JOYGELATO & THE SIGNATURE COLLECTION AT SIGEP 2026
We debut at SIGEP with two dedicated spaces: the Joygelato stand in the Gelato Pavilion and The Signature Collection in the Chocolate Pavilion. Experience new inspirations, exceptional craft and brand-new products revealed in a world premiere.
JOY goes on stage!
This year we bring Joygelato into the heart of the Gelato Pavilion.
A bright, welcoming space where the joy of making gelato comes alive, where our Gelato Ambassadors will share new inspirations, incredible novelties and unveil an exceptional new product in a world-premiere preview.
Come visit us from 16 to 20 January
HALL A5 - Booth 055
The Signature Collection
The Signature Collection arrives at Sigep with a space dedicated to the purity of ingredients and the craft behind exceptional creations. Here, renowned Italian and international pastry chefs will host inspiring talks and guide a refined tasting experience, featuring our authentic ingredients from Dobla, Cesarin, Ravifruit and Domori Professional.
Come visit us at Sigep Chocolate Hub
HALL B3 - Booth 115
Come discover our Chef's Talks
Starting from purity as a fundamental principle of pastry creation, our Italian and international chefs will lead tastings, presentations and moments of inspiration. Join them at at Sigep Chocolate Hub: HALL B3 - Booth 115.
Yuri Cestari
"Signature Chocolate" method
- Friday 16, 10:30 am
- Monday 20, 10:30 am
Sal De Riso
The Domori Recipe Collection by AMPI & chocolate leavened creations
- Saturday 17 and Monday 19, 10:30 am
Christophe Domange
The “Signature Fruit” Method by Ravifruit
- Saturday 17, 3:30 pm
Davide Malizia
The Art of Balance
- Friday 16, 3:30 pm
- Sunday 18, 10:30 am
Eugenio Morrone
The “Signature Chocolate” method in gelato making and the discovery of a new Domori chocolate
- Sunday 18, 3:30 pm
- Monday 19, 3:30 pm
Experience our Signature's Creations at our Chef's Table
Reserve your seat at the Chef’s Table with Yuri Cestari and Francesco Maggio. A guided tasting experience that begins with The Signature Collection ingredients in their purest form and unfolds, step by step, into a plated dessert prepared live. Chocolate and fruit become storytelling, technique and taste, in a journey designed to inspire.
Let’s meet in Rimini
Want to plan your visit or book a meeting at SIGEP?
Reach out to our team and we’ll be happy to connect.