The Master of Masters, with some of the greatest pastry chefs in the world, will discuss technology, communication and creativity in the art of dessert. Iginio Massari needs no introduction. The master of Italian and international pastry chefs returns to HostMilano with his grown - up children Debora and Nicola for the second edition of “Luxury Pastry in the World by Iginio Massari”.

The concept has remained unchanged compared to the success of two years ago: facing each other, during the five days of the event (which will take place live and in full safety thanks to the Safe Together protocols and simultaneously with TUTTOFOOD and MEAT-TECH), there will be some of the most important interpreters in the sector worldwide.

Things will start on Friday 22 October with Vincenzo Tiri, Luigi Odello, Felice Venanzi and Giovanni Cavalleri; the next day, it will be up to Massimo Giubilesi (Founding food technologist, CEO of Giubilesi & Associati and President of FCSi Italia) to take the stage, followed by Luca Mannori, Oriol Balaguer, Davide Malizia, Luca Cantarin, Rocco Scutella. On 24 October it will be the turn of Gino Fabbri, Gianluca Fusto, Alessandro Servida, Davide Comaschi and Fabrizio Galla and Riccardo Bellaera; On Monday 25 October, Andrea and Nicola Pansa, Giovanni Pina, Giuseppe Manilia, Francisco Torreblanca, Emanuele Valasecchi, Antonio Campeggio will be on the stage. Grand finale on Tuesday 26 October, with Gilbert Jouvaud and Maurizio Colenghi and Iginio, Debora and Nicola Massari.

In the innovation hub that will host demonstrations and tastings, Iginio Massari with his children Debora and Nicola will always be present, ready to go on stage for discussions and talks. At the center of the debates, all the latest international trends in the sector, starting with the ways in which technological innovations can help professionals create optimal products at an organoleptic level, with a higher nutritional value than in the past. Not to mention the fact that, as claimed by insiders, in the New Normality the finished product must be beautiful - just think of the decorations made with 3D printers - and sustainable, both in terms of packaging and the choice of raw materials, strictly seasonal and local.

"In our event we will talk about the evolution of contemporary pastry, not only in its aspects related to the product, but also about the importance of technology and marketing applied to the art of dessert", summarizes Maestro Massari, who adds: "The speakers will talk about their idea of ​​pastry, providing important stimuli to the professionals of the sector who will stake part in Host. An event that once again proves to be the most important fair in the world in the sector, where you can find all the novelties that pastry can offer, in addition to the trends of tomorrow".