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TRIESTE, Italy – illycaffè will be present at SIGEP World 2026 – The World Expo for Foodservice Excellence with a booth designed as an experiential and cultural hub dedicated to the vision of the Italian coffee company: quality, sustainability and shared value across the entire supply chain.
At SIGEP 2026, taking place from 16 to 20 January at the Rimini Expo Centre, illycaffè presents coffee not only as a product, but as a universal language and a tool for dialogue between different worlds – from pastry to fine dining, from mixology to hospitality – through immersive experiences and a schedule of talks featuring some of the most authoritative voices in the food & beverage industry.
The illy booth (B1–080) takes shape as a Regenerative Hub, an immersive environment guiding visitors on a sensory and narrative journey through nature, innovation and illy quality. The experience is conceived as a true customer journey that connects product, vision and people.
After presenting at last year’s edition the Arabica Selection Brazil Cerrado Mineiro, the first coffee for the HoReCa segment produced 100% through regenerative agriculture certified by regenagri®, illycaffè continues to promote an agricultural model capable of regenerating soils, protecting biodiversity and creating long‑term value for farming communities, reaffirming its commitment to a more sustainable future.
A key element of the illycaffè experience at SIGEP is the narrative thread of the “Why We Make It” campaign, which runs through all brand activations at the fair. A storytelling approach that expresses the company’s pursuit of quality, attention to detail and respect for raw materials, highlighting the deeper meaning of the campaign: sharing the values and motivations behind every choice and innovation.
The program of talks hosted at the booth and led by Università del Caffè further reflects the company’s values and its commitment to creating a product of the highest quality. The schedule spans the various worlds of contemporary foodservice – from pastry to fine dining, from mixology to hospitality – involving top‑tier professionals and interpreters of excellence, including Andrea Aprea, illy Chef Ambassador, alongside leading pastry chefs, chefs and bartenders. A dialogue centered on taste culture, research, identity and creative exchange.
Full program:
Saturday, 17 January 2026
11:00 | Emin Haziri (Executive Chef, Ristorante Procaccini, Milan) – The star and the substance: excellence, research and responsibility
15:00 | Fabio Valentinis (Maître Chocolatier, Cioccolateria Valentinis, Udine) – The hidden balance: chocolate between idea and form
17:00 | Campari Academy – Low ABV Coffee Cocktails: lightness and flavour
Sunday, 18 January 2026
11:00 | Aniello Di Caprio (Pastry Chef, Pasticceria Lombardi, Maddaloni) – The time of leavening: craftsmanship, territory and identity
14:00 | Andrea Aprea (Executive Chef, Ristorante Andrea Aprea, Milan) – Tailored innovation: when technology meets taste
15:30 | Andrea and Dennis Buosi (Pastry Chefs, Pasticceria Buosi, Venegono Superiore) – Tradition in evolution: two generations shaping contemporary taste
17:00 | Campari Academy – Coffee works in mixology. History proves it.
Monday, 19 January 2026
11:00 | Matteo Berti (Education Director, ALMA International School of Italian Cuisine, Colorno) – The thinking chef: culture, respect and curiosity in the kitchen
15:00 | Luigi Biasetto (Pastry Chef, Pasticceria Biasetto, Padua) – The harmony of sweetness: the Biasetto method between rationality and emotion
16:30 | Campari Academy – Coffee as a structural element of the cocktail
