Host Milan will highlight the hybridisation of gelato, pastry and coffee at this year’s show, taking place at FieraMilano on 20 – 24 October.
In the gelato and pastry area, a coffee piazza will feature and similarly in the coffee space, a gelato piazza will showcase the latest trends in gelato and pastry.
There will also be a physical bridge connecting the coffee and gelato/pastry areas to encourage visitors to explore the two sectors.
The Experience Gallery, a new feature for the 40th edition of the show, highlights the crossover between the two complementary sectors of coffee and gelato/pastry.
Host Milan, which celebrates all aspects of the hospitality industry, is set to create opportunities for b2b meetings, professional development and the discovery of new trends.
Competitions include the Cake Designers World Championship 2017 (23 and 24 October), which will see eight contestants present a display cake brought from home to be judged on appearance, and a smaller cake to be made on the spot using the same techniques and to be judged on flavour.
The World Trophy of Pastry Ice Cream Chocolate (21 and 22 October) involves 10 teams of pastry chefs – each comprising three competitors and a coach – competing in disciplines such as chocolate and praline sculpture, sugar and contemporary cake sculpture, sugar paste sculpture and ice-cream single serving.
To encourage professional development, marketing lecturer Franco Cesare Puglisi will host 11 short lessons at the Editrade stand, where he will demonstrate the latest techniques to effectively communicate the peculiarities of the artisan, gelato and pastry trades.
In addition, Dolcinarte, the event organised by Chiriotti Editori with Pasticceria Internazionale and TuttoGelato, in synergy with Cookery Lab, will play on the fusion between the various sectors, showcasing a collection of pastries made with sugar, chocolate, sugar paste and royal icing.