From January 16th to 20th, 2026, we’ll be a key player at the SIGEP international trade fair in Rimini, an unmissable event for all baking professionals. With over 180,000 visitors from more than 160 countries, SIGEP is the leading event for the foodservice industry.
Come visit us to discover the latest product innovations and participate in demos and showcooking sessions in our Bakery and Pizza Labs. With our Specialists, Ambassadors, and Technologists, we’ll explore new techniques, trends, and secrets for improving processes and production performance in the lab.
Don’t miss the chance to enjoy a unique experience!
📍 January 16-20, 2026
📍 Rimini Fair – East Entrance
📍 Hall D7 – Stand 065
📍 Waico Group
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MASTERCLASS SIGEP ‘26 – PROGRAM
FRIDAY 16.01.26
H.11.00 > VITO DE VITA
_ Napoletana STG: power and reactivity of Caruso® for cooking in under 90 sec.
H.12.00 > MASSIMILIANO SAIEVA
_ From the laboratory to success: creating a roman-style teglia format with Bull
H. 13.00 > VITO DE VITA
_ Ideal percentages between top and bottom: advanced thermal management for a honeycomb edge and uniform baking
H. 14 > MASSIMILIANO SAIEVA
_ Highly hydrated roman teglia: regeneration, reactivity, and development with Bull
H. 15.00 > ALESSANDRO NEGRINI
_ Dough, baking, serving: how to create an integrated system with the UNIMIX mixer and Tunnel Stone
SATURDAY 17.01.26
H. 11.00 > VITO DE VITA
_ Absolute replicability: how Caruso® and AC1000 Vitella standardize the neapolitan pizza (even highly hydrated) in premium formats and chains
H. 12.00 > MASSIMILIANO SAIEVA
_ Intelligent cooking: how Bull guarantees repeatable results even at high volumes
H. 13.00 > VITO DE VITA
_ Tradition & Technology: authentic neapolitan pizza managed with Caruso® digital control
H. 14.00 > MASSIMILIANO SAIEVA
_ Bake Engineering: designing texture and uniformity with the Bull’s thermal boost
H. 15.00 > ALEX LO STOCCO
_ The perfect circle. Loop cooking with Tunnel Stone: Alex’s Round Pizza, always the same
SUNDAY 18.01.26
H. 11.00 > DE VITA + TUFANO
_ Cooking without compromise: how to achieve vertical boost and melt-in-the-bread on highly hydrated dough
H. 12.00 > ALEX LO STOCCO
_ Crunch code. One product, one technique: optimizing time and consistency with the Bull oven
H. 13.00 > DE VITA + TUFANO
_ Heat Flow Control: how the Caruso® oven manages heat flow with maximum product versatility (Pala vs Napoletana)
H. 14.00 > MASSIMILIANO SAIEVA
_ Food cost and quality: the Teglia Romana as a scalable model with Bull cycles
H. 15.00 > ALESSANDRO NEGRINI
_ High productivity in small spaces: Tunnel Stone is the perfect solution for scalable formats and dark kitchens
MONDAY 19.01.26
H. 11.00 > DE VITA + TUFANO
_ Energy efficiency with Caruso®: maximum performance with reduced consumption thanks to quality materials and technology
H. 12.00 > MASSIMILIANO SAIEVA
_ Teglia Romana “Zero Errors”: thermal stability and consistent performance
H. 13.00 > DE VITA + TUFANO
_ The Napoletana from format: how the Caruso® oven and the AC1000 Vitella rounder guarantee consistent quality for concepts and chains
H. 14.00 > ALEX LO STOCCO
_ Inside the Crust. the stuffed focaccia that marked a milestone, combining identity and precision baking with Bull
H. 15.00 > ALESSANDRO NEGRINI
_ Beyond Pizza: Versatility and High Hydration with UNIMIX and Tunnel Stone for focaccia, pinsa, pala, and specialty products
TUESDAY 20.01.26
H. 10.00 > MASSIMILIANO SAIEVA
_ Bottom-up: vertical development and honeycomb structure with Bull
H. 11.00 > DE VITA + TUFANO
_ Tradition in smart mode: replicating wood-fired baking with digital precision
H. 12.00 > ALESSANDRO NEGRINI
_ Intelligent automation: how the Italforni Tunnel Stone changes your food cost and business model
H. 13.00 > DE VITA + TUFANO
_ Advanced Baking of the Classic Neapolitan Cartwheel Pizza