---
title: "illycaffè at SIGEP World 2026: an immersive experience of coffee culture, regenerative agriculture and dialogue with key foodservice players"
description: illycaffè, global coffee company known for its sustainable quality, will be present at SIGEP World 2026
image: https://pressroom.illy.com/hubfs/collage_Featured_1200x630_1.webp
---

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# illycaffè at SIGEP World 2026: an immersive experience of coffee culture, regenerative agriculture and dialogue with key foodservice players

Jan 13, 2026

**Trieste, 13 January 2026 – illycaffè**, global coffee company known for its sustainable quality, will be present at **SIGEP World 2026 – The World Expo for Foodservice Excellence** with a booth designed as an experiential and cultural hub dedicated to the vision of the Italian coffee company: quality, sustainability and shared value across the entire supply chain.

At **SIGEP 2026**, taking place from **16 to 20 January** at the **Rimini Expo Centre**, illycaffè presents coffee not only as a product, but as a universal language and a tool for dialogue between different worlds – from pastry to fine dining, from mixology to hospitality – through immersive experiences and a schedule of talks featuring some of the most authoritative voices in the food & beverage industry.

The illy booth (B1–080) takes shape as a **Regenerative Hub**, an immersive environment guiding visitors on a sensory and narrative journey through nature, innovation and illy quality. The experience is conceived as a true *customer journey* that connects product, vision and people. After presenting at last year’s edition the **Arabica Selection Brazil Cerrado Mineiro**, the first coffee for the HoReCa segment produced 100% through regenerative agriculture certified by regenagri®, illycaffè continues to promote an agricultural model capable of regenerating soils, protecting biodiversity and creating long‑term value for farming communities, reaffirming its commitment to a more sustainable future.

A key element of the illycaffè experience at SIGEP is the narrative thread of the **“Why We Make It”** campaign, which runs through all brand activations at the fair. A storytelling approach that expresses the company’s pursuit of quality, attention to detail and respect for raw materials, highlighting the deeper meaning of the campaign: sharing the values and motivations behind every choice and innovation.

The program of talks hosted at the booth and led by **Università del Caffè** further reflects the company’s values and its commitment to creating a product of the highest quality. The schedule spans the various worlds of contemporary foodservice – from pastry to fine dining, from mixology to hospitality – involving top‑tier professionals and interpreters of excellence, including **Andrea Aprea**, illy Chef Ambassador, alongside leading pastry chefs, chefs and bartenders. A dialogue centered on taste culture, research, identity and creative exchange.

**Full program:**

**Saturday, 17 January 2026**

11:00 | **Emin Haziri** (Executive Chef, Ristorante Procaccini, Milan) – *The star and the substance: excellence, research and responsibility*

15:00 | **Fabio Valentinis** (Maître Chocolatier, Cioccolateria Valentinis, Udine) – *The hidden balance: chocolate between idea and form*

17:00 | **Campari Academy** – *Low ABV Coffee Cocktails: lightness and flavour*

**Sunday, 18 January 2026**

11:00 | **Aniello Di Caprio** (Pastry Chef, Pasticceria Lombardi, Maddaloni) – *The time of leavening: craftsmanship, territory and identity*

14:00 | **Andrea Aprea** (Executive Chef, Ristorante Andrea Aprea, Milan) – *Tailored innovation: when technology meets taste*

15:30 | **Andrea and Dennis Buosi** (Pastry Chefs, Pasticceria Buosi, Venegono Superiore) – *Tradition in evolution: two generations shaping contemporary taste*

17:00 | **Campari Academy** – *Coffee works in mixology. History proves it.*

**Monday, 19 January 2026**

11:00 | **Matteo Berti** (Education Director, ALMA International School of Italian Cuisine, Colorno) – *The thinking chef: culture, respect and curiosity in the kitchen*

15:00 | **Luigi Biasetto** (Pastry Chef, Pasticceria Biasetto, Padua) – *The harmony of sweetness: the Biasetto method between rationality and emotion*

16:30 | **Campari Academy** – *Coffee as a structural element of the cocktail*

 

\*\*\*

illycaffè

An Italian family-owned company founded in Trieste in 1933, illycaffè has always pursued the mission of offering the best coffee in the world. It produces a unique 100% Arabica blend made from 9 different ingredients. Every day, more than 10 million cups of illy coffee are enjoyed in cafés, restaurants, hotels, single-brand cafés, homes and offices in over 140 countries, where the company is present through subsidiaries and distributors. Since its foundation, illycaffè has oriented its strategies towards a sustainable business model, a commitment it strengthened in 2019 by adopting the status of Benefit Corporation and in 2021 by becoming the first Italian coffee company to obtain international B Corp certification. Everything “made in illy” is enriched by beauty and art, starting with the logo designed by James Rosenquist, the illy Art Collection, the cups decorated by more than 135 international artists, and the coffee machines designed by internationally renowned designers. With the aim of spreading a culture of quality among growers, baristas and coffee lovers, the company developed its Università del Caffè, which today offers courses in 24 countries around the world. In 2025, illycaffè generated consolidated revenues of €700 million. 

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