Page 58 - #57 English

Trade Show

Since we came to this world’s biggest artisan gelato show, how can we miss gelato,
the quintessence of Italy? The history of ice cream goes back to the ancient Mesopotamian
culture recorded 14,000 years ago, but the renaissance of Italian gelato happened in Flor-
ence, Italy back in sixteen century, it was led by Cosimo Ruggeri and Caterina De Medici.
In ancient China, Book of Poetry and Poetry of the South also had an early record of ice
drinks. At this year’s SIGEP show, today’s gelato culture is more like a kind of food art.Dif-
ferent kinds of dazzling gelato are made with fresh ingredients, the amount of fat and sugar
is less than in traditional ice cream, also less air volume makes the texture much creamier
and lighter. Let’s take a closer look at gelato from the perspective of several special booths.

CAPIGIANI

This year is also CAPIGIANI’s 70th anniversary. Famous for its gelato machines, the
brandhad brought a series of events this year, from the free lessons of CAPIGIANI Gelato
University to the live cooking shows with chefs, also announcements of new books written
by Donata Panciera, Luciana Polliotti and Antonella Bondi.
GELATO

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