The International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production (SIGEP), being held until Wednesday in Rimini Fiera’s halls, confirms its role as the place for discovering new products and trends.
Among the most visited stands at the trade fair are those of Fugar, which is presenting Cubaita, a flavor similar to torrone nougat with sesame and almonds, which arrived from Arabia, entered the tradition of Sicilian cuisine and has now become a brand-new gelato. Similarly, the Chinese Goji berries are also a healthy gelato ingredient and, with the new range of biological products, gelato makers no longer have to pasteurize or use cream in their recipes.
Another producer is MEC 3, which introduces a Maracuja and Elderberry marbled flavor and a hyper-healthy one with five cereals. At SIGEP there is even the Incas’ gelato. Based on Lucuma, an antioxidant and anti-inflammatory Peruvian fruit, which becomes a gluten-free gelato, presented as soft gelato and yogurt. Lucuma, also called “Inca gold”, is also used as a sweetener, thanks to its very low glycaemic index.
Pregel on the other hand offers a gelato conceived bearing in mind EXPO 2015, made up of a cocktail of 11 different exotic fruits and with a strictly top secret recipe, alongside a range of bio yogurt gelatos with marbling ranging from rhubarb, to mango and lime.
Combining only IGP Italian raw materials, producer Fabbri has introduced Paleteria Mexicana!, with 100% Italian ingredients, thus proposing gelato preparation with no whipping or whisking, typical of Latin America. This results in brightly colored gelatos on a stick with soft, tasty and consistent centers. There there’s the surprising bread gelato, made with flavors paying tribute to the whole world’s bakery art: France’s Baguette, Germany’s Brezel, the Yiddish Bagel and Greece’s Pita.
SIGEP – Gelato is currently taking place in Rimini and is organized by RiminiFiera.