A special event for all bakery, pastry, and pizza professionals
From January 18th to 22nd, we will be at the international SIGEP fair in Rimini, a special event for all professionals in the White Art industry.
With over 180,000 visitors from more than 160 countries, it’s the key event for the entire Foodservice community.
Join us for a rich program of Masterclasses and Showcooking, inside our Bakery and Pizza Labs, with top professionals in the industry, to discover new recipes, trends, and innovations in the world of Pizza, Pastry & Bakery.
We are waiting for you!
📍 18-22 January 2025
📍 Rimini Fair – East Entrance
📍 Hall D7 – Stand 066
📍 Waico Group
MASTERCLASS SIGEP ‘25 – PROGRAM
SATURDAY 18.01.25
H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Precise lamination , easy cleaning and non stop production
H.11.30 > VITO DE VITA (Pizza Lab)
_ Classic and contemporary Neapolitan pizza with Caruso
H.12.30 > MAURIZIO LEONE (Pizza Lab)
_ The features of a tunnel oven: efficiency and performance
H.13.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Pala Romana: uniformity and crispiness with a touch
H.14.30 > FABBRI + CAPPELLETTI (Bakery Lab)
_ Gino Fabbri’s peaches
H.15.30 > GIOVANNI MELIS (Pizza Lab)
_ Constant and continuous baking from pizza to focaccia
H.16.30 > ANTONIO ZINGARO (Pizza Lab)
_ Be Smart: The evolution of contemporary pizza
SUNDAY 19.01.25
H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Hard or hydrated doughs with variable speed bowl
H.11.30 > PANATE’ GLIEVITATI (Pizza Lab)
_ Beyond bars, beyond pinsa: stories of valour, salvation and revenge
H.12.30 > MATTEO PRANDI (Bakery Lab)
_ Gourmet focaccia in fine dining
H.13.30 > ALEX LO STOCCO (Pizza Lab)
_ Effortless: The future of Neapolitan pizza baking
H.14.30 > LORETTA FANELLA (Bakery Lab)
_ The evolution of pastry making
H.15.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Tradition, innovation and authenticity in the Roman pan
H.16.30 > CRISTIANO GARBARINO (Pizza Lab)
_ A Thousand and One Shades of Baciata
MONDAY 20.01.25
H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Pane Cafone, Ciabatta, Buns and Pinsa without preform
H.11.30 > ALVARO COCCHIARELLA (Pizza Lab)
_ In Italy: Artisanal Fast with Tunnel Stone
H.12.30 > FRANCESCA MARCANTOGNINI (Bakery Lab)
_ The sweet pan as dessert
H.13.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Baking quality, food cost and communication in a new Startup
H.14.30 > ALEX LO STOCCO (Pizza Lab)
_ Black Stone: Speed, Quality, Simplification
H.15.30 > MARCO GARATTONI (Bakery Lab)
_ The bread basket in starred restaurants
H.16.30 > VITO DE VITA (Pizza Lab)
_ Electric oven vs. Wood-fired oven
TUESDAY 21.01.25
H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Panettone vs. Planetary Mixer
H.11.30 > CRISTIANO TAURISANO (Pizza Lab)
_ Between research and innovation in a contemporary Neapolitan round Pizza
H.12.30 > LORENZA ROIATI (Bakery Lab)
_ Stories of Sourdough and Bread with L’Assalto ai Forni
H.13.30 > ANDREA GODI (Pizza Lab)
_ The perfect balance between taste, touch and sight
H.14.30 > CRISTIANO GARBARINO (Pizza Lab)
_ The evolution of the Pizza & Bakery world with Visor
H.15.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Heat management through technology, digitalization, programmability
H.16.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ The strength of a group in the laboratory
WEDNESDAY 22.01.25
H.11.30 > MAURIZIO LEONE (Pizza Lab)
_ Pizza alla pala: heat management with Tunnel Stone
H.12.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Energy saving, efficiency and sustainability
H.13.30 > ANTONIO ZINGARO (Pizza Lab)
_ Digitalization, functionality and cooking performance with Caruso