MILAN, Italy – From 22 to 25 October, to discover the future of luxury catering with an international and high-level look: this is the promise of Luxury Pastry In The World by Iginio Massari, which returns to HostMilano after the debut of the previous edition. The parterre of the participants in the event is rich.The Luxury Pastry In The World Program starts on 22 October with Vincenzo Tiri, Luigi Odello, Felice Venanzi and Giovanni Cavalleri. On Saturday 23rd Massimo Giubilesi, Luca Mannori, Oriol Balaguer, Davide Malizia, Lucca Cantarin and Rocco Scutella will take turns on the stage.
On 24 October it will be the turn of Gino Fabbri, Gianluca Fusto, Alessandro Servida, Davide Comaschi and Fabrizio Galla, and the following day Andrea Nicola Panda, Giovanni Pina, Giuseppe Manilia, Francisco Torreblanca, Emanuele Valsecchi and Antonio Campaggio will come to the fore. Grand final on Tuesday 26th with Gilbert Jouvaud and Maurizio Colenghi.
In the innovation hub that will host demonstrations, tastings and talks, Iginio Massari with his children Debora and Nicola will always be present, and will take the stage for demonstrations and debates.
“I will bring my vision of pastry and innovation to Host21 and I will talk about how to create a work team that can support a pastry chef in his entrepreneurial path – anticipates Davide Comaschi – Being a pastry chef means doing entrepreneurship but the bureaucratic and strategic aspect cannot compromise the time and energy level of the creative work of the pastry chef, who must mainly focus on that. Meeting in person will have a completely different value, what you impart has more impact and interacting with the public gives more value to the discussion, opening wider dialogues”.
As for Fabrizio Galla, he will present “small confectionery jewels, a passion that I have developed over the last six years because confectionery in Italy has a strong history and I propose it with a current cut, not using synthetic flavors or unnatural dyes. The value of HostMilano in presence? At this moment it gives us a great breath of fresh air and a perception of normality that everyone is looking forward to”.
“In pastry, the first commandment is the relationship between the level of pleasure that a product offers us and its influence from a nutritional standpoint. For example, in my opinion, if a pastry chef manages to give me the same level of pleasure by playing on the synaesthesia and therefore on the aroma, reducing the level of calories, he has made a sustainable product”, explains Luigi Odello, who will be present with the Workshop of Sensorial Communication, a “set of techniques studied with designers to make sense of smell, taste and touch through mediated channels, in particular through sight. Because beautiful photos are no longer enough to promote a product”. The value of Host21? “Huge. People need to smell, touch, feel emotions that the web cannot give”.
