Organised by the Milan Bakers' Association  

Even for the 42th edition, the Associazione Panificatori di Milano e Province di Confcommercio Milano (Bakers Association of Milan and Provinces of Confcommercio of Milan) will be the protagonist at Host, important international exhibition that focuses the World on the value of quality production and global hostellerie.

As part of the Arte Bianca (Bread Art), the Panificatori Milanesi (Milanese Bakers) will provide their contribution in the creation of the best stuffed sandwich, a symbol of Italian Street Food. A product that not only should reflect the trends of an increasingly demanding market, but also respect the health properties of the product 100% Italian, in line with the Mediterranean diet. A combination of the use of quality raw materials, with the utmost attention to sustainability, pointing to the use of km0.

In this context, Bakery Schools’ students, identified to collaborate on the project, will be the real stars of Host and the future of Arte Bianca (Bread Art), with the aim of creating a haute cuisine stuffed sandwich.

The Panificatori Milanesi (Milanese Bakers), with special appearence of Ebipal (Lombardy Regional Bilateral Institutions for Bakery), in context of the enhancement of the Arte Bianca (Bread Art), seen both from the part of the Company and by all those who lend their business in the field of bread-making, will therefore make the entire exhibition space available for the Bakery Schools’ students. An important moment of enhancing bilateralism, so that the value aspects of training, and of the school-work relationship, fundamental for the development of Arte Bianca (Bread Art), are grasped.

The five days dedicated to the world of Horeca, will involve:

1) laboratory sessions;

2) meetings with food journalists, who will closely experience of panaria art to spread its values and contents;

3) tasting session and final evaluation of the recipes. Always in compliance with current regulations, regarding Covid-19.

Last but not least, in preparation for Host, the Schools’ students will be joined by a Master Baker, as a "tutor", so that they can take advantage of all the tools necessary for the creation of a unique and innovative recipe.

The final product will therefore not only represent an important passage of the "baton", a teaching that will last over time, but will also be the result of an intra-school collaboration: a communion of intentions between teachers of theoretical and practical baking subjects with cooking classes. A complete mix to produce a final full of surprises.