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MINISTER LOLLOBRIGIDA AT SIGEP: THE ´MASTER OF ITALIAN CULINARY ART´ BILL PRESENTED

The Minister of Agriculture for Food Sovereignty and Forestry (Masaf), Francesco Lollobrigida, stopped off today at Italian Exhibition Group´s Sigep (ongoing at Rimini Expo Centre until 24th January) and, after a meeting with trade associations followed by a tour of the show, took part in the ´Dulcis in a Shell´ event organised at the Ministry´s stand dedicated to the information and promotion campaign for nuts. During the talk, Maestro Iginio Massari and the Minister spoke about the ´Master of Italian Culinary Art´ bill, the purpose of which is to support and promote the excellence of Italian cuisine by introducing an award of merit called ´Master of Italian Culinary Art´. The Minister announced that Maestro Massari will be part of the evaluation commission, together with other authoritative professionals. The Masaf stand also presented a full programme of masterclasses with tastings, conducted by internationally renowned master pastry chefs, including the two, world pastry and artistic sugar champions, that will be spread over the days of the event. Key ingredients for creations in the art of pastry, gelato and chocolate making are walnuts, hazelnuts, chestnuts, almonds, pistachios and carobs, all strictly of national origin: authentic culinary gems whose shells preserve the history of age-old cultivation and the richness and variety that only Italy knows how to express. Together with master pastry chefs, the masterclasses will see the active participation of 13 nut Producer Organisations which will have special desks in the exhibition area to promote their products and to organise BtoB meetings, thus helping to consolidate the sector´s importance.

ITALIAN JUNIOR PASTRY CHAMPIONSHIP: THE CALABRIAN TALENT OF GIUSEPPE BONFIGLIO TRIUMPHS

Green, artistic and, above all, delicious. The afternoon of Saturday 20th January, in the Pastry Arena (Hall B5) at Sigep (ongoing at Rimini Expo Centre until 24th January), saw the staging of the award ceremony for the Italian Junior Pastry Championship, in which 9 of the country´s most promising talents challenged each other on the theme ´A Sustainable Future´. This unique competition is specifically for the Under 24s, for whom it represents a first great opportunity towards a successful career.
A prestigious jury, which included masters from the APEI (Pastry Chef Ambassadors of Italian Excellence) and AMPI (Association of Italian Master Pastry Chefs) associations, selected the winners of the three specific competition tests (artistic presentation in sugar, pastry or chocolate; single-portion; chocolates). The winner was 21-year-old Giuseppe Bonfiglio from Sant´Eufemia d´Aspromonte (Reggio Calabria); second on the podium was Francesco Marchitto (San Severo, Foggia), while third place went to Vincenzo La Monica (Venetico Marina, Messina). The event, promoted by Conpait in collaboration with CAST Alimenti, will be back today, 21st January, with the Seniors competition, in which 10 participants over the age of 24 will compete on the theme ´Travelling to the Orient´ with two tests: artistic presentation in sugar, pastry or chocolate and chocolate cake.

GELATO WORLD CUP 2024: FIRST DAY BETWEEN CREATIVITY AND TECHNIQUE

Yesterday saw the end of the first day of the Gelato World Cup, the world championship dedicated to gelato, organised by Gelato e Cultura and Italian Exhibition Group, and partnered by the World Association of Chefs´ Societies (Worldchefs). This world championship, now at its tenth edition, consists of three tests: Decorated tub, Gelato Cake and Ice Sculpture.
The championship, as per tradition, started with the gelato tub, embellished with various toppings, imagination and high-quality gelato. It continued with ice sculptures, crafted with great skill, followed by gelato cake, where both competing figures - pastry chef and gelato maker . were obliged to respect precise times for tasting and cutting.

This year´s rules are even more precise with an international jury assessing taste and another panel of team managers judging the artistic aspect. The international jury consists of five members of the World Association of Chefs´ Societies (Worldchefs): President Carlo Sauber (Luxembourg), Ljubica Komlenic (Italy/Serbia), Gilles Renusson (USA, France), Ann Brown (Scotland), Brendan Hill (Australia).
The competing teams come from Argentina, Brazil, China, South Korea, Germany, Italy, Peru, Singapore, Chinese Taipei, Hungary and Mexico. The competition continues today with the Single portion in a glass, Ice Sculpture, Mystery Box and Gourmet Gelato competitions, pending the final scheduled for tomorrow, Monday 22nd January. The competition can be followed in streaming through the App available on www.sigep.it.

FOCUS ON SIGEP 2024
Dates: 20-24 January 2024; Organizer: Italian Exhibition Group SpA; In collaboration with: the Ministry of Foreign Affairs and International Cooperation and ITA . Italian Trade Agency; Under the patronage of: the Ministry of Agriculture, Food Sovereignty and Forestry, The Ministry of Enterprise and Made in Italy, Emilia-Romagna Region, Province of Rimini, Romagna Chamber of Commerce, Rimini Council; edition: 45th; 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; 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.