Press releases

Veganism, Ice Cream for Events, Coffee and other Ingredients at Intersicop’s Ice Cream Technical Seminars

Fernando Mira, Carlo Guerriero, Jordi Guillem, Miguel Ángel Morillo, Natalia Ramírez and Javier Guillén make up the ambitious line-up of chefs giving ice cream presentations at the Fair.

31 Jan 2022

The next edition of InterSICOP, International Bakery, Confectionery, Ice Cream, Coffee and Equipment Exhibition, is organised by IFEMA MADRID from 19th to 22nd February 2022. It will once again host an engaging programme of side events to offer trade visitors an extra helping of information and know-how.

One of the highlights at InterSICOP will be the technical presentations by renowned master confectioners, ice cream makers and bakers to share their techniques, recipes and research results. Like the rest of the programme, these sessions will be free of charge.

For the ice cream sector, InterSICOP has prepared top-level seminars with some of Spain’s trend-setting ice cream makers. Fernando Mira, of Casa Mira, in Málaga, will defend one of the maxims of his successful business: Preserving the Past to Face the Future. Carlo Guerriero of La Cremeria Gelato Italiano, in Cadiz, has a scientific background and is always thinking about how to satisfy consumers with specific dietary needs. In this talk, he will show how to use new technologies to concentrate flavours and aromas. Jordi Guillem of Real Ice Gelats, in El Vendrell, will show how to achieve a different taste experience by adding ingredients like speciality coffee. Miguel Ángel Morillo of Miquel Helados Artesanos in Mairena del Alcor, Seville, will focus his talk on ice cream for events. Natalia Ramírez is the owner of Selvática in Barcelona, which focuses on veganism. She will present about non-dairy ice cream for all consumers. Finally, chef Javier Guillén, who lives between Spain, Paris and Brazil, will explain his ice cream concept.


Saturday, 19th February

  • Fernando Mira: Preserving the Past to Face the Future (13:00 to 14:00)

Monday, 21st February

  • Carlo Guerriero: Concentrating Flavours and Aromas with New Technologies (16:00 to 17:00)
  • Jordi Guillem: Coffee Ice Cream: New Techniques & Speciality Coffee (17:15 to 18:15)

Tuesday, 22nd February

  • Miguel Ángel Morillo: Ice Cream for Events (10:30 to 11:30)
  • Natalia Ramírez: Beyond Veganism (11:45 to 12:45)
  • Javier Guillén: The Ice Cream Parlour by JG (13:00 to 14:00)