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Buenissimo this Sigep 2020 !

18-22/01/2020, Rimini

The 41st edition of SIGEP has ended: the unmissable event dedicated to the professionals of Artisan Gelato and Pastry.

Over 200 thousand visitors this year who have been guided to discover five thematic routes, one for each business sector, interconnecting and integrating in a single, unifying vision of excellence.

Every year at Sigep, future trends and new formats are discovered, all the industry news and the best innovations to better develop your business.

Also this year we at Fructital wanted to surprise you with delicious novelties, welcoming you in a completely revisited stand!

Fructital Team
Our Traditional Corner full of delicious novelties!
Our Vegan Corner, dedicated to those who are looking for a healthy lifestyle but without renouncing the goodness of traditional Gelato!

Lots of showcooking in our stand that during the event delighted you with innovative and captivating combinations, conceived and created by famous Professionals in the Gelato  sector.

Marco Scasso, Technical Demonstrator for Frascheri SpA, made a Fiordilatte gelato with Bio Goat Milk, an innovative product from the Deli BIO Frascheri line, presented at the fair. He also delighted us with a second Fiordilatte prepared with our Base Ambra Latte totally free of emulsifiers.
Giorgio Zanatta, an internationally renowned professional, from the Maestri Gelatieri team, told us about two innovative proposals designed and developed in collaboration with the Fructital R&D. The “Magister Creme and Frutta” Compound Stabilizers with low dosage are high technical level ingredients that give to the Gelato a clean taste and an incomparable texture.
Gabriella Marguglio, made two sorbets with a captivating and modern combination. Playing with the delicate notes of lavender, as well as with Matcha green tea and cardamom, he gave us a real “Awakening of the senses”.
Giacomo Schiavon, ambassador of Italian Artisan Gelato in the world, delighted us with exclusive combinations using an innovative and extremely flexible base developed in collaboration with R&D Fructital, which thanks to the low sugar content and its technical peculiarities, is particularly suitable for customers of the Asian world.
Davide De Stefano, founding member of Italico and organizer of the Scirubetta Gelato Festival, gave us a taste of Calabria’s flavors with an Annona sorbet, typical and particular fruit of Reggio Calabria to be discovered, on our FruttaVega&Stevia Base totally free of added sugars and vegan.
Giuseppe Arena, Technical Demonstrator for CardileForni of Messina, delighted us with a creamy and rich Gianduja Gelato, which he named “Gianduja di Capo Peloro” in honor of the great Messinian tradition of Gianduja ice cream
Thanks for visiting us,
we look forward to seeing you at the next Sigep 2021!
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