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 > BOSCIA + 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 > BOSCIA + 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 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Panettone vs spiral mixer
H.11.30 > VITO DE VITA (Pizza Lab)
_ Neapolitan pizza and well-being doughs
H.13.00 > LO STOCCO + MANIGRASSO (Pizza Lab)
_ A thousand and one pizzas: in the tray, classic round shape, pinsa …
H.14.30 > BOSCIA + 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 > BOSCIA + 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 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Italian-style aperitivo
TUESDAY 23.01.24
H.10.30 > BOSCIA + 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 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ High hydration in the Bakery 2.0
H.15.00 > LO STOCCO + 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