updated on 17.10.2019 2019 host events friday 18 october …

updated on 17.10.2019

2019 Host Events

FRIDAY 18 OCTOBER 2019

9.30 am Welcome to FCSI Breakfast "Face to Face with the Experts" & Presentation Teams FCSI EAME 48-

hours Student Challenge 2019

Hall 2, FCSI (Foodservice Consultants Society International)

9.30 am 6th Gran Prix of Italian Coffee Bars - Arrival of participants and semifinal beginning

Hall 18, ALTOGA (Italian Association of Coffee Roasters and Importers and Food Wholesalers) area

9.30 am Welcome coffee to start the day with a good espresso!

Hall 14, FIPE Federazione Italiana Pubblici Esercizi area

10.00 am Know-how at the service of cooking. Chef Fabio Tacchella

Course on new kitchen techniques and technologies

Hall 2, FIC - Italian Federation of Cooks area

10.00 am Coffee Addition - Latte art


From 10.00 am

to 6.00 pm Italian espresso: five styles for one Italy

Hall 24, area Istituto Nazionale Espresso Italiano Srl Benefit, booth Z68

10.00 am TO BREW: Using Mondicaffè speciality and sustainable coffees

Espresso and cappuccino with latte art by Rancilio Linea Specialty

Hall 24, TO COFFEE area

From 10.00 am

to 6.30 pm Espresso Italiano Dream Team


10.00 am Novel Food


10.00 am Professional and commercial equipment: standard developments (ASSOFOODTEC - EFCEM Italia)

Hall 6, booth M50 M42 N37 - Food-Technology Lounge

10.00 am Who are the Panettone World Championship finalists? With Maestri del Lievito Madre

Hall 6, Maestri del Lievito Madre area

10.00 am At school with Panificatori di Milano and Maestri del Lievito Madre

Hall 6, Panificatori di Milano Bakery Academy area

Page1

10.15 am Pastry Magazine presents “Art Gallery”

Live Pastry, Ice-cream, Chocolate and Cake Design demonstrations.

Hall 10, FIPGC International Federation of Pastry, Ice-cream and Chocolate area

10.30 am Contemporary pizza created with indirect techniques: biga and poolish

With Luciano Passeri, entrepreneur and teaching director at the Italian Accademia Pizzaioli

Hall 1, Morello Forni area, stand M03 M11 N04 N10

10.30 am BREAKFAST WITH APCI - ideas for a healthy breakfast

Hall 4, APCI Italian Association of Professional Cooks area

From 10.30 am

to 1.00 pm The story of the blend



Cheese sculptures and vegetable carving


10.30 am Vitamin Cocktail – What are you drinking? The simple, healthy choices


11.00 am

Show-cooking with promotional tasting of fresh filled pasta products typical of the Italian pasta-

making tradition offered by an A.P.Pa.Fre. pasta maker member, BONTART SRL

Hall 4, A.P.Pa.Fre. area , stand M57

11.00 am

Gluten Free Pizza, good and for all. Federico De Silvestri: 2 times Pizza World Champion - Scuola

Italiana Pizzaioli Instructor (Pizzeria Focacceria Quattrocento, Marzana – Verona)

Hall 3, Italian Pizza and Pasta and Italian School of Pizza Chefs area

11.00 am FUTURBAR - Hotelrevolution di Massimo Mussapi: Opening Conference

Hall 11, Comufficio area

11.00 am TO BREW: Using Mondicaffè speciality and sustainable coffees

Filter and more with E&BLAB


11.00 am TO TALK: How small and medium enterprises can be sustainable in the espresso world.

Sustainable case history of a woman in the world of speciality coffee


11.00 am

Energy labelling for professional refrigeration: community standards, state of play and future

developments (EFCEM Italia)


11.00 am Connectivity Standard WG 4

Page2


11.00 am Who are the Panettone World Championship finalists? With Maestri del Lievito Madre



The regional tradition of typical Italian desserts


11.30 am

TALENT APCI CHEF - Heat 1 - Teamwork in Food Service - Selection of the new Jr title holders of

the National APCI Chef Italia - Mystery Box test



Cake design lessons. 3D modelling


11.30 am Future Bar Show - The Barista, the Barman, the Bartender


11.30 am Coffee Addition - Water

Hall 14, Brita Italia area, booth D42/E41

12.00 pm Ribbon-cutting ceremony

Services Center - STELLA POLARE area

12.00 pm Food ART: Building the dish, from the plan to the final plate

Training with Unilever chef Giuseppe Buscicchio


12.00 pm TO BREW: roasting of speciality coffee by Mondicaffè

Coffee roasting for quality control by Ikawa


12.00 pm Gluten Free pasta! Pasta for all


12.00 pm


making tradition offered by an A.P.Pa.Fre. pasta maker member


12.00 pm Pizza cooking show focusing on gourmet and pan pizza for a new concept of pizza for catering

With Luciano Passeri, entrepreneur and teaching director at the Italian Accademia Pizzaioli and

Gianmaria Giorgetti, a pizza chef and sourdough starter expert


12.00 pm TO TALK: How small and medium enterprises can be innovative in the espresso world.

Korean red ginseng meets the world of speciality coffee


Page3

12.00 pm Panettone in the world, not just for festivities, by Maestri del Lievito Madre


12.00 pm Pastry Magazine presents “Art Gallery”

The FIPGC Excellence Teams and the FIPGC World Champions


12.00 pm Vulcania introduces His new and exclusive "Luotto Collection"

Hall 9, area Vulcania, booth T09

12.00 pm

Ecodesign and Energy Labelling for refrigerating appliances with a direct sales function - New

standard developments (ASSOFOODTEC/Assocold)


12.00 pm Current status and overview of BIM (Building Information Modelling) according to IFSE standard


12.00 pm Luxury pastry in the world by Iginio Massari with Carlo Meo

Hall 6, Luxury pastry in the world by Iginio Massari area

12.30 pm

Not just panettone: from king of celebrations to dessert. New ways to interpret Italy's favourite

cake by Maestri del Lievito Madre


12.30 pm

TALENT APCI CHEF - Heat 2 - Teamwork in Food Service - Selection of the new Jr title holders of

the National APCI Chef Italia - Mystery Box test


12.30 pm 1st Talk Cooking Show “Local > Global”

The AgriChef Elena Bordin presents chef Heiko Lacher (GE) with the traditional dish “Crema di

Patate del Montello con Radicchio e Pancetta” (Cream of Montello Potatoes with Radicchio and

Bacon), which will be reinterpreted and presented to the public by the guest chef

Hall 1, booth R21 S20 - F.lli Perin

1.00 pm Coffee Addition - Brewing and Spices

Hall 24, Metallurgica Motta area, booth S23

1.00 pm

Directive 2011/65/UE – RoHS: restriction to use of dangerous substances. What changes through

entry into force of Open scope (ICIM)


1.00 pm TO TALK: How small and medium enterprises can be sustainable in the espresso world.

Finca Rio Colorado, a new sustainability model in the field of speciality coffee production


1.00 pm FCSI Lunch & Panel discussion with Ansul


Page4

1.00 pm

White art: the bakery also offers focaccia and pizza, sweet and savoury snacks, viennoiserie and

fresh pasta, organised by Italian Gourmet with Alessandro Marra, Matteo Cunsolo, Ezio Rocchi


Gluten Free Pizza, good and for all. Federico De Silvestri (Pizzeria Focacceria Quattrocento,

Marzana – Verona)

1.30 pm Hall 3, Italian Pizza and Pasta and Italian School of Pizza Chefs area

1.30 pm TASTING - APCI Chef Italia - The Mystery Box


1.30 pm Food & Beverage - Drinking and more…


Gluten Free pasta! Pasta for all


2.00 pm FIC meets its partners at Host 2019. An in-depth look at the professional world


2.00 pm TO BREW: Using Mondicaffè speciality and sustainable coffees

How to taste espresso: sensory analysis workshop with the use of a tasting sheet


2.00 pm TO TALK: How small and medium enterprises can be sustainable in the espresso world

Case history: being sustainable by opening a new micro roastery


2.00 pm Contemporary pizza created with indirect techniques: biga and poolish



2.00 pm 6th Gran Prix of Italian Coffee Bars - Return and second part of the competition


2.00 pmWhat is the future of panettone? By Maestri del Lievito Madre and Panificatori di Milano


from 2:00 pm to

6:00 pm Espresso Italiano Champion 2019 - International semifinals


2.00 pm

Right interpretation and application of GMP for answering to mandatory requirements (ICIM -

ASSOFOODTEC - TIFQ LAB)


Page5

2.00 pm Luxury pastry in the world by Iginio Massari with Roberto Rinaldini


2.15 pm Book presentation "To plan food service"


2.30 pm Horizontal tasting “1 flour for 4 breads”

Panificatori di Milano uses Molino Agugiaro & Figna flour to make four different breads with just

one flour, by Panificatori di Milano


2.30 pm Design Talks: The new challenges in hotel design: worldwide and Italy

in collaboration with POLI.design and Ordine degli Architetti PPC of Milan

2.30 pm Coffee Addition - Finger coffee


The FIPGC World Trophy of Pastry, Ice Cream and Chocolate

2.30 pm Welcome and presentation of the FIPGC World Championships


2.30 pm

Pastry Magazine presents “Art Gallery”: butter, cheese, sugar and chocolate sculpture and cake

design


2.30 pm Afternoon coffee


2.45 pm The FIPGC World Trophy of Pastry, Ice Cream and Chocolate

Presentation of Pastry, Ice-cream and Chocolate World Championships Organisation Committee



FIPGC Ice-cream and Chocolate - Presentation of competing teams - Official photos of competing

teams


3.00 pm COOKING TALK - SPECIAL FOCUS 2019 - Debate: “Where is Catering headed today?”



Italian roasting: Mondicaffè, the successful case of a family business



Rancilio Specialty Line: different doses, water temperature, shower heads and filters for a perfect

specialty coffee extraction


A finger-food afternoon… with chef Gianluca Tomasi

Page6

3.00 pm FIC advanced training by the Competition Area Manager of Italian National Cooks


3.00 pm WATER treatment for the HO.RE.CA world: between quality and saving (AQUA ITALIA)


3.00 pm Luxury pastry in the world by Iginio Massari with Terai Norihiko


3.00 pm Carpigiani special event: Simone Bonini & Gianni Tarabini

Simone Bonini, gelato maestro and founder of Carapina, and Gianni Tarabini, chef of La Preséf,

starred restaurant of the agritourism La Fiorida in Valtellina, invite you to join them at a special

snack!

Hall 10, Carpigiani area, booth B60

3.00 pm Come and discover the launch of a new system that will revolutionionize on-the-go water

consumption

Hall 18, Celli Group area, booth G60 H63

3.15 pm New technologies to guarantee food safety and nutritional effects


3.30 pm Gluten Free Pizza, good and for all. Federico De Silvestri: 2 times Pizza World Champion - Scuola

Italiana Pizzaioli Instructor (Pizzeria Focacceria Quattrocento, Marzana – Verona)


3.30 pm Pizza cooking show focusing on gourmet and pan pizza for a new concept of pizza for catering

With Luciano Passeri, entrepreneur and teaching director at the Italian Accademia Pizzaioli and

Gianmaria Giorgetti, a pizza chef and sourdough starter expert


3.30 pm Pastry Magazine presents “Art Gallery”: Live pastry-making demonstrations

Vacuum-sealing in the pastry sector, how to make creams and preserves and achieve quality



Explanation of standards, regulations, competitor booth draw, tasting draw


3.45 pm Coffee Addition - Cocoa and coffee

Hall 14, Dersut Caffè area, booth L41

3.45 pm

Pastry Magazine presents “Art Gallery”: Airbrushing in pastry making, royal icing - how to create a

dessert



Aliberti and the world of quality coffee, an innovative pairing


Page7

4.00 pm Marketing Chapter - Market evolution in terms of the 4 seasons of consumption

Hall 10, Editrade area

4.00 pm Face to Face with the Experts



Coffee & good spirits: the world of coffee meets Aliberti Vermouth


4.00 pm The magic of yeast and puff pastry: technique and innovation in pastry and bread-making with

Luca Montersino, by Italian Gourmet


4.00 pm Aperitif with Cold Brew Coffee cocktails prepared by Giacomo Diamante from Enjoy! Artigiani del

Bere

Hall14, Julius Meinl area, booth G30 H29

4.00 pm Luxury pastry in the world by Iginio Massari with Moutarlier Lucien



Organisation of teams and positioning of the first ten teams in the booths


4.30 pm HotelRevolution: New Generation Hospitality: scenarios


Gluten Free pasta! Pasta for all


4.30 pm 2019 Host-FIPE Best cocktail course-contest


4.40 pm HotelRevolution: Acoustic comfort in hospitality environments


5.00 pm 6th Gran Prix of Italian Coffee Bars -End of competition and awards


5.00 pm NETWORKING: Taste it! - Focus on Contemporary Pizza


5.15 pm HotelRevolution: Materials for quality of life


5.30 pm Welcome to FCSI Happy Hour for Guest & Friends


5.30 pm Appetizer

Page8


5.30 pm

Press meeting - RATIONAL and Sustainability: the importance of the right equipment for the

Kitchen of the future. Following VarioCookingCenter® Happy Cooking for journalists

Hall 4, RATIONAL Italy area, booth C36 C44 D35 D43

5.45 pm HotelRevolution: Flying bar


SATURDAY 19 OCTOBER 2019

9.30 pm Welcome to FCSI Breakfast "Face to Face with the Experts"


9.30 am The FIPGC World Trophy of Pastry, Ice Cream and Chocolate

The start of the competition for the first ten teams



Presentation of the international FIPGC jury



Presentation of and interviews with the FIGPC Excellence Team World Champions and their

exhibited works




9.30 am 6th Gran Prix of Italian Coffee Bars - Arrival of participants and beginning of final



The importance of communication. Marketing and Communication - the use of social media in the

pastry sector


10.00 am TO BREW: Using Oriental Caffè speciality and sustainable coffees



From 10.00 am




Page9

Moulded chocolate sculptures, sugar sculptures


From 10.00 am



The taste of a toast. Chef Valerio Angelino Catella

10.00 am The world of sweets to ‘eat on the go’: confectionery, sugared almonds, chocolate...


10.00 am

Who are the Panettone World Championship finalists? With Maestri del Lievito Madre and

Panificatori di Milano


10.00 pm Food Defense Management in the Public Catering chain


Pastry Magazine presents “Art Gallery”

10.15 am Cheese sculptures and vegetable carving


Design Talks: Hotel trends, inspiration for designers

10.30 am in collaboration with POLI.design and Ordine degli Architetti PPC of Milan

10.30 am BREAKFAST WITH APCI - The hotel breakfast


10.30 am

High hydration pizza: the correct ways to make it, the advantages in terms of lightness and

digestibility



10.30 am Milano Latte Art Challenge 2019 - Competition: The Leaf

Hall 22, Trismoka area, booth V18 V28 Z17 Z27

10.30 am Pastries at the bar



10.30 am How to create a designer cake: modelling techniques and sugar flowers


From 10.30 am




10.30 am Praline tasting by the FIPGC World Championship jury


Page10

10.30 am Marcolini Pierre - The concerns and challenges regarding chocolate & pastry in the coming years



Live Pastry, Ice-cream, Chocolate and Cake Design demonstrations. Airbrushing in pastry making,

royal icing, how to create a dessert



Live Pastry, Ice-cream, Chocolate and Cake Design demonstrations - water in the pastry sector -

how to make a sweet


11.00 am

Roman pizza, between tradition and modernity. Gianluca Procaccini - Scuola Italiana Pizzaioli

Instructor; Graziano Bertuzzo - Scuola Italiana Pizzaioli Technical Department Manager



Vacuum-sealing in the pastry sector, how to make creams and preserves and achieve product

quality


11.00 am Tell me which pastry you choose and I’ll tell you who you are, with Anna Sartori from the

Pasticceria Sartori, by Maestri del Lievito Madre


11.00 am TO BREW: Using Oriental Caffè speciality and sustainable coffees

The filter and more: different water supply profiles for different quality in the cup


11.00 am Marketing Segments - Visual Merchandising – Visual sales and assisted sales


11.00 am


making tradition offered by an A.P.Pa.Fre. pasta maker member, PASTA DI VENEZIA CASANOVA

FOOD SRL


11.00 am TO TALK: How innovation meets the world of coffee

Presentation of the first Italian-language technical manual on coffee roasting: Coffee roasting in a

book by Medicea Edizioni


11.00 am Panel discussion with Irinox


11.00 am Pastry Magazine presents “The book of Pastry, Ice-cream and Chocolate World Champions”

Page11



11.00 am





Chemistry and merchandising lessons in the pastry sector. The importance of packaging in the

pastry sector. Pastry-maker marketing to increase sales





11.30 am Coffee Addition - Brewing and Spices

Hall 18, Mokito area, booth F58/G57

11.30 am COOKING TALK - The Restaurant Kitchen


11.30 am Luxury pastry in the world by Iginio Massari with Guido Castagna


11.30 am Breakfast Point – “When breakfast meets digital”


11.30 am Carpigiani special event: Fabrizio Fiorani & Davide Oldani

Fabrizio Fiorani, Asia’s best pastry chef 2019, and Davide Oldani, chef patron of the starred

restaurant D’O in Cornaredo (MI), discuss the future of gelato in foodservice between Europe and

Asia.


11.30 am Cristiano Tomei, 1 star Michelin Chef presents The Originals permanent blends with special food

creations



11.45 am Sugar and pastillage in pastry-making



12.00 pm Single portion ice-cream tasting by the international jury


12.00 pm TO BREW: Using Oriental Caffè speciality and sustainable coffees

Water quality for optimum coffee extraction



Page12


Fresh pasta for restaurants - pizzerias, added value for the customer


12.00 pm




12.00 pm

Migration tests for materials in contact with food: mandatory condition in risk managing (ICIM -



12.00 pm TO TALK: How innovation meets the world of coffee

The latest technology for the preparation of filter and pour over coffee with TONE





12.00 pm The chances for new Revalidation and Care Concepts


12.00 pm

Cooking Show focusing on 4-handed Neapolitan pizza, where the pizza and Neapolitan cooking is

based on art

With Antonio Sorrentino, executive chef at Rossopomodoro and Davide Civitiello, global pizza

ambassador


12.00 pm





12.15 pm The regional tradition of typical Italian desserts


Live cake design demonstrations. Painting - Modelling. Airbrushing in the “Art Gallery”

12.30 pm Hall 10, FIPGC International Federation of Pastry, Ice-cream and Chocolate area

12.30 pm IN THE KITCHEN WITH APCI - Cooking for large numbers


12.30 pm Luxury pastry in the world by Iginio Massari with Andrea Biagini


12.30 pm 2nd Talk Cooking Show “Local > Global”

Page13

The AgriChef Marco Osellame presents chef Heiko Lacher (GE) with the traditional dish “Radici e

Fasioi” (Radicchio and Beans), which will be reinterpreted and presented to the public by the

guest chef



12.45 pm The Modern bakery



1.00 pm Cake design application technique in the pastry sector


1.00 pm Industry 4.0 for the world of White Art and pastry-making by Engineer Polin E C. S.p.A.



Aliberti Case History: the world of quality sugar meets coffee. The world of single portion and

super automatic machines: innovation at the service of the consumer and beverage quality


1.00 pm Coffee Addition - Mixology

Hall 24, Nuova Ricambi area, booth A68/B69

1.00 pm

Frozen food in in catering: brief history, advantages, consumptions and market trend (IIAS - Italian

Institute Frozen Food)


1.00 pm FCSI Lunch & Workshop Hospitality


1.15 pm Workshop: Latte Art with Dhan Tamang





1.30 pm Modern Cake tasting by the international jury


1.30 pm

Roman pizza, between tradition and modernity. Gianluca Procaccini - Scuola Italiana Pizzaioli

Instructor; Graziano Bertuzzo - Scuola Italiana Pizzaioli Technical Department Manager


1.30 pm TASTING - The flavour and versatility of California Prunes meet Italian cuisine



Page14


pastry sector



Presentation of and interviews with the FIGPC Equipe Excellence World Champions and their

works



The importance of cleaning equipment for a quality drink with Asachimici.


from 2:00 pm to

6:00 pm Espresso Italiano Champion 2019 - International semifinals



Rancilio Case History: how to innovate with passion and technology in the espresso world


2.00 pm

High hydration pizza: the correct ways to make it, the advantages in terms of lightness and

digestibility



2.00 pm 6th Gran Prix of Italian Coffee Bars - Return and second part of the competition


Fresh pasta for restaurants - pizzerias, added value for the customer


2.00 pm FIC meets its partners at Host 2019. An in-depth look at the professional world


2.00 pm

Gluten-free panettone, sweets and bread. “Where are we now?” Meeting with Tiziana Colombo

and Master-baker Francesco Favorito. By Maestri del Lievito Madre and Panificatori di Milano


2.00 pm

“The recipe for success has no secrets, just great ingredients”, by Cesarin, which produces candied

fruit, semi-candied fruit and semi-processed products for bakeries and ice-cream parlours


2.00 pm

Coffee Show: Approaching the World of Latte Art Competitions with Manuela Fensore, Italian

Latte Art Champion


Page15

2.00 pm ANIMA training for HoReCa machine builders


2.00 pm Luxury pastry in the world by Iginio Massari with Riccardo Bellaera



2.15 pm Cake design application techniques


2.15 pm Book presentation "On the Rocs - ice Is Food"


2.30 pm Coffee Addition - Personalised finger coffee

Hall 14, Hardy area, booth F18/G19

"Cake Designers World Championship FIPGC" Cake Design World Championship

2.30 pm Presentation of the artistic creations by competing teams




Design Talks: Wellness & Lifestyle: designs for a better living

2.30 pm in collaboration with POLI.design and Ordine degli Architetti PPC of Milan


3.00 pm Cheese sculptures, fruit carving


3.00 pm Marketing Segments - the evolution of communication


3.00 pm COOKING TALK - Cooking in terms of Catering



The cupping of speciality coffees from Africa


3.00 pm White art on social media, by Maestri del Lievito Madre and Panificatori di Milano



Business Model Canvas: B.Farm case history - empower your business


3.00 pmPastry training: innovative sweets for the catering world. A sweet continuation of the day…


Page16

3.00 pm Milano Latte Art Challenge 2019 - Competition: Etching


3.00 pm Mannori Luca - cake in a jar


3.00 pm Carpigiani special event: Loretta Fanella

Pastry chef Loretta Fanella tells us about her autumn-inspired new dessert.


3.00 pm Jacopo Indelicato, Brand Ambassador at Julius Meinl

Italia, presents The Originals limited edition experiment &

Cupping


3.15 pm BIM Virtual Reality


3.30 pm

Cooking Show focusing on 4-handed Neapolitan pizza, where the pizza and Neapolitan cooking is

based on art

With Antonio Sorrentino, executive chef at Rossopomodoro and Davide Civitiello, global pizza

ambassador



3.30 pm Live Pastry, Ice-cream, Chocolate and Cake Design demonstrations.


3.30 pm Roman pizza, traditional recipes in a modern way with Gianluca Procaccini


3.45 pm Coffee Addition - Molecular



3.45 pm Live demonstrations. Airbrushing in pastry-making, royal icing



4.00 pm How to create a designer cake: modelling techniques and sugar flowers



Innovation at the service of the consumer and the quality of the beverage: the world of super-

automatic machines and the single portion



Coffee & Good Spirits: the world of coffee meets Aliberti spirits


Page17



4.00 pm “Sweet-savoury aperitivo” by Maestri del Lievito Madre and Panificatori di Milano


4.00 pm Luxury pastry in the world by Iginio and Debora Massari



Sculpture lessons



Vegetable carving




4.30 pm Fresh pasta for restaurants - pizzerias, added value for the customer




4.30 pm

From the oven to the bakery, new sweet and savoury ideas by Italian Gourmet with Piergiorgio

Giorilli


4.45 pm HotelRevolution: The new professional TV Philips MediaSuite


5.00 pm "Cake Designers World Championship FIPGC" Cake Design World Championship

Presentation of the FIPGC international jury and the works created by competitors in the first

teams




5.00 pm NETWORKING: Taste it! - Focus on - Sea-based cooking


5.00 pm 6th Gran Prix of Italian Coffee Bars - End of Competion and Awards


5.15 pm HotelRevolution: Lighting for hospitality


Page18

5.30 pm Appetizer




SUNDAY 20 OCTOBER 2019

9.30 am Welcome to FCSI Breakfast "Face to Face with the Experts"



9.30 am The competition begins for the second teams


9.30 am World Latte Art Battle Italy - Arrival of participants and beginning



9.30 am Presentation of the international FIPGC jury



9.30 am


exhibited works



9.30 am


pastry sector




Discovering Italian treasures… White Art with Chef Fabio Toso

10.00 am The correct use of flours and raising mixtures


10.00 am TO BREW: Using speciality and sustainable coffees presented by La Milanesa



From 10.00 am



Page19


10.00 am Moulded chocolate sculptures, sugar sculptures


From 10.00 am



10.00 am FCSI Italy Student Award IPSSAR Beltrame Vittorio Veneto


fom 10.00 am to

1.00 pm

Panettone World Championship final and tasting of the panettoni entered in the contest by

Maestri del Lievito Madre


10.00 am Bread and design: new trends by Spazio Genio and Panificatori di Milano






How to create a designer cake: modelling techniques and sugar flowers



Praline tasting by the international jury


10.30 am Milano Latte Art Challenge 2019 - Competition: 10 Elements


10.30 am BREAKFAST WITH APCI - Breakfast eaten out


10.30 am Pressed orange juice? Yes please!


10.30 am Contemporary pizza created with indirect techniques: biga and poolishWith Luciano Passeri, entrepreneur and teaching director at the Italian Accademia Pizzaioli


10.30 am Luxury pastry in the world by Iginio and Debora Massari


From 10.30 am


Hall 24, Istituto Nazionale Espresso Italiano Srl Benefit, booth Z68


Page20


royal icing - how to create a dessert




how to create a dessert


11.00 am Design Talks: Food & retail: designing new urban scenarios


11.00 am Show-cooking with promotional tasting of fresh filled pasta products typical of the Italian pasta-

making tradition offered by an A.P.Pa.Fre. pasta maker member, I SAPORI D’OGLIASTRA DI VITO

ARRA


11.00 am Marketing Segments - The added value of craftsmanship


11.00 am TO BREW: Using speciality and sustainable coffees presented by La Milanesa

The filter and more with E&BLAB


11.00 am TO TALK: How big companies can be sustainable

Mantano project: a sustainable proposal for the consumption of socially responsible coffee


11.00 am Showcooking with 2019 Classic Pizza World Champion, Riccardo La Rosa!




quality


11.00 am

FCSI's 2019 Start Me Innovation Up Awards, sponsored by Electrolux Professional: live

presentations and judging


11.00 am Angelika Wagner, Head of Julius Meinl Academy, presents The Originals & limited edition

experiment & cupping







Cake design lessons - 3D modelling

Page21




11.30 am Coffee Addition - Mixology

Hall 14, Hardy area, booth F18/G19

11.30 am

COOKING TALK - Yeast Passion - in collaboration with FIPE, ConfCommercio and Associazione

Panificatori Milano


11.30 am Luxury pastry in the world by Iginio Massari with Gino Fabbri


11.30 am Carpigiani special event: Lorenzo Cogo

What happens when a starred chef opens a gelateria? Lorenzo Cogo of restaurant El Coq tells of

his relationship with the “cold dessert” on the dish and on the cone.



Sugar and pastillage in pastry-making



Single portion ice-cream tasting by the international jury


12.00 pm

It’s all SCROCCHIARELLA - advanced workshop on innovative products for the restaurateur,

including buckwheat scrocchiarella, sandwiches, gourmet foods

With Tiziano Casillo, Fabrizio Iacovella, Clara Micheli, Matteo Bosio and Marco Padovese


12.00 pm




12.00 pm TO BREW: Roasting of speciality and sustainable coffees by Umami Area Honduras

The roasting of Robusta coffee for espresso - IKAWA


12.00 pm TO TALK: How big companies can be sustainable

Rancilio Case History: the innovation and sustainability of bean2cup machines


12.00 pm Workshop by Panificatori di Milano




Page22


12.00 pm Fresh pasta arena: showcooking and fresh pasta tastings




12.00 pm Middle East Hotel and Restaurant Trends





12.30 pm Live cake design demonstrations. Painting. Modelling. Airbrushing in the “Art Gallery”


12.30 pm IN THE KITCHEN WITH APCI - Water as a secret ingredient


12.30 pm Luxury pastry in the world by Iginio Massari with Giuseppe Piffaretti


12.30 pm 3rd Talk Cooking Show “Local > Global”

Chef Heiko Lacher and his Anima restaurant staff (GE) interpret, only for the public of HOST 2019,

the Treviso PGI Red Radicchio



The Modern bakery



Cake design application technique in the pastry sector



Hall 18, Mokito area, booth F58/G57


Filters for the treatment of water: sustainability meets products for the café world


1.00 pm ANIMA training for HoReCa machine builders


1.00 pm Workshop: coffee-tasting with cupping with Anita Bertok


1.00 pm FCSI Lunch & Pitches FCSI EAME Student Awards

Page23


1.00 pm The panettone competition tasting continues for the public



Modern Cake tasting by the international jury


1.30 pm

TASTING - Unexpected and surprising pairings with California Prunes for the Professional Food

Service


1.30 pm Showcooking with 2019 Classic Pizza World Champion, Riccardo La Rosa!


1.30 pm

The Technical and Critical Juries announce the winners of the first edition of the Panettone World

Championship, promoted by the Maestri del Lievito Madre group






pastry sector




works


from 2:00 pm to

6:00 pm Espresso Italiano Champion 2019 - International final



ICO Coffee Development Report 2019 on economic sustainability – Gerardo Patacconi,



Tasting espresso with the addition of sugars from different countries by Waves of Sugar


2.00 pm FIC meets its partners in attendance at Host 2019. An in-depth look at the professional world


2.00 pm World Latte Art Battle Italy - Return and second part of the competition

Page24


2.00 pm Contemporary pizza created with indirect techniques: biga and poolish



2.00 pm At school with Panificatori di Milano and Maestri del Lievito Madre


2.00 pm

Coffee Show: How to structure a Latte Art Competition with Manuela Fensore, Italian Latte Art

Champion


2.00 pm Luxury pastry in the world by Iginio Massari with Fabrizio Fiorani



Cake design application techniques


2.15 pm Save Energy and Cost by usingHigh End Induction Systems





Presentation of the artistic creations by competing teams



Hall 18, Caffè Ottolina area, booth H80/H84 - L79/L83




Cheese sculptures, fruit carving



The cupping of speciality coffees from Central America



Presentation of the book ZERO CAFFE’ – il diritto alla felicità by Andrej Godina and Sandro

Bonacchi


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3.00 pm COOKING TALK - Dessert is served - in collaboration with AMPI


3.00 pm

The technological elements that make for quality panettone and contribute to extending its life,

by Maestri del Lievito Madre


3.00 pm Marketing Segments - The added value of craftsmanship


3.00 pm Learning the art and donating a part to the DSE Chef Roberto Rosati

Training course for emergencies that highlights the human and professional value of those

involved


3.00 pm Dr. Christina Meinl, Head of Julius Meinl Innovations,

presents our 1862 concept


3.00 pm Milano Latte Art Challenge 2019 - Competition: Mystery Box


3.00 pm Luxury pastry in the world by Iginio Massari with Davide Comaschi


3.00 pm Carpigiani special event: Francesco Boccia & Alessandro Racca

Francesco Boccia, pastry chef of the Italian team that conquered the Coupe du Monde de

Patisserie 2015, takes us into the world of gelato pastry single servings with an introduction by

Alessandro Racca, technical director of Gelato Pastry University in Tokyo.


3.15 pm Trattoria Solidale & Smart Kitchen Project


3.30 pm Showcooking with 2019 Classic Pizza World Champion, Riccardo La Rosa!


3.30 pm

It’s all SCROCCHIARELLA - advanced workshop on innovative products for the restaurateur,

including buckwheat scrocchiarella, sandwiches, gourmet foods

With Tiziano Casillo, Fabrizio Iacovella, Clara Micheli, Matteo Bosio and Marco Padovese



Live Pastry, Ice-cream, Chocolate and Cake Design demonstrations.



Live demonstrations. Airbrushing in pastry-making, royal icing


Page26

3.45 pm Coffee Addition - Pastry and Coffee

Hall 18, Saka area, Torrefazione Tafuri di Tafuri Rosaria & C, booth G98





Training the roaster and trader: green coffee in a book by Medicea Edizioni



Coffee & Good Spirits: the world of coffee meets Aliberti Vermouth




4.00 pm Luxury pastry in the world by Iginio and Debora Massari



Sculpture lessons



Vegetable carving








4.40 pm HotelRevolution: The flying bed



Acknowledgement and announcement of the winners



Hall 18, Trabo area, booth C67

5.00 pm World Latte Art Battle Italy - End of competition and awards

Page27


5.00 pm NETWORKING: Taste it! - Focus on: Cooking meets White Art


5.15 pm HotelRevolution: Table decoration solutions


5.30 pm Appetizer




MONDAY 21 OCTOBER 2019



9.30 am The FIPGC Cake Designers World Championship

Cake Designers World Championship. Start of competition for the first teams drawn


9.30 am World Latte Art Battle Champioship - Arrival of participants and beginning


9.30 am The FIPGC Cake Designers World Championship

Presentation of the international FIPGC jury




exhibited works




pastry sector




10.00 am Coffee Addition - Brewing and Spices

Hall 22, Asachimici area, booth V15

10.00 amTO BREW: Using speciality and sustainable coffees presented by Gocce di Cioccolato Roastery

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From 10.00 am



From 10.00 am



10.00 am

Master Pizza Champion: the first and only TV talent contest for professional pizza chefs lands at

Host with the first round of selections for season 6


10.00 am At school with Panificatori di Milano and Maestri del Lievito Madre


10.00 am

“How should panettone be eaten: a guide to correct tasting”, by Maestri del Lievito Madre and






10.00 am Building the future… Chef Laudadio Alessandro

FIC advanced training for catering school students entering the profession now


10.00 am Presentation of trade study: industry of household equipment, table and similar (FIAC)


10.00 am Panel discussion with EVO America





From 10.30 am




10.30 am How to create a designer cake: modelling techniques and sugar flowers


From 10.30 am European Pizza Championship, 20th edition

The biennial contest to find the best pizza - and pizza chef - in Europe returns to Host

Page29


10.30 am Milano Latte Art Challenge 2019 - Quarter-finals - Competition: Head to Head


10.30 am BREAKFAST WITH APCI - Breakfast on the go




10.30 am Design Talks: Luxury 4.0


10.30 am

“The World Trophy of Pastry Ice Cream and Chocolate FIPGC” Pastry Icre Cream and Chocolate

World Championship

The Cake Designers World Championship. Cake tasting by the FIPGC World Championship jury


10.30 am LAC Pascal - My business pastry on 26 years. Tasting: chocolate speciality call "Diabolix"








how to create a dessert




quality


11.00 am

Ecodesign and Energy Labelling for refrigerating appliances with a direct sales function: EU

regulation and the impact on the market (EUROVENT)


11.00 am TO TALK: The world of quality cocoa by Cacao Project

Introduction to the world of quality cocoa: Cacao Project video screening


11.00 amTO BREW: Using speciality and sustainable coffees presented by Gocce di Cioccolato Roastery

Water for espresso: controlling hardness and TDS (Total Dissolved Solids)


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11.00 am


making tradition offered by an A.P.Pa.Fre. pasta maker member, RAVIOLIFICIO FONTANETO SRL


11.00 am Marketing Segments - How to handle consumers’ questions


11.00 am Connectivity




pastry sector. Pastry chef marketing to increase sales





11.30 am Milano Latte Art Challenge 2019 - Semifinals - Competition: Half Cup


11.30 am Coffee Addition - Finger coffee

Hall 18, Mokito area, booth F58 G57

11.30 am

Technique and Taste? The quality of artisan panettone from technical aspects to customer

perception, by Maestri del Lievito Madre


11.30 am The Bussy capsule meets the haute cuisine of Viviana Varese

Hall 6, Bussy area, stand D32 and 33

11.30 am Bernard Fournier, Michelin star Chef, will use our coffee

blends to prepare special food creations, one of his specialty is

Le Royal Fournier, based on fois gras


11.30 am COOKING TALK - Mission Recruiting - in collaboration with LavoroTurismo


11.30 am Luxury pastry in the world by Iginio Massari with Fabrizio Galla


11.30 pm Carpigiani special event: Alessandro Racca & Andrea Fiori

Alessandro Racca, technical director of Gelato Pastry University in Tokyo, and pastry chef Andrea

Fiori interpret the evolution of mignon pastry at negative temperatures.



11.45 am Sugar and pastillage in pastry-making

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12.00 pm TO BREW: Cacao Project

Tasting quality cocoa of different origins


12.00 pm TO TALK: The coffee world meets catering

Case History: a speciality nursery in Italy - Mati piante 1909




12.00 pm The international design award Pizza experience & Gelato experience


12.00 pm

White Paper presentation: the industry of commercial refrigeration in Italy

(ASSOFOODTEC/Assocold)


12.00 pm




12.00 pm

“The World Trophy of Pastry Ice Cream and Chocolate FIPGC” Pastry Ice Cream and Chocolate

World Championship

Ice cream tasting by the FIPGC World Championship jury


12.00 pm Presentation of the book "I Segreti del Maestro Torrefattore", will be present the author Maestro

Gianluca Gallo

Hall 22, Gattopardo area, booth G01





Live cake design demonstrations. Painting - Modelling - Airbrushing at the “Art Gallery”


12.30 pm Hide-and-Seek – Press Conference with MP Gadda


12.30 pm IN THE KITCHEN WITH APCI - Catering & Design: from the atmosphere to the plate


Page32

12.30 pm Luxury pastry in the world by Iginio Massari with Luigi Odello



12.45 pm The Modern bakery


1.00 pm

MOCA Conformity Declaration: mandatory contents and objective evidences in support (ICIM -






Cake design application techniques in the pastry sector


1.00 pm

Bread as a growing star: new perspectives with Chef Paolo Gramaglia of the one Michelin star

restaurant President Pompei


1.00 pm TO TALK: The world of quality cocoa

The world of natural wine meets coffee and cocoa



Hall 18, Fabbri 1905 area, booth F60/G63

1.00 pm Welcome to FCSI Lunch "Face to Face with the Experts"


1.30 pm TASTING - APCI CHEF ITALIA mentoring Young Chefs




pastry sector




works


2.00 pmFIC meets its partners in attendance at Host 2019. An in-depth look at the professional world


2.00 pm The Bussy capsule meets the haute cuisine of Viviana Varese

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Hall 6, Bussy area, stand D32 E33

2.00 pm

Coffee Show: Recreating the last winning World Latte Art Challenge with Manuela Fensore, Italian

Latte Art Champion


2.00 pmTO BREW: Using speciality and sustainable coffees presented by Gocce di Cioccolato Roastery

The tasting of sugars from different countries for the modern café with Waves of Sugar



CACAO Project: an example of international cooperation co-funded by the European Commission’s

Erasmus+ programme


2.00 pm World Latte Art Battle Champioship - Return and second part of the competition


2.00 pm Luxury pastry in the world by Iginio Massari with Luigi Biasetto



2.15 pm Cake design application techniques


2.15 pm BIM Repository’s EFCEM BIM


2.30 pm The Final - VALKO CBT contest 2. Edition 2019

Hall 3, area Valko, booth L33 L41

The FIPGC Cake Designers World Championship

2.30 pm

The Cake Designers World Championship. Presentation of the artistic creations by the competing

teams


From 2.30 pm to

6.10 pm Italian espresso: five styles for one Italy


From 2.30 pm to

6.10 pm The story of the blend


2.30 pm Coffee Addition - Cocoa and coffee

Hall 14, Essere Distribuzione Srl/Caffè Ravasio5 area, booth M47

Page34

Design Talks: Hotel Design & Technology Solutions

2.30 pm in collaboration with POLI.design and Ordine degli Architetti PPC of Milan

2.30 pm The Kitchen 4.0 - Innovation, Efficiency, Quality


2.30 pm

The Italian Federazione Nazionale Panificatori provides an overview of White Art, by Panificatori di

Milano






Rancilio Specialty: a practical demonstration of Rancilio technology for the extraction of natural

speciality coffees and tasting in the cup


3.00 pm

Milano Latte Art Challenge 2019 - Final - Competitions: One More | Free Design | The Secret

Challenge


3.00 pm COOKING TALK - The Food Service Professions


3.00 pm Marketing Segments - How to handle consumers’ questions


Smoked but not burnt by chef Stefano Pepe

3.00 pm Study and creation of dishes using different smoking techniques



The cocoa value chain: new challenges for small-scale cocoa farmers and small enterprises (Cacao

Project output presentation)


3.00 pm

Study Presentation: Size and dynamism of professional equipment for catering and hospitality

(EFCEM Italia)


3.00 pm Luxury pastry in the world by Iginio Massari with Monica Meschini


3.00 pm Carpigiani special event: Giulia Liu

The ingredients of Oriental tradition meet the tradition of Italian artisan gelato in a dish by Giulia

Liu, founder and owner of Gong Oriental Attitude in Milan, the restaurant that celebrates Chinese

haute cuisine in Italy.


Page35

3.00 pm Andreas Acherer pastry Chef with Tre Torte Gambero

Rosso, highest award in Italian patisserie, presents our Bar

Speciale blend to prepare his desserts


3.15 pm Foodservice & hospitality international trends. Everything changes everything.




3.30 pm The Bussy capsule meets the haute cuisine of Viviana Varese

Hall 6, Bussy area, stand D32 E33


Live demonstrations. Airbrushing in pastry-making, royal icing


3.45 pm Coffee Addition - Finger coffee





4.00 pm TO TALK: The world of the barista

Training the barista: Barista in a book by Medicea Edizioni


4.00 pm The advantage of hyperamortisation for vending machines (ASSOFOODTEC/Tecnologie Vending)





Chocolate & Good Spirits: the world of chocolate meets natural wine


4.00 pm Luxury pastry in the world by Iginio Massari with Alfonso Pepe



Sculpture lessons



Vegetable carving

Page36




4.30 pm

Richemont Club Italia: bread by master bakers, with Roberto Perotti, Fabrizio Zucchi and Matteo

Cunsolo, by Italian Gourmet




4.40 pm HotelRevolution: ATELIER KAREN HUBER: The images that sell food


5.00 pm


World Championship

Presentation of the works created during the Cake Designers World Championship by the first

teams in the competition


5.00 pm Bread workshop by Panificatori di Milano


5.00 pm Coffee Addition - The Cold Brew (customised)

Hall 18, Mokaor Caffè area, booth L78

5.00 pm NETWORKING: Taste it! - Focus on: #Social Aperitivo


5.00 pm World Latte Art Battle Champioship - End of competition and awards


5.15 pm HotelRevolution: Echo lockers


5.30 pm Appetizer




TUESDAY 22 OCTOBER 2019



Page37

9.30 am European Pizza Championship - Registration of participants





9.30 am Cake Designers World Championship. Start of competition for the first teams drawn



9.30 am Presentation of the international FIPGC jury



9.30 am


exhibited works



9.30 am


pastry sector


If you eat, share... chef Riccardo Carnevali

10.00 am Cooking in the social era: design, creation and sharing of good, attractive dishes...


10.00 am “PaneMilano” presentation


From 10.00 am



10.00 am

Pizza Without Borders: The European Pizza Championship chooses Host, giving professional pizza

chefs the chance to qualify for the final to be held in London in November 2019





From 10.00 am



10.00 am Coffee Addition - Latte art

Page38


10.00 amTO BREW: Using speciality and sustainable coffees presented by an Italian micro roastery



10.00 am TO TALK: How small and medium enterprises can be sustainable

Industry 4.0: from artificial to emotional intelligence


10.00 am

MOCA for slicers, mincers and similar: guidelines, law duties, product and process conformity.

MOCA Vademecum by Assofoodtec – ICIM








10.30 am BREAKFAST WITH APCI - The intercontinental breakfast


10.30 am “The World Trophy of Pastry Ice Cream and Chocolate FIPGC” Pastry Ice Cream and Chocolate World Championship

The Cake Designers World Championship. Cake tasting by the FIPGC World Championship jury




from 10.30 am European Pizza Championship, 20th edition

The second day of the biennial contest that axknowledges the best pizza - and pizza chef - in

Europe.






11.00 am Design Talks: Design solutions for hotel regenerations


11.00 amTO BREW: Using speciality and sustainable coffees presented by an Italian micro roastery

The filter and more with E&BLAB and TONE

Page39


11.00 am

Coldiretti and Associazione Panificatori Milano present the protocol for the protection of

“PaneMilano” made with Italian wheat and in observance of the "zero miles" philosophy and

sustainability, for bread with added value. Workshop by Panificatori di Milano


11.00 am TO TALK: Pitches by innovative start-upsPitch presentations of innovative start-ups and sustainable projects in the field of quality coffee.


11.00 am Show-cooking with promotional tasting of fresh filled pasta products typical of the Italian pasta-


11.00 am Marketing Segments - A new recession? How to deal with it




quality


11.00 am Helena Oliviero, Italian Cupping Champion, presents The

Originals & limited edition


11.00 am Luxury pastry in the world by Iginio Massari with Roger Botti







Cake design lessons - 3D modelling


11.30 am Checkout Area: from payment tools to management tools


11.30 am

COOKING TALK - Italian cuisine around the world - Ahead of the fourth Week of Italian Cuisine in

the World


11.30 am Coffee Addition - Mixology

Hall 22, Asachimici area, booth V15


Sugar and pastillage in pastry-making


Page40

12.00 pm

Ecodesign and Energy Labelling for refrigerating appliances with a direct sales function - New

standard developments (ASSOFOODTEC/Assocold)


12.00 pm




12.00 pm From breakfast to the aperitivo, by way of the lunch break: pastry moments with Lucca Cantarin

of Italian Gourmet

Hall 6, Maestri del lievito Madre area




12.00 pm TO BREW: The coffee world meets chocolate

Chocolate for the café: tasting, testing and recipes




12.00 pm Smart technologies PoliBox in food delivery


12.00 pm Luxury pastry in the world by Iginio Massari with Gino Fabbri






Live cake design demonstrations. Painting - Modelling - Airbrushing at the “Art Gallery”


12.30 pm IN THE KITCHEN WITH APCI - Fusion in the kitchen



The Modern bakery



Cake design application technique in the pastry sector


1.00 pm Pizza Break

Page41


1.00 pm The pastry-maker and baker: two constantly evolving professions for women


1.00 pm

Ecodesign and Energy Labelling for refrigerating appliances with a direct sales function (second

subsequent SLOT) (ASSOFOODTEC/Assocold)


1.00 pm TO BREW: The coffee world meets chocolateCreate your chocolate-based drink


1.00 pm Welcome to FCSI Lunch "Face to Face with the Experts"




1.30 pm 2019 European Pizza Championship 20th edition


1.30 pm TASTING - California Prunes add more flavour to international recipes


1.30 pm Luxury pastry in the world by Iginio Massari


1.30 pm


World Championship

Modern cake tasting by international jury

Hall 10, area FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria

1.30 pm Award Ceremony: The sustainable cuisine, the chef meets the SelfCookingCenter®

Hall 4, RATIONAL Italy, booth C36 C44 D35 D43

from 1.30 pm to

2.30 pm

The general state of White Art. What is the future for quality bread? By Panificatori di Milano and

Italian Gourmet




pastry sector




works


2.00 pm FIC meets its partners in attendance at Host 2019. An in-depth look at the professional world


Page42

2.00 pm TO BREW: Morning - roasted coffees for cupping by an Italian micro roasteryThe cupping of speciality coffees from Asia


2.00 pm TO TALK: Pitches by innovative start-upsPitch presentation prize-giving


2.00 pm Luxury pastry in the world by Iginio with Debora Massari



Cake design application techniques


2.30 pm


World Championship

"The Cake Designers World Championship". Presentation of the artistic creations by the

competing teams


2.30 pm Panettone: a social phenomenon. A presentation by food anthropologists on the history of

panettone and Italian pastry-making

Hall 6, Maestri del lievito Madre area

2.30 pm Breakfast Point – “the app dedicated to the breakfast world”





3.00 pm TO BREW: Using speciality and sustainable coffees presented by an Italian micro roasteryCoffee Flair & Good Spirits: the world of coffee meets Aliberti spirits


3.00 pm COOKING TALK - Extraordinary Italian Taste - Vancouver 2019


3.00 pm Luxury pastry in the world by Iginio with Debora Massari








3.45 pm Live demonstrations. Airbrushing in pastry-making, royal icing


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4.00 pm End of the baking contests





Sculpture lessons



Vegetable carving


4.30 pm The European Pizza Championship. Announcement of the 2019 European Champion!




4.40 pm HotelRevolution: Solid surface


5.00 pm


World Championship

The Cake Designers World Championship - Acknowledgement and announcement of the winners


5.00 pm NETWORKING: Taste it! - Focus on: Neapolitan Pizza STG


5.00 pm Host-FIPE-APCI Cocktail Prize-giving


5.15 pm HotelRevolution: Mirror TV




5.45 pm HotelRevolution: Today's digital devices and solutions for tomorrow’s Horeca


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updated on 17.10.2019 2019 host events friday 18 october …

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