In less than three months, Sigep, the world’s leading gelato fair, will be back and will be held from 18 to 22 January 2025 at the Rimini Expo Centre (Italy). An edition that is being expanded with two new halls (D8 and B8) in the east area to boost the bakery and pizzeria sectors. In this way, the exhibition area will grow by around 8,000 m2, reaching a total of 138,000 m2.

Hall D8 has been designed to enrich the exhibition offer for the bakery sector. In this space, visitors will be able to experiment with new flours and yeasts, learn techniques, and try out the latest cutting-edge technologies. 

Hall B8 will be added to the exhibition area dedicated to pizza, a sector that is experiencing continuous global growth and that will be further highlighted at Sigep. In this space, it will be possible to delve deeper into preparation and cooking techniques and be inspired by new trends.

In addition to extending its international reach – hence the new name Sigep World: The World Expo for Foodservice Excellence – the fair will host the sixth edition of Bread in the City, in which Spain, China, Japan, Greece, Italy, Mexico, the Netherlands, and Peru will participate; the Italian Pastry Championship, which will revolve around the theme “Sustainable cocoa: from bean to cake in a circular economy”, and the Pizza Sense Frontiere – World Pizza Champion competition, in which pizza makers from all over the world will compete in 17 categories.

Focusing on ice cream, Sigep will be the setting for important competitions such as the Gelato Europe Cup, where the four European teams that will compete in the 2026 Ice Cream World Cup will be selected, as well as the German final and the Iberian challenge of the Gelato Festival World Masters.