The world of gelato, ice cream and soft serve by Carpigiani on display at Sigep 2024 trade show

Carpigiani among the protagonists of Sigep 2024 - the International Exhibition dedicated to gelato, pastry, artisanal bakery and coffee scheduled in Rimini from January 20 to 24 - with a completely renovated 1000sqm booth in Hall C1 where the main technological innovations will be presented and more than 100 demonstrations and special events will be held. 

Focus on the presentation of the new "Carpigiani Shop", the easy-to-use and secure e-commerce for purchasing original consumables and accessories.

In the area dedicated to Carpigiani Gelato University, it will be possible to book an appointment with the lecturers for a Business Plan analysis and advice on developing your business.

Carpigiani will also be a sponsor of the competitions that will take place during Sigep 2024:


11 national teams will compete in the Gelato Arena (Hall A5) from Saturday 20th to Monday 22nd January.

16 gelato artisans from 10 European countries will compete in the Gelato Lab area (Hall A7) on Sunday 21st of January

For artisanal gelato shops, the focus will be on energy savings with models from the HE - High Efficiency line, while the latest technological development featured will be SyNthesis 1, the newest addition to the range of modular freezing systems designed to be used in front of customers. It is an elegant, complete station for incorporating fresh gelato into any retail food format. 

The area dedicated to Soft Serve & Shakes will feature machines from the shake line, with the new compact, versatile 161 K SP for those with low production volumes. Food service chains will be given a preview of the new K4, the advanced shake and soft serve dispensing unit for venues with high customer traffic. 

For pastry shops and restaurants there will be an area equipped for cooking shows where machines from the range will be used, including the new Lab-O-Chef 5 multifunction machine, an elegant countertop solution with endless customizable programs designed to become the indispensable ally of pastry and kitchen chefs, who can use it to produce creams, jams, gelato, bechamel, and other hot and cold recipes with consistent results over time.

Don't miss the area dedicated to Carpigiani Services which focuses on customer care and after-sales service that will illustrate cutting-edge solutions to ensure the perfect operation of Carpigiani machines throughout their entire life cycle. 



January 20th – 2.30 pm
David Vidal
Head Chef at Scandic Laholmen – Sweden 
Valentine’s day Dessert 

January 21st – 12.30 pm
Luigi Biasetto, Maestro Pasticcere e Accademico AMPI
 e Leonardo Sperati, Pastry Chef 
Il Futuro della Pasticceria Italiana

January 21st – 2.30 pm
Olivier Fernandez
Director of Escuela de Pasteleria del Gremio de Barcelona 
Chocolate gelato snack

January 22nd – 2.30 pm
Cris Massana and Martina Sampaolo 
Founders of Loba Pâtisserie in Paris
Plant-based gelato pastry 

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