Rediscovering the Heart of International Pastry Making and Foodservice
At the heart of international pastry making and foodservice, a new era of innovation and creativity is unfolding. The latest issue of Italia a Tavola delves into the major themes that are redesigning the sector, starting from Sigep World 2026, scheduled from 16 to 20 January at the Rimini Fair. This event promises to be a hub for eating out professionals to explore the latest trends and challenges in the industry.
Breakfast at the Hotel: A New Era of Identity and Choice
Breakfast at the hotel is no longer just an ancillary service; it has become a crucial aspect of a hotel’s identity and a key factor in guest choice. Strategies are emerging that focus on internal production, local supply chains, and hybrid solutions capable of improving margins, reputation, and customer experience. Hotels are now recognizing the importance of breakfast as a way to build their brand and create a memorable experience for their guests.
Frozen Pastry: A Strategic Lever for Bars, Hotels, and Restaurants
The frozen pastry sector is establishing itself as a strategic lever for bars, hotels, and restaurants. In 2024, frozen food consumption in Italy surpassed 1 million tons with a value of 1.83 billion euros in the Horeca channel. This trend finds concrete application in the away-from-home sector, thanks to the possibility of reducing waste and costs, optimizing working times, standardizing quality, and expanding the offer without burdening laboratories. The balance between craftsmanship and efficiency is becoming increasingly advanced, allowing for high-quality frozen pastry products.
Celiac Disease and the Gluten-Free Market
Celiac disease is a central theme in the food industry, with over 265 thousand people diagnosed in Italy, and potentially up to 600 thousand subjects affected. The gluten-free market has exceeded 400 million euros and is expected to grow further in the away-from-home sector. The issue analyzes numbers, demand dynamics, operational critical issues, and concrete opportunities for restaurateurs and Horeca operators, with a focus on safety, training, and differentiation of the offer.
Quality Gluten-Free Breakfast Solutions
From theory to practice, solutions dedicated to quality gluten-free breakfasts, both sweet and savory, are being developed for bars and hotels. Certified proposals from Schär food service guarantee safety, variety, and operational simplicity. Additionally, Gluten-free ready desserts, like the range Dessert Base from Elle Vire, allow for refined and versatile desserts without sacrificing taste and practicality.
Bindi Celebrates its 80th Anniversary and Sigep 2026
Bindi celebrates its 80th anniversary with its confectionery masterpieces and presents the latest products at Sigep 2026 collection, combining quality, creativity, and vision. Sigep is also a hub for technical innovation, with Peacocks Italy presenting a new generation of molds for fine pastry making developed with masters such as Nicolas Rouzaud and Emanuele Forcone.
Beer&Food Attraction and Mixology Attraction
Another important event for the sector is Beer&Food Attraction, scheduled in Rimini from 15 to 17 February 2026, with a renewed format and the debut of Mixology Attraction, dedicated to the world of cocktails and soft drinks. This event signals the return of out-of-home consumption, including craft beers, premium beverages, and new trends.
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