RASSEGNA HOST 2017_ESTERO

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its savoury version, it also features during cocktail hour and is consumed all year round
with zero mileage ingredients, and in the natural and vegan varieties. But above all,
nowadays a great deal of importance is assigned to the gelato maker who, with their
creativity, and thanks to the use of innovative machines and tools, proposes brand new,
personal combinations, perhaps fishing for ideas in local tradition. Because the strength of
this food, as well as the fact that it is healthy, is its ability to present itself in line with the
local tastes, ingredients, fashions and customs of its market, and this is the quality that is
currently making it so successful worldwide.
When it comes to Pastry, now a key product with high added value, having remained at a
standstill for years in a routine consisting of cakes and classic recipes, it is nowmaking a
real comeback. Now it flaunts the boldest, most sophisticated colours (and here the cake
tins compete with one another to be the newest on the market), but most of all relies on
the nowwidespread use of freezer technology, with newmachines that ensure the
product last longer, making it easier to standardise and increasing its organoleptic
quality. In this field too, technology has taken over the heaviest, most repetitive tasks,
freeing talents and transforming the pastry kitchen into an increasingly creative, complex
and original art.
The Experience Gallery: where coffee and gelato come together
An ideal bridge between two worlds that were once separate, but are today destined to
influence one another, so much so that in many situations they become as one. Thanks
also to the new trends of consumption and their worldwide dissemination, also in the
form of artisan gelato, as well as to the creations of master gelato makers and pastry chefs
famous both in Italy and abroad,the universes of Coffee and Gelato have joined forces
at a considerable pace, complementing one another. And indeed, this year, the Gelat and
Pastry halls are more integrated with the Coffee hall than ever thanks also to The
Experience Gallery (between Hall 10 and Hall 14) which unites two worlds that are
more frequently finding themselves side-by-side in the same bar or restaurant.Rather
than a bridge between these sectors, it is more of a place unto itself that allows visitors to
explore the many faces of these industries thanks to two “piazzas” – the Coffee Plaza and
the Sweets Trends Plaza – with a high emotive impact. One is dedicated to coffee and
the other to gelato, but both are designed to express the embodiment of the world of
HostMilano, hot on the heels of key concepts such as elegance, design and innovation.
Contests and competitions at HostMIlano 2017
One of the elements that makes HostMilano 2017 the undisputed reference point for the
world is also its long programme of show cooking demonstrations, competitions,
taste itineraries, round tables and professional head-to-heads. One big trend observatory
where visitors can see the greatest master pastry chefs, the most expert barmen and
women and also young designers at work live.
Visitors can admire the crème-de-la-crème of the profession as they work alongside up-
and-coming chefs, as in every edition, there will be a number of competitions and contests
showcasing challenges between talented young people and respected professionals in
their industry.
All updates are available at: , @HostMilano, #Host2017.
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HostMilano 2017: Coffee Goes Global
at Sic, Becoming One with Gelato &
Pastry
By ctPRESS
Posted on November 1, 2017
HostMilano 2017: coff e goes global at Sic,
becoming one with Gelato & Pastry.
5% of the 2,165 companies from 52 countries participating in Hostmilano 2017 are in
the Coffee & Tea – Bar Coffee Machines – Vending, Gelato & Pastry area.
The Experience Gallery is an exciting new attraction at the 40th edition of HostMilano: an
experiential pathway that puts two adjoining and complementary sectors into contact,
Coffee and Gelato/Pastry.
Competitions, show cooking demonstrations and international workshops will take place
during the event.
Milan, 20 O 7– Never as united, never as si ilar. Fr m ffee in all its forms a d
preparations to the worlds of gelato nd pastry, with their many creations destined fo a
increasingly large public. And th n universe of coffee machines and bar, wh re
technological innov tions go hand-in-hand with design and cutting edge customised
solutions.
At HostMilano 2017, which opens its gates today until October 24, despite the crisis, the
hospitality industry is presenting a clean bill of health. In fact the number of exhibitors in
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