Barista Magazine

APR-MAY 2018

Serving People Serving Coffee Since 2005

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P U L L : E V E N T S SIGEP RIMINI, ITALY JANUARY 20–24, 2018 PHOTOS BY KENNETH R. OLSON Every year, the mammoth international trade show Sigep continues to grow in both a endees and exhibitors. More than 209,000 visitors from 180 countries passed through the massive convention center located just outside the seaside resort city of Rimini, Italy, for the 2018 event in January to sample the latest and greatest in confections, baked goods, chocolate, gelato, and, of course, coff ee. Sigep's coff ee sector mirrors the overall growth of the event, as its space on the show fl oor has nearly quintupled over the past fi ve years. Photos clockwise from top le : The all-volunteer judging team takes a group selfi e before the last day of the Italian Coff ee Championships. Sigep hosts not only the national coff ee competitions but also global championships for gelato, pastry, and myriad dessert categories. The 2018 Italian La e Art Champion, Mauela Fensore, poses a er her win at Sigep with 2016 World La e Art Champion, Umpaul from South Korea. Italian specialty-coff ee icon Francesco Sanapo gives an interview on the Sigep show fl oor. Besides being the owner of lauded Florence, Italy-based Di a Artigianale, Francesco is also a cofounder of the competition Barista & Farmer which holds its annual press conference at Sigep. In May, Barista & Farmer will be held in Colombia and follow international baristas as they live and work on coff ee farms. The global competitions at Sigep bring out some tough competitors and fervent fans. Supporters of the French gelato team cheer for their country's 10-person squad as it works against the clock on its next dessert course. The runner-up in the 2017 Italian Barista Championship, Davide Cavaglieri, collapses in joyful exuberance as he hears his name announced as the winner for 2018. Just a couple of miles from the ultra-modern convention center, the ancient Bridge of Tiberius leads into the heart of old Rimini. Construction on the bridge was completed in 20 A.D., and pedestrians and vehicles still use it to this day. 30 barista magazine

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