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Italforni will be attending Sigep 2024

Let’s start the year 2024 with a special event which involves all the bakery, pastry and pizza professionals.

Starting from January 20th to 24 you can find us at SIGEP international exhibition in Rimini, where Waico will be present with a wide area where you can discover our products range and learn more about technical characteristics thanks to the support of our sales staff. Two open laboratories, will give you the possibility to see the machines in running conditions and be involved in an interesting live Masterclasses and Showcooking program held by the best professionals of the sector.

Save the date January 20 -24
Rimini exhibition – East Entrance
Hall D7 – booth 066
Waico Group

We are waiting for you!

 

MASTERCLASS SIGEP ‘24- PROGRAM

 

SATURDAY 20.01.24

H.10.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ The italian croissant from the dough to the sheeting
H.11.30 > CRISTIANO GARBARINO (Pizza Lab)
_ Roman-style pizza in a tray
H.13.00 > ALEX LO STOCCO (Pizza Lab)
_ Crispy pizza from dough to cooking
H.14.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ Sour dough bread and cold management
H.15.00 > VITO DE VITA (Pizza Lab)
_ Authentic neapolitan pizza
H.16.30 > MAURIZIO LEONE (Pizza Lab)
_ Roman style pinsa

 

SUNDAY 21.01.24

H.10.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ Panettone vs spiral mixer
H.11.30 > VITO DE VITA (Pizza Lab)
_ Neapolitan pizza and well-being doughs
H.13.00 > ALEX LO STOCCO + ANGELO MANIGRASSO (Pizza Lab)
_ A thousand and one pizzas: in the tray, classic round shape, pinsa …
H.14.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ Dark Kitchen in the baking world
H.15.00 > VIVIANA VARESE (Pizza Lab)
_ Viviana Varese’s pizza
H.16.30 > MAURIZIO LEONE (Pizza Lab)
_ Tunnel oven: Productivity, replicability, quick cooking

 

MONDAY 22.01.24

H.10.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ Vitella branded divider qualities: speed, functionality and versatility
H.11.30 > CRISTIANO GARBARINO (Pizza Lab)
_ The roman pinsa
H.13.00 > ALEX LO STOCCO (Pizza Lab)
_ From north to south in the focaccia world
H.15.00 > VIVIANA VARESE (Pizza Lab)
_ Viviana Varese’s pizza
H.16.30 > VITO DE VITA (Pizza Lab)
_ Contemporary neapolitan pizza
H.16.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ Italian-style aperitivo

 

TUESDAY 23.01.24

H.10.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ The modern brunch between sweet and savory
H.11.30 > CRISTIANO TAURISANO (Pizza Lab)
_ Luppolo e Farina’s pizza
H.13.00 > ANDREA GODI (Pizza Lab)
_ 400 Gradi’s pizza
H.14.30 > ANTONIO BOSCIA + LUCA CAPPELLETTI (Bakery Lab)
_ High hydration in the Bakery 2.0
H.15.00 > ALEX LO STOCCO + ANGELO MANIGRASSO (Pizza Lab)
_ Gourmet pan pizza
H.16.30 > CRISTIANO GARBARINO (Pizza Lab)
_ The double crunch Roman pizza

 

WEDNESDAY 24.01.24

H.10.30 > CRISTIANO GARBARINO (Pizza Lab)
_ The stuffed “calzone”
H.11.30 > ROBERTO DAVANZO (Pizza Lab)
_ Bob Alchimia a Spicchi’s pizza
H.12.30 > MAURIZIO LEONE (Pizza Lab)
_ Tunnel oven: Productivity, replicability, quick cooking