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
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
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
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
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,
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!
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.
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
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,
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
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
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
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
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"
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
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
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
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
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
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?
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
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
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
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
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
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
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
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