Host 2013 Events Last updated 5/10/2013 9:30...

Host 2013 Events

Last updated 5/10/2013

Fri. 18 October

11:00 am Opening press conference

Congress Centre Stella Polare – Sala Martini

9:30 am Italian Pastry Federation: Schools lead the way

L’arte in pasticceria Area, Pav. 18

9:30 am Ice Cream Workshop - Flavour Preparation - Handmade

Sweet World Area, Pavilion 14

9:30 am 1st heat of the “Regions Trophy” (4 competitors)

Regions Trophy: “Rice: versatility and uses in regional Italian cuisine”

WACS Global Chef Challenge Area, Pav. 2

9:30 am Italian Pastry Federation: Marco Paoletti and Isabel Mendes - applications

of spray painting in confectionery


9:30 am Italian Pastry Federation: A thousand nuances of vegetables, fruit and cheese with Paolo

Pacchetti, Girolamo Brescia, Orlando Scaggiante, and Alessio Carretta


10:00 am Show Cooking Workshop – Cooking with Cirio premium products

Sweet World Area, Pav. 14

10:00 am Welcome Coffee

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Breakfast/Tea Room, Pav. 14

10:00 am FIPE Coffee Show

-6:00 pm P.E./24h La Cas@ fuori-Casa Area, Pav. 14

10:00 am Opening of the espresso/brew bar area – “Breakfast with a Champ” event with World Latte

Art Champion Victoria Kashirtseva of Russia

Io bevo caffè di qualità Area, Pav. 18

10:00 am Breakfast with a Champ - Huehuetenango coffee from the Slow Food presidium

Guatemalan uplands

Io bevo caffè di qualità Area, Espresso e Brew Bar, Pav. 18

10:00 am Fabrizio Ferrari (Al Porticciolo 84, Lecco - 1 Michelin star)

Identità Golose - Cuochi DuepuntoZero Area, Pav. 2

10:00 am Presentation of the Day’s Schedule

- 10:30 am WBC All-Stars Area, Pav. 18

10:30 am Green Coffee Workshop for beginners

SCAE (Specialty Coffee Association of Europe) Area, Green & Sensory Room, Pav. 18

10:30 am Demo of Kamut pizza, plus how to properly use KAMUT brand grain

Le Pizze del Futuro Area, Pav. 1

10:30 am Italian Pastry Federation: traditional Italian desserts: the great variety of

local regional specialties


10:30 am Italian Pastry Federation: when tradition meets starred chef Pino Cuttaia


10:30 am Italian Pastry Federation: live demos with the Equipe Eccellenze Italiana Cake Designers

featuring Fiorella Balzamo, Antonella Di Maria, Cristian Giardina, Loredana Atzei, and

Monica Noli. Presentation of the Italian Cake Designer Championship Judging Panel.


10:30 am The master beverage, broken down – Raul Rodas


10:30 am Cleaning espresso equipment by Pulycaff


10:30 am Presentation of the event Io bevo caffé di qualità and unveiling of the schedule – by Andrej

Godina, Francesco Sanapo

Io bevo caffè di qualità Area, Living Room, Pav. 18

10:30 am Demo of DIETPIZZA, the practical new diet pizza

Le pizze del futuro Area, Pav. 1

10:30 am Time for BREAKFAST: presentation of the BAR D’ITALIA 2014 guide and observations by one

of the “tre chicche e tre tazzine” winners, followed by a buffet

EXIHS Area, RELAX corner, by Gambero Rosso, Pav. 10

11:00 am Learn&Share Area - Specialty decaffeinated coffees ranging from espresso to aeropress and

the various coffee extraction systems – by Demus Spa & DM Italia Snc

Io bevo caffè di qualità Area, Cupping, Pav. 18

11:00 am Tasting a selection of organic arabica and single-origin coffees – by Roberto Marinig


11:00 am David Bedu: Chef boulanger

Product made: Pane in terracotta – Margherita bread

Extraordinariamente Host Area- Bread, Pav. 4

11:00 am Tagliatelle: extruded or rolled

Primo Piatto Area, Pav. 4

11:15 am Knockbox News (Conversations with Raul) – Raul Rodas


11:30 am The Bar of the Future (testimonials)

P.E./24h La Cas@ fuori-Casa Area, Light Lunch Restaurant, Pav. 14

11:30 am Presentation of BIO certification in the field of green coffee plus the cupping of 3 single-

origin coffees with one American, African and Asian coffee - by Alberto Polojac

Io bevo caffè di qualità Area , Cupping, Pav. 18

11:30 am The perfect tools for making a cappuccino – by Metallurgia Motta

Il Villaggio Del Caffè Area, Pav. 18

11:30 am 2nd heat of the “Regions Trophy” (4 competitors)



Midday Show Cooking Workshop with Chef Ntounetas (Gr)


Midday CACE Alto Palomar Fairtrade Peru coffee tasting – by Prunella Meschini


Midday Andrea Mainardi (Officina Cucina, Brescia) –


12:15 pm Mystery Box Caffè Espresso – Raul Rodas, Colin Harmon

- 1:00 pm WBC All-Stars Area, Pav. 18

12:30 pm Presentation of 2015 World Championships: Cake Designers World Championship and The

World Trophy of Pastry Ice Cream Chocolate. Press meeting Ice Bar

Area L’arte in pasticceria, Pad. 18

12:30 pm Show Cooking – “Junior Chef”, with Chef Claudio Sadler

P.E./24h La Cas@ fuori-Casa Area, Show Cooking, Pav. 14

12:30 pm Coffee cupping of organic arabica single-origin coffee – by Alberto Polojac & Cinzia Linardi,

Italian Cup Tasters Championship Champion


12:30 pm Before coffee – happy hour – products, service and lay out, by Sanfelici


12:30 pm Demo of PIZZA CLASSICA and Pizza à la ARTE NAPOLETANA, using new MORAS flours.

DESSERT PIZZA demo.


1:00 pm Barman: profession or improvisation? – by Eddy Righi


1:00 pm Aeropress Championship – by Alberto Cocci


1:00 pm Roberta Pezzella: Chef boulanger, La Pergola Hilton Rome (3 Michelin stars)

Product made: Stuffed Roman focaccia

Extraordinariamente Host Area - Bread, Pav. 4

1:00 pm Knockbox News (Conversations with Colin) – Colin Harmon


1:00 am Time for LUNCH: wine tasting led by one of the Gambero Rosso expert wine writers


1:30 pm SEMINAR - How to become a master coffeemaker. Course presentation - exam and texts


2:00 pm learn&share Area – The rules for a perfect filter coffee, by Giulia Sanio & Eddy Righi


2:00 pm Coffee in specialist publishing – The Bazzarra brothers’ trilogy


2:00 pm Tasting of coffees from Indonesia, the Island of Samura – Orangutan Coffee Project by

Regina Frey


2:00 pm Workshop CDS Barista Skills Foundation

SCAE (Specialty Coffee Association of Europe) Area, Barista Room, Pav. 18

2:00 pm Ezio Marinato: Boulanger, Ristorante Gellio (1 Michelin star)

Product made: Panpolenta

Extraordinariamente Pane Area, Pav. 4

2:00 pm Italian Pastry Federation: Official presentation of the World Pastry Ice Cream and Chocolate

World Championships and the Cake Design Host 2015 World Championships with Ice Bar


2:30 pm SEMINAR – Raw coffee: learning about single-origin coffees, by ALTOGA


2:30 pm Show Cooking Workshop – Maestro Claudio Gatti tells the story of sourdough


2:30 pm Master Class – “Working in catering: a winning resource that bridges the generation gap”

P.E./24h La Cas@ fuori-Casa Area, Pav. 14

2:30 pm Fabio Pisani (Il Luogo di Aimo e Nadia, Milan - 2 Michelin stars)


2:30 pm 3rd heat of the “Regions Trophy” (4 competitors)



2:30 pm Tasting of GLUTEN-FREE Pizza


2:30 pm Mystery Box Cappuccino – Raul Rodas, Stefanos Domatiotis


3:00 pm Espresso extraction, the best cup of coffee by changing water temperature – by Paolo Dalla

Corte Io bevo caffè di qualità Area, Living Room Area, Pav. 18

3:00 pm Latte Art Battle – Caffè Corsini Io bevo caffè di qualità Area, Espresso e Brew Bar, Pav. 18

3:00 pm Nicola Trentin: Boulanger at Villa Crespi (2 Michelin stars)

Product made: Villa Crespi rye bread

Extraordinariamente Host Area - Bread, Pav. 4

3:00 pm Costs and information about pasta manufacturing-related legal requirements


3:15 pm Knockbox News (Conversations with Raul & Stefanos) – Raul Rodas, Stefanos Domatiotis


3:30 pm The heating circulation system. From lever-operated to electronic versions, the many

applications of an espresso icon.

by VBM


3:30 pm How water temperature changes the profile of cups of espresso – by Paolo Dalla Corte


3:30 pm Meet the press to illustrate FCSI’s mission and what consultants do

Incontri FCSI Area – Foodservice Consultants Society International, Pav. 2

4:00 pm Filter machine technology – by Giulia Spanio


4:00 pm Tasting of decaffeinated arabica single-origin specialty coffee – by Demus Spa


4:00 pm Interval Cooking Show - FIC Ateneo della Cucina Italiana demo:

“Using new techniques to prepare buffet dishes”



4:00 pm The yogurt salon – PreGel presents Sweet World Area, Pav. 14

4:15 pm Pop Quiz – Raul Rodas, Colin Harmon, Stefanos Domatiotis


4:00 pm Italian Pastry Federation: international pastries


4:30 pm ALTOGA COURSE Foaming Techniques

by the Professional Coffee Academy


4:30 pm Show Cooking Workshop – The long-established Molino della Giovanna mill reveals the

world of flour


4:30 pm Tea Room - In partnership with ADeMaThe

P.E./24h La Cas@ fuori-Casa Area, Breakfast/Tea Room, Pav. 14

4:30 pm Daniel Facen (Anteprima, Chiuduno nr. Bergamo - 1 Michelin star) –


4:30 pm Tasting of Pizza Classica and Pizza à la ARTE NAPOLETANA, using new MORAS flours


5:00 pm The process of internationalization and strategic sourcing for the coffee industry, by

Maurizio Cociancich


5:00 pm Time for an APERITIF: presentation of the STREET FOOD guide, with the participation of one

of the best award-winners, followed by a buffet


5:15 pm Knock Box News (Conversations with Raul, Colin & Stefanos)


5:30 pm Grinder/dispensers or on-demand coffee grinders? by Anfim


5:30 pm Happy Hour show

P.E./24h La Cas@ fuori-Casa Area, Happy hour lounge, Pav. 14

5:45 pm Recap of Day 1


6:00 pm Awards ceremony for “Regions Trophy” competitors.


Global Chef Challenge WAC, Pav. 2

Sat. 19 October

9:30 am Italian Pastry Federation: Live sculpture by World Champions and the Italian Equipe

Eccellenze Italiane team with Amelio Mazzella (Ice Man), Roberto Lestani and sculpture

using a lathe, Cristian Beduschi and chocolate visions, Girolamo Brescia and ceramified

sculpting with vegetables and cheese


9:30 am 1st heat of the Global Chef Challenger Competition (4 senior competitors representing four

European nations). End time: 1:30 pm

Day One, WACS Continental Competition - Southern Europe: Global Chef Senior Challenger

/ Hans Bueschkens Junior Chef


9:30 am Ice Cream Workshop - Start of handmade fruit flavour ice cream World Record attempt


10:00 am Show Cooking Workshop – The millenary art of Greek cuisine, with master chef Ntounetas


10:00 am More than just pastries (demo)

FIPE P.E./24h La Cas@ fuori-Casa Area, Breakfast/Tea Room, Pav. 14


6:00 pm FIPE P.E./24h La Cas@ fuori-Casa Area, Pav. 14




10:00 am Breakfast with a Champ – Ethiopia, the Harenna Forest Slow Food Presidium


10:00 am Beniamino Nespor and Eugenio Roncoroni (Al Mercato Ristorante & Burger Bar, Milan) – at

the Identità Golose - Cuochi DuepuntoZero Area, Pav. 2



10:30 pm Conference“EXPO 2015, the turning Point?” – by ADA

Congress Centre Stella Polare, SALA Aquarius

10:30 am Sensory Skills Workshop for beginners


10:30 am Demo of DIETPIZZA: low glycemic index and high in fibre, an ally for your figure and for your

wellbeing! Demo of Pizza CLASSICA with MORAS flour


10:30 am Cleaning espresso equipment by Pulycaff


10:30 am Signature Bev. Deconstructed – Colin Harmon


10:30 am Time for BREAKFAST: presentation of the specialized training course PROFESSIONE

PASTICCERE and waiting for the new guide PASTICCERI E PASTICCERIE 2014 with the

participation of one of the best pastry shops in Italy, followed by a buffet


11:00 am Learn&Share - Different water filtration systems for espresso coffee machines, by Paolo

Dalla Corte


11:00 am The role of water in cleaning coffeemaking equipment – by Gianfranco Carubelli


11:00 am Tasting a selection of coffees suited to catering


11:00 am Alberto Marchetti with Chef Chiara from Igor Macchia’s La Credenza restaurant

Extraordinariamente Host Area - Gelato, Pav. 4

11:00 am Italian Pastry Federation: World Champions and the Equipe Eccellenze Italiane team, 580

medals in international and world contests: The magic of sugar, with Mario Ragona,

Gennaro Volpe and Giovanni Cappello.

The art of engraving, with Alessio Carretta, Orlando Scaggiante and Paolo Pachetti.


11:00 am Italian Cake Design Federation and Equipe Eccellenze Italiane Cake Design: live demo


11:00 am Coloured pasta: extruded, rolled, twin-colour


11:00 am Seminar: FCSI EAME and ITALIA

- 2:00 pm Incontri FCSI Area – Foodservice Consultants Society International, Pav. 2

11:15 am Knockbox News (Conversations with Colin) – Colin Harmon


11:30 am Hosthinking contest prize-giving

Hosthinking and Smart Label area, Pav. 10

11:30 am “New developments in catering equipment” (testimonials)

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Light Lunch Restaurant, Pav. 14

11:30 am ALTOGA COURSE The 5 Ms – from blend to espresso extraction.



11:30 am Presentation of Rainforest Alliance certification in the field of green coffee plus the cupping

of 3 single-origin coffees: an American, African and Asian coffee - by Rainforest Alliance

International

Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

Midday Show Cooking Workshop – Maestro Fulvio Scolari will prepare a recipe on the theme of the

“Lady with an Ermine”


Midday Advanced professional training courses in coffee production process quality control – by

Human Academy


Midday Caffitaly capsule format coffee menu for catering


Midday Tommaso Arrigoni, Innocenti Evasioni (Milan) – 1 Michelin star


Midday Christian and Manuel Costardi (Cinzia - Da Christian e Manuel, Vercelli - 1 Michelin star)


Midday Italian Pastry Federation: Interpretation of desserts in the pastry and ice cream worlds,

Michele Ragno, Ottavio Pellini, new trends.


Midday FIP top women: Francesca Marsetti and her interpretation of sushi; Gabriella Marguglio -

ice cream decoration techniques; Elisabetta Corneo - shortcrust pastry sculpture.


12:15 pm Mystery Box Cappuccino – Colin Harmon, Gwilym Davies


12:30 pm Espresso extraction systems matched to in-cup results.

by SANREMO


12:30 pm “Junior Chef”, with Chef Luca Marchini

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, show cooking, Pav. 14

12:30 pm Coffee cupping of Fairtrade arabica single-origin coffee – by Elena Meneghetti & Cinzia

Linardi, Italian Cup Tasters Championship champion


12:30 pm Tasting of Pizza CLASSICA, à la ARTE NAPOLETANA featuring new flours from MORAS


1:00 pm Filter coffee around the world: by Lina Chiodo

Io bevo caffè di qualità Area, Living Room Area, Pav. 18

1:00 pm Bacchi Espresso Championship – Sandalj single-origin arabica coffee


1:00 pm Espresso taster championship – recognizing the same coffee extracted at different water

temperatures – single-origin Imperator organic coffee


1:00 pm Knockbox News (Conversations with Gwilym) – Gwilym Davies


1:00 am Time for LUNCH: presentation waiting for the new guide FOODIES 2014 and the specialized

training course PROFESSIONE CUOCO with the participation of one

of the Milanese places most-loved by foodies, followed by a buffet


1:30 pm VIDEOTHRON: Digital Signage to attract, inform and involve your clients - by ORANGE

EVOLUTION


1:30 pm - 6:30 pm 1st heat of the Hans Bueschkens Junior Challenger Competition (4 junior competitors

representing four European nations).

Day One, WACS Continental Competition - Southern Europe: Global Chef Senior Challenger


Global Chef Challenge WACS Area, Pav. 2

2:00 pm The rules for a perfect espresso – by Eddy Righi Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

2:00 pm How to obtain a specialty decaffeinated coffee – by Massimilian Fabian


2:00 pm Tasting an Italian-style coffee blend – Espresso Professional Blend


2:00 pm Workshop on milk techniques, Latte Art and the barista’s menu


2:00 pm Filippo Novelli and Andrea Olivero


2:30 pm Chocolate: the latest developments from the world of Barry Callebaut


2:30 pm Show Cooking Workshop – Maestro Iginio Massari and the great flavours of pastrymaking


2:30 pm Master Class – “Chef or manager? That is the question”

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Pav. 14

2:30 pm Christian Milone (Trattoria Zappatori, Pinerolo nr. Turin)


2:30 pm Demo of Pizza made using alternative and practical NEW WATER-BASED DOUGH. Demo of

Gluten-Free Dessert Pizza.


2:30 pm Challenging mysterious ingredients – Alejandro Mendez, Stefanos Domatiotis


3:00 pm Specialty coffee and coffee education – by David Veal, Executive Director, EuropeCoffe

Specialty Coffee Association


3:00 pm Latte Art Battle – Caffè Corsini Io bevo caffè di qualità Area, Espresso e Brew Bar, Pav. 18

3:00 pm The new frontier for pasta stores where food is consumed where it is made


3:15 pm Knockbox News (Conversations with Alejandro & Stefanos) – Alejandro Mendez, Stefanos

Domatiotis


3:30 pm SEMINAR Raw coffee: pros and cons, by ALTOGA


3:30 pm Learn & Share – Mixing coffee and alcohol – by World Champion Victore Delpierre

World Coffee in Good Spirits Challenge


3:30 pm Davide Oldani and his chef Alessandro Procopio from the Ristorante D’O, with

caramelized onion and hot ‘n’ cold Grana Padano cheese ice cream

Extraordinariamente Host Area- Gelato, Pav. 4

3:30 pm The yogurt salon – PreGel presents Sweet World Area, Pav. 14

3:45 pm Knockbox News (The WBC’s impact on coffee culture) – Sonia Grant


4:00 pm Pre-dosed coffee as a solution for quality coffee in catering – Pietro Manzini


4:00 pm Tasting of decaffeinated coffee blends – by Demus Spa


4:00 pm Tasting of Pizza made using alternative and practical NEW WATER-BASED DOUGH. Tasting

of Gluten-Free Dessert Pizza.


4:00 pm Time for a SNACK: presentation PIZZERIE D’ITALIA guide and comments from one of the “tre

spicchi” winners, followed by a buffet


4:15 pm Mystery Box Caffè Espresso – Gwilym Davies, Pete Licata


4:30 pm ALTOGA COURSE Master cappuccinos: Colour and 3D decoration techniques

by the Professional Coffee Academy - Altoga


4:30 pm Show Cooking Workshop with Chef Yukio Ishizaki


4:30 pm Tea Room – In partnership with ADeMaThe


4:30 pm Sara Preceruti (La Locanda del Notaio, Pellio Intelvi nr. Como) – 1 Michelin star)


5:00 pm Orangutan Coffee Project. How environmental sustainability goes hand-in-hand with quality

– Regina Frey & Holger Welz


5:00 pm Knock Box News (Conversations with Gwilym, Pete & Matt) – Gwilym Davies, Pete Licata,

Matt Perger


5:30 pm Proclamation of the 2013 fruit flavour handmade ice cream World Record


5:30 pm Happy hour show


5:30 pm Before coffee – happy hour – products, service and lay out, by Sanfelici




Sun. 20 October

9:30 am Italian Pastry Federation: Master Spraypainters from the Equipe Eccellenze Italiane Marco

Paoletti and Isabel Mendes, and painting onto sugar.

L’arte in pasticceria Area, Pav. 18 9:30 am Italian Pastry Federation: Multi-World Champion Girolamo Brescia from the Equipe

Eccellenze Italiane with cheese sculpting.


9:30 am GUINNESS WORLD RECORD The greatest cappuccino in the world

Il villaggio del caffé Area, Pav. 18

9:30 am GUINNESS WORLD RECORD the world’s longest dessert pizza, presentation of the RECORD

PIZZA MEN’s 3rd world record


9:30 am 2nd heat of the Global Chef Challenger Competition (4 senior competitors representing four

European nations). End time: 1:00 pm

Day Two, WACS Continental Competition - Southern Europe: Global Chef Senior Challenger



9:30 am Ice Cream Workshop - Start of International Contest – Plated ice cream desserts 2013


10:00 am Show Cooking Workshops – Paul Bocuse’s multi-decorated pupil Eric Pansù will amaze with

recipes from French cuisine









10:00 am Breakfast with a Champ – Espresso Professional Blend, an Italian-style coffee blend


10:00 am Matias Perdomo (Al Pont de Ferr, Milan – 1 Michelin star)


10:00 am Italian Pastry Federation: “Ice Vision”, live ice sculpture with Amelio Mazzella, Fabio

Momolo and Domenico Mazzella.




10:30 am Finding the right water temperature for decaffeinated coffee espresso – by Giovanni Bortoli

& Eddy Righi


10:30 am Workshop: Management of coffee cupping & taster of different varieties of coffee


10:30 am Italian Pastry Federation: small pearls of pastry and chocolate with Giancarlo Bettazzi,

Gabriella Marguglio, Michele Ragno.


10:30 am The master beverage, broken down – Fabrizio Sencion


10:30 am time for BREAKFAST: presentation of the specialized training course PROFESSIONE

PASTICCERE with the participation of Maestro Pasticcere Gino Fabbri, followed by

a buffet


11:00 am Different water filtration systems for catering – Sergio Barbarisi


11:00 am Tasting of Huehuetenango Coffee from the Ethiopian uplands and forest, Harenna Slow

Food Presidium, by Cinzia Linardi, Italian Cup Tasters Champion.


11:00 am Andrea Mainardi - Product made: Crazy foie gras - a magnum of foie gras with cherries and

mint

Extraordinariamente Host Area - Cucina, Pav. 4

11:00 am Filled pasta: meat and vegetable filling




11:15 am Knockbox News (Conversations with Fabrizio) – Fabrizio Sencion


11:30 am GUINNESS WORLD RECORD The greatest cappuccino in the world


11:30 am Fast&Good


11:30 am How to judge espresso coffee: using a tasting sheet – by Enrico Meschini


Midday Show Cooking Workshop – The millenary art of Greek cuisine, with master chef Ntounetas


Midday Putting together a blend for espresso – by Edy Bieker


Midday Tasting of Fairtrade single-origin arabica coffees extracted at various temperatures by

Coffee Pro Kim Ossenblok


Midday Emanuele Scarello


Midday Davide Scabin (Combal.Zero, Rivoli nr. Turin - 2 Michelin stars)


12:15 pm Mystery Box Caffé Espresso – Matt Perger, Stefanos Domatiotis


12:30 pm Show Cooking – “Junior Chef”, with Chef Carlo Cracco

P.E./24h La Cas@ fuori-Casa Area, Show cooking, Pav. 14

12:30 pm Classification of green coffee and specialty coffee tasting using a brewing manual and the

filter method – by Alberto Polojac & Eddy Righi


12:30 pm GUINNESS WORLD RECORD The greatest cappuccino in the world


12:30 pm Italian Pastry Federation: Equipe Eccellenze Italiane - 580 medals in international and world

contests, all the techniques for sugar and chocolate with Gennaro Volpe, Mario Ragona and

Roberto Lestani


12:30 pm Italian Pastry Federation: Demo by the Italian Cake Designer Federation and the Cake

Designers’ Equipe Eccellenze Italiane.


12:30 pm GUINNESS WORLD RECORD: The world’s longest dessert pizza, presentation of the RECORD-

BREAKING OVEN! The RECORD PIZZAMEN’S special oven (www.recordpizzamen.it)


1:00 pm Chemical changes in espresso beverages: perfectly calibrating the machine – by Demuslab

Srl


1:00 pm Espresso tasters’ championship – recognizing single-origin coffees by Sandalj


1:00 pm Knockbox News (Conversations with Matt) – Matt Perger


1:00 pm Time for LUNCH: presentation of the specialized training course PROFESSIONE CUOCO with

the participation of one of the award-winning chefs, followed by a buffet


1:30 pm Milk in coffeemaking: Ideal qualities for an Italian-style cappuccino


1:30 pm 2nd heat of the Hans Bueschkens Junior Challenger Competition (4 junior competitors

representing four European nations). End time: 6:30 pm

Day Two, WACS Continental Competition - Southern Europe: Global Chef Senior Challenger



1:30 pm GUINNESS WORLD RECORD The World’s Longest Desert Pizza, ongoing preparation of the

world’s longest dessert pizza


2:00 pm Learn&Share - Trifecta rules – by Giulia Spanio Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

2:00 pm Chicco Cerea


2:00 pm Packaging to preserve toasted coffee – by Solopack Io bevo caffè di qualità Area, Living Room, Pav. 18

2:00 pm Tasting of mono-dose specialty coffee by Caffitaly


2:00 pm Workshop: Extraction of a balanced espresso

SCAE (Specialty Coffee Association of Europe), Barista Room, Pav. 18

2:30 pm Show Cooking Workshop – Wondrous sugar sculptures with World Champion and Maestro

Davide Malizia


2:30 pm Master Class- “Catering 2.0”


2:30 pm GUINNESS WORLD RECORD The greatest cappuccino in the world


2:30 pm ALTOGA COURSE – Master cappuccinos: Colour and 3-D decoration techniques, by the

Professional Coffee Academy – Altoga Il Villaggio Del Caffè Area & Cappuccino Day 2013, Partner space, Pav. 18

2:30 pm Roy Caceres (Metamorfosi, Rome – 1 Michelin star)


2:30 pm The master beverage, broken down – Pete Licata


3:00 pm Marketing in the coffee world


3:00 pm Latte Art Battle – Caffè Corsini

Io bevo caffè di qualità Area, Espresso e Brew bar, Pav. 18

3:00 pm Luisa Valazza


3:00 pm Shelf life and product display on store shelving


3:15 pm Knockbox News (Conversations with Pete) – Pete Licata


3:30 pm Latte Art Battle – Competition by Caffè Costadoro


3:30 pm GUINNESS WORLD RECORD AWARDS CEREMONY The world’s longest dessert pizza, with

Lorenzo Veltri, official GWR adjudicator, featuring the RECORD PIZZA MEN

(www.recordpizzamen.it)


3:45 pm History of the WBC and conversation with Sonja Grant

- 16.25 WBC All-Stars Area, Pav. 18

4:00 pm The right toasting profile for coffee


4:00 pm Tasting of Central American coffee – Pura Vida Caffè


4:30 pm GUINNESS WORLD RECORD AWARDS CEREMONY The greatest cappuccino in the world




4:30 pm Show Cooking Workshop – Art and Pastry


4:30 pm Beniamino Nespor and Eugenio Roncoroni (Al Mercato Ristorante & Burger Bar, Milan)


4:45 pm Mystery Box Cappuccino – Fabrizio Sencion, Francesco Sanapo


5:00 pm Could mono-dose coffee be the solution for catering? – by Caffitaly


5:00 pm Time for an APERITIF: presentation of the GUIDA VINI D'ITALIA 2014

led by one of the curators of the guide and with the participation of one of the “tre

bicchieri” wineries, followed by a buffet and wine tasting


5:30 pm International Contest Awards Ceremony – Plated ice cream desserts 2013


5:30 pm Happy hour show


5:30 pm Knock Box News (Conversations with Fabrizio & Francesco) – Fabrizio Sencion, Francesco

Sanapo




Mon. 21 October

9:30 am Italian Pastry Federation: Performances from the Associazione Pasticceri Napoletani:

Rediscovering tradition.


9:30 am 1st heat of the Pasticceria Global Senior (3 nations competing)

WACS Global Pastry Chef Challenger Competition (Day One)

3rd heat, Global Senior and Junior Session (one junior and one senior team in a kitchen)

3rd heat, Global Chef Senior Challenger / Hans Bueschkens Junior Chef


9:30 am Ice Cream Workshop - Start of International Contest - Ice Cream makers en rose 2013


10:00 am Show Cooking Workshop – Art and Pastry – Pastry-making Women, with Carmen Vecchioni




10:00 am- FIPE Coffee Show

6:00 pm Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Pav. 14




10:00 am Breakfast with a Champ – Ethiopia, the Harenna Forest Slow Food Presidium


10:00 am Daniel Facen (Anteprima, Chiuduno nr. Bergamo - 1 Michelin star)


10:00 am Italian Pastry Federation: The sugar show with 580 International and World Contest medals,

featuring Rossano Vinciarelli, Mario Ragona, Angelo Gala, Gennaro Volpe, Graziano

Giovannini, Daniel Filipovici, and Roberto Mascellaro.




10:00 am Cleaning coffee equipment: a comparative tasting between coffee prepared using clean and

dirty equipment – by Pulycaff Io bevo caffè di qualità Area, Cupping, Pav. 18

10:30 am Workshop: Using our sensorial abilities


10:30 am Demo of “POMODESIGN”: a discipline striving to usher in a new vision of the world for

culinary decoration and design (www.recordpizzamen.it)


10:30 am Italian Pastry Federation: “The Fantastic 4”

Renato Cattapan (sculpting with butter), Gino Brescia (sculpting with cheese), Amelio

Mazzella (sculpting with ice), and Walter Nerozzi (sculpting with chocolate)


10:30 am Italian Pastry Federation: Starred FIP chefs, “A journey through Master Desserts… where

sweet meets savoury”




10:30 am The master beverage, broken down – James Hoffmann


11:00 am The botany of coffee, by Giorgio Graziosi, Università di Trieste


11:00 am Tasting a selection of African coffees – Pura Vida Café


11:00 am Gianluca Fusto

Extraordinariamente Host Area - Dolce, Pav. 4

11:00 am Filled pasta: fish filling




11:15 am Knockbox News (Conversations with James) – James Hoffmann


11:30 am Not just more tin for your coffee: new eco-sustainable packaging - By VERVE


11:30 am Fast&Good

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Light Lunch Restaurant, Pav. 14

11:30 am Learn & Share – Correct preservation of toasted coffee, tasting session of the same coffee

preserved stored in different packaging – by Solopack Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

11:30 am Italian Pastry Federation: Ice and bread sculptures by Giuseppe Malvasi and Fabio Momolo.


11:30 am Italian Pastry Federation: Demo by the Italian Cake Designer Federation and the Cake

Designers’ Equipe Eccellenze Italiane.


Midday Show Cooking Workshop – using new moulds, Mof Stephane Augé’s magical creations


Midday Countries of origin for espresso blends – by Alberto Polojac


Midday Tasting of pre-dosed decaffeinated coffee – Caffitaly by Cinzia Linardi, Italian Cup Tasters

Championship champion

Io bevo caffè di qualità Area, Area Espresso e Brew Bar, Pav. 18

Midday Ernst Knam


Midday Sara Preceruti (La Locanda del Notaio, Pellio Intelvi nr. Como – 1 Michelin star)


Midday SPECIAL PRESENTATION TEN YEARS OF THE GAMBERO ROSSO SCHOOLS with the

participation of the president, Paolo Cuccia, and the head of the Scuole del

Gambero Rosso, Francesca Riganati


12:15 pm Mystery Box Caffé Espresso – James Hoffmann, Francesco Sanapo


12:30 pm ALTOGA COURSE - Latte Art: how to dress your cappuccino



12:30 pm “Junior Chef”, with Chef Giancarlo Morelli

Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Show Cooking Area, Pav. 14

12:30 pm Tasting specialty coffee by CoEApproch – Edy Bieker & Lorenzo Martinelli


12:30 pm Tasting of “POMODESIGN” (www.recordpizzamen.it)


12:30 pm Italian Pastry Federation: Chocolate according to World Champions Roberto Lestani,

Gaetano Mignano, and Giancarlo Bettazzi.


1:00 pm Coffee in Italy by Patrick Hoffer, Comitato Italiano Caffé


1:00 pm Espresso coffee tasters championship – recognizing espresso blends


1:00 pm Time for LUNCH: presentation of the RISTORANTE D’ITALIA 2014 guide led by one of the

guide’s curators and with the participation of one of the “tre gamberi” trattorias, followed

by a buffet


1:30 pm Best in-cup results and a solution to the problems caused by coffee grounds

by PROFONDI


2:00 pm Ninety plus session

Io bevo caffè di qualità Area, Training/Cupping Area, Pav. 18

2:00 pm Coffee and health: dewaxed coffee – by Max Fabian Io bevo caffè di qualità Area, Living Room, Pav. 18

2:00 pm Combining food and coffee: knowing how to choose the right coffee and matching to

restaurant menus


2:00 pm Tasting of Orangutan Coffee Project coffee - Sumatra


2:00 pm Workshop: Milk techniques, Latte Art and the barista’s menu


2:00 pm Salvatore De Riso


2:00 pm Pop Quiz – James Hoffmann, Gwilym Davies, and Pete Licata


2:30 pm Energy-saving technology / Ability to repeat in-cup results / The perfect temperature for

every coffee type, by VBM


2:30 pm Show Cooking Workshop - Maestro Claudio Gatti will make a panettone using organic flour

and heirloom grains


2:30 pm Master Class- “Healthy eating outside the home”


2:30 pm Christian Milone (Trattoria Zappatori, Pinerolo nr. Turin)


2:30 pm Demo of DIETPIZZA, DESSERT PIZZA and PIZZA CLASSICA using the new MORAS flours


2:30 pm Italian Pastry Federation: young members of the Federation and traditional Italian-style

small pastries.


3:00 pm Therapeutic nutrition: food (including coffee) as medicine – by Alberto Marzio Nocchi


3:00 pm Latte Art Battle by Caffè Corsini


3:00 pm Luigi Biasetto


3:00 pm Interval Show Cooking - NIC (Nazionale Italiana Cuochi) demo

- new techniques for preparing and presenting Finger Food.

3rd heat, Global Chef Senior Challenger / Hans Bueschkens Junior Chef


3:00 pm Italian Pastry Federation: The sugar show with 580 International and World Contest medals,

featuring Rossano Vinciarelli, Mario Ragona, Angelo Gala, Gennaro Volpe, Graziano

Giovannini, Daniel Filipovici, and Roberto Mascellaro.


3:00 pm Knockbox News (Conversations with James, Gwilym & Pete) – James Hoffmann, Gwilym

Davies, and Pete Lciata


3:00 pm Returns and diminishing weight: pastamaking as a business


3:30 pm Coffee equipment: why, when and how to clean it.

by Asachimici - Pulycaff


3:30 pm The same regular decaffeinated coffee via filter, manual drip and espresso – by Demus,

Imperator, Bunn Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

3:30 pm Italian Pastry Federation: “The Fantastic 4”




4:00 pm Can pre-dosed coffee also be specialty coffee? – by Caffitaly Io bevo caffè di qualità Area, Living Room, Pav. 18

4:00 pm Tasting of Slow Food presidium coffee – Slow Food Italia


4:00 pm Presentation of dishes for exhibition, analysis and tasting for assessment on judging panel

score sheets.

WACS Global Pastry Chef Challenger Competition (Day One)

Global Chef Challenge WACS, Pav. 2

4:00 pm Mystery Box Cappuccino – James Hoffmann, Pete Licata


4:00 pm Time for a SNACK: presentation of the specialized training course PROFESSIONE GELATIERE

with observations by a maestro in the art of gelato-making, followed by a tasting


4:30 pm Espresso extraction systems matched to in-cup results, by SANREMO


4:30 pm Show Cooking Workshop – Innovation in cooking with Chef Fabio Tacchella




4:30 pm Christian and Manuel Costardi (Cinzia – Da Christian e Manuel, Vercelli – 1 Michelin star)


4:30 pm Tasting of DIETPIZZA, DESSERT PIZZA and PIZZA CLASSICA featuring new flours from MORAS


4:45 pm Knockbox News (Conversations with James & Pete) – James Hoffmann, Pete Licata


5:00 pm How to grind coffee properly, and how cleanliness affects grinding precision – by Alberto

Coccia and Gianfranco Carubelli




5:30 pm Cioko art: beyond milk, by the Professional Coffee Academy


5:30 pm International Contest Awards Ceremony Ice Cream makers en rose 2013


5:30 pm Happy Hour show


Tuesday 22 October

9:30 am 2nd heat, Global Senior Pastry (2 teams)

WACS Global Pastry Chef Challenger Competition (Day Two)

Global Chef Challenge WACS, Pav. 2

9:30 am Italian Pastry Federation: Closing show by the World Champions and Equipe Eccellenze

Italiane with chainsaws, lathes and chisels as they create sculptures out of sugar, chocolate

and ice… Amelio Mazzella, Gennaro Volpe, Mario Ragona, Rossano Vinciarelli, Giuseppe

Malvasi, Cristian Beduschi, Roberto Lestani, and Giancarlo Bettazzi


9:30 am Ice Cream Workshop – Ice cream techniques, how to make excellent ice cream with ice

cream maker Filippo Bano


10:00 am Show Cooking Workshop – Chocolate pastry creations with Maestro Leonardo di Carlo



6:00 pm Fipe Area - P.E./24h La Cas@ fuori-Casa Area, Pav. 14




10:00 am Breakfast with a Champ – Huehuetenango Caffè from the Slow Food presidium territory

Io bevo caffè di qualità Area, Area Espresso e Brew Bar, Pav. 18

10:00 am Alessandro Negrini (Il Luogo di Aimo e Nadia, Milan – 2 Michelin stars)


10:00 am Italian Pastry Federation: Demo by the Italian Cake Designer Federation and the Cake

Designers’ Equipe Eccellenze Italiane




10:30 am Coffee menus for catering Io bevo caffè di qualità Area, Cupping, Pav. 18

10:30 am Workshop: Management of coffee cupping & taster of different varieties of coffee

Area SCAE - Specialty Coffee Association of Europe, Green & Sensory Room, Pav. 18

10:30 am Demo of DIETPIZZA, the practical new diet pizza


10:30 am “Lay out, service and emerging approaches in catering” (testimonials)


10:30 am Italian Pastry Federation: Traditional Neapolitan desserts interpreted by the Associazione

Pasticceri Napoletani.


10:30 am Personal presentation – Pete Licata


10:30 am Time for BREAKFAST: presentation of the specialized training course PROFESSIONE

PASTICCERE with comments from one of the winning pastry chefs in the guide

Pasticceri e Pasticcerie d’Italia, followed by a buffet


11:00 am The toasting process – by Industria di Torrefazione


11:00 am Tasting of single-origin arabica coffee - Sandaj


11:00 am Tasting of pre-dosed single-origin arabica - Caffitaly


11:00 am Simone Padoan

The tradition of sourdough, material innovation: “Snails”. Snails with

fresh herbs and grilled porcini, asiago cheese, oil and thyme in a brioche-dough focaccia Extraordinariamente Host Area - Pizza, Pav. 4

11:00 am Interval Cooking Show FIC “Maestri di Cucina ed Executive Chef” - New techniques for

preparing Buffet dishes.



11:00 am Pasta creativity: Pasta with sauce… built in, pasta as a dessert


11:30 am Tasting coffee: Espresso cups... design and quality - By IPA


11:30 am The chemistry behind cleaning coffeemaking equipment – by Gianfranco Carubelli Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

11:45 am Judge… like a judge – Sonja Grant with Pete Licata


Midday Show Cooking Workshop – Cooking with Cirio premium products


Midday How to find the best water for making coffee – by Sergio Barbarisi Io bevo caffè di qualità Area, Living Room, Pav. 18

Midday Tasting of single-origin arabica coffee – Pura Vida Caffé


Midday Renato Bosco – Vegan Street Food: pan pizza with sprouting seeds, vegetables, tofu and

rice stracchino cheese.

Extraordinariamente Host Area - Pizza, Pav. 4

Midday Fabrizio Ferrari (Al Porticciolo 84, Lecco – 1 Michelin star)


Midday Italian Pastry Federation: Closing show by the World Champions and Equipe Eccellenze

Italiane with chainsaws, lathes and chisels as they create sculptures out of sugar, chocolate

and ice… Orlando Scaggiante, Alessio Carretta, Renato Cattapan, Gino Brescia, Roberto

Mascellaro, Massimiliano Musso, Daniel Filipovici, Michele Ragno, Walter Nerozzi, and

Gaetano Mignano.


12:30 pm The perfect tools for making a cappuccino - by Metallurgia Motta


12:30 pm Show Cooking – “Junior Chef”, with Chef Giancarlo Morelli. Final and Awards Ceremony

P.E./24h La Cas@ fuori-Casa Area, Show Cooking, Pav. 14

12:30 pm Coffee cupping by SCAE and the SCAA approach – by Cinzia Linardi and Lorenzo Martinelli


12:30 pm Demo of PIZZA CLASSICA and Pizza à la ARTE NAPOLETANA, using the new flours from

MORAS. Demo DESSERT PIZZA


12:30 pm Knockbox News (Conversations with Sonja & Lauro) – Sonja Grant, Lauro Fioretti


1:00 pm Quality-control and chemical analysis for small-scale roasting by Giovanni Bortoli


1:00 pm Trifecta Championship


1:00 pm Italian Pastry Federation: Demo by the Italian Cake Designer Federation and the Cake

Designers’ Equipe Eccellenze Italiane


1:00 pm Closure of the event and feedback – All All-Stars


1:00 pm Time for LUNCH: presentation of the specialized training courses PROFESSIONE CUOCO and

PROFESSIONE SALA with the participation of one of the best

restaurants in the city of Milan, followed by a buffet


1:30 pm ALTOGA COURSE - Coffee-based beverages


Il Villaggio Del Caffè, Pav. 18

1:30 pm The impact of roasting colour on in-cup characteristics – by Marco Cremonese Io bevo caffè di qualità Area, Training/Cupping, Pav. 18

2:00 pm History of the espresso method


2:00 pm Tasting of coffees from Central Italy


2:00 pm Workshop: Extraction of a balanced espresso


2:00 pm Ruggero Ravagnan

“Premium ham pizza”, with burrata pugliese, Mora Romagnola ham and a mustard

emulsion Extraordinariamente Host Area - Pizza, Pav. 4

2:30 pm The heating circulation system - From lever-operated to electronic versions, the many

applications of an espresso icon, by VBM Il Villaggio Del Caffè Area, Pav. 18

2:30 pm Show Cooking Workshop – Pastrymaking and ice cream, two worlds that are coming

together with Chef Marinucci and Maestro Giuliano Curati


2:30 pm Tasting and demo of PIZZA AL METRO


2:30 pm Italian Pastry Federation: Traditional Neapolitan desserts interpreted by the Associazione

Pasticceri Napoletani.


3:00 pm Dewaxed coffee by Giovanni Bortoli


3:00 pm Beniamino Bilali

The Margherita Pizza

Extraordinariamente Host Area - Pizza, Pav. 4

3:30 pm Latte Art Battle – Competition by Varesina Caffé

Io bevo caffè di qualità Area -Training/Cupping, Pav. 18

3:30 pm ALTOGA SEMINAR – Coffee-based beverages, by the Professional Coffee Academy

Il Villaggio del caffè Area, Pav. 18

4:00 pm Tasting of coffees from Southern Italy


4:00 pm Presentation of dishes for exhibition, tasting and assessment on judging panel score sheets.



4:30 pm Show Cooking Workshop – New ideas from PreGel


4:30 pm Tasting of Pizza Classica and Pizza à la ARTE NAPOLETANA, using new MORAS flours


5:00 pm Outstanding Italian achievement in coffee by Andrej Godina & Francesco Sanapo


Host 2013 Events Last updated 5/10/2013 9:30...

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Transcript of Host 2013 Events Last updated 5/10/2013 9:30...