Tuesday 04 October 2022

Star performances for the Pastry World at Sigep 2016

The Star of Chocolate and the Italian Senior Pastry Championship are the international level competitions among confectionery professionals that will animate the Pastry Arena from January 24th to 26th 2016

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RIMINI, Italy – Creativity, technical experimentation and demonstrations by great professionals. But also the highlighting and presentation of products and raw materials from all over the world. As well as networking and exchanging experiences and knowledge between generations various generations of trade members and between different cultures and traditions for a real melting-pot of professionalism under the banner of quality.

These are the contents of the Pastry Events, the initiatives at which the key players will be the pastry chefs who will be at the 37th SIGEP International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production, from 23rd to 27th January 2016 at Rimini Fiera.

In the Pastry Arena (Hall B5), the best of the international confectionery scene will be showcased at The Star of Chocolate contest and the Italian Senior Pastry Championship.

The Star of Chocolate is the International Chocolate Competition, being held at SIGEP, on Monday 25th January 2016.

Master chocolatiers are invited to create confectionery specialities, which, for this edition, will have Jazz as their theme. Professional contestants are taking part from Japan, Brazil, India, Italy, Austria and France.

The contestants will be required to make an innovative chocolate éclair, a single portion of dessert, an artistic sculpture and their reinterpretation of drinking chocolate, served with two different petit fours.

On Tuesday 26th January 2016, the Pastry Arena will host the Italian Senior Pastry Championship. For trade members all over Italy, this contest is an important point in their professional career: it is no coincidence that the winners of the 2015 Coupe du Monde de la Pâtisserie in Lyon were found here.

The ten contestants competing for the title of “Pasticciere d’Italia” represent the best of Italy’s pastry art, in a competition that will be a true spectacle of skill. This edition will be dedicated to the art of Ikebana.

The initiatives are realized in collaboration with CAST Alimenti and with the patronage of AMPI (Academy of Italian Master Pastry Chefs), Relais Desserts and Conpait.
Pastry Events’ Partners: Debic, Besozzi Oro and Valrhona; Event sponsors: Hausbrandt; The Star of Chocolate Title Sponsor: Decosil; Technical Sponsors: Bragard, Bravo, DitoSama, Cascina Italia, Irinox, Sacar, Sagi, Selmi Chocolate Machinery, Silikomart professional, Sirman.

Among the pastry events at this 37th SIGEP, there are three dedicated to Italian confectionery culture, to show its best traditions, but also the innovations, as always putting the accent on professional training.

This forum, entitled “Pastry & Culture” (Hall B3), will be inaugurated on Saturday 23rd January 2016, with a Welcome Party featuring non-stop demos.

On Sunday 24th January 2016, the appointments will really get going, with the 5th edition of the Coppa Italia della Pasticceria Artistica (Italian Artistic Pastry Cup), promoted by GlamourItalianCakes, along with Pasticceria Internazionale and Tervi.

No less than 10 pastry chefs from all over Italy, selected by means of a specific online contest, will have to show a top-grade panel of judges their pastry skills from the point of view of both aesthetics and taste. The competition’s them is “Songs, music, artists”.

Space will be dedicated to the new generations of pastry chefs, on Monday 25th January 2016, with SIGEPGiovani – Luciano Pennati Memorial, promoted by Pasticceria Internazionale.

For 25 year, at SIGEP, Training Schools students and teachers have had their own space in which they are the key players, by means of courses, demos, visits, working together and participating in the contest reserved for them: “Chocolate….what passion!”

Also on Monday, from 1:00 to 5:00 pm, all the Master Pastry Chefs who took part in Milan’s Expo 2015 will present at SIGEP the delicacies prepared during the Universal Exposition, which will also be tasted during the Pastry Gala evening. During these events, the presentation will also be held of “Conpait in Expo”, the book with all the recipes proposed by the Italian Confectioners Confederation.

On the other hand, coffee as the key element in the creation of pastry and gelato will be at the heart of the national contest “Wake up Coffee & Espresso Ice Cream”, organized by Conpait and Torrefazione Dubbini on Tuesday 26th January 2016.

This first edition is being launched with the intent of highlighting the harmonious aromas and flavours that can result from the combination of these creative worlds. Awards will go to the best leavened breakfast product and the best gelato made with coffee as a raw material, matched with an espresso.

Ability, technique and fantasy are the “arms” contests will have to use.

On Tuesday 26th January 2016, SIGEP is hosting the finals of “The Ultimate Chococake Award”. The contest based on Belcolade chocolate, organized by Puratos Italia and officially sponsored by SIGEP and Rimini Fiera, addresses Italian professionals.

The competition consists in making a Vietnam Cake, a chocolate cake based on Belcolade Origins Vietnam 73, chocolate made with top-grade cacao beans from the Mekong delta. The photos and recipes will then be uploaded on to the dedicated area of the Web site www.chococakeaward.it.

A panel of technical judges, made up of the most famous Italian Master Pastry Chefs, will choose the 10 best entries, which will compete at the finals on 26th January.

Training journeys are to be won: the 1st prize-winner, accompanied by the Master Pastry Chefs of the technical jury, will have the opportunity of taking part in the Vietnam Cocoa Tour, exploring the cacao plantations from which Belcolade Origins Vietnam 73 comes. The winner of the 2nd prize will be awarded the Belgian Chocolate Trip, whereas the 3rd prize-winner will take part in the Choco workshop with Master Chocolatier Boris Willo.

“Pastry & Culture” is organized by Rimini Fiera with the coordination of Conpait, the collaboration of Pasticceria Internazionale and the Italian Federation of Chefs. The initiative will continue until 27th January 2016 with demos and exhibitions.

SIGEP 2016 AT A GLANCE

Dates: 23 – 27 January 2016; Organizers: Rimini Fiera SpA; edition: 37th; frequency: annual; classification: international; admittance: trade members only; hours: 9:30 am – 6:00 pm, last day 9:30 am – 3:00 pm (3:00 – 5:00 pm only with online tickets); business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (pastry, bakery, coffee); exhibitor info: tel. +39 0541 744521 fax +39 0541 744772; Web site: www.sigep.it

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