Meetings and conventions in addition to competitions and demonstrations:
numerous events have been confirmed while others are in the works to explore
the latest advances in the sectors featured at the exhibition
 
 
Milan, 21 October 2011– Ideas and professional tips are acquired or shared, skills are put to the test and new projects are ready to be presented to the many worlds represented at Host 2011: the meeting between operators is the true added value of a trade show event and Host offers valuable and original opportunities for discovering, in an entirely new, highly professional way with plenty of fun and original ideas, the many realities that belong to each one of the sectors represented at the exhibition.
A busy calendar of events, created and realised together with Host by leading players in the various sectors is plannedfor the specific sectors that belong to the macro-areas present at Host – Food service equipment, Bread Pizza Pasta, Coffee, equipment forBars and coffee machines, Ice-Cream and Confectionery and Hotel&Spa Emotion. Events designed to promote the winning products and ideas in the various categories.   
 
 
Food Service Equipment, Ice-Cream and Confectionery
2011 The kitchen in the futureis an area and event hosting lots of activities dedicated to technology in the kitchen. The “2011: Kitchen in the future” initiative will also form the backdrop for the Italian selection of Junior and Senior Global Chefs, a worldwide competition organised by WACS – World Association Chefs Society. One of the most prominent trade associations involved in this initiative that intends to offer numerous innovative ideas for the trade is the Federazione Italiana Cuochi (FIC – Italian Federation of Chefs). Chefs, Master Pastry Chefs and Master Chocolatiers will try their hand at exclusive performances, creating tasty dishes while maintaining the qualities of each ingredient. Reed Gourmet’s journal “Il Pasticcere”, with the patronage of AMPI, CAST, ALMA and FIC, is organising the third edition of the Pastry Chef Award, with six master chefs and coaches helping six young pastry chefs under the age of 25 from the Cast Alimenti and Alma academies. A jury of experts will evaluate their special preparations created from ingredients that they will be handed in a closed Magic Box.
FIC will also award a prize to the best female cook, in a competition called “THE KITCHEN OF THE FUTURE” that also takes a look at the Italian kitchens of yesterday and today.
The Cook’s Association of Lombardy will host the event “Italy - from bread to wine”, which will match 5 dishes with the best bread and Raboso Paladin wine.
 
Also on stage is the Italian Taste Arena, organised by APCI (Professional Association of Italian Cooks), hosting discussions and experiments, as well as two important competitions - the National Finals of “Italy on a Plate” and “Finger Food Italy”.
In the Arena, there will also be some minor challenges between journalists or buyers, assisted by professional cooks, willing to try their hand at preparing innovative dishes or the great classics.
Professional training will be offered in mini-master courses dedicated to the latest trends in today’s catering industry.
Lastly, APCI will organise for its members at Host a Forum of Italian Delegations, with in-depth studies and moments dedicated to professional organisation, and the participation of famous names from the world of catering.
 
 
Interesting opportunities for debate will be offered in various important conventions.
In particular, Artù and Ristorando in collaboration with FIPE, will organise the convention “Changes in the restaurant industry, the innovations, technologies and markets of the future” featuring the participation of authorities and consultants from the sector. During the meeting a study conducted by ACCREDIA and CONAL will be presented on the consumers’ perception of quality food product brands.
 
On the 23rd and 24th of October Slow Food will unveil to the public its new Slow Wine 2012 and Italian Taverns 2012 guides. The event will also be an important opportunity for reflecting on the Italian food and wine industry.
On Sunday the 23rd at 10:30 am the presentation of the Slow Wine 2012 guide will be followed in the afternoon by a tasting of the wines that earned the recognition of the greatest wines and the cellars marked with the bottle symbol.
On Monday the 24th (also at 10:30 am) the spotlight will be on the Taverns of Italy 2012. For the occasion the taverns that achieved the recognition of the snail will be honoured. The afternoon programme will include a tasting of wines that were named the best everyday wines and those from the cellars marked in the guide by a coin symbol.
 
FCSI - Foodservice Consultants Society International (www.fcsi.org), a global association that brings together 1350 international professional consultants will promote the role and efforts of qualified consultants in planning, running, and organising services in the hotel and professional food service areas. FCSI experts will present meetings and seminars on various themes, including more general issues tied to the figure of the consultant in the food market, to specific sessions that will combine technical-design and management aspects, enhanced with examples and case histories on issues such as sustainability applied to the hotel industry, to food service and to reception in museum areas along with new banqueting concepts, on the evolution of food technologies in terms of consumer safety and on the future of the food service and hotel industry. Lastly, to give the trade the opportunity to gather specific, customised information, FCSI will also organise short, targeted consulting workshops.
 

 
Bread Pizza Pasta
 
Thirty years of pizza history will be presented by APES, theAssociation of Pizza Makers: the Ciaopizza space will host new initiatives to confirm this success, which has renewed the image of traditional Italian catering throughout the world. One such exhibit is Art and Talent in the Pizzeria: a display combining culture, passion, hobbies and art, where the best of Italian production comes together.
Another competition at the show will be dedicated to Italian pizza using strictly Italian ingredients: can the tomato, naturalised into Italy but of Peruvian origin, be substituted? During the fair a Press Conference will present the “Monument to the Pizza” project - the monument will be erected in 2012 in an already selected location of the Amalfi Coast.
 
ASSIPAN will organise an important event on the world of bread making, entitled Aroma of Bread: experts from various Italian regions will be at work live, organising mini-courses for visitors on the crucial phases of the creation of a recipe. It will also be possible to taste various breads, focaccia, cakes, breadsticks, etc. and meet expert master bakers. Some of the featured specialities include honey bread, mafalda bread, rosette rolls, quadrotte and spianate bread, babà and much more.
 
FIP, the Italian Federation of Pizza Chefs in the Worldis organising “Learn the Art”, a programme of themed tastings of exclusively Italian niche products and the presentation of artistic pizza prepared by creative and highly skilled artisans. Competitions and tournaments will make the event even more fascinating as experienced master pizza chefs will have an additional opportunity to promote the quality of their products. There will also be plenty of acrobatic pizza demonstrations and special products on display. What’s more, for the duration of the event special Master classes focusing on the production of pizza will be held, covering issues ranging from ingredients to techniques.  
 
The magazine Il Panificatore Italiano and Reed Gourmet will organise the second edition of the “Best Italian Bakery” award. The eight finalists will take part in a themed exhibition to be set up in Host and a jury of experts will announce the winners during the show. There are four categories: Best Bakery 2011, Best Point of Sale, Best Service, Best Workshop.
 
Another event to be held at Host is the fourteenth edition of the European Pizza Championship - a highly-contested challenge for pizza makers from all over Europe: organised by Pizza e Pasta Italiana, scheduled to run for two days of the show. There will also be a preview of the yearbook of quality Italian food abroad, Italy for Goods- The Best From Italy. Throughout the show, masters from the Italian School of Pizza Makers will prepare countless types of pizza, revealing their precious secrets. Experts scheduled to appear include Graziano Bertuzzo, International Pizza Champion and Lecturer at the Italian School of Pizza Makers.
 
The Propizza Consortium will offer demonstrations and organise seminars on pizza making, with a special focus on equipment and new technologies, to join tradition and innovation in the best way possible.
 
During the show the magazine Pizza Italiana will organise some great entertainment in collaboration with the Italian Team of Pizza Acrobats - as well as starring in breathtaking exploits, they will also match pizzas with wines and cured meats, in demonstrations and presentations by experts, revealing new dimensions of Italian taste.
Excitement and culture will be the common thread running through the many initiatives illustrating the world of pizza at Host 2011.
 
NIP – theNational Italian Pizza Chef Association will present a new oven designed for special pizzerias: 4 metres in length and 1 metre in width, this oven was built specifically to win the Record for the WORLD’S LONGEST GLUTEN-FREE PIZZA made by just one pizza chef.  
The protagonist of the challenge will be Matteo Nardi, a young 24-year old specialised in the production of gluten-free food. This record demonstration aims to promote the market of gluten-free products that is becoming increasingly popular not only with Celiac-disease sufferers
Nip’s experts will also conduct demonstrations and tastings to present innovations on the market and new menus for restaurants with the use of conventional, organic, alternative and gluten-free flours for Bread and Pizza. A new laboratory system will also be presented that can be used for processing fresh products without gluten.
 
The Agro-food Chain Coordinating Office of Milan’s Unione Confcommercio will use its exhibition space to exploit the professional qualities of its categories - key players, ice-cream, bread and pasta makers. Assofood Milano - in collaboration with dairies and ice-cream parlours belonging to ALGA - will organise the 35^th edition of the Cono d’Oro Competition. The flavour chosen for this year is chocolate and the winner will be announced on 24^th October.
The Breadmaker’s Association of Milan and Monza Brianza will prepare fresh bread at the event using a special oven and a Master baker will provide information on the qualities of the “white art”.
 
  
Bar,coffee machines, Coffee
 
An authentic Coffee Village awaits operators visiting Host where Altoga is organising seminars and courses by their training school, the “Professional Coffee Academy”, exploring issues ranging from coffee quality control to tasting various blends, to demonstrations of the secrets of decorating and adorning a cappuccino.  
Two alumni of the Altoga school are finalists who will vie for the Word Guinness Record of London. The two competitors, Torres Nieto Patricio Danilo and Giovanni Cocco, took the “Coffee Master” exam at Aicaf of Brescia last year, and – for the World Guinness Record of London – will have to serve at the table of the judge Lorenzo Veltri, over the course of one hour, the greatest number of cups of coffee which must be a 20 ml Espresso coffee complete with plate and spoon. The two finalists will have to beat the current record of 300 cups of coffee.
This new Guinness World Record attempt will take place on Sunday the 23^rd October from 3 pm to 4 pm in pavilion 18 of Fieramilano.
 
For the entire duration of Host, the “Test the Coffee” tasting bar will be open to visitors where 15 different blends offered by the members of Altoga will be presented each day. Operators and visitors can taste the various blends and leave their opinion by filling out a brief questionnaire to express their evaluation on the quality of the coffee. The questionnaires will be evaluated by Altoga to determine the best quality coffee offered by their members.
 
Other bodies from the world of coffee that will be at the Coffee Village include: A.I.T. the Italian Association of Coffee Roasters, the Green Coffee Federation - Assocaf, the Coffee Association of Genoa and its Port - the Coffee Association of Trieste - as well as the Ateneo del Caffè, a coffee academy from Rome.
 
SCAE – the Speciality Coffee Association of Europewill be at the event offering tastings and quality tests and challenges for expert barista’s.  
SCAE will schedule a series of seminars designed to certify First and Second level barista’s: registered participants can take part in theoretical and hands-on tests to put their industry experience to the test and gain recognition from a prestigious international association.
The best coffee preparations will receive awards from expert tasters with the prestigious GOLD Cup, the high level standard based on the precise technical and organoleptic characteristics that the “perfect cup” must have. A prestigious tradition, born fifty years ago in Ireland and later adopted throughout Europe.
 
  

Hotel&Spa Emotion
Design, in particular Italian style, will find the right spaces thanks to HOTEL SPA DESIGN 2011, the exhibition organised by My Exhibition that is a reconstruction of an entire hotel inside the exhibition centre, so the hotel industry can see the most innovative technologies first hand.
The theme of the exhibit will be “2015 Eco Resort & Spa”, dedicated entirely to the relationship between the hotel and its environment, with models showing environmentally sound practices that generate efficiency, cost savings and profits.
One thousand square meters of exhibition space will host 3 Suites, 2 Spas and 1 Lounge Restaurant and Conference Room, the result of 6 architectural designs, each from famous design firms, interpreting innovative concepts related to sustainability, hospitality and wellbeing.
HOTEL SPA DESIGN 2011will showcase the main design trends for hospitality and wellbeing. Following the enormous success of past editions, it is presenting 2015 Eco Resort & Spa as an innovative look at new trends for relaxation areas in the modern, trendy and sustainable hotel, in light of the hotels to be built in Lombardy for Expo Milan 2015.
 


WT Hotel 2011is a highly innovative hotel project, using the most futuristic solutions in terms of materials, technology and design. The project is by Well Tech, a design firm specialised in contract design founded by the architect Chiara Cantono. This is a totally new design approach for the hotel sector. Its aim is to “dress” the building, that is, to carry out “architectural renovation” by using light, removable coverings that wrap the building like a second skin, radically transforming its exterior and interior also with the use of the latest technologies.
WT Hotel 2011 by Host displays four design solutions, each “dressed” in their architectural “outfits”. Each outfit draws the visitor into a philosophy of space, which is functional with a unique use, offering guest an experience that is rich in creative and sensorial stimuli.
WT Hotel 2011 aims for an extremely high aesthetic and functional exploitation of the building’s space, together with significantly reduced costs. A practical and innovative solution for creating advanced structures in hotel construction.
 
Developing training in the field of hospitality and protecting clients through professional development, qualification and updating. This is the mission of AIPI – Italian Association of interior Designers– the only Italian association that groups together professionals operating in the interior design industry.
The themes of the meetings will range from the recuperation of the historic heritage of hospitality structures to the training of personnel working in the hotel reception area, Spas and wellness centres to opportunities to meet with educational institutions. The association focuses a great deal of attention on young people and the world of training and is a founding member of POLI.design – a Milan Polytechnic consortium – in addition to actively working with several Italian institutes and universities
 
The theme of the future of the hotel industry in Italy and Lombardy will be discussed by A.D.A. Lombardy that is organising, in collaboration with Solidus the convention entitled “Milan, Italy, what kind of hospitality for Expo 2015”, with the participation of exponents from Lombardy institutions and representatives from hotel associations.
 
Ettore Mocchetti, director of AD, the magazine published by Condè Nast, will present the “The tables of AD” and “The Rooms of AD”, an exhibit illustrating how to interpret the trends and take on an increasingly demanding and sophisticated market.  
 
 
 
 
PRESS OFFICE FOR THE EVENT:
Rosy Mazzanti - Fiera Milano S.p.A.
tel. 02 4997.7456 e-mail rosy.mazzanti@fieramilano.it
Elisa Vittozzi - Fiera Milano S.p.A.
tel. 02 4997.7456 e-mail elisa.vittozzi@fieramilano.it