by time news

The Italian Gelato Makers Association presented the “Alberto Pica” Academy at the Sigep in Rimini (on a digital platform). For over 40 years, Sigep has been the world reference point for innovations in the entire ice cream and desserts sector and provides a complete overview of all the news on the market: raw materials and ingredients, machinery and equipment, but also furnishings, packaging and services.

And here this year’s edition, despite the thousand organizational difficulties and the absence of visitors, has ‘baptized’ Alberto Pica’s Academy of Artisan Gelato with a webinar on the ice cream market and delivery by the Ambassador of Italian Gelato in the world, Santo Palumbo.

The Italian Gelato Makers Association virtually met the companies in the sector together with the President Aig Vincenzo Pennestrì with the world champion of ice cream parlor Eugenio Morrone: the highlight was the First digital ice cream competition “The new needs of ice cream – best water-based pistachio flavor”.

Why precisely pistachio? Because it is the most widespread and consumed taste in Italy and in the world. The jury will be chaired by President Aig Vincenzo Pennestrì and will be formed by Aldo Pasquarella and Eugenio Morrone, by food and wine journalist Luca Sessa and by foodblogger Elis Rubino.

Nine ice cream makers will compete for the prize for the best pistachio ice cream. In the end, the first three classified will be proclaimed and “crowned” by Flavia Morelli, Group Brand Manager Food & Beverage Sigep

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