Conferenze e Fiere

🍞 AIBI and ASSITOL will address bread's centrality, pizza passion, yeast importance, olive oil tradition, and bakery bistrot modernity at Sigep, the International Artisan Bakery, Pastry, Gelato, and Coffee Fair, from January 18 to 22 at the Rimini Fair. AIBI, representing 90% of bakery ingredient companies, partners with the event, hosted by Italian Exhibition Group, and has a booth (B6 048). AIBI's program begins on January 19 with a talk on "Yeast and pizza" at 11:00 at the Pizza Arena (Hall D6), followed by a debate on "Tradition and innovation" on January 20 at 11:00 in Vision Plaza (Hall Sud). Olive oil will be featured on January 21 with discussions on its culinary versatility and pairings with focaccia. AIBI exhibits at Sigep 2025 at Pavilion B6, Stand 048.

☕ Cimbali Group will participate in the 46th SIGEP from January 18-22, 2025, in Rimini. Celebrating 80 years of Faema with a new visual rebranding and an exclusive President GTI machine. LaCimbali M200 HQM and S30 Turbo Milk represent innovative milk-based beverage technologies. February marks the launch of Keber's first e-commerce in Italy. MUMAC presents Heritage Cards with augmented reality and MUMAC Academy events, including the It’s Only Roast ‘N’ Brew format. Sponsor of the Italian Barista Championship and Latte Art Championship finals on January 19 and 21. Visit Cimbali Group at Pavilion D1, Stand 080.

🍳 At the 46th edition of Sigep World, Gruppo Eurovo showcased the versatile potential of eggs, specializing in egg production for over 70 years. The company introduced unexpected uses of eggs to professionals in sectors like gelato, pastry, chocolate, coffee, bakery, and pizza. Prestigious guests, including Maestro Pasticciere Gino Fabbri, demonstrated egg-based innovations. Students from Istituto Professionale Alberghiero Bartolomeo Scappi got to collaborate with top pastry chefs. New products like Bevanda le Naturelle, with high protein and calcium, were featured for baristas and gelato artisans, offering lactose-free, low-sugar, and reduced-fat options. In street food, collaborations like Bonelli and Dai Bravi Ragazzi highlighted the egg's added value. Mixology champion Bruno Vanzan showcased Lolli artisanal liquors in cocktails. New BU Food Service Sales Director Roby Ferrari expressed strong commitment to strategic growth in the food service channel.