Ovis Mollis Biscuits Recipe
SIGEP 2023 was a clear window on the future — “è stata una chiara finestra sul futuro.” This year marked the 44th edition of this international exhibition dedicated to Artisan Gelato, Pastry, Bakery, and Coffee. SIGEP 2023 was staged simultaneously with AB Tech Expo — the International Exhibition of technologies and products for bakery. As always, it was held in the Riviera Romagnola and, more precisely, in Rimini — a place known for hospitality. Accommodation facilities are not lacking, and the city is ideal for welcoming the large number of visitors from all over the world that come every year.
Over 40 Years
SIGEP is considered the most important event in the world dedicated to artisan gelato and the pastry sector. The expo has been an important showcase of innovation for over 40 years. Visitors can discover new excellences in the market both in terms of food products and machinery, equipment, furniture, packaging, and marketing. The “ice cream salon” is also a place to discuss, exchange opinions, and discover new emerging trends according to the vision of experts and influencers in the sector.
On the opening day a crowd of great happenings filled the halls of Rimini Fiere. There were more than 1,000 exhibiting brands from 34 countries that occupied all 28 pavilions of over 130,000 square meters of exhibition space. SIGEP is organized by IEG (Italian Exhibition Group), a leading company in the organization of trade fairs and congresses. Today IEG is one of the main European operators in the sector capable of producing five days planned in a maniacal way. Their expos are dedicated to higher education and full of business and networking opportunities.
It was also an event of newfound trust, with companies that rediscovered the value of relationships and enthusiasm. Here was an opportunity to present innovations produced in the last two years – a period with many difficulties, but evidently a time to do much research.
A positive energy was perceptible by the strong dynamism, innovations, and great propensity to export. It is no coincidence that the visitors who arrived in Rimini came from about 155 countries. SIGEP 2023 thus marked the full return to its dimension as the world’s leading exhibition. This success was decreed not only by the numbers, but also by the evident general satisfaction of exhibitors and visitors.
Technology and Innovation
Through technology combined with products, ingredients, and venue formats, both enthusiasts and professionals in the sector, were offered a unique panorama on the vision of this important market. It has attracted the attention of many Italian and international media and a good slice of the digital public, thanks to the official social profiles. These platforms have received thousands of views and the B2B platform TEO (The Eating Out Hub) is an application dedicated to the professional community of sweet foodservice. It is now possible to optimize the visit experience and use of the fair, guaranteeing the possibility to consult at any time. Through digital technology, an unlimited number of users can access the most relevant information and follow the long list of events via streaming. Additionally, they can forward appointment requests to exhibitors or arrange video conferences.
The fair was divided into five sectors: Gelato, Pastry, Choco, Coffee, and Bakery. Each one had an area dedicated to shows called Arena. The most important section remains the one dedicated to ice cream that welcomes the world’s leading companies in the industry. So does the historic pastry section that brings together the most important companies in the ingredients sector. Even the section dedicated to the world of chocolate was attended by the best Italian and foreign companies that produce chocolate, machinery, and preparation accessories.
In the coffee pavilion there were exhibitors representing the best Italian coffee brands, thus completing the offer aimed at exhibitors such as bars, cafes, ice cream parlors, bakery. Last, but not least was the bakery sector. The exhibitors of excellence presented the best raw materials and semi-finished products. Moreso, some secrets of this ancient art were presented in a modern and technological interpretation.
The Vision Plaza
The Vision Plaza, on the other hand, was the beating heart of SIGEP. It was an area reserved for analysts and specialists in the Out of Home of the main global macro-areas. The presenters offered useful insights to the competitiveness of professionals from all over the world. In the six “Arenas” instead, demos alternated with the great Masters who used the latest technological innovations and training and culture talks. There was also a full calendar of international competitions including: the Gelato Europe Cup. The elimination phase of the Gelato World Cup is scheduled to take place at SIGEP 2024 which saw the Italian team triumph.Th
SIGEP plays an increasingly international role as a platform for the Dolce community that this year also lands in the Far East with the first edition of SIGEP China scheduled from 10 to 12 May 2023 at the Shenzhen World Exhibition and Convention Center simultaneously with Anufood China.
A Clear Window on the Future
Expansion underlines the importance of the supply chains represented in Rimini and the value of these sectors that constitute a real engine of the Italian economy and tourism, as well as the world. It’s a world that is preparing to reinvest in foodservice, digitalization, and environmental sustainability. Today a cost, but tomorrow an added value of a not-too-distant future where a non-digitized and unsustainable company can no longer exist. SIGEP 2023 was a clear window on the future.
Ovis Mollis Biscuits
Ovis Mollis pastry
- Farina 00 150 gr
- Soft butter 150 gr
- Potato starch 85 gr
- Icing sugar 80 gr
- Unsweetened cocoa powder 15 gr
- Hard-boiled egg 3 egg yolks
- Fresh cream 150 ml
- Espresso coffee 75 ml
- Yolks 2
- Sugar 20 gr
- Milk chocolate 60 gr
- Gelatin 4 gr
Bavarian white chocolate
- Milk 270 gr
- Sugar 50 gr
- Egg yolk 150 gr
- Gelatin 12 gr
- White chocolate 250 gr
- Fresh cream 500 gr
- Prepare the pastry, combine all the dry ingredients in a bowl
- Stir and add the butter and cold hard-boiled egg yolks
- Handle until a homogeneous dough is obtained
- Refrigerate for 1 hour
- Bake in a static oven at 180° for 10 minutes
- Prepare your coffee heart, soak the gelatine in cold water
- In a saucepan combine the cream, coffee and egg yolks previously beaten with sugar
- Cook over low heat for about 10 minutes, bringing the temperature of the liquid to 80 °
- Remove from heat, add chopped white chocolate and squeezed gelatin
- Stir until completely dissolved
- Store in the freezer for at least 2 hours
- Prepare the Bavarian, heat the milk
- Beat the egg yolks with the sugar until frothy
- Add the hot milk to the egg yolks and stir
- Transfer the mixture back into the saucepan and thicken in a bain-marie, bringing the temperature to 85 °
- Soak the gelatin sheets in cold water
- When the mixture reaches temperature, remove from heat, and add the chopped chocolate and squeezed gelatin
- Melt well, stirring and letting the mixture cool
- Add the semi-whipped cream and mix gently
- Pour the mixture into the baking molds half-way
- Insert the heart to the now frozen coffee
- Cover with the Bavarian chocolate until the mold is full
- Store in the freezer for about 2 hours
- Remove from the freezer, unmold, and complete with pink glitter spray used for cakes
- Place the Bavarian on top of the cocoa biscuit
- Decorate with a few white chocolate hearts