SIGEP 2025

From January 18 to 22, Borin® will take part in the 46th edition of SIGEP in Rimini, organised by IEG – Italian Exhibition Group, which once again confirms itself as a must-attend event to discover the latest innovations and trends in Sweet Foodservice, alongside the coffee and bakery supply chains, covering raw materials and ingredients, machinery and equipment, furnishings, packaging and services.

SIGEP covers several sectors, each characterised by its own distinctive innovations:

• Gelato: SIGEP is at the heart of innovation in the gelato sector, featuring a wide range of equipment, ingredients and packaging solutions. It is the place to discover new flavours, advanced production techniques and unique creations by some of the world’s leading gelato makers.
• Pastry & Chocolate: this sector showcases the finest pastry and chocolate creations, exploring the latest trends, techniques and materials. From artisanal products to ready-made desserts, SIGEP allows professionals to fully engage with the art of pastry.
• Coffee: coffee professionals can explore the entire process, from bean cultivation and roasting to brewing technologies. Particular attention is given to sustainability, with a focus on ethical practices across the coffee supply chain. The exhibition also features equipment, packaging and accessories, as well as workshops and seminars on sustainability.
• Bakery: SIGEP explores the latest trends, ingredients and technological innovations in baking. Professionals attend to discover new flours, yeasts and processing techniques, with a growing focus on sustainability within the sector.
• Pizza: SIGEP offers a comprehensive experience in the world of pizza, exploring a wide range of styles, from traditional to more innovative gourmet variations. Visitors can gain deeper insight into ingredients, cooking techniques and equipment for preparing the perfect pizza.

SIGEP offers unique networking opportunities. Professionals from around the world—importers, distributors, restaurant chains and hospitality industry operators—come together to build new connections, discuss trends and explore new business opportunities. The event attracts over 180,000 visitors from 161 countries, with a strong presence from Europe, Asia and the Americas.

A key point of reference for both exhibitors and visitors is the Hosted Buyers programme, which connects high-level decision-makers with companies, fostering meaningful conversations and partnerships. In addition, the Vision Plaza and the Start-up Area provide a platform for young and innovative entrepreneurs to present their projects to potential investors and industry leaders.

SIGEP 2025 will host major international competitions showcasing the best talents across different sectors:

1. Gelato World Cup

The Gelato World Cup is one of the most prestigious competitions in the global gelato scene. Teams from around the world compete in a series of challenges testing both technical expertise and creativity in gelato making. Competition categories include:

• Decorated tub: teams create an artistically decorated gelato tub using advanced techniques.
• Gelato cake: a challenge to create a unique and flavourful gelato cake, combining creativity and production skills.
• Single-serve in glass: each team presents a refined and original single-serve gelato.
• Mystery Box – Cream: teams create a gelato using undisclosed ingredients, testing adaptability and creativity.
• Mystery Box – Fruit: a similar challenge focused on fruit-based creations.
• Chocolate sculpture: participants showcase their sculpting skills by creating chocolate pieces to complement their gelato.
• Grand Final Buffet: a final presentation bringing together all creations in a scenographic display.

This competition not only celebrates the art of gelato making, but also encourages participants to push the boundaries of flavours and techniques.

2. Pastry World Cup

The Pastry World Cup highlights the creativity and technical expertise of pastry chefs from around the world. Teams compete across multiple categories to demonstrate their ability to create refined and innovative desserts. Key challenges include:

• Baked goods: cakes, biscuits and other baked specialities with a strong focus on quality and innovation.
• Buffet desserts: creations representing the best of contemporary pastry.
• Artistic decorations: advanced decorative techniques for visually striking and flavourful desserts.
• Sugar and chocolate sculptures: edible works of art crafted using sugar and chocolate.

The Pastry World Cup offers a unique opportunity to witness the talent and ingenuity of professional pastry chefs competing for the world title.

3. Coffee Competitions

The coffee world has always been driven by passion and competition, and SIGEP hosts several contests showcasing the skills of baristas and roasters. These include:

• Italian Barista Championship: top Italian baristas compete in categories such as Espresso, Latte Art and Cappuccino, as well as more advanced challenges like Coffee in Good Spirits and Brewers Cup.
• Italian Latte Art Championship: baristas create artistic designs in milk-based beverages through advanced foam techniques.
• Italian Coffee Roasting Championship: roasters test their skills in selecting, roasting and blending coffee.
• Italian Brewers Cup: focused on filter coffee preparation, with emphasis on technique and presentation.

These competitions combine technical precision and creativity, offering a platform for emerging talent in the coffee industry.

4. Bread in the City – Bakery World Cup

The Bread in the City – Bakery World Cup is an international baking competition where teams of bakers compete in challenges that test their ability to produce high-quality bread and baked goods. Challenges include:

• Ciabatta and specialty breads: traditional and innovative breads using advanced baking techniques.
• Free bread: a creative challenge where bakers select their own ingredients and methods while maintaining high standards.
• Viennoiserie: preparation of sweet baked goods such as croissants and brioche.
• Traditional and creative pizza: teams compete by creating pizzas ranging from classic to highly innovative versions.

This competition celebrates the art of baking, highlighting the precision and passion required to produce outstanding baked goods.

5. Pizza Senza Frontiere – World Pizza Champion Games

Pizza Senza Frontiere is one of the most engaging competitions at SIGEP, where pizzaioli from around the world compete across 17 categories, including:

• Classic Pizza: preparation of traditional pizza following authentic recipes and techniques.
• Neapolitan Pizza: a tribute to Neapolitan tradition, focusing on preparation and baking methods.
• Tray and paddle pizza: competitions exploring different formats and baking techniques.
• Dessert pizza: an innovative category where pizzaioli create sweet pizzas using unconventional ingredients.

These competitions celebrate creativity and advanced techniques in the pizza world, combining tradition and innovation.

SIGEP was founded in 1979. Its first edition took place in the former Rimini exhibition centre and was officially inaugurated on January 17, 1980. The initiative was promoted by the Exhibition Authority, following a proposal from artisan trade associations seeking an event to support their activities. From the outset, it was named the Exhibition of Artisanal Gelato and Pastry and, over five consecutive days, hosted 180 of the leading national companies in the confectionery sector across an area of 9,500 m², attracting around 30,000 industry professionals.

Already in that first edition, several master pastry chefs took part in a competition where they created monumental desserts inspired by some of Italy’s most iconic architectural works. At the same time, 138 gelato makers competed to select the new flavours for the summer of 1980, a contest in which a professional from Bologna stood out with a cream-based flavoured gelato.

In January 2002, SIGEP moved to the new Rimini Exhibition Centre, occupying 11 halls for a total surface area of 60,000 m². Since then, it has continued to grow steadily, driven in part by competitions that still attract professionals and master craftsmen from around the world, while inspiring young talents and students entering the sector who aspire to become the leading professionals of tomorrow.