Never Wait for the Dust of Time to Settle on the Products, Instead Take a Repetition

Pav C1 – Stand 141

Rimini, January 20-24 2018

"Never wait for the dust of time to settle on the products, instead take a repetition, inventing the future in the name of innovation and quality."

This is the motto that guides the projects of ifi, which in this 39th edition of Sigep comes with no lack of news for the gelato and pastry worlds.

First news, the location. This year, the veiled stand of ifi is located in C1 (stand 141), next to the South Hall, which this year hosts the biennial Gelato World Cup of which ifi is an enthusiastic partner. In fact, this year the famous Mystery Box competition prepared for the 11 international teams is entrusted to ifi Gelato CoolBox, distributed to each team to host the surprising creations.

A new technology:ifi launches the first hybrid technology for cold, presenting it as an exclusive preview to Sigep applied to the new Jolly gelato display case, designed in collaboration with Marc Sadler. The hybrid that we know well on four wheels enters with ifi in the world of cold, marking an important evolution for gelato preservation, with benefits that interest insiders but also gelato lovers. More info:

A new accessory: Sigep 2018 will be the stage for another important innovation. ifi meets Alessi, the historic Italian design company, and the partnership together with designer Giulio Iacchetti gives life to Spal, the first titanium gelato spatula. More info:

New trends for gelato and confectionery: ifi stand proposes a full calendar of appointments and live demos held by master gelato makers and confectioners from all over Italy. From the workstations PopApp#GelatoLive and Colonna #PastryLive - curated by Pastry Chef Gianluca Fusto – they will present new trends , new ways, new scenarios and for the consumption of artisanal gelato

Some themes and guests: You will taste new proposals that show the enhancement of local specialties: once again the world champion winner of Gelato World Tour Alessandro Crispini, Gelateria Crispini Spoleto, with specialties from Umbria region. We will talk about cocktail gelato with Ida Di Biaggio-Gelateria Novecento, Pescara, at the bar; of spritz popsicles withCinzia Otri, Gelateria dellaPassera, Florence. Gelato incafeterias, from breakfast, throughtea timeup to the aperitif. Gelato at the restaurantwith gourmet sorbets and gelatos, such as the specialty presented by Francesco Dioletta, Bar Duomo with the participation of Chef Renato Trabalzaof the Sora Restaurant Lella of Rome.

Many other guests and themes to be discovered at the ifi stand. Pav C1 - stand 141

Download full #GelatoLive and #PastryLive calendar: