this framework, three main priorities emerge: training skilled and aware professionals, preserving and innovating a unique heritage, and enhancing the image of the product.
SIGEP as a Community Catalyst
In this context, SIGEP World positions itself as a Community Catalyst, capable of creating connections between operators, institutions and markets. Through its exhibition platform and international initiatives such as SIGEP Meets the World, it promotes culture, relationships and business opportunities, fostering dialogue between tradition and innovation.
A solid sector between tradition and transformation
According to Cerved data, the bakery sector in Italy includes over 18,000 bakeries, with an evolving structure: small chains and organized labs are growing, while artisanal products remain the preferred choice for consumers seeking quality, freshness and a strong connection to local identity.
In 2025, bread production reached 1.38 million tons, accounting for 40% of the sector’s turnover. At the same time, pizzas, focaccias and sweet baked goods are growing, now generating 60% of revenues, with particularly strong performance in the pastry segment.
Bakeries also continue to play a key social role: they are local hubs for everyday consumption, increasingly frequented by younger consumers, who purchase bread on average every 2–3 days, often preferring artisanal shops over large-scale retail.
Italian excellence at the heart of the future
During her speech, Ilaria Cicero highlighted the strategic importance of the Alliance:
"We support the Bread Alliance and want it to be part of SIGEP, as IEG aims to build a system showcasing the excellence of Italian bread. Our 2027 focus will be on the Italian identity of bakery: we are the country with the highest number of bread varieties in the world. The time has come to promote a storytelling approach based on tastings and on the outstanding expertise of our bakers, to help international buyers understand the value of our tradition."
SIGEP World thus confirms its role not only as an exhibition platform, but as a global hub where the entire supply chain — from ingredients to technologies — comes together, with master bakers as key protagonists of a narrative that combines culture, identity and innovation.
This commitment also takes shape through concrete initiatives such as the international competition Bread in the City, celebrating talent, creativity and excellence in bakery at a global level.
PUBLICATION
21/04/2026
