A force of 1,90028-07-2015
Such is the number of exhibitors who will be present at Host, along with 1,500 selected buyers and 135,000 visitors.This year’s Host includes three macro-areas, and 14 pavilions, two more than at the previous edition.Read more
The newest and most modern products come with a “Smart Label” attached.27-07-2015
For the second time running, Host is assigning a special innovation award Smat Label, which has so far been conferred on 63 products, of which nine in recognition of the high level of R&D involved in their design and production.Read more
In the "Coffee District", the focus is on the coffee26-07-2015
Workshops and a series of seminars being given by CPC and Ucimac that promise to open a window into the most innovative developments and hottest topics in the coffee-making sector.Read more
Be My Host
Host's new blog.
17 blogger ambassadors, all highly qualified and stakeholders in the social network world, talk about the trends in their own countries, offering in-depth analysis, ideas and advice about how to tackle the market.
The Future of Fine Dining Flatware28-07-2015
Fine dining flatware is a very important element either in restaurants. Proper fine dining flatware makes you feel more encourage and arouses customers to enjoy their dining experience more.Read more
La Crema: Australian-style23-07-2015
Australian culture is a hybrid – adapted and transformed from all over the world - and this is nowhere more evident than in what has become a uniquely Australian coffee culture.Read more
Ben Eisendrath, Owner & CEO, Grillworks. Open-fire cooking in restaurants21-07-2015
Lately, I started to hear of stories of the trials, tribulations and rewards of open-fire cooking from my chef friends.Read more
When business creates culture and becomes a spectacle.
More than 400 engagements including performances, seminars, workshops, show cooking and demonstrations by starred chefs, master ice-cream and pastry bakers, and baristas from Italy and around the world.
Identità Golose Future-
A project that hinges around the evolution in cuisine and patisserie, based on evolution in technologies of the last few years, offering a foretaste of the possible scenarios in years to come. Read more
Under the patronage of