#Italy #panettone #Rimini #Pastry Trends #Italian Exhibition Group

Global Christmas Observatory SIGEP: Trends in Holiday Pastries

As the holiday season approaches, the Global Christmas Observatory SIGEP organized by Italian Exhibition Group sheds light on emerging trends in festive pastries. The flagship dessert capturing everyone's attention is none other than panettone. Whether it's the classic version or indulgent chocolate variants, panettone reigns supreme on festive tables across Europe.

In Europe, the market for pastries has grown significantly, now valued at approximately €11.4 billion, marking an increase of 1.5% compared to last year. This positive outlook is reinforced by insights from industry experts who note that the popularity of panettone is rising due to its unique flavors and versatility—as it can be enjoyed on various occasions.

Insights from Renowned Pastry Chefs

Marco Carniello, Chief Business Officer of the Italian Exhibition Group, has observed a positive trend in pastry consumption, especially in European countries like the UK, France, and Germany. Italy leads this trend, contributing a remarkable 40.6% of total consumption in this category. This growth is attributed to innovative approaches by pastry chefs who are continually finding ways to elevate traditional recipes.

Notable pastry chefs, including Matteo Figura, Circana Italy’s Director of Foodservice, highlight that while panettone is flourishing, the sector faces challenges such as surging ingredient prices—with nuts up 40% and chocolate as much as 50%. Such hikes pose a significant challenge to maintaining product quality and affordability.

Traditional and Innovative Flavors

Italian pastry chefs are wise to these challenges yet remain optimistic. Giuseppe Piffaretti, a Swiss pastry master, emphasizes the lasting importance of traditional panettone to the economy of pastry shops in Ticino. Meanwhile, Luigi Biasetto, a key figure from AMPI Academy, reveals a shift in consumer preferences with a notable 22% increase in pandoro sales.

Marta Boccanera, pastry chef and vice president of APEI, forecasts a 10-15% rise in panettone sales and sees the potential for pandoro sales to double, although pricing pressures remain a concern. Roberto Rinaldini, member of the Relais Dessert International, shares that classic panettone constitutes 40% of their sales, buoyed by gourmet offerings like the Panettone Dante.

International Influence and Market Growth

The interest in panettone isn't limited to Italy; consequential trends are also emerging in Spain, where chef José Romero notes a threefold increase in panettone sales over the past decade, alongside a surge in the popularity of traditional Spanish sweets like the Turrón de yema. This trend illustrates the rising globalization of holiday desserts and pastry culture.

Chefs across Europe are not only sticking to traditional recipes but are also experimenting with modern flavors. In Paris, Christophe Louie is innovating with seasonal pastries, crafting unique panettones infused with coffee, spices, and even pairing with exquisite ingredients like yuzu during aperitif hours.

Conclusion

As the holiday season unfolds, the SIGEP market insights indicate a robust future for pastries, particularly panettone, as it cements its status as the go-to dessert for festive gatherings. The creative fusion of tradition and innovation among pastry chefs across Europe promises exciting developments in the realm of annual holiday celebrations. Stay tuned for the 2025 SIGEP event running from January 18-22, 2025, in Rimini, which will further explore these delicious trends and celebrate the artistry of pastry making!

For visuals and additional information, visit IEG Infographic.