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01/18/2012

SIGEP 2012

SIGEP 2012

The 23rd edition of SIGEP marked a very special moment for BABBI, which took advantage of the Exhibition not only to present the delightful news for the year 2012, but also to celebrate with partners and colleagues, the first 60 years of the company and the many goals achieved together.

Founded in 1952 as a producer of cones, wafers and semi-finished products for ice-cream parlors, BABBI was able to constantly grow and innovate, establishing itself as a brand of excellence and quality of Made in Italy also in the confectionery industry.

Inspired by a philosophy that deeply believes in innovation, each year Babbi presents at the International Exhibition of ice-cream parlors, confectionery and artisan bakeries, a series of new creations that are added to the already large family of products it designs.

Of course, even on occasion of this last edition, Babbi presented the most flavorful surprises: one of the most appreciated ones was Artistick Coverings, a full and colorful range of coverings that joins the family of semi-finished products for cold confectionery and allows any ice-cream to become a delicious work of art. Six delicious flavors are available: Classic Chocolate, White Chocolate, Hazelnut, Pistachio, Strawberry and Lemon and a recipe that is distinguished by the high quality of its ingredients, including the absence of added flavors in the hazelnut and pistachio coverings.

The Supreme Almond Pasta is another important novelty, It is a flavor of the great Italian tradition revisited under a modern key with all the quality and passion that always characterized the BABBI brand. It is obtained by mixing different varieties of Italian almonds for a harmonious aromatic development. Thanks to the low level of roasting, the Supreme Almond Pasta maintains the freshness and nutritional properties typical of the fruit.

In addition, following the success obtained last year by Golosa, this year BABBI presented Golosa Bianca, a milk and hazelnut cream with a delicate flavor. This cream is poured directly into the ice cream tub without whisking, and it freezes at the same temperature of the ice cream. Thanks to its formulation, it has a spreadable consistency and can be served alone on the cone but also combined with classical Golosa to obtain the cremino flavor. It is also ideal to create attractive color contrasts in the showcase.