{"id":8995,"date":"2022-03-01T15:03:50","date_gmt":"2022-03-01T14:03:50","guid":{"rendered":"https:\/\/italforni-waico.com\/en\/?p=8995"},"modified":"2022-03-08T09:21:50","modified_gmt":"2022-03-08T08:21:50","slug":"italforni-to-sigep-2022","status":"publish","type":"post","link":"https:\/\/italforni-waico.com\/en\/2022\/03\/01\/italforni-to-sigep-2022\/","title":{"rendered":"Italforni to Sigep 2022"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

SIGEP 2022: the event you must take part in<\/h2>\n\n\n\n
<\/div>\n\n\n

From March 12th to 16th ITALFORNI<\/strong> will participate in SIGEP 2022 – Fiera di Rimini – PAD. D7 \/ STAND 109<\/strong> with many innovations, including CARUSO\u00ae<\/strong> the new electric oven for the best baking of the real Neapolitan pizza. Together with special guests from pizzeria, bakery and gastronomy field, every day live show cooking and masterclasses to be followed in presence or live from ITALFORNI<\/strong> social channels, to discover new gastronomic recipes and technical product pluses.<\/p>\n\n\n

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

PROGRAM<\/h2>\n\n\n\n
<\/div>\n\n\n\n

12.03 – SATURDAY<\/span><\/span><\/h3>\n\n\n\n

H 11 > Fabio Cristiano – Scuola di Pizzaiolo<\/strong>
H 12 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 13 > Alessandro Negrini – Maestro Pizzaiolo
H 14 > Carlo Di Cristo – Professore Universit\u00e0 del Sannio – Esperto Lievitista
H 15 > Gianni Di Lella – Pizzeria la Bufala<\/strong>
H 16 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 17 > Vito De Vita & Massimiliano Costa – Direttore Ass. Scuola Napoletana Pizzaioli & Food Blogger<\/strong><\/p>\n\n\n\n

13.03 – SUNDAY<\/span><\/span><\/h3>\n\n\n\n

H 12 > Alessandro Negrini – Maestro Pizzaiolo
H 13 > Vito De Vita & Massimiliano Costa – Direttore Ass. Scuola Napoletana Pizzaioli & Food Blogger<\/strong>
H 14 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 15 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 16 > Helga Liberto – Lievitista – Primo Premio Re Panettone 2021<\/strong><\/p>\n\n\n\n

14.03 – MONDAY<\/span><\/span><\/h3>\n\n\n\n

H 10 > Giovanni Senese – Pizzeria Senese Sanremo
H 11 > Paolo Moccia – Pizzeria Da Orlando – Associazione Pizzaioli Tramonti<\/strong>
H 12 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 13 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 14 > Gennaro Primicerio – Responsabile Campania Gruppo Tecnicamente Pizza
H 15 > Alessandro Servidio – Pizza Chef – Italian Tv & Lifestyle Award 2019\/2020<\/strong>
H 16 > Alessandro Negrini – Maestro Pizzaiolo
H 17 > Michele Catalano – Pizzeria Annette Mantova – Associazione Manidoro<\/strong><\/p>\n\n\n\n

15.03 – TUESDAY<\/span><\/span><\/h3>\n\n\n\n

H 10 > Helga Liberto – Lievitista – Primo Premio Re Panettone 2021
H 11 > Diego Tafone & Fabio Cafiero – Responsabile Pizzeria & Executive Chef Gruppo Don Peppe<\/strong>
H 12 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 13 > Alessandro Negrini – Maestro Pizzaiolo
H 14 > Marco Quintili – Responsabile Nazionale Gruppo Tecnicamente Pizza
H 15 > Salvatore Kosta – Tecnologo Alimentare<\/strong>
H 16 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 17 > Giuseppe Villani – Pizzeria Ristorante Napule\u2019s<\/strong><\/p>\n\n\n\n

16.03 – WEDNESDAY<\/span><\/span><\/h3>\n\n\n\n

H 10 > Alessandro Negrini – Maestro Pizzaiolo
H 11 > Errico Porzio – Docente Multicenter School – Pizzerie Porzio e PorzioNi di Pizza<\/strong>
H 12 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 13 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 14 > Luca Piscopo – Anema e Pizza
H 15 > Luca Tufano – PizzArt Battipaglia<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n

Follow us to find out all the updates!
Official Hashtag: #italforni # italfornisigep22<\/p>\n

Live streaming on our social channels:
Facebook <\/strong>: @ItalforniOfficial
Instagram <\/strong>: italforni_offcial<\/p>","protected":false},"excerpt":{"rendered":"

Also this year, Italforni takes part in Sigep, the most important fair in the sweet foodservice sector, dedicated to all professionals in artisan pastry and bakery.<\/p>\n","protected":false},"author":2,"featured_media":9006,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-8995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine"],"yoast_head":"\nItalforni to Sigep 2022 - Italforni<\/title>\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\/2022\/03\/01\/italforni-to-sigep-2022\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italforni to Sigep 2022 - Italforni\" \/>\n<meta property=\"og:description\" content=\"Also this year, Italforni takes part in Sigep, the most important fair in the sweet foodservice sector, dedicated to all professionals in artisan pastry and bakery.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/italforni-waico.com\/en\/2022\/03\/01\/italforni-to-sigep-2022\/\" \/>\n<meta property=\"og:site_name\" content=\"Italforni ENG\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-01T14:03:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-08T08:21:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/italforni-waico.com\/src\/uploads\/sites\/4\/2022\/03\/immagine-blog-ING.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"350\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"e-leva\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"e-leva\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/\"},\"author\":{\"name\":\"e-leva\",\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/#\\\/schema\\\/person\\\/8459e4c5ed1f5fb1371b5a0e2e5a1c35\"},\"headline\":\"Italforni to Sigep 2022\",\"datePublished\":\"2022-03-01T14:03:50+00:00\",\"dateModified\":\"2022-03-08T08:21:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/\"},\"wordCount\":420,\"publisher\":{\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/italforni-waico.com\\\/src\\\/uploads\\\/sites\\\/4\\\/2022\\\/03\\\/immagine-blog-ING.jpg\",\"articleSection\":[\"magazine\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/\",\"url\":\"https:\\\/\\\/italforni-waico.com\\\/en\\\/2022\\\/03\\\/01\\\/italforni-to-sigep-2022\\\/\",\"name\":\"Italforni to Sigep 2022 - 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