{"id":1066,"date":"2024-12-03T17:50:41","date_gmt":"2024-12-03T16:50:41","guid":{"rendered":"https:\/\/www.waicogroup.com\/ru\/?p=1066"},"modified":"2025-01-13T12:35:45","modified_gmt":"2025-01-13T11:35:45","slug":"waico-group-will-be-attending-sigep-2025","status":"publish","type":"post","link":"https:\/\/www.waicogroup.com\/ru\/blog\/2024\/12\/03\/waico-group-will-be-attending-sigep-2025\/","title":{"rendered":"Waico Group will be attending Sigep 2025"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-heading-h-2-font-size\">A special event for all 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\/ru\/wp-content\/uploads\/sites\/6\/2024\/12\/news-waico.jpg\" alt=\"\" class=\"wp-image-1068\" srcset=\"https:\/\/www.waicogroup.com\/ru\/wp-content\/uploads\/sites\/6\/2024\/12\/news-waico.jpg 620w, https:\/\/www.waicogroup.com\/ru\/wp-content\/uploads\/sites\/6\/2024\/12\/news-waico-300x300.jpg 300w, https:\/\/www.waicogroup.com\/ru\/wp-content\/uploads\/sites\/6\/2024\/12\/news-waico-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=\"\">From <strong>January 18th to 22nd<\/strong>, we will be at the international <strong>SIGEP fair in Rimini<\/strong>, a special event for all professionals in the White Art industry. <br>With over 180,000 visitors from more than 160 countries, it\u2019s the key event for the entire Foodservice community.<br><br>Join us for a rich program of <strong>Masterclasses<\/strong> and <strong>Showcooking<\/strong>, inside our Bakery and Pizza Labs, with top professionals in the industry, to discover new recipes, trends, and innovations in the world of <strong>Pizza, Pastry &amp; Bakery<\/strong>.<br><br>We are waiting for you!<br><br><strong>\ud83d\udccd 18-22 January 2025<br><\/strong>\ud83d\udccd Rimini Fair &#8212; East Entrance<br><strong>\ud83d\udccd Hall D7 &#8212; Stand 066<br><\/strong>\ud83d\udccd Waico Group<\/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 \u201825 &#8212; 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 18.01.25<\/strong><\/h5>\n\n\n\n<p class=\"\">H.10.30 > <strong>BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ The strength of a group in the laboratory<br>H.11.30 > <strong>VITO DE VITA<\/strong> (Pizza Lab)<br>_ Classic and contemporary Neapolitan pizza with Caruso\u00ae<br>H.12.30 > <strong>MAURIZIO LEONE<\/strong> (Pizza Lab)<br>_ The features of a tunnel oven: efficiency and performance<br>H.13.30 > <strong>MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)<br>_ Pala Romana: uniformity and crispiness with a touch<br>H.14.30 > <strong>BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ Precise lamination , easy cleaning and non stop production<br>H.15.30 > <strong>PANATE\u2019 GLIEVITATI<\/strong> (Pizza Lab)<br>_ Beyond bars, beyond pinsa: stories of valour, salvation and revenge<br>H.16.30 > <strong>ANTONIO ZINGARO<\/strong> (Pizza Lab)<br>_ Be Smart: The evolution of contemporary pizza<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong><strong>SUNDAY 19.01.25<\/strong><\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 &gt; BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ Hard or hydrated doughs with variable speed bowl<br><strong>H.11.30 &gt; GABRIELE BONCI<\/strong>&nbsp;(Pizza Lab)<br>_ Naturally Bonci<br><strong>H.12.30 &gt; MATTEO PRANDI<\/strong> (Bakery Lab)<br>_ Gourmet focaccia in fine dining<br><strong>H.13.30 &gt; ALEX LO STOCCO<\/strong> (Pizza Lab)<br>_ Effortless: The future of baking<br><strong>H.14.30 &gt; LORETTA FANELLA<\/strong> (Bakery Lab)<br>_ The evolution of pastry making<br><strong>H.15.30 &gt; MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)<br>_ Tradition, innovation and authenticity in the Roman pan<br><strong>H.16.30 &gt; CRISTIANO GARBARINO<\/strong> (Pizza Lab)<br>_ A Thousand and One Shades of Baciata<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>MONDAY 20.01.25<\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.10.30 > BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ Pane Cafone, Ciabatta, Buns and Pinsa without preform<br>H.<strong>11.30 > ALVARO COCCHIARELLA<\/strong> (Pizza Lab)<br>_ In Italy: Artisanal Fast with Tunnel Stone<br><strong>H.12.30 > FRANCESCA MARCANTOGNINI<\/strong> (Bakery Lab)<br>_ The sweet pan as dessert<br><strong>H.13.30 > MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)<br>_ Baking quality, food cost and communication in a new Startup<br><strong>H.14.30 > GINO SORBILLO + ALEX LO STOCCO<\/strong> (Pizza Lab)<br>_ Bake R\/\/Evolution<br><strong>H.15.30 > MARCO GARATTONI<\/strong> (Bakery Lab)<br>_ The bread basket in starred restaurants<br><strong>H.16.30 > VITO DE VITA<\/strong> (Pizza Lab)<br>_ Electric oven vs. Wood-fired oven<\/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 21.01.25<\/strong><\/strong><\/h5>\n\n\n\n<p class=\"\">H.10.30 > <strong>BOSCIA + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ Panettone vs. Planetary Mixer<br>H.11.30 > <strong>CRISTIANO TAURISANO<\/strong> (Pizza Lab)<br>_ Between research and innovation in a contemporary Neapolitan round Pizza<br>H.12.30 > <strong>LORENZA ROIATI<\/strong> (Bakery Lab)<br>_ Stories of Sourdough and Bread with L\u2019Assalto ai Forni<br>H.13.30 > <strong>ANDREA GODI<\/strong> (Pizza Lab)<br>_ The perfect balance between taste, touch and sight<br>H.14.30 > <strong>FABBRI + CAPPELLETTI<\/strong> (Bakery Lab)<br>_ Gino Fabbri&#8217;s peaches<br>H.15.30 > <strong>MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)<br>_ Heat management through technology, digitalization, programmability<br>H.16.30 > <strong>CRISTIANO GARBARINO<\/strong> (Pizza Lab)<br>_ The evolution of the Pizza &amp; Bakery world with Visor<\/p>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>WEDNESDAY 22.01.25<\/strong><\/h5>\n\n\n\n<p class=\"\"><strong>H.11.30 &gt; MAURIZIO LEONE<\/strong> (Pizza Lab)<br>_ Pizza alla pala: heat management with Tunnel Stone<br><strong>H.12.30 &gt; MASSIMILIANO SAIEVA<\/strong> (Pizza Lab)<br>_ Energy saving, efficiency and sustainability<br><strong>H.13.30 &gt; ANTONIO ZINGARO<\/strong> (Pizza Lab)<br>_ Digitalization, functionality and cooking performance with Caruso\u00ae<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Starting from January 18th to 22nd 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":1067,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-1066","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 - 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