Fabbri 1905 at the 40th Sigep will be a mega exhibition that lays emphasis on the four worlds in which the famous Bologna-based company is a recognised leader in Italy and abroad, with a significant increase in the spaces where operators can get up to date on the wealth of new products and features that, as always, the company will be bringing to Rimini.
Fabbri’s traditional place, the key stand of hall 5, will be exclusively dedicated to Gelato and Pastry for industry professionals. Beverage, Coffee Shop and Cocktail products, on the other hand, will be located in hall A1 (stand 190), a sign of how far this sector has grown in the company’s product range; the company having decided to revive a legacy of traditions and expertise that date back to its origins. Fabbri in 1905 was founded as the “Premiata Distilleria G. Fabbri” and created great spirits and products for mixology until the ’70s, with Marendry relaunched at Sigep 2017 and which is now back in the height of fashion. One really important piece of news will also interest the casual visitors and enthusiasts attending the Rimini trade fair, because at stand A6 – C6 they will have the chance to purchase and discover the countless variations on the theme of Fabbri Amarena. The Amarena Store is a new version entirely dedicated to the Fabbri Store’s range of Amarena products, which the company created in at FICO and is has proved to be very popular. Fabbri will be promoting the best of the company’s retail products, with the Fabbri Amarena as the star, responding to the many questions about Fabbri 1905’s iconic product and proposing it at unmissable tastings. Lastly, the white Smart car decorated with traditional company Faenza majolica designs will be shown off in the external areas that can be seen on the way to hall 1. The car will be the prize in the “Amarena 100 e lode” (Amarena with the highest honours) Competition dedicated to ice cream makers throughout Italy. There will be many famous guests in the Fabbri 1905 spaces at Sigep: Bruno Vanzan, brand ambassador for Fabbri mixology, Francesco Elmi, patisserie expert and a very well-known figure in the industry, Gianni Cocco, renowned and prominent figure in the coffee world, Francesca Geirola, an expert bar lady with real flair, Lady Amarena Italy Francesca Lolli and Lady Amarena World Andriani Vladimirou.
GELATO A5-C5, stand 032
FREE FROM range There are more than 80 products that are artificial colouring and flavouring free in the FREE FROM range in response the growing demand for “wellbeing by removal” (reported in the 2016 COOP Report). The leader of the Free From products is precisely Fabbri Amarena, available in four different sizes, with or without syrup, whole or chopped, and in the variegated, topping, nappage and baked filling versions. A product created more than one hundred years ago responds to the most upto-date and popular requirements of modern nutritional science and new consumer attitudes: Vegan Free from artificial colourings Free from artificial flavourings Gluten-free Simplè Gelato System Line A range of complete products that is already well-known and highly valued to optimise artisan ice cream production: all that is needed is a batch freezer for a consistently top-quality result. There are three truly tantalising flavours that stand out particularly this year in terms of goodness/wellbeing. New additions: Aloe, all the benefits of a plant known as the “plant of immortality” and “cureall”, in the form of an ice cream? Yes, thanks to the Fabbri 1905 R&D department, which has always been a pioneer of innovation in this sector. New flavours alongside the great classics: Pomegranate, from the Mediterranean fruit known for its antioxidant properties, yet, until now, very difficult to work with for ice cream makers; Prickly Pear, which Fabbri is offering for the second year running in an ice cream version: a flavour that encapsulates all the flavour of the fruit, which is rich in vitamins and minerals.
They will undoubtedly be among the trending topics for the next summer season for the many master ice cream makers that already use the Simplè Gelato System range for a whole host of reasons: • to offer excellent artisan ice cream • because they are already pasteurised and are processed cold • because they guarantee consistent quality • because they solve the problem of availability of fruit out of season • because they are practical and quick to use • because they are available in more than 50 original and irresistible flavours • because they are versatile, suitable for the preparation of granitas and much more besides. One to note in the Simplè FREE FROM range is a flavour dedicated to a more trendy and cosmopolitan audience: Black vanilla, whose dark note that is currently so trendy is created by coconut ash, obviously with no artificial colourings. Fabbri Simplè FREE FROM products also keep in mind the magical world of children, to which they dedicate a surprising flavour: Unicorn, inspired by the Unicorn-Mania trend of last summer; the magical animals were the stars of new products in the ice cream, cappuccino and snack sectors. Now, with Fabbri 1905, artisan ice cream makers can make dreams come true for all those who never stop believing in fairy tales, not just the children to whom the flavour with its beautiful pale blue and violet shades is dedicated. Bases Fabbri has always been an expert in bases and has successfully broadened its range on an ongoing basis to satisfy the requirements of artisan professionals. Fabbri offers more than 54 solutions at the fingertips of every ice cream maker to obtain the best ice cream. The range provides a wide selection of: Free From products (15) Bases for cream or dairy-based flavours (23) Bases for fruit flavours (7) Specialities for hot ice cream and semifreddo (semi-frozen desserts) (9) Their strength is that they are free from hydrogenated vegetable fats and gluten. Some striking examples include the new Morbifrutta 100. Ideal for the preparation of fruit ice creams and sorbets, suitable for those who are dairyintolerant. It guarantees creaminess, a perfect scoop, and it keeps its volume very well in the tub. We also note the four special vegan OK bases and Nevia, a powdered base sweetened with Stevia, the South American plant with strong sweetening properties. Stevia extract has zero calories and Nevia thus allows a 40% reduction in the calories of an ice cream. Delipastes 74 creamy products, 26 of which are in the FREE FROM range and 40 are Vegan, including the new flavours: Pistachio Pesto. The grainy consistency of toasted and ground pistachio pleasantly enriches our artisan ice cream. Pure pistachio. Unmistakable flavour and natural colour. Salted caramel. A new addition offering a flavour that has always been appreciated by non-Italian palates but which has now the become an increasingly popular choice among Italians too. Also on the scene this year is Tiramisù, voted European Taste of the Day of Artisan Ice Cream (on 24 March this year): Fabbri 1905 puts the intense notes of the most imitated Italian dessert in the world into a tub. Fabbri Variegated Products Imagination and versatility become excellent allies for the creation of all the flavours of the best artisan ice cream. In 40 fruit and cream variants, in addition to the Crockolosi and Snackolosi products. New additions: Honey & Quinoa. It is difficult to imagine a more tantalising ripple than honey with quinoa, the low-calorie food known for its great benefits owing to its wealth of minerals and vitamins. A perfect pairing with yoghurt flavours. Ginger and Elderberry. Ginger, with its spicy and energising flavour, united with the sweet, characteristic flavour of elderberries. Apple and Cinnamon. The warming flavour of cinnamon, packed with crunchy cubes of apple, excellent for both ice creams and pastries. The new Snackolosi Line recreates the best-loved snacks of all ages in a tub, including the trendiest pairing that brings dark chocolate together with the fresh and aromatic taste of mint: Choco Mint, taking its place alongside Choco Coconut, a flavour matching that is already much loved, with coconut milk and finely grated coconut. A classic that never ceases to delight master ice cream makers (but also great patisserie chefs) owing to its service content and the truly unbeatable flavour is Nutty, a line of pastries perfect for custard ice creams, variegation and creation of ice creams, layered creminos, pure in the tub, coating the inside of cones or as a filling for pre-baked croissants and brioches.
There are many flavour variations: from the classic Hazelnut and Cocoa to the innovative White Chocolate, Pistachio and Black and the crunchy Cereal, White Cereal and Nutty Plus Hazelnut Cream for croissants. Soft Gourmet Soft-ice is increasingly popular, and not just abroad; it is beginning to find its place among Italian consumers, who, however, require a quality and palatability – in terms of flavour and consistency - that until now, was not easy to find. Today, thanks to the versatility and variety of flavours of Fabbri products (25 Simplé base flavours, 42 Toppings and 29 Variegated products), an infinite number of premium recipes can be created, with excellent fruit content and topquality ingredients, suitable for both traditional soft-ice lovers and more demanding consumers. Among the most original and innovative soft-ices are Aloe and Black Unicorn, prepared with Simplè Black Vanilla. The competition The all-new competition dedicated to ice cream makers and patisserie chefs throughout Italy will be presented in Rimini on 15 March and will close on 15 October: “Amarena 100 e lode”. The star of the event will be the Fabbri Amarena itself, the queen of the Fabbri house and of the best own-production ice cream. To take part, each professional will have to create a previously unseen ice cream flavour or a new patisserie speciality based on Fabbri Amarena, offer the creation to his or her own customers and get them to vote for it on the competition’s official website. The customers of the ice cream parlours and pastry shops will have the last word in the competition: they will be the ones to vote to select the winner of “Amarena 100 e lode”. First prize? A beautiful white Smart car decorated with the traditional blue decorations of Fabbri Amarena, which will also be shown off at Sigep in the external areas that can be seen on the way to hall 1. The winner of second place will find consolation in winning a beautiful Dolce Vita ice cream counter with six tub spaces. The full competition rules are available at www.fabbri1905.com. Fabbri Master Class
Once again, this year at the show Fabbri Master Class will be arranging numerous practical demonstrations and lessons, revealing secrets and tricks of the trade to professionals to use Fabbri’s extremely broad range of products in the best possible way. Since 1997, Fabbri Master Class has trained current and future master ice cream makers and patisserie chefs, taking advantage of a facility with classrooms equipped with cutting-edge installations and technological equipment and toplevel teachers. A confirmation of the value of the training that Fabbri has always believed in, including by providing tangible support to business initiatives. Every day, there will be numerous top professionals taking turns in the demonstrations area of the Fabbri stand dedicated to ice cream and patisserie products. Among the guests, Francesco Elmi, patisserie expert and famous master patisserie chef from Bologna, will be revealing the secrets of previously unseen sweet creations. Neapolitan master patisserie chef Marco Infante will be preparing his famous zeppole (deep-fried dough balls) for the Sigep audience. Bruno Vanzan, star barman and Fabbri mixology ambassador, will be delighting visitors with his ice cream-cocktails. And there are plenty more surprises in store. The lessons that the Fabbri Master Class will be holding at the trade fair will also be dedicated to cupcakes, clafoutis, sachertorte, not to mention modern takes on strudel and of course, Fabbri specialities like Amarenamisù, an Amarena cherry version of the great Italian dessert classic, and Amarè, the single-serving Amarena cherry product with a soft centre and shiny and inviting glaze. What's more, this year the Fabbri Master Class will be providing dessert professionals with an extra tool: the Fabbri MC app. Created to help gelato artisans with their own production, it allows them to choose the right ingredients for each recipe and balance them perfectly with a few simple clicks. Furthermore, the app warns you if the combination of certain ingredients is wrong and allows you to register and save your recipes in a private area. In addition to the full Fabbri product catalogues, the Fabbri MC app also provides a packed photo gallery.
PASTRY A5-C5, stand 032
For the patisserie specialities, Fabbri 1905 also offers the 80 ingredients from the FREE FROM range, which, entrusted to the creativity of the master patisserie chef, offer a secure, immediate, easy-to-use opportunity to create original, delicious and appealing recipes. Packed with recipe creation advice from the company, even in take-away version with a suggestion that many will love: the traditional Amarena pot used as a luxury take-away container for cakes prepared directly inside it. The Amarena cherry is also the star of the Recipe of the Year: Amarenamisù, the Amarena cherry version of Tiramisù, a surprising yet equally tantalising alternative to the great classic of Italian desserts. Amarè and its mignon version have established themselves as a highly successful product. Amarè, coated in a shiny and inviting glaze on the Fabbri Amarena cherry that holds a soft centre within, where the Amarena cherry meets with a delicious mascarpone semifreddo, has shown itself to be one of the bestloved and most sought-after desserts in the frozen patisserie products of the last season. Now there is Amarè Mignon, the same goodness held within a crunchy chocolate nest. The unmissable news owing to its versatility in patisserie products is the Pastry Cream Mix: this egg-free mix allows the preparation of an exceptional pastry cream quickly and easily. The result is always outstanding. This innovative mix can also be used with plant-based drinks to obtain a pastry cream suitable for vegans. For magnificent strudels and other traditional cakes, perfect for filling with the Apple and Cinnamon Variegated product, another new addition for Sigep 2019. Excellent on ice cream, it is also ideal for patisserie products, whether classic or frozen. Ideal for the creation of brilliant toppings for cakes and semifreddos, Fabbri Glazes and Nappages are always even and perfect when cut. They adhere perfectly to the design of the mould, and remain shiny and bright at temperatures between -20° and +4° C in a wide range of flavours.
The new Nappages to mention are: Fabbri Amarena Nappage Royal, with amarena cherry metallic red highlights, and the sparkling and glamorous Nappage Gold. There is also a Veg Base, dedicated to the increasing numbers of vegans that do not want to forgo the pleasure of a full-flavoured dessert. The many flavours of the Nutty line are also valuable allies: from the classic Hazelnut and Cocoa to the innovative White Chocolate, Pistachio and Black and the crunchy Cereal, White Cereal and Nutty Plus Hazelnut Cream for Cornets. Another eagerly awaited return is that of Crêpes Mix. Everyone is crazy about Crêpe Cakes, created with layers of pastry cream or chocolate and which have now become trendy cakes perfect for any occasion. With the Fabbri Crêpe Mix, sweet or savoury crêpes are really easy to make. One of the advantages of the mix is the option to avoid using fresh eggs and the ease of measuring, in the knowledge of the safety and quality of the ingredients.
COFFEES / COCKTAILS A1, Stand 190
For the first time, the Fabbri products designed for the beverage market and the world of Coffee Shops will be presented at Sigep in a dedicated space: a brand new stand in hall A1 stand 190. It will be possible to taste the various "beverage solutions" that Fabbri has created for HO.RE.CA. professionals and which, as always, stand out for their service content and extremely high quality standards. The range will be divided into two areas, based on the time of consumption: day and night. Day For the daytime, Fabbri offers a vast range of Speciality Coffees, highly inspired hot and cold coffee bar recipes for industry professionals, who can choose between: Hot Coffees, including a Tiramisù Coffee; Cold Coffees, like the delicious Cappuccino Frappè; Aromatised chocolates, including the irresistible Black Forest, prepared with Fabbri Amarena; Coffee Creme Fredde such as hazelnut chocolate cream and Pastiera Napoletana flavour cream. The Espresso & Tonics, imaginative reworkings of coffee with mixology take, and the perfect Cold Drinks, for the spring and summer months, when the air warms and the days grow longer, will certainly attract a lot of attention. For cold drinks, visitors in Rimini will be spoilt for choice: from Smoothies, including tantalising Banana & Raspberry, to Iced Teas like Apple & Cinnamon or Mango. Fabbri will also be offering Lemonades, perfect companions for summer afternoons, from delicate elderflower and raspberry lemonade to the spicy and aromatic Falernum version. Not to mention the unmissable Granitas which, according to the Fabbri tradition, stand out for their high quality and fruit content: from the classic Amarena cherry granita to the trendy Tiki Granita (Mango & Falernum), not to mention the top flavours like Mango.
Another one to try at the Fabbri stand is Bubble Tea, in its various versions, a speciality made of tea and aromatised milk enriched with little balls of jelly in the most diverse flavours. Night Cocktails, spirits, long drinks, molecular mixology… Fabbri 1905 offer bar tenders a wide-range of options to personalise their menu. Returning to Rimini is the increasingly adored and much sought-after Marendry, the Fabbri Amarena bitters that the company returned to producing in 2017 after a more than forty-year pause: this will be the ingredient of original twists on classic cocktails like Un americano a Bologna (An American in Bologna) and intriguing variations on the theme like the Red & Black Mule, a two-tone cocktail, in which Black Gum, the Fabbri ingredient with a plant charcoal base, which dyes it a highly elegant black. Among the black cocktails you can try a previously unseen Zen Black Daiquiri, along with twists on the “great classics” such as a Mango Margarita and a Violet Gin & Tonic. Lastly, there will be new flavours and colours for the Italian aperitif owing to the versions of Spritz by Fabbri, variations on the theme of the Spritz, including the Amarena cherry version and the Skiwasser, prepared with raspberry syrup. On the Tiki Cocktail menu will be Amarenito and Piggy Mule, a skilful mix of Marendry, lime juice, Mixybar Falernum and ginger beer. The Coffees & Spirits, on the other hand, will double the flavour by uniting the pleasure of an espresso with that of a long drink: from the Riviera, made of espresso, vanilla and Marendry, to the Black Jack, a robust speciality made up of a layer of bourbon whiskey, one of Mixybar Amarena, one of espresso and one of milk whipped with Mixybar Vanilla. The focus on drinking light, quality drinks continues: in association with Bruno Vanzan, Fabbri is renewing its Zero Alcohol options with the “Designer alcoholfree drinks”. The Hot White Caipiroska will undoubtedly be one of the most popular alcohol-free cocktails of the show. And last but not least, let’s take a moment to look at Molecular cuisine. From the Solid Cocktails, that allow a tasting of the most famous long drinks in jelly versions, to Airs and Velvets, exquisite and intangible structures with which Fabbri is redefining the standards of molecular cuisine: more intangible Air and more consistent Velvet, are the perfect accompaniment for any drink speciality.
The guests Many famous guests are expected. The first is undoubtedly Bruno Vanzan, who, in Rimini, will be renewing his role as brand ambassador for mixology by Fabbri: he will be giving three live shows, on Saturday 19, Sunday 20 and Monday 21 January at 5 pm. Revealing the secrets of the coffee world, on the other hand, will be Gianni Cocco, a renowned and key figure in the world of Italian coffee, who will be holding two master classes, on Sunday 20, at 11 am and 3.30 pm. Monday 21, on the other hand, with be Fabbri's “Ladies’ Day”. At 2.30 pm, the golden duo, the Cypriot Andriani Vladimirou, Lady Amarena, and Francesca Lolli, Lady Amarena Italy. Following that, there will be the tiki specialist, Samantha Migani, and then the very young Federica Geirola, who will steal the show with a mini-"show" of flair style.
The AMARENA STORE A6-C6, stand 1
One of Fabbri’s most important pieces of news at the 40th Sigep fair will be the pop-up store entirely dedicated to Fabbri Amarena: at stand A6 – C6, all visitors to the show will have the chance to discover the countless variations on the theme of the most famous Amarena cherry in the world. The Amarena Store is dedicated to the world of Amarena cherries at the increasingly popular Fabbri Store that the company opened at FICO Eataly World more than a year ago. In Rimini, the company will be offering all of its products starring the Amarena, together with a few “pearls” normally kept for the professional market available to the public at the trade fair on an exceptional basis. For example? Marendry, the Amarena cherry bitters that the company started producing again two years ago, after a more than forty-year pause. But that is not the only good reason to visit the store. Fabbri Amarena will be offered in many taste pairings: it will be possible to taste it on tantalising minizeppole, together with hot chocolate… and, of course, on ice cream, the major star of Sigep. A five-day dip into the “world of the Fabbri Amarena cherry that will satisfy the curiosity of its fans. At the Amarena Store, it will also be possible to discover how many calories there are in an amarena cherry and discover the numerous certifications that make it suitable for vegans and people with gluten allergies, among others.
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