A mature event that placed the emphasis on innovation and market developments, making the entire Foodservice sector the protagonist, with a focus on the world of desserts and meal-endings.
From ingredients such as Mulino Caputo flours, which participated in collaboration with Ampi (Accademia Maestri Pasticcieri Italiani) up to services and technologies for communication: Sigep has opened a 360° insight into the future of the white art of confectionery and beyond .
The great focal points of Sigep were the Arenas
Spaces of sharing and competition which saw the Great Masters and young talents confront each other for an exchange of knowledge between technique and technology, using innovative ingredients and machinery, as well as experience.
Within a space so devoted to innovation, Pasticceria di Mulino Caputo could not be missing. In fact, with its ability to adapt to any dessert, it is among the most versatile flours of the Naples mill, making work easier for both professionals and enthusiasts from all over the world.
The Neapolitan Pastiera in particular: an ancient recipe, but always in step with the times, it was the flag of Neapolitanism waved by Mulino Caputo in Rimini.
During the days of Sigep, there will also be a lot of space for research, the basis of the Caputo Method which involves ever-increasing attention to the raw material, to guarantee, simply by mixing different types of wheat, a high-performance and, at the same time, completely natural flour.
What is the future of international pastry making?
For Mulino Caputo it will certainly mean keeping up with the needs of the market and the artisan world, also taking advantage of this Rimini experience.
