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Host 2015 Events Updated 13/10/2015 Friday 23 October 10:30 am OPENING CONFERENCE “Protection of Industrial Property, Enterprise Internationalization and Economic Growth” Stella Polare Conference Centre - Martini Room 9:00 am Conference on Saving our Breath - From the air we breathe, to food and movement: lifestyles and cardio-respiratory health. By CUAL.IT CardioRespiratory disease Urban Architecture Living Italian sTyle Stella Polare Conference Centre, Sagittarius Room 9:30 am “Fair Super Brands” European Consortium Business Forum Stella Polare Conference Centre, Gemini Room 9:30 am Cuisine for hotels and banquets Breakfast with APCI - Reception and Hospitality, from Good Morning! Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area 9:30 am Bartender Bonanza Pav. 24, SCAE - Specialty Coffee Association of Europe area 9:30 am Breakfast - Marco Orsini makes juices and smoothies Pav. 22, Enjoy the Table area by Altoga e Art 10:00 am Opening of the Contest Session Pav. 18, Unione Cuochi Regione Lombardia area 10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain Pav. 7, Università della Pizza area 10:15 am Heat One Pav. 18, Unione Cuochi Regione Lombardia area 10:30 am “La Dolce Agorà” presentation by FIPE Pav. 18, La Dolce Agorà of FIPE area, Master Class - Interview Area 10:30 am Pizza Free From, pizza without labels Pav. 5, Pizza e Pasta Italiana area 10:30 am Care that improves espresso Guide to the correct maintenance of espresso machines and coffee grinders Pav. 22, Enjoy the Table area by Altoga e Art 10:30 am CUPPING: tasting single-origin coffee from Asia Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area 11:00 am Cuisine for hotels and banquets At school with Italiana Gourmet - The Great Maestros of Flavour speak Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

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Page 1: Host 2015 Events Updated 13/10/2015 Stella Polare ...host.fieramilano.it/sites/default/files/calendario... · Updated 13/10/2015 Friday 23 October 10:30 am OPENING CONFERENCE “Protection

Host 2015 Events

Updated 13/10/2015

Friday 23 October

10:30 am OPENING CONFERENCE “Protection of Industrial Property, Enterprise Internationalization

and Economic Growth”

Stella Polare Conference Centre - Martini Room

9:00 am Conference on Saving our Breath - From the air we breathe, to food and movement:

lifestyles and cardio-respiratory health.

By CUAL.IT CardioRespiratory disease Urban Architecture Living Italian sTyle

Stella Polare Conference Centre, Sagittarius Room

9:30 am “Fair Super Brands” European Consortium Business Forum

Stella Polare Conference Centre, Gemini Room

9:30 am Cuisine for hotels and banquets

Breakfast with APCI - Reception and Hospitality, from Good Morning!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

9:30 am Bartender Bonanza

Pav. 24, SCAE - Specialty Coffee Association of Europe area

9:30 am Breakfast - Marco Orsini makes juices and smoothies

Pav. 22, Enjoy the Table area by Altoga e Art

10:00 am Opening of the Contest Session

Pav. 18, Unione Cuochi Regione Lombardia area

10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain

Pav. 7, Università della Pizza area

10:15 am Heat One

Pav. 18, Unione Cuochi Regione Lombardia area

10:30 am “La Dolce Agorà” presentation by FIPE

Pav. 18, La Dolce Agorà of FIPE area, Master Class - Interview Area

10:30 am Pizza Free From, pizza without labels

Pav. 5, Pizza e Pasta Italiana area

10:30 am Care that improves espresso

Guide to the correct maintenance of espresso machines and coffee grinders

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am CUPPING: tasting single-origin coffee from Asia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Cuisine for hotels and banquets

At school with Italiana Gourmet - The Great Maestros of Flavour speak

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

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11:00 am Roberto Assi: "BIM - Building Information Modeling - Update"

Pav. 2, FCSI - Foodservice Consultants Society International area

11:00 am Business Forum, Introduction and Context - invitation only

Views on sustainability in European food chains, including Q&A

Stella Polare Conference Centre, Gemini Room

11:00 am Bar Time - Rubens Gardelli, Hidenori Izaki

Pav. 24, WCE All-Stars area

11:30 am Show Cooking - Healthy cooking with flavour, Chef Luca Pizzi

In collaboration with dietician Elena Piovanelli

Pav. 22, Enjoy the Table area by Altoga e Art

11:30 am METRO Horeca Star 2015 awards and presentation of the results from METROnomo 2015,

the food traceability observatory promoted by METRO in collaboration with the IEFE

Bocconi research centre

Pav. 24, METRO area, booths E16 - 623

11:30 am Elio Sironi - Ceresio 7, Milan

“Pans: new generation materials" in collaboration with Ballarini

Pav. 4, Identità Future area

11:30 am Heat two

Pav. 18, Unione Cuochi Regione Lombardia area

11:30 am CUPPING: tasting single-origin coffee from Africa

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

12:00 pm Cuisine for hotels and banquets

APCI delegations on stage. More than a cooking show: all the ingredients in the recipe for a

tasty, effective and sustainable work programme!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

12:00 pm Tasting of gourmet pizza with differing textures, from soft to crunchy

Pav. 7, Università della Pizza area

12:00 pm Nicola Michieletto: “Management & Technology training is the key to company success”

Pav. 2, FCSI - Foodservice Consultants Society International area

12:00 pm Waiting for Baritalia, by Bargiornale

Focus: "The Secrets of Aeropress" by Davide Spinelli, Italian 2014 aeropress champion and

Work Up Academy & Lab teacher - Cagliari

Pav. 13, Baritalia area

12:00 pm Show Cooking by Paolo Reina - Trattoria del Gallo, in collaboration with Edible Garden -

Studio Ankhé

Press Presentation

Pav. 10, EXIHS area

12:30 pm Press Presentation, Guinness Record: "110 shades of... chocolate ice cream"

Pav. 18, La Dolce Agorà of FIPE area, Ice Cream Corner

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12:30 pm CUPPING: tasting single-origin coffee from Brazil

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

12:45 am Heat three

Pav. 18, Unione Cuochi Regione Lombardia area

1:00 pm Presentation of the Scoop Ice cream party

Pav. 18, La Dolce Agorà of FIPE area, Ice Cream Corner

1:00 pm My Road to Champion - Sasa Sestic

Pav. 24, WCE All-Stars area

1:00 pm Massimo Bottura Show Cooking

Pav. 6, Giblor’s area

1:30 pm Hosthinking Awards

Pav. 10, EXIHS area

1:30 pm Lancio Culinary Agents, the international community for the Horeca industry

Pav. 24, METRO area, booths E16 - 623

1:30 pm Cuisine for hotels and banquets

TASTING - Guided tasting

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

1:30 pm Grinding coffee properly! By volume or on demand?

Pav. 22, Enjoy the Table area by Altoga e Art

1:30 pm ESPRESSO tasting: Ethiopia, Tanzania, Burundi and Kenya

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

1:30 pm - ASSOFOODTEC: Update on a sector analysis (Refrigeration systems)

2:00 pm Pav. 24, booth N06 - Q05 - Q11, Anima Lounge

1:45 pm Mystery Espresso Challenge - Sasa Sestic, Rubens Gardelli

Pav. 24, WCE All-Stars area

2:00 pm Coffee and Health. Consorzio Promozione Caffè information strategies

By Patrick Hoffer

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:00 pm Massimo A. Giubilesi, Claudia M. Balzaretti

"Hygiene in food processing to protect the brand and customer health"

Pav. 2, FCSI - Foodservice Consultants Society International area

2:00 pm Gelato Show, the path to the “Record Showcase” by Guinness

Pav. 18, La dolce Agorà of FIPE area, Gelato Corner

2:00 pm Heat four

Pav. 18, Unione Cuochi Regione Lombardia area

2:00 pm Waiting for Baritalia, by Bargiornale

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Seminar: "The speciality coffee frontier" by Francesco Sanapo, multiple Italian barista

champion and owner of Ditta Artigianale

Pav. 13, Baritalia area

2:20 pm Training and corporate identity: no slogan, but people, values and conveying this at the

centre, by Luigi Morello Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm Coffee & Climate: an initiative to provide coffee producers with the tools needed to face

climate change, by Mario Cerutti

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm How did championships influence your life? Maxwell Colonna-Dashwood, Sasa Sestic,

Amanda Juris, Sonja Björk Grant, Stefanos Domatiotis.

Pav. 24, WCE All-Stars area

2:30 pm Business Forum, How sustainable is our spending - invitation only

Themes: sustainable procurement, renewability, consumer health, etc

Stella Polare Conference Centre, Gemini Room

2:30 pm Who is a fridge specialist: artisan of cooling or an energy & quality partner?

Pav. 2, Assofrigoristi area

2:30 pm Cuisine for hotels and banquets

Toc Talks - by Apropositodime.com

Sharing cases of good daily practices

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del Gusto

2:30 pm Tasting Espresso - Espresso coffee: sensory, visual, taste and flavour differences

Pav. 22, Enjoy the Table area by Altoga e Art

2:30 pm CUPPING and ESPRESSO tasting of coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:45 pm Presentation of the Organising Committee: FIPGC World Trophy of Pastry Ice Cream

Chocolate

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

2:50 pm ISSpresso, the first capsule espresso machine that works in the extreme environment of

space, by David Avino

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm "Ask the experts"

Pav. 2, FCSI - Foodservice Consultants Society International area

3:00 pm Talk Show, homemade ice cream/industrial ice cream: food away from home

Pav. 18, La dolce Agorà of FIPE area, Master Class

3:00 pm How cooking systems affect the taste and look of gourmet pizza: wood-burning, electric,

steam and organic cooking

Pav. 7, Università della Pizza area

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3:00 pm ISSpresso gets its name from the International Space Station (ISS), where the first capsule

espresso machine that works in the extreme conditions of space has been installed, by

Alessandra Bianco

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm WORKCAFE’: What will the bar of the future be like: technology, design and socialising

Pav. 10, FUTURBAR meeting area

3:00 pm Antonio Cappadonia - Gelateria Cappadonia, Cerda (Palermo) and Roberto Lobrano,

IceRock Consulting

"Purity in ice cream", in collaboration with Tecfrigo and Gaya Innovation Technology

Pav. 4, Identità Future area

3:00 pm Waiting for Baritalia, by Bargiornale

Seminar: "Liquid cuisine and coffee" by Filippo Sisti and Luca Vezzali - Carlo e Camilla In

Segheria

Pav. 13, Baritalia area

3:00 pm - FIAC - Beretta/ANIMA - Non-stick: miscellaneous problems

3:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

3:15 pm Spare time in case of delays

Pav. 18, Unione Cuochi Regione Lombardia area

3:30 pm Espresso and Cappuccino - The two drinks that brought Italy beverage fame

Pav. 22, Enjoy the Table area by Altoga e Art

3:30 pm Quantity or quality in the coffee industry: opportunities for diversification through

innovation and research, by Furio Suggi Liverani

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:30 pm Café Challenge - Maxwell Colonna-Dashowood & Sonja Björk Grant vs. Rubens Gardelli &

Amanda Juris,

Pav. 24, WCE All-Stars area

3:30 pm Mattia Pastori - 5 star beer

Pav. 22, Mixer Educational area

3:30 pm CUPPING: tasting single-origin coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

4:00 pm Workshop, Master pastry chefs assess industrial ice cream

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:00 pm Cuisine for hotels and banquets

Happy APCI Hour

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

4:00 pm Event partner space

Pav. 18, Unione Cuochi Regione Lombardia area

4:00 pm Waiting for Baritalia, by Bargiornale

Focus: "Clever, a filter system that combines quality and practicality" by Davide Spinelli,

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Italian 2014 aeropress champion and Work Up Academy & Lab teacher - Cagliari

Pav. 13, Baritalia area

4:00 pm - EFCEM ITALIA: Changes to the rules for cooking and washing

4:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

4:30 pm Being and Wellbeing Conference - Prof. Lucini

Pav. 22, Enjoy the Table area by Altoga e Art

4:30 pm Conversation - Maxwell Colonna-Dashwood, Matt Perger, Amanda Juris

Pav. 24, WCE All-Stars area

4:30 pm Peter Brunel - Borgo San Jacopo, Florence

"Quality baking" in collaboration with Rational

Pav. 4, Identità Future area

4:30 pm ESPRESSO tasting: decaf coffee mixes

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

5:00 pm Seminar, Labelling, Allergens: problems and solutions

Pav. 18, La dolce Agorà of FIPE area, Master Class

5:00 pm Daily Awards - Unione Cuochi Regione Lombardia

Pav. 24, METRO area, booths E16 - G23

5:00 pm - ASSOFOODTEC: Update on technical components:

5:30 pm - slicers, meat grinders and the like

- machines, design elements and equipment for gelato

- machines for the food industry

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

5:15 pm Business Forum, Levers for a sustainable food chain - invitation only

Introduction to possible actions

Stella Polare Conference Centre, Gemini Room

5:15 pm Bar Time - Matt Perger, Maxwell Colonna-Dashwood, Amanda Juris

Pav. 24, WCE All-Stars area

5:30 pm Pre-dinner drink & pizza snack to end the event with wonderful Italian ingredients

Pav. 7, Università della Pizza area

5:30 pm Happy Hour

Pav. 22, Enjoy the Table area by Altoga e Art

Saturday 24 October

9:30 am “Fair Super Brands” European Consortium Business Forum

Stella Polare Conference Centre, Gemini Room

9:30 am Cuisine for catering

Breakfast with APCI - Reception and Hospitality, from Good Morning!

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Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

9:30 am Recruiting staff/interns: weakness or strength?

Pav. 22, AIFBM area

9:30 am Cooking Show

Pav. 22, Alma, AIFBM area

9:30 am Start of the FIPGC World Trophy of Pastry Ice Cream Chocolate

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

9:30 am Bartender Bonanza

Pav. 24, SCAE - Specialty Coffee Association of Europe area

9:30 am Breakfast - Giovanni Priolo, Pres. Milan and Province Assoc. of Chefs interprets breakfast

Pav. 22, Enjoy the Table area by Altoga e Art

10:00 am Pres. Decree 74, an organic base for different PED interpretations, regulatory indications

and practical consequences Pav. 2, Assofrigoristi area

10:00 am Business Forum, invitation only

Best practices for a fairtrade food chain

Expert contributions: fairtrade, supplier and retailer initiatives, consumer insights

Stella Polare Conference Centre, Gemini Room

10:00 am Latest trends in the coffee industry. The future of ‘Specialty Coffee’.

The failure of the "Perfect Coffee", by James Hofmann

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain

Pav. 7, Università della Pizza area

10:00 am WORKCAFE’: Food & Beverage demonstration and case history

Pav. 10, FUTURBAR meeting area

10:00 am The International Federation of Pastry Ice Cream and Chocolate (FIPGC) Art Gallery

FIPGC: butter, cheese, bread, sugar, chocolate and cake design sculptures

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

10:00 am FuturePastryChef - chocolate, pralines at the bar

Pav. 18, La dolce Agorà of FIPE area, Chocolate Corner

10:00 am Opening of the Contest Session

Pav. 18, Unione Cuochi Regione Lombardia area

10:15 am Heat One

Pav. 18, Unione Cuochi Regione Lombardia area

10:30 am Espresso: the 5 Ms in coffee making - From plant to espresso coffee: the variables in play

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am Identifying the countries with the greatest growth potential for coffee demand.

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Why espresso drives growth, by Maurizio Giuli

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:30 am Veg & Vegan

Pav. 5, Pizza e Pasta Italiana area

10:30 am Show Cooking, Mauviel Chef Roberto Cuculo

Cooking techniques, steel, copper, aluminium, non-stick

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am ESPRESSO tasting: ORGANIC single-origin coffee

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Cuisine for catering

At school with Italiana Gourmet - The Great Maestros of Flavour speak

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

11:00 am Mystery Ingredient Challenge - Rubens Gardelli & Francesco Sanapo

Pav. 24, WCE All-Stars area

11:00 am Massimo A. Giubilesi, Giampiero Sacchi

"Food technology and furniture design for success in food retail"

Pav. 2, FCSI - Foodservice Consultants Society International area

11:00 am Single-dose coffee: update. Development of the Italian market in the last three years - By

Giandomenico De Franco

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am FuturePastryChef - panettone recipes and decoration

Pav. 18, La dolce Agorà of FIPE area, Panettone Corner

11:00 am “Bar/Ristoranti/Hotel D’autore 2015” International Architecture and Design Award

By IN/ARCH - National Architecture Institute, IN/ARCH Lombardia, the Architecture Faculty

at Roma Tre University, Gambero Rosso, Artribune, Archilovers and Host

Pav. 10, EXIHS area

11:00 am - ANIMA training - Courses: technical, regulatory, legal, customs, management themes

11:30 am For: makers of coffee machines, coffee grinders, vending machines, and machines for hot

drinks, bread, pasta, bakers’ confectionery, ice cream and refrigeration

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

11:30 am Tradition and innovation. From the local to the global market, from e-commerce to social

networks, by Luca Carbonelli

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:30 am "Lavazza, the first espresso in space"

Pav. 4, Identità Future area

11:30 am Heat two

Pav. 18, Unione Cuochi Regione Lombardia area

11:30 am Show Cooking - Mauviel Chef Roberto Cuculo

Cooking techniques, steel, copper, aluminium, non-stick

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Pav. 22, Enjoy the Table area by Altoga e Art

11:30 am Tasting of the main DEFECTS in coffee

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:45 am Roasting - Rubens Gardelli, Amanda Juris, Hidenori Izaki, Francesco Sanapo

Pav. 24, WCE All-Stars area

12:00 pm Gelato Show, serving ice cream

Pav. 18, La dolce Agorà of FIPE area, Ice Cream Corner

12:00 pm The stellar cooking of Chef Claudio Sadler, scientific director of METRO Academy

Pav. 24, METRO area, booths E16 - G23

12:00 pm Cuisine for catering

APCI delegations on stage. More than a cooking show: all the ingredients in the recipe for a

tasty, effective and sustainable work programme!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

12:00 pm Maroun Daou: "The concept of food, from street food to Lebanese haut cuisine"

Pav. 2, FCSI - Foodservice Consultants Society International area

12:00 pm Tasting of gourmet pizza with differing textures, from soft to crunchy

Pav. 7, Università della Pizza area

12:00 pm Waiting for Baritalia, by Bargiornale

Focus: “Coffee&tools: chemex” by Iuri Grandini, coffee trainer

Pav. 13, Baritalia area

12:30 pm ESPRESSO tasting: a coffee selection from Brazil and Colombia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

12:30 pm - Commercial and professional refrigeration

1:30 pm > Energy labelling & ecodesign

- Professional: EU regulations

- Commercial: EU draft proposal and position of European industry

> F-gas: regulations and potentials barriers to dissemination

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

12:45 am Heat three

Pav. 18, Unione Cuochi Regione Lombardia area

1:00 pm Scoop Ice cream party

Pav. 18, La dolce Agorà of FIPE area, Ice Cream Corner

1:15 pm Mystery Espresso Challenge - Sasa Sestic & Hide Izaki

Pav. 24, WCE All-Stars area

1:30 pm Cuisine for catering

TASTING - Guided tasting

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

1:30 pm Business Forum, invitation only,

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Consortium presentation: trends in sustainable consumption

Stella Polare Conference Centre, Gemini Room

1:30 pm Latte Art: Grading Battle - grading in latte art: what is it? Latte art grading battle and

practical tests

Pav. 22, Enjoy the Table area by Altoga e Art

1:30 pm CUPPING: tasting single-origin coffee from Africa

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:00 pm Giampiero Sacchi, Alberto Zanetta

"New trends and concepts in restaurants & hospitality in Italy"

Pav. 2, FCSI - Foodservice Consultants Society International area

2:00 pm What it Takes to Make a Great Team - Sasa Sestic, Hide Izaki, Amanda Juris, Stefanos

Domatiotis, Francesco Sanapo

Pav. 24, WCE All-Stars area

2:00 pm Heat four

Pav. 18, Unione Cuochi Regione Lombardia area

2:00 pm Waiting for Baritalia, by Bargiornale

Seminar: "Techniques for mixing around coffee" by Mirko Turconi, Flavio Angiolillo and Teo

Stafforini - Mag Café

Pav. 13, Baritalia area

2:00 pm - EFCEM ITALIA: BIM

2:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

2:30 pm Brewing - Coffee extraction techniques

Pav. 22, Enjoy the Table area by Altoga e Art

2:30 pm "What about coffee?" Provide services that use coffee as "motivation", activities that might

seem incompatible but that become replicable "emotions", by Lino Alberini

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm Flair Show by Bruno Vanzan

Pav. 22, Mixer Educational area

2:30 pm Energy efficiency and the impact on technologies: thoughts linked to European regulations

Pav. 2, Assofrigoristi area

2:30 pm Cuisine for catering

Toc Talks - by Apropositodime.com

Sharing cases of good daily practices

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

2:30 pm Talk show, Bars, restaurants and the confectionery chain. Quality, products, supply.

Pav. 18, La dolce Agorà of FIPE area, Master Class

2:30 pm CUPPING: tasting single-origin coffee from Colombia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

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3:00 pm WORKCAFE’: Demonstration and Case History for Technologies for the Bar of the Future

Pav. 10, FUTURBAR meeting area

3:00 pm Tasting demonstration and bar time - Maxwell Colonna-Dashwood, Amanda Juris, Sonja

Björk Grant, Rubens Gardelli, Francesco Sanapo

Pav. 24, WCE All-Stars area

3:00 pm Luca De Santi - Ratanà, Milan

"Cutting-edge baking for confectionery", in collaboration with Unox

Pav. 4, Identità Future area

3:00 pm "Ask the experts"

Pav. 2, FCSI - Foodservice Consultants Society International area

3:00 pm From coffee to local sustainable development. Projects built on a product with a good

market outlook that can be the basis for sustainable local development. By Naomi

Costantini

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm How cooking systems affect the taste and look of gourmet pizza: wood-burning, electric,

steam and organic cooking

Pav. 7, Università della Pizza area

3:00 pm Waiting for Baritalia, by Bargiornale

Seminar: "Not only espresso: alternative extraction methods" by Eddy Righi, Scae trainer

Pav. 13, Baritalia area

3:00 pm - EFCEM ITALIA: Foreign trade performance in the professional sector

3:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

3:10 pm Business Forum - invitation only

The potential for cooperation to create a sustainable European food chain

Session on the potential and roles of each party in the supply chain

Stella Polare Conference Centre, Gemini Room

3:15 pm Spare time in case of delays

Pav. 18, Unione Cuochi Regione Lombardia area

3:30 pm In perfect Italian style - Paolo Sanna

Pav. 22, Mixer Educational area

3:30 pm Innovation in transferring knowledge about sensory analysis in the coffee sector and food

sphere, by Luigi Odello Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:30 pm Decorated cappuccino - decoration in the cappuccino

Pav. 22, Enjoy the Table area by Altoga e Art

3:30 pm CUPPING: tasting single-origin coffee from Asia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

4:00 pm Presentation of the artistic creations by the teams involved

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

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4:00 pm What It Takes to Be a Great Cupper - Amanda Juris

Pav. 24, WCE All-Stars area

4:00 pm Cuisine for catering

Happy APCI Hour

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

4:00 pm Seminar, Labelling, Allergens: problems and solutions

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:00 pm Event partner space

Pav. 18, Unione Cuochi Regione Lombardia area

4:00 pm Waiting for Baritalia, by Bargiornale

Focus: “Coffee&tools: the siphon", by Iuri Grandini, coffee trainer

Pav. 13, Baritalia area

4:30 pm Law 81 and the implications for business

Pav. 2, Assofrigoristi area

4:30 pm Roberto Carcangiu - R&D Food Consulting

"Vacuum packed top cuisine", in collaboration with Besser Vacuum

Pav. 4, Identità Future area

4:30 pm Care that improves espresso

Guide to the correct maintenance of espresso machines and coffee grinders

Pav. 22, Enjoy the Table area by Altoga e Art

4:30 pm FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:30 pm ESPRESSO tasting: Guatemala, Honduras, El Salvador, Costa Rica and Panama

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

4:45 pm History of WCE - Sonja Björk Grant, Davide Cobelli

Pav. 24, WCE All-Stars area

5:00 pm Daily Awards - Unione Cuochi Regione Lombardia

Pav. 24, METRO area, booths E16 - G23

5:00 pm - Commercial and professional refrigeration

6:00 pm > Energy labelling & ecodesign

- Professional: EU regulations

- Commercial: EU draft proposal and position of European industry

> F-gas: regulations and potentials barriers to dissemination

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

5:30 pm The Mendeleev – by Dennis Zoppi

Pav. 22, Mixer Educational area

5:30 pm Happy Hour

Pav. 22, Enjoy the Table area by Altoga e Art

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Sunday 25 October

9:30 am Start of the FIPGC World Trophy of Pastry Ice Cream Chocolate

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

9:30 am Leadership

Pav. 22, AIFBM area

9:30 am Bakers' confectionery for restaurants

Breakfast with APCI - Reception and Hospitality, from Good Morning!

Pav. 2, Associazione Professionale Cuochi Italiani area/Network del gusto area

9:30 am Show Cooking - Bakers' Confectionery

Pav. 22, Alma, AIFBM area

9:30 am Bartender Bonanza

Pav. 24, SCAE - Specialty Coffee Association of Europe area

9:30 am Breakfast

Pav. 22, Enjoy the Table area by Altoga e Art

10:00 am Prize-giving for people who have added value to the international confectionery world

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

10:00 am Sanitisation, operational outlook and research meet

Pav. 2, Assofrigoristi area

10:00 am Training the 3rd Millennium, by Paul Stack Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:00 am WORKCAFE’: Demonstration and Case History for Technologies for the Bar of the Future

Pav. 10, FUTURBAR meeting area

10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain

Pav. 7, Università della Pizza area

10:00 am FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Panettone Corner

10:00 am Opening of the Contest Session

Pav. 18, Unione Cuochi Regione Lombardia area

10:15 am Heat One

Pav. 18, Unione Cuochi Regione Lombardia area

10:30 am Taste and Health

Pav. 5, Pizza e Pasta Italiana area

10:30 am Decaf coffee: the market, sustainability and research, by Massimiliano Fabian Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

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10:30 am National Final of the IV Grand Prize of Italian Coffee Making 2015

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am CUPPING and ESPRESSO tasting of coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Chocolate Corner

11:00 am Bar Time - Amanda Juris, Hide Izaki, Sonja Björk Grant, Davide Cobelli

Pav. 24, WCE All-Stars area

11:00 am Maurizio Marrocco: "What skills does the chef of the future need"

Pav. 2, FCSI - Foodservice Consultants Society International area

11:00 am Bakers' confectionery for restaurants

At school with Italiana Gourmet - The Great Maestros of Flavour speak

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

11:00 am Single-dose coffee: update. Development of the Italian market in the last three years - By

Giandomenico De Franco Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Waiting for Baritalia, by Bargiornale

Focus: "A Champion Ibrik", by Davide Berti, Italian Champion of Coffee in good spirits, Ibrik

World Champion, Scae trainer, consultant and owner of Chichera Cafè di Mori (Trento)

Pav. 13, Baritalia area

11:30 am Show Cooking - Chef Claudio Sadler

Pav. 22, Enjoy the Table area by Altoga e Art

11:30 am Moreno Cedroni - Madonnina del Pescatore, Senigallia (Ancona)

"A chef in an ice cream parlour", in collaboration with Tecfrigo and Gaya Innovation

Technology

Pav. 4, Identità Future area

11:30 am Specialty Coffees in the Far East (Asia): trends, by Sam Tanadej Kamonchan

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:30 am Heat two

Pav. 18, Unione Cuochi Regione Lombardia area

11:30 am ESPRESSO tasting: India, Indonesia, Papua New Guinea, Nepal

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:45 am The Art of Training - Fritz Storm

Pav. 24, WCE All-Stars area

12:00 pm Gelato Show, choosing the ingredients

Pav. 18, La dolce Agorà of FIPE area, Ice Cream Corner

12:00 pm Pierre Akiki: "F&B trends in the Middle East and the hotel industry"

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Pav. 2, FCSI - Foodservice Consultants Society International area

12:00 pm Tasting of gourmet pizza with differing textures, from soft to crunchy

Pav. 7, Università della Pizza area

12:00 pm Bakers' confectionery for restaurants

APCI delegations on stage. More than a cooking show: all the ingredients in the recipe for a

tasty, effective and sustainable work programme!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

12:00 pm Waiting for Baritalia, by Bargiornale

Seminar: "Coffee serving rituals in the world", by Andrej Godina, PhD in Science,

Technology and Economy in the Coffee Industry - Scae trainer

Pav. 13, Baritalia area

12:15 pm The International Federation of Pastry Ice Cream and Chocolate (FIPGC) Art Gallery

FIPGC: butter, cheese, bread, sugar, chocolate and cake design sculptures

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

12:30 pm CUPPING: tasting single-origin coffee from Africa

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

12:45 am Heat three

Pav. 18, Unione Cuochi Regione Lombardia area

1:15 pm Judge Like a Judge - Lauro Fioretti, Sonja Björk Grant, Hide Izaki & Stefanos Domatiotis

Pav. 24, WCE All-Stars area

1:30 pm Bakers' confectionery for restaurants

TASTING - Guided tasting

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

1:30 pm Bakers' Confectionery: a meeting with World Champion Iginio Massari

Pav. 24, METRO area, booths E16 - G23

1:30 pm National Final of the IV Grand Prize of Italian Coffee Making 2015

Pav. 22, Enjoy the Table area by Altoga e Art

1:30 pm CUPPING: tasting single-origin coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:00 pm Sustainable: combating poverty, the environment and development, by Francesco

Torrigiani

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:00 pm Passing judgement through the history of the WBC - Lauro Fioretti, Sonja Björk Grant,

Amanda Juris

Pav. 24, WCE All-Stars area

2:00 pm Serdar Saglamtunc: "The design of contemporary hospitality"

Pav. 2, FCSI - Foodservice Consultants Society International area

2:00 pm Heat four

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Pav. 18, Unione Cuochi Regione Lombardia area

2:00 pm Waiting for Baritalia, by Bargiornale

Seminar: "Coffee Cocktail: from Asia to Latin America" by Walter Gosso - The Mad Dog and

Francesco Corona - Coffee and Good Sprits

Pav. 13, Baritalia area

2:30 pm The beautiful coffee molecule: stimulating our health, by Marino Petracco

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm Control in the food chain, rules and best practices

Pav. 2, Assofrigoristi area

2:30 pm Not only plain by Max Morandi

Pav. 22, Mixer Educational area

2:30 pm Talk Show, New Trends, New Formats. Emerging layouts, service and formulas in the

confectionery and ice cream sectors

Pav. 18, La dolce Agorà of FIPE area, Master Class

2:30 pm Film & Conversation - Roland Fraval

Pav. 24, WCE All-Stars area

2:30 pm Bakers' confectionery for restaurants

Toc Talks - by Apropositodime.com

Sharing cases of good daily practices

Pav. 2, Associazione Professionale Cuochi Italiani area/Network del gusto area

2:30 pm National Final of the IV Grand Prize of Italian Coffee Making 2015

Pav. 22, Enjoy the Table area by Altoga e Art

2:30 pm CUPPING: tasting single-origin coffee from Brazil

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm WORKCAFE’: Food & Beverage Demonstration and Case History

Pav. 10, FUTURBAR meeting area

3:00 pm Gianluca Fusto - Gianluca Fusto Consulting

"Vacuum packing confectionery" in collaboration with Besser Vacuum

Pav. 4, Identità Future area

3:00 pm "Ask the experts"

Pav. 2, FCSI - Foodservice Consultants Society International area

3:00 pm AMBOS MUNDOS. Coffee can be a good example of recovering identity, by Alessio Baschieri

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm How cooking systems affect the taste and look of gourmet pizza: wood-burning, electric,

steam and organic cooking

Pav. 7, Università della Pizza area

3:00 pm Waiting for Baritalia, by Bargiornale

Focus: "Homemade coffee at the bar: a ritual to invent", by Davide Berti, Italian Champion

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of Coffee in good spirits, Ibrik World Champion, Scae trainer, consultant and owner of

Chichera Cafè di Mori (Trento)

Pav. 13, Baritalia area

3:15 pm What It Takes to Be A Great Business Owner: Building a Brand - Maxwell Colonna -

Dashwood, Colin Harmon, Sasa Sestic, Franceso Sanapo

Pav. 24, WCE All-Stars area

3:15 pm Spare time in case of delays

Pav. 18, Unione Cuochi Regione Lombardia area

3:30 pm National Final of the IV Grand Prize of Italian Coffee Making 2015

Pav. 22, Enjoy the Table area by Altoga e Art

3:30 pm From coffee to local sustainable development. Projects built on a product with a good

market outlook that can be the basis for sustainable local development. By Naomi

Costantini

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:30 pm In perfect Italian style - Paolo Sanna

Pav. 22, Mixer Educational area

3:30 pm SENSORY EXERCISE: tasting five flavours in water

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:45 pm Mystery Café Challenge - Maxwell Colonna-Dashwood, Matt Perger, Amanda Juris, &

Rubens Gardelli, Francesco Sanapo

Pav. 24, WCE All-Stars area

4:00 pm Seminar, Labelling, Allergens: problems and solutions

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:00 pm Bakers' confectionery for restaurants

Happy APCI Hour

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

4:00 pm Event partner space

Pav. 18, Unione Cuochi Regione Lombardia area

4:30 pm FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:30 pm Davide Scabin - Combal.Zero, Rivoli (Turin)

“Pasta under pressure”

Pav. 4, Identità Future area

4:30 pm Sushigrade: how to refrigerate taste

Pav. 2, Assofrigoristi area

4:30 pm Awards the IV Grand Prize of Italian Coffee Making 2015

Pav. 22, Enjoy the Table area by Altoga e Art

4:30 pm The Mendeleev experience - by Dennis Zoppi

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Pav. 22, Mixer Educational area

4:30 pm CUPPING: tasting single-origin coffee from Asia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

5:00 pm Breaking the Rules: What it Takes to be a Great Innovator - Maxwell Colonna-Dashwood,

Matt Perger, Amanda Juris, Stefanos Domatiotis, Sonja Björk Grant, Kalle Freese, Francesco

Sanapo

Pav. 24, WCE All-Stars area

5:00 pm Awards for the FIPGC World Trophy of Pastry Ice Cream Chocolate

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

5:00 pm Daily Awards - Unione Cuochi Regione Lombardia

Pav. 24, METRO area, booths E16 - G23

5:30 pm Happy Hour

Pav. 22, Enjoy the Table area BY Altoga e Art

Monday 26 October

9:30 am Start of the FIPGC Cake Designers World Championship contest

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

9:30 am European Pizza Championship

Pav. 5, Pizza e Pasta Italiana area

9:30 am Cooking: which restaurant?

Breakfast with APCI - Reception and Hospitality, from Good Morning!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

9:30 am Food & Beverage - Food & Beverage Manager coaching

Pav. 22, Alma, AIFBM area

9:30 am Bartender Bonanza

Pav. 24, SCAE - Specialty Coffee Association of Europe area

9:30 am Breakfast

Pav. 22, Enjoy the Table area by Altoga e Art

9:30 am - Formamec: Augmented Reality Day

10:00 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

10:00 am Natural refrigerants: the challenge for innovation and sustainability (CO2, NH3,...)

Pav. 2, Assofrigoristi area

10:00 am Italians and coffee, by Cosimo Finzi

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain

Pav. 7, Università della Pizza area

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10:00 am WORKCAFE’: Food & Beverage Demonstration and Case History

Pav. 10, FUTURBAR meeting area

10:00 am The International Federation of Pastry Ice Cream and Chocolate (FIPGC) Art Gallery

FIPGC: butter, cheese, bread, sugar, chocolate and cake design sculptures

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

10:00 am Chocolate Show & FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Chocolate Corner

10:00 am Opening of the Contest Session

Pav. 18, Unione Cuochi Regione Lombardia area

10:00 am First travelling research workshop for drink preparation and food, Baritalia by Bargiornale

Masterclass, team challenges on "Rediscovering classic cocktails" and tasting signature

cocktails

Pav. 13, Baritalia area

10:00 am World Pasta Day & Congress, by AIDEPI

Stella Polare Conference Centre, Martini Room

10:00 am - TIFQ - Prof. Podico: Health and safety compliance for manufacturing materials and

11:00 am processes: a new opportunity to grasp

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

10:15 am Heat One

Pav. 18, Unione Cuochi Regione Lombardia area

10:30 am Latte Art: Grading Battle - grading in latte art: what is it? Latte art grading battle and

practical tests

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am Training from a bar to an international chain, by Massimo Barbieri

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:30 am Tasting the same coffee roasted using different profiles and colours

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Serdar Saglamtunc: "FCSI Educational Foundation"

Pav. 2, FCSI - Foodservice Consultants Society International area

11:00 am “What about coffee? Provide services that use coffee as "motivation", activities that might

seem incompatible but that become replicable "emotions", by Lino Alberini

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Mystery Ingredient Challenge (BTB) - Hide Izaki & Amanda Juris

Pav. 24, WCE All-Stars area

11:00 am Pastry Show

Pav. 18, La dolce Agorà of FIPE area, Panettone Corner

11:00 am Cooking: which restaurant?

At school with Italiana Gourmet - The Great Maestros of Flavour speak

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Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

11:00 am First travelling research workshop for drink preparation and food, Baritalia by Bargiornale

Masterclass: "We're not rock stars: how to place the client at the centre of attention" - by

Peter Dorelli, legendary barman at the American bar in London's Savoy Hotel

Pav. 13, Baritalia area

11:00 am - ANIMA training - Courses: technical, regulatory, legal, customs, management themes

11.30 am For: makers of coffee machines, coffee grinders, vending machines, and machines for hot

drinks, bread, pasta, bakers’ confectionery, ice cream and refrigeration

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

11:30 am HC and HF: opportunities and limitations

Pav. 2, Assofrigoristi area

11:30 am Discover the secrets of competitive cooking with the Italian national cooking team

Pav. 24, METRO area, booths E16 - G23

11:30 am Giancarlo Morelli - Pomiroeu, Seregno (Monza Brianza)

"Cooking methods in the kitchen" with the participation of ANDID (Italian National

Association of Dieticians) and Dietician Elena Piovanelli and the collaboration of Ballarini

Pav. 4, Identità Future area

11:30 am Specialty Coffees in the Far East (Asia): trends, by Sam Tanadej Kamonchan

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:30 am Show Cooking, Chef Giancarlo Morelli

Pav. 22, Enjoy the Table area by Altoga e Art

11:30 am Heat two

Pav. 18, Unione Cuochi Regione Lombardia area

11:30 am ESPRESSO tasting: 100% Arabic mixes

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:30 am - FIAC - Beretta/ANIMA - Non-stick: miscellaneous problems

12:00 am Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

11:45 am My Road to Champion - Hide Izaki

Pav. 24, WCE All-Stars area

11:45 am First travelling research workshop for drink preparation and food, Baritalia by Bargiornale

Masterclass: "The cutting edge in Spain, from cuisine to cocktails", by Diego Cabrera,

cocktail&gastrobar pioneer

Pav. 13, Baritalia area

12:00 pm Tasting of gourmet pizza with differing textures, from soft to crunchy

Pav. 7, Università della Pizza area

12:00 pm Yosef Shefts: "Planning a kosher kitchen", "Who needs a kosher kitchen"

Pav. 2, FCSI - Foodservice Consultants Society International area

12:00 pm Cooking: which restaurant?

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APCI delegations on stage. More than a cooking show: all the ingredients in the recipe for a

tasty, effective and sustainable work programme!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

12:00 pm Gelato Show, serving ice cream

Pav. 18, La dolce Agorà of FIPE area, Ice Cream Corner

12:00 pm "Notice the difference?" with Benedetta Parodi

Pav. 2, EXPOdetergo and AssoFornitori Stand

12:00 pm - RAEE Consortium - Fabrizio Longoni (General Manager of Centro Coordinamento RAEE) -

1:00 pm The changes introduced by Legislative Decree 49/2014 for devices sold: AEE dual use and

RAEE

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

12:30 pm First travelling research workshop for drink preparation and food, Baritalia by Bargiornale

Masterclass: "A lesson with Comini: three classics reinterpreted by the modern mixing

maestro", by Dario Comini, owner of Notthingam Forest in Milan, one of the top 50 bars in

the world

Pav. 13, Baritalia area

12:30 pm CUPPING: tasting single-origin coffee from Colombia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

12:45 am Heat three

Pav. 18, Unione Cuochi Regione Lombardia area

1:00 pm - EFCEM ITALIA: What’s happening in foreign trade for the professional industy

1:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

1:15 pm Judge Like a Judge - Sonja Björk Grant, Maxwell Colonna-Dashwood, & Hide Izaki

Pav. 24, WCE All-Stars area

1:30 pm Discover the secrets of competitive cooking with the Italian national cooking team

Pav. 24, METRO area, booths E16 - G23

1:30 pm FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Master Class

1:30 pm Cooking: which restaurant?

TASTING - Guided tasting

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

1:30 pm Care that improves espresso

Guide to the correct maintenance of espresso machines and coffee grinders

Pav. 22, Enjoy the Table area by Altoga e Art

1:30 pm First travelling research workshop for drink preparation and food, Baritalia by Bargiornale

Team challenge on "Rediscovering the classics": 40 of the best bartenders in Italy give their

versions of classic cocktails

Pav. 13, Baritalia area

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1:30 pm Show cooking, by Chef Nicola Dinato, 1 Michelin star, "La Feva" restaurant in Castelfranco

Veneto

Pav. 7, Berto’s area

1:30 pm CUPPING: tasting single-origin coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

1:30 pm - ASSOFOODTEC: Business sector analysis - professional coffee machines (Ucimac) by:

2:30 pm - Jacopo Mattei (SDA Bocconi/Università di Ferrara)

- Giancarlo Giudici (Politecnico di Milano)

- Giancarlo Martini (Atradius)

- Paolo Galloso (Ufficio Studi ANIMA)

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

2:00 pm Andreas Oerlemans: Food of the Future 2030

Pav. 2, FCSI - Foodservice Consultants Society International area

2:00 pm The beautiful coffee molecule: stimulating our health, by Marino Petracco

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:00 pm FuturePastryChef

Pav. 18, La dolce Agorà of FIPE area, Master Class

2:00 pm Let’s do Business in the USA: trends, opportunities and business development strategies in

the world's largest and richest market, by Gen USA LLC

Stella Polare Conference Centre, Aires Room

2:00 pm Heat four

Pav. 18, Unione Cuochi Regione Lombardia area

2:15 pm Conversation/Presentation - Maxwell Colonna-Dashwood , Hide Izaki

Pav. 24, WCE All-Stars area

2:30 pm How a fridge expert is "born": professional training and entering the market - Managing a

company: tools and methods to tackle the market

Pav. 2, Assofrigoristi area

2:30 pm Italian Espresso and Cappuccino

The two drinks that brought Italy beverage fame

Pav. 22, Enjoy the Table area by Altoga e Art

2:30 pm Cooking: which restaurant?

Toc Talks - by Apropositodime.com

Sharing cases of good daily practices

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

2:30 pm Talk show, Professional Expertise and Work. Opportunities in bars and restaurants with

homemade confectionary and ice cream

Pav. 18, La dolce Agorà of FIPE area, Master Class

2:30 pm #TourismReload conference, by Teamwork

Stella Polare Conference Centre, Aquarius Room

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2:30 pm Coffee and university oriented to business, by Jonathan Morris

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm CUPPING: tasting single-origin coffee from Africa

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm On the trail of gin, with the great bartender Dom Costa

Pav. 24, METRO area, E16 - G23

3:00 pm - UIDA: New technologies for organic waste collection

4:00 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

3:15 pm Spare time in case of delays

Pav. 18, Unione Cuochi Regione Lombardia area

3:00 pm Greetings from Comufficio

Coordination: Oddone Sangiorgi - President of the FIA Consortium, FUTURBAR organiser

Guests: Oscar Cavallera - Director of Bar University, Lorenzo Farina - Walk In, Carlo Meo -

Politecnico Polidesign, Simone Micheli - Architectural Hero, Roberto Piccinelli - Sociologist,

Lino Enrico Stoppani - President of FIPE, Giorgio Triani - Journalist

Pav. 10, FUTURBAR meeting area

3:00 pm Mystery Espresso Challenge - Maxwell Colonna-Dashwood & Stefanos Domatiotis

Pav. 24, WCE All-Stars area

3:00 pm "Ask the experts"

Pav. 2, FCSI - Foodservice Consultants Society International area

3:00 pm The role of coffee in away-from-home food, by Angela Borghi

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:00 pm Andrea Incerti Vezzani - Cà Matilde, Rubbianino di Quattro Castella (Reggio Emilia)

"New generation blast chillers", in collaboration with Irinox

Pav. 4, Identità Future area

3:00 pm How cooking systems affect the taste and look of gourmet pizza: wood-burning, electric,

steam and organic cooking

Pav. 7, Università della Pizza area

3:30 pm Anfim - Coffee grinder with a dosing device or on demand?

Pav. 22, Enjoy the Table area by Altoga e Art

3:30 pm The Global Coffee Market: current trends and future prospects, by David Moorhouse

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

3:30 pm Sensory mix by Dennis Zoppi

Pav. 22, Mixer Educational area

3:30 pm Let’s do business in the Emirates: trends, opportunities and business development

strategies in parts of the world (Emirates and Middle East) with exceptional growth

potential in the coming five years, by Gen Emirates

Stella Polare Conference Centre, Aires Room

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3:30 pm Synergies between bar and kitchen by Filippo Sisti and Luca Vezzali

Pav. 22, Mixer Educational area

3:30 pm CUPPING and ESPRESSO tasting of coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

4:00 pm Seminar, Labelling, Allergens: problems and solutions

Pav. 18, La dolce Agorà of FIPE area, Master Class

4:00 pm Cooking: which restaurant?

Happy APCI Hour

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

4:00 pm Event partner space

Pav. 18, Unione Cuochi Regione Lombardia area

4:00 pm - FIAC - Maggioni/ANIMA - Steel cutting implements: miscellaneous problems

4:30 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

4:15 pm What it Takes to Create a Great Space - Maxwell Colonna-Dashwood, Amanda Juris, Sonja

Björk Grant, Kalle Freese

Pav. 24, WCE All-Stars area

4:30 pm Brewing - Coffee extraction techniques

Pav. 22, Enjoy the Table area by Altoga e Art

4:30 pm Managing a company: tools and methods to tackle the market

Pav. 2, Assofrigoristi area

4:30 pm Presentation of the artistic creations by the teams

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

4:30 pm Master Show

Pav. 18, La dolce Agorà of FIPE area, Panettone Corner/Ice Cream Corner/Chocolate Corner

4:30 pm Tasting of the main DEFECTS in coffee

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

5:00 pm Let’s do business in Brazil: trends, opportunities and business development strategies in the

main Latin American market and the seventh largest global economy

By Gen Brasil (www.gen-brasil.com)

Stella Polare Conference Centre, Aires Room

5:00 pm Daily Awards - Unione Cuochi Regione Lombardia

Pav. 24, METRO area, E16 - G23

5:30 pm Happy Hour

Pav. 22, Enjoy the Table area by Altoga e Art

Tuesday 27 October

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9:30 am European Pizza Championship

Pav. 5, Pizza e Pasta Italiana area

9:30 am Cooking and baking for breakfast

Breakfast with APCI - Reception and Hospitality, from Good Morning!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

9:30 am Start of the FIPGC Cake Designers World Championship contest

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

9:30 am Bartender Bonanza

Pav. 24, SCAE - Specialty Coffee Association of Europe area

9:30 am Breakfast

Pav. 22, Enjoy the Table area by Altoga e Art

10:00 am WORKCAFE’: Demonstration and Case History for Technologies for the Bar of the Future

Pav. 10, FUTURBAR meeting area

10:00 am Industrial competition, training and research: the challenge of the future, by Luigi Bonizzi

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:00 am Magnetic refrigeration, innovation and scenarios

Pav. 2, Assofrigoristi area

10:00 am Seminar, Labelling, Allergens: problems and solutions

Pav. 18, La dolce Agorà of FIPE area, Master Class

10:00 am Dough and yeast for gourmet pizza: from extra-fine flour to Petra 100% Italian grain

Pav. 7, Università della Pizza area

10:00 am The International Federation of Pastry Ice Cream and Chocolate (FIPGC) Art Gallery

FIPGC: butter, cheese, bread, sugar, chocolate and cake design sculptures

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

10:00 am Opening of the Contest Session

Pav. 18, Unione Cuochi Regione Lombardia area

10:00 am World Pasta Day & Congress, by AIDEPI

Stella Polare Conference Centre, Martini Room

10:15 am Heat One

Pav. 18, Unione Cuochi Regione Lombardia area

10:30 am Care that improves espresso

Guide to the correct maintenance of espresso machines and coffee grinders

Pav. 22, Enjoy the Table area by Altoga e Art

10:30 am Sustainable: combating poverty, the environment and development, by Francesco

Torrigiani Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

10:30 am CUPPING: tasting single-origin coffee from Central America

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Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Cooking and baking for breakfast

At school with Italiana Gourmet - The Great Maestros of Flavour speak

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

11:00 am Roberto Assi: "BIM - Building Information Modeling - Progress"

Pav. 2, FCSI - Foodservice Consultants Society International area

11:00 am The Global Coffee Market: current trends and future prospects,

by David Moorhouse

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Bar Time Demonstration EK43 - Matt Perger

Pav. 24, WCE All-Stars area

11:30 am Trends in the global coffee shop market, by Anya Marco

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:00 am Chocolate Show, Chocolate Sculptures and Decorations

Pav. 18, La dolce Agorà of FIPE area, Chocolate Corner

11:00 am ANIMA training - Courses: technical, regulatory, legal, customs, management themes

11:30 am For: makers of coffee machines, coffee grinders, vending machines, and machines for hot

drinks, bread, pasta, bakers’ confectionery, ice cream and refrigeration

Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

11:30 am Show Cooking

Pav. 22, Enjoy the Table area by Altoga e Art

11:30 am Building Management System: refrigeration is a systematic skill

Pav. 2, Assofrigoristi area

11:30 am Heat two

Pav. 18, Unione Cuochi Regione Lombardia area

11:30 am CUPPING: tasting ORGANIC single-origin coffee

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

11:45 am Mystery Espresso Challenge - Matt Perger & Francesco Sanapo

Pav. 24, WCE All-Stars area

12:00 pm Pastry Show, traditional and creative panettone

Pav. 18, La dolce Agorà of FIPE area, Panettone Corner

12:00 pm Cooking and baking for breakfast

APCI delegations on stage. More than a cooking show: all the ingredients in the recipe for a

tasty, effective and sustainable work programme!

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

12:00 pm Tasting of gourmet pizza with differing textures, from soft to crunchy

Pav. 7, Università della Pizza area

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12:00 pm Food Service Design at University: Results from the “Parla come mangi” survey

Pav. 2, FCSI - Foodservice Consultants Society International area

12:30 pm - FIAC - Maggioni/ANIMA - Steel cutting implements: miscellaneous problems

1:00 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

12:30 pm CUPPING: tasting single-origin coffee from Africa

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

1:00 pm Scoop Ice cream party, Final

Pav. 18, La dolce Agorà of FIPE area, Ice Cream Corner

1:00 pm The IFPIC Art Gallery: butter, cheese, bread, sugar, chocolate and cake design sculptures

presented by the Excellence Team of the International Federation of Pastry Ice Cream

Chocolate.

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

1:30 pm Decorated cappuccino - decoration in the cappuccino

Pav. 22, Enjoy the Table area by Altoga e Art

1:30 pm Cooking and baking for breakfast

TASTING - Guided tasting

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

1:30 pm ESPRESSO tasting: Ethiopia, Brazil, Peru, Indonesia

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

1:30 pm - EFCEM ITALIA: Changes to the rules for cooking and washing

2:00 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

2:00 pm Tre Spade Best Sausage Prize-Giving

Pav. 18, Unione Cuochi Regione Lombardia area

2:30 pm Coffee - History, geography and botany of the plant...from seed to drink!

Pav. 22, Enjoy the Table area by Altoga e Art

2:30 pm Cooking and baking for breakfast

Toc Talks - by Apropositodime.com

Sharing cases of good daily practices

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

2:30 pm CUPPING and ESPRESSO tasting of coffee from Central America

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

2:30 pm - EFCEM ITALIA: BIM

3:00 pm Pav. 24, booths N06 - Q05 - Q11, Anima Lounge

3:00 pm WORKCAFE’: Demonstration and Case History for Technologies for the Bar of the Future

Pav. 10, FUTURBAR meeting area

3:00 pm How cooking systems affect the taste and look of gourmet pizza: wood-burning, electric,

steam and organic cooking

Pav. 7, Università della Pizza area

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3:00 pm Prize-Giving for the Day and the Final Awards - Unione Cuochi Regione Lombardia

Pav. 24, METRO area, E16 - G23

3:30 pm Conference - Don’t worry eat happy - Be aware of food intolerances. Manual presentation

Pav. 22, Enjoy the Table area by Altoga e Art

3:30 pm ESPRESSO tasting: single-origin coffee for espresso mixes

Pav. 24, CPC - Consorzio Promozione Caffè e UCIMAC area

4:00 pm Cooking and baking for breakfast

Happy APCI Hour

Pav. 2, APCI - Associazione Professionale Cuochi Italiani area/Network del gusto area

4:30 pm Presentation of the artistic creations by the teams

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

5:00 pm Prize-Giving for the FIPGC Cake Designers World Championship

Pav. 14, FIPGC - Federazione Internazionale Pasticceria Gelateria Cioccolateria area

5:30 pm Happy Hour

Pav. 22, Enjoy the Table area by Altoga e Art