Consumption of Italian ice cream is on the rise, and the Sigep trade fair in Rimini has seen its number of buyers double
The 48th edition will take place from 23 to 27 January 2027. According to the Italian Association of Ice-Cream Makers, consumption rose by an average of 2 per cent in 2026, but costs and prices are on the rise
Key points
From ice cream to bread, pizza and coffee: these are examples of ‘Made in Italy’ food that are gaining ever greater ground abroad. They will once again be the central themes at this year’s Sigep, the 48th edition of which is scheduled to take place in Rimini from 23 to 27 January. Hence the aim to double the number of top buyers from 502 in 2026 to around a thousand, thanks to the increased commitment of the ICE Agency and MAECI.
Ice cream: ‘Higher volumes but lower margins’
Among the sectors represented at Sigep, ice cream remains central. The turnover generated by artisan gelato, according to figures released at this year’s event, stands at 3.1 billion, but rises to 4.9 billion when the value of machinery and ingredients is also included.
The summer heat has boosted consumption, despite the rise in costs faced by consumers and ice-cream makers. According to estimates reported by Claudio Pica, secretary-general of the AIG (Italian Ice Cream Makers’ Association, with more than 3,800 member businesses), the average increase in ice cream consumption, by volume, is estimated at +2% compared with the 2025 tourist season: ‘We can divide Italia into three areas: in seaside resorts,’ he explains, ‘growth was 12 per cent compared with 2025, whilst in residential areas it was around 8 per cent. For afternoon consumption, characterised by the scorching heat, the preference was for granitas and sorbets. It should be emphasised, however, that the profitability of ice-cream parlours has fallen by 6 per cent due to increases in electricity and cooling costs caused by the heat, compounded by the cost of skilled staff’.
And what about prices? “The price of artisanal ice cream has risen by two euros per kilo since March,” continues Pica, “which is, however, in line with the price increases implemented by manufacturers of industrial ice cream.”
Exports, according to ICE-Eurostat, rose by 19 per cent in the first quarter of 2026 compared with the same period in 2025 (121 million euros compared with 102).
From an Italian trade fair to a global network
The 2027 edition of Sigep World, an event organised by Italian Exhibition Group (IEG) which brings together the finest in gelato, patisserie, bakery, pizza, chocolate and coffee, will build on the figures from 2026: 1,300 brands, 138,000 square metres, 30 halls, trade visitors from 160 countries (almost one in four visitors from abroad) and a 33 per cent increase in foreign exhibitors. “The 502 top buyers from 74 countries generated 5,851 business meetings. In 2027, the focus will be on retail chains, travel catering and the luxury hospitality sector, alongside a new Guest Country, an International Pavilion, foreign delegations and international business matchmaking,” say the organisers.
“The doubling of top buyers with dedicated experiences marks the transformation of Sigep World,” says Ilaria Cicero, Global Exhibition Director of IEG’s Food & Beverage Division at IEG and CEO of IEG Asia (Singapore) – “which is now a global network that builds relationships between businesses, markets and cultures all year round, with a range of offerings spanning the entire supply chain, from raw materials to the most advanced technologies.”
