Carpigiani at Sigep 2022: Pastry and Gelato Demos Recap

Sigep 2022, the international exhibition for gelato, pastry, artisan bakery and coffee, ran in Rimini from 12 to 16 March. Carpigiani filled its calendar with international guests across pastry, foodservice and gelato.

Saturday 12 March

The pastry area opened with pastry chef Alessandro Racca and master pastry chef Santi Palazzolo, Vice President of AMPI, in a detailed demonstration of traditional Italian custard cream and its Sicilian version. At 1 pm, chef and consultant Marianna De Palma ran a cooking show with the Food Genius Academy, the culinary training centre based in Milan and Bologna, launching a new course on gelato in foodservice that started in 2022.

The Italian team that won the 2021 Coupe du Monde de la Pâtisserie also met the public for a Q&A: Andrea Restuccia, Massimo Pica and Lorenzo Puca, with their coach Alessandro Dalmasso. The day also included a presentation of “Ottantafame” by Carlo Spinelli (Marsilio Editori), a look back at the food trends of the 1980s. Staying with that theme, master gelato maker Paolo Brunelli spoke about the famous “gelato al puffo”.

Sunday 13 to Tuesday 15 March

• Sunday 13 March: Francesco Boccia, a Team Italia member who won gold at the 2015 Coupe du Monde de la Pâtisserie, demonstrated Bavarian cream. French pastry chef Jean-François Devineau of Pâtissiers dans le Monde then presented his take on the fruit Bavarois.
• Monday 14 March: Fabrizio Fiorani, AMPI master and Gambero Rosso’s best pastry chef of 2021, covered ganache and chocolate. Francesco Boccia followed with Alessandro Racca, technical director of Carpigiani’s pastry division.
• Tuesday 15 March: master pastry chef Andrea Fiori presented jams, jellies and marmalades.

Gelato masterclasses

Two sessions focused on gelato for professionals. Stefano Ferrara, a master gelato maker awarded Three Cones by Gambero Rosso, explained how to use the Crystal program on Carpigiani batch freezers in a gelato parlour. Andrea Bandiera, also a Three Cones master, covered techniques for making chocolate gelato.

Bring it to your business in Australia

Pastry and gelato skills travel well, and so does the equipment behind them. Explore our Carpigiani pastry machines and gelato machines, or learn the techniques yourself at Carpigiani Gelato University through Majors Group.

Source: Carpigiani news. Rewritten for Australia by Majors Group.