Ciam protagonist of the 39th edition of Sigep

Sigep, the International Gelato, Pastry and Bakery Exhibition, concludes the 39th edition with a record turnout, which has seen Ciam consolidate its presence at the event with important news and collaborations.

During the exhibition, important partners and new products were hosted inside the new stand, making the Ciam space an aggregator of innovators, a reference point for the entire show.

It has been presented GELATOLIVE, a new format born from the combination of Cattabriga tradition with the Ciam design, entirely curated by the architect Fabrizio Milesi.

GELATOLIVE is a new way of conceiving the product with a new approach to sale that focuses on an immersive and emotional experience for the client, from the production and preparation phases up to the gelato tasting.

The combination of the Cattabriga vertical batch freezer on the Ciam pozzetti counter, made with innovative materials such as porcelain GRES, make this product an innovative, dynamic and empathetic design piece.

It has also been presented to the public ICEDESIGN, born from the collaboration with the designer Raffaele De Angelis, an innovative ice cream pan in Pure Acrylic Stone for the counter 6040 Gel Narrow by Ciam. The ice cream pan, in this modular coplanar system, become an indispensable complement, making the display area multi-purpose and suitable, for a clean and design exhibition.

Furthermore, it has been given relevance to environmental sustainability through the partnership with Gelsystem (a cutting edge company on the production of high technology and efficient refrigeration systems for the commercial and industrial sectors). In fact, visitors were able to appreciate highly efficient refrigeration solutions, technological innovations aimed at saving energy, able to reduce electricity consumption, with a consequent benefit on bill costs.

In this edition, the integrated and multi-functional Ciam stand was enriched with demonstrations, tastings and training activities concerning artisan gelato.

Thanks to the collaboration with the Italian Gelato Masters, following the theme of healthy gelato, the project “Gelato in Fiore” was presented: a refined and healthy product that combines the quality of raw materials with the essences of flowers and whose objective it is the diffusion of excellence, respecting a precise methodological tradition.

Lastly, the company took part in an important event which over the years has become a reference point in the sector: the seminar entitled “Caffetteria, Pastry, Ice-cream: investire in qualità ed efficienza”, organized by the magazine Pasticceria Internazionale in collaboration with Diemme Industria Caffè Torrefatti, at the Association Area Maestri della Gelateria Italiana, Hall A3, Stand 015.

Special thanks go to our partners, collaborators and all visitors, who have visited our exhibition space with enthusiasm and curiosity.