GELATISSIMO 2028

How it compares

SIGEP World in Rimini is the closest alternative for a gelato business comparing international supply chains. Its annual program brings gelato together with pastry, chocolate, coffee, bakery and pizza. It fits a buyer developing a dessert and café concept across several of those disciplines, or a supplier seeking connections across the international foodservice market. The confectionery and bakery context gives ingredients and equipment a different set of neighboring applications.

GELATISSIMO takes a more focused route into the gelato parlor. Its gelato hall connects ingredients, laboratory machinery, refrigerated displays and shop design in a single specialist setting. The surrounding INTERGASTRA adds the restaurant and hotel procurement perspective. A café owner can work through gelato production questions and then compare coffee systems or broader kitchen purchases on the same Stuttgart trip.

INTERGASTRA itself is the better starting point when the main requirement is a restaurant kitchen, hotel interior, drinks offer or hospitality software. GELATISSIMO is the relevant part of that visit when the investment centers on making and serving gelato. For suppliers, the choice turns on the customer: the Stuttgart pairing reaches gelato operators alongside the hospitality trade, while SIGEP spans a broader mix of sweet foodservice and bakery businesses.

GELATISSIMO suits gelato parlor and café operators who want to compare the full gelato production chain while keeping wider hospitality purchases within the same trip.

Who exhibits

The gelato mix joins specialist ingredients with the machinery and counter equipment needed to turn them into a retail offer. The 2026 lineup included Babbi and Agrimontana, alongside Alfred Pfersich, Bravo Deutschland and Kälte-Rudi. It also brought in cups, packaging, refrigeration, furnishings and payment systems. For a parlor owner, that breadth connects recipe development with production capacity and the serving counter. Flavors, laboratory equipment and shop operation can become one buying project.

Exhibitors in 2026

1. 

   UNOX

2. 

   Salto Systems

3. 

   Robot-Coupe

4. 

   Bizerba

5. 

   Rational

6. 

   brainLight

7. 

   beam

8. 

   Thermofonte

9. 

   Victorinox

10. 

    Meiko

11. 

    VEMAG Maschinenbau

12. 

    VITO

13. 

    Hobart

14. 

    Silikal

15. 

    Bartscher

16. 

    Mews

17. 

    hotelkit

18. 

    Salomon FoodWorld

19. 

    Whirlpool & Living

20. 

    Lavabelle

21. 

    Noovy

22. 

    Surgital

23. 

    Ardo

24. 

    Eurovo

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GELATISSIMO 2028

GELATISSIMO 2028 brings the artisanal gelato sector back into Stuttgart’s joint hospitality fair. Stand registration is open for suppliers of ingredients, production technology and shop equipment. The last show in 2026 combined buying with the GELATISSIMO Cup, the German qualifier for the Gelato Europe Cup and a Lifetime Achievement Award honoring contributions to Italian gelato culture. That mix of laboratory products, retail equipment and craft exchange sets the context for the next Stuttgart gathering.

• A café buying gelato equipment should also compare coffee systems in the adjoining INTERGASTRA coffee section; the pairing connects two parts of the same counter offer.
• Treat laboratory machinery and refrigerated displays as one project at GELATISSIMO: the show covers both production and the serving counter.
• For a wider restaurant refit, use INTERGASTRA’s kitchen and interiors sections alongside the specialist gelato supplier visits.

Exhibiting

Stand registration is open for 2028. Ingredient, machinery and shop-equipment suppliers fit a visitor base of gelato makers and parlor owners, with café and catering buyers arriving from the adjoining hospitality fair. A working gelato demonstration should account for food-waste handling as well as production equipment: the show’s exhibitor guidance provides for dedicated ice-cream waste bins.