CIMBALI
Friday 07 February 2025
  • La Cimbali

Coffee and Bartending: The best Italian baristas were crowned at SIGEP World

At SIGEP WORLD 2025, the prestigious Coffee Arena hosts the Italian finals of the various specialities of the competitions dedicated to the world of coffee, to find the winners who will represent Italy in world competitions. An exciting event in which young coffee professionals vie for the national title of the 7 competing disciplines

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RIMINI, Italy – 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).

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).

The ‘Sweet Ending’ makes its way into new pizzeria trends

The pizza world is evolving and with it also the habits of customers, especially in terms of the ‘sweet ending’. And so, 50 Top Pizzas explored the topic at SIGEP World in a seminar moderated by Barbara Guerra, Luciano Pignataro and Albert Sapere, involving pizza chefs such as Isaac Aliaga, Lollo Vuoturni, Francesco Calò, Massimiliano Prete, Pier Daniele Seu, Salvatore Lioniello, Errico Porzio, Fabrizio Polacco, Francesco Pompilio and Lorenzo Sirabella.

Thanks to well-developed doughs and quality ingredients, sweet pizzas, initially seen as curiosities, are now much-loved by the public. The post-Covid era has accelerated innovation, urging pizzerias to diversify with artisan products such as panettone and gelato. This change has made new proposals a distinctive trademark for many sector companies.

The figure of the pastry chef in star-awarded restaurants

The importance of dessert (and of the pastry chef), especially in star-awarded restaurants, the use of increasingly less animal fats in the preparation of desserts and an abundant debate on young talent. These were just some of the issues discussed at the conference entitled ‘The evolution of dessert in haute cuisine: pastry as a driver of success’ staged at SIGEP World.

A prominent panel consisted of star-awarded chefs such as Pino Cuttaia (La Madia, Agrigento), Nino Di Costanzo (Danì Maison, Ischia) and master pastry chefs of the calibre of Antonio Bachour, Giuseppe Amato, Tommaso Foglia, Cesare Murzilli, Fabrizio Fiorani, Angelo Musa and Livia Chiriotti, editorial director of Pasticceria Internazionale.

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