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HomeNewsSIGEP Observatory's report on emerging trends from the Christmas season

SIGEP Observatory’s report on emerging trends from the Christmas season

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In terms of desserts, next Christmas will mark a return to the fundamentals. More personal celebrations with lower consumption are offset by a preference for high-quality goods This pattern can be seen in the SIGEP Observatory’s Christmas report. They spoke with master pastry chefs Iginio Massari, Roberto Rinaldini, Sal De Riso, Sonia Balacchi, and Alessandro Dalmasso, as well as pastry queen Sonia Balacchi and Alessandro Dalmasso, who have always been associated with the Italian Exhibition Group’s upcoming international event for artisanal gelato, pastry, chocolate, bakery, and coffee. 

Desserts will be more traditional for Christmas next year. smaller, more private celebrations with less drinking, offset by a preference for high-quality goods. This pattern is revealed by the SIGEP Observatory’s Christmas report, which spoke with master pastry chefs Iginio Massari, Roberto Rinaldini, Sal De Riso, Sonia Balacchi, and Alessandro Dalmasso. These chefs have long been associated with the Italian Exhibition Group’s upcoming international event for artisanal gelato, pastry, chocolate, bakery, and coffee, which will be held from January 21 to 25, 2023, at the Rimini Expo Centre. 

Roberto Rinaldini’s “Star-Studded Panettone”

Roberto Rinaldini, a member of Relais Dessert International, hopes to transform one of his most well-known sweets into panettone in cooperation with Michelin-starred chef Enrico Bartolini. With the Rise Together Foundation and his solidarity panettone to support children and young people in need of treatment or counseling, Rinaldini has not only rediscovered his sense of taste but also a loving heart. 

Chocolate on the holiday table: gourmet and traditional interactions

The Christmas custom also gives the chocolate a prominent place. Massari offers a variety of pistachio, hazelnut, and almond pralines in addition to dark, milk, triple-chocolate, pistachio, and coffee creams. In addition, Rinaldini offers a taste of savory gourmet with salted chocolates with microspheres of gorgonzola, pecorino, stracchino, and basil, or goat’s cheese and pistachio. He also suggests honey nougat with almonds, pistachios, and cranberries. Regarding evergreens, Balacchi says that three-dimensional renditions of chocolate Christmas trees are among the most well-liked. 

Last but not least, Salvatore De Riso is offering chocolate horns in two sizes, available in coral red per tradition and as a centerpiece of good wishes.

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