Sigep Observatory of Italian Exhibition Group: Christmas Cakes Showcased from the Most Famous Italian Confectioners

In preparation for Christmas Eve 2018, the Sigep Observatory of Italian Exhibition Group, linked to the   (in Italy , at Rimini Expo Centre from 19  to 23  January 2019),   who have ordained   together with some 

"I am a traditionalist innovator,"          . "I respect tradition in its deepest essence but I give my panettone an innovative touch every year. I use exemplary raw materials: a panettone made properly is always a good panettone."

Two kilos of sweetness with the fragrance of marron glacè (the chestnuts come from Piedmont ) and apricots (from Naples ) uphold the panettone (which takes shape after over 60 hours of slow leavening) offered by multi-awarded maestro       with pastry shops on the Adriatic Riviera and in Milan , Florence and Japan .

According to the    , "Panettone will be enhanced by sublime combinations like lemons from Sorrento, hazelnuts from Piedmont and Montepulciano d'Abruzzo wine."

A eulogy for Christmas afternoons while watching a film comes from the   (SIGEP 2014):     has devised the 'Torta Movie' for the Christmas holidays that recalls popcorn, the "co-star" of cinema halls, used as a caramelized decoration on toffee and vanilla icing on a red fruit and mascarpone cheese cake covered with a dark chocolate mousse.

Christmas becomes pink with    , a member of the Italian Academy of Master Confectioners: standing out among her creations is the lucky Christmas trio: Father Christmas, a Wise Man and an elf with pink cocoa beans.

A delicious tribute to Christmas from pastry chefs who have recently been training for the     at the next SIGEP: Sicilian     with 'Fiore dell'Etna' (an almond pastry filled with a light coffee-flavoured cream and crunchy insert), while      , is proposing his 'Torta Regina' for the Christmas festivities (5 alternating layers of strawberry and wood berry cream).

The young but famous pastry chef,  , is presenting her Föhn for the 2018 Festivities, a soft cake with marrons glacé, apricot jelly and peanut ganache inspired by the name of the warm wind that engulfs the Susa Valley in Piedmont where she was born and bred.

 Marco Forcellini;
 Silvia Giorgi silvia.giorgi@iegexpo.it
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