{"id":10326,"date":"2024-12-03T15:43:47","date_gmt":"2024-12-03T14:43:47","guid":{"rendered":"https:\/\/italforni-waico.com\/en\/?p=10326"},"modified":"2025-01-13T12:22:56","modified_gmt":"2025-01-13T11:22:56","slug":"italforni-will-be-attending-sigep-2025","status":"publish","type":"post","link":"https:\/\/italforni-waico.com\/en\/2024\/12\/03\/italforni-will-be-attending-sigep-2025\/","title":{"rendered":"Italforni will be attending Sigep 2025"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

From January 18th to 22nd<\/strong>, we will be at the international SIGEP fair in Rimini<\/strong>, a special event for all professionals in the White Art industry.
With over 180,000 visitors from more than 160 countries, it\u2019s the key event for the entire Foodservice community.<\/p>\n\n\n\n

Join us for a rich program<\/strong> of Masterclasses<\/strong> and Showcooking<\/strong>, 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<\/strong>.<\/p>\n\n\n\n

We are waiting for you!<\/p>\n\n\n\n

\ud83d\udccd 18-22 January 2025<\/strong>
\ud83d\udccd <\/strong>Rimini Fair – East Entrance
\ud83d\udccd Hall D7 – Stand 066<\/strong>
\ud83d\udccd <\/strong>Waico Group<\/p>\n\n\n\n

<\/div>\n\n\n\n

MASTERCLASS SIGEP \u201825 – PROGRAM<\/p>\n\n\n\n

<\/div>\n\n\n\n

SATURDAY 18.01.25<\/span><\/p>\n\n\n\n

H.10.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)
_ The strength of a group in the laboratory
H.11.30 > VITO DE VITA<\/strong> (Pizza Lab)
_ Classic and contemporary Neapolitan pizza with Caruso\u00ae
H.12.30 > MAURIZIO LEONE<\/strong> (Pizza Lab)
_ The features of a tunnel oven: efficiency and performance
H.13.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)
_ Pala Romana: uniformity and crispiness with a touch
H.14.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)
_ Precise lamination , easy cleaning and non stop production
H.15.30 > PANATE\u2019 GLIEVITATI<\/strong> <\/strong>(Pizza Lab)
<\/strong>_ Beyond bars, beyond pinsa: stories of valour, salvation and revenge
H.16.30 > ANTONIO ZINGARO<\/strong> (Pizza Lab)
_ Be Smart: The evolution of contemporary pizza<\/p>\n\n\n\n

<\/div>\n\n\n\n

SUNDAY 19.01.25<\/span><\/p>\n\n\n\n

H.10.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)
_ Hard or hydrated doughs with variable speed bowl
H.11.30 > GABRIELE BONCI<\/strong> (Pizza Lab)
_ Naturally Bonci
H.12.30 > MATTEO PRANDI<\/strong> (Bakery Lab)
_ Gourmet focaccia in fine dining
H.13.30 > ALEX LO STOCCO<\/strong> (Pizza Lab)
_ Effortless: The future of baking
H.14.30 > LORETTA FANELLA<\/strong> (Bakery Lab)
_ The evolution of pastry making
H.15.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)
_ Tradition, innovation and authenticity in the Roman pan
H.16.30 > CRISTIANO GARBARINO<\/strong> (Pizza Lab)
_ A Thousand and One Shades of Baciata<\/p>\n\n\n\n

<\/div>\n\n\n\n

MONDAY 20.01.25<\/span><\/p>\n\n\n\n

H.10.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)
_ Pane Cafone, Ciabatta, Buns and Pinsa without preform
H.11.30 > ALVARO COCCHIARELLA<\/strong> (Pizza Lab)
_ In Italy: Artisanal Fast with Tunnel Stone
H.12.30 > FRANCESCA MARCANTOGNINI<\/strong> (Bakery Lab)
_ The sweet pan as dessert
H.13.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)
_ Baking quality, food cost and communication in a new Startup
H.14.30 > GINO SORBILLO +<\/strong> ALEX LO STOCCO<\/strong> (Pizza Lab)
_ Bake R\/\/Evolution
H.15.30 > MARCO GARATTONI<\/strong> (Bakery Lab)
_ The bread basket in starred restaurants
H.16.30 > VITO DE VITA<\/strong> (Pizza Lab)
_ Electric oven vs. Wood-fired oven<\/p>\n\n\n\n

<\/div>\n\n\n\n

TUESDAY 21.01.25<\/span><\/p>\n\n\n\n

H.10.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)
_ Panettone vs. Planetary Mixer
H.11.30 > CRISTIANO TAURISANO<\/strong> (Pizza Lab)
_ Between research and innovation in a contemporary Neapolitan round Pizza
H.12.30 > LORENZA ROIATI<\/strong> (Bakery Lab)
_ Stories of Sourdough and Bread with L\u2019Assalto ai Forni
H.13.30 > ANDREA GODI<\/strong> (Pizza Lab)
_ The perfect balance between taste, touch and sight
H.14.30 > FABBRI + CAPPELLETTI<\/strong> (Bakery Lab)
_ Gino Fabbri’s peaches
H.15.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)
_ Heat management through technology, digitalization, programmability
H.16.30 > CRISTIANO GARBARINO<\/strong> (Pizza Lab)
_ The evolution of the Pizza & Bakery world with Visor<\/p>\n\n\n\n

<\/div>\n\n\n\n

WEDNESDAY 22.01.25<\/span><\/p>\n\n\n\n

H.11.30 > MAURIZIO LEONE<\/strong> (Pizza Lab)
_ Pizza alla pala: heat management with Tunnel Stone
H.12.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)
_ Energy saving, efficiency and sustainability
H.13.30 > ANTONIO ZINGARO<\/strong> (Pizza Lab)
_ Digitalization, functionality and cooking performance with Caruso\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Starting from January 18th to 22nd you can find us at SIGEP international exhibition in Rimini, where Waico will be present with a wide area.<\/p>\n","protected":false},"author":2,"featured_media":10328,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-10326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine"],"yoast_head":"\nItalforni will be attending Sigep 2025 - Italforni<\/title>\n<meta name=\"description\" content=\"Starting from January 18th to 22nd you can find us at SIGEP international exhibition in Rimini, where Waico will be present with a wide area.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/italforni-waico.com\/en\/2024\/12\/03\/italforni-will-be-attending-sigep-2025\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italforni will be attending Sigep 2025 - 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