Sigep observatory: all the sweet trends for the festivities

13.12.2019

SIGEP OBSERVATORY All the sweet trends for the festivities As every year, Italian Exhibition Group´s SIGEP OBSERVATORY carried out a census of the new desserts which will be served for the festivities.  Rimini maestro Roberto Rinaldini proposes a "tailor-made" panettone. Personalized in various sizes and 9 types with unique chocolate decorations created with a jet of water that cuts them and makes them exclusive, these panettones are in great demand with important fashion and luxury hotel brands. According to Bologna's Gino Fabbri, President of the Academy of Italian Master Pastry Chefs, it is necessary to make the most possible use of domestic raw materials, from flour to butter and candied fruit, without using additives. This year, there is a great comeback for a cream that is envied abroad and of which we should be proud: zabaglione. Find out more Simultaneously with