{"id":931,"date":"2023-12-06T12:00:00","date_gmt":"2023-12-06T11:00:00","guid":{"rendered":"https:\/\/www.waicogroup.com\/en\/?p=931"},"modified":"2024-01-17T09:11:33","modified_gmt":"2024-01-17T08:11:33","slug":"waico-group-sigep-2024","status":"publish","type":"post","link":"https:\/\/www.waicogroup.com\/en\/blog\/2023\/12\/06\/waico-group-sigep-2024\/","title":{"rendered":"Waico Group will be attending Sigep 2024"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-heading-h-2-font-size\">Let&#8217;s start the year 2024 with a special event which involves all the bakery, pastry and pizza professionals<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"620\" src=\"https:\/\/www.waicogroup.com\/en\/wp-content\/uploads\/sites\/2\/2023\/12\/news-ING.jpg\" alt=\"\" class=\"wp-image-933\" srcset=\"https:\/\/www.waicogroup.com\/en\/wp-content\/uploads\/sites\/2\/2023\/12\/news-ING.jpg 620w, https:\/\/www.waicogroup.com\/en\/wp-content\/uploads\/sites\/2\/2023\/12\/news-ING-300x300.jpg 300w, https:\/\/www.waicogroup.com\/en\/wp-content\/uploads\/sites\/2\/2023\/12\/news-ING-150x150.jpg 150w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<p class=\"\">Starting from <strong>January 20th to 24<\/strong> you can find us at <strong>SIGEP international exhibition in Rimini<\/strong>, where Waico will be present with a wide area where you can discover our <strong>products range<\/strong> and learn more about technical characteristics thanks to the support of our sales staff. <strong>Two open laboratories<\/strong>, will give you the possibility to see the machines in running conditions and be involved in an interesting live <strong>Masterclasses and Showcooking program<\/strong> held by the best professionals of the sector.<\/p>\n\n\n\n<p class=\"\"><strong>Save the date January 20 -24<br><\/strong>Rimini exhibition &#8211; East Entrance<br><strong>Hall D7 &#8211; booth 066<br><\/strong>Waico Group<\/p>\n\n\n\n<p class=\"\">We are waiting for you!<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h4 class=\"wp-block-heading\">MASTERCLASS SIGEP \u201824- PROGRAM<\/h4>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h5 class=\"wp-block-heading\"><strong>SATURDAY 20.01.24<\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ The italian croissant from the dough to the sheeting<br><strong>H.11.30 &gt; CRISTIANO GARBARINO <\/strong>(Pizza Lab)<br>_ Roman-style pizza in a tray<br><strong>H.13.00 &gt; ALEX LO STOCCO <\/strong>(Pizza Lab)<br>_ Crispy pizza from dough to cooking<br><strong>H.14.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ Sour dough bread and cold management<br><strong>H.15.00 &gt; VITO DE VITA <\/strong>(Pizza Lab)<br>_ Authentic neapolitan pizza<br><strong>H.16.30 &gt; MAURIZIO LEONE <\/strong>(Pizza Lab)<br>_ Roman style pinsa<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong><strong>SUNDAY 21.01.24<\/strong><\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 > BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ Panettone vs spiral mixer<br><strong>H.11.30 > VITO DE VITA <\/strong>(Pizza Lab)<br>_ Neapolitan pizza and well-being doughs<br><strong>H.13.00 > LO STOCCO + MANIGRASSO <\/strong>(Pizza Lab)<br>_ A thousand and one pizzas: in the tray, classic round shape, pinsa \u2026<br><strong>H.14.30 > BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ Dark Kitchen in the baking world<br><strong>H.15.00 > VIVIANA VARESE <\/strong>(Pizza Lab)<br>_ Viviana Varese\u2019s pizza<br><strong>H.16.30 > MAURIZIO LEONE <\/strong>(Pizza Lab)<br>_ Tunnel oven: Productivity, replicability, quick cooking<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>MONDAY 22.01.24<\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ Vitella branded divider qualities: speed, functionality and versatility<br><strong>H.11.30 &gt; CRISTIANO GARBARINO <\/strong>(Pizza Lab)<br>_ The roman pinsa<br><strong>H.13.00 &gt; ALEX LO STOCCO <\/strong>(Pizza Lab)<br>_ From north to south in the focaccia world<br><strong>H.15.00 &gt; VIVIANA VARESE <\/strong>(Pizza Lab)<br>_ Viviana Varese\u2019s pizza<br><strong>H.16.30 &gt; VITO DE VITA <\/strong>(Pizza Lab)<br>_ Contemporary neapolitan pizza<br><strong>H.16.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab) <br>_ Italian-style aperitivo<\/p>\n\n\n\n<p class=\"\"><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h5 class=\"wp-block-heading\"><strong><strong>TUESDAY 23.01.24<\/strong><\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ The modern brunch between sweet and savory<br><strong>H.11.30 &gt; CRISTIANO TAURISANO <\/strong>(Pizza Lab)<br>_ Luppolo e Farina&#8217;s pizza<br><strong>H.13.00 &gt; ANDREA GODI <\/strong>(Pizza Lab)<br>_ 400 Gradi&#8217;s pizza<br><strong>H.14.30 &gt; BOSCIA + CAPPELLETTI <\/strong>(Bakery Lab)<br>_ High hydration in the Bakery 2.0<br><strong>H.15.00 &gt; LO STOCCO + MANIGRASSO <\/strong>(Pizza Lab)<br>_ Gourmet pan pizza<br><strong>H.16.30 &gt; CRISTIANO GARBARINO <\/strong>(Pizza Lab)<br>_ The double crunch Roman pizza<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>WEDNESDAY 24.01.24<\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 &gt; CRISTIANO GARBARINO <\/strong>(Pizza Lab)<br>_ The stuffed \u201ccalzone\u201d<br><strong>H.11.30 &gt; ROBERTO DAVANZO <\/strong>(Pizza Lab)<br>_ Bob Alchimia a Spicchi&#8217;s pizza<br><strong>H.12.30 &gt; MAURIZIO LEONE <\/strong>(Pizza Lab)<br>_ Tunnel oven: Productivity, replicability, quick cooking<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":4,"featured_media":937,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Waico Group will be attending Sigep 2024 - Waico Group English<\/title>\n<meta name=\"description\" content=\"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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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