Bar furniture, semi-finished products and high-quality raw materials. The world of desserts will also make Host the ideal stage to present the new entries of the next few years for pastry shops and ice cream parlors. We start with Frigomeccanica, which among the Rho Fiera pavilions will arrive with a series of professional showcases with different sizes from the current ones and with high performance. “We will also present 2 new aesthetic series of bar furniture, one of them with alternative materials to the current ones”, says Enzo Di Serafino, General Manager of Frigomeccanica. The focus, of course, will be all on sustainability. "Attention to ecology and energy saving, two trends that have been part of us for years, has grown a lot in the last period also thanks to stricter regulations on greenhouse gases and energy performance", adds the manager. Quality objective, on the other hand, for Cesarin Spa, which at the fair will launch a line dedicated to snow cones.

“We want to revolutionize the concept of snow cone as understood up to now: the ingredients are 100% natural and produced from real fresh ground fruit, without added dyes and preservatives. The references presented are the result of the transformation of the best citrus fruits of Southern Italy: Lemon of Sorrento, Red Orange of Sicily IGP, Late Mandarin of Ciaculli and Bergamot of Calabria”, says Saverio Prezioso, Sales & Marketing Director of the Veronese company. He adds: “In recent years Cesarin has made the search for naturalness and the enhancement of Made in Italy its strengths. Today, thanks to the new Profumi d’Italia line for snow cones, we not only enhance the territory, but we do justice to a traditional Italian product that has been disqualified over the years due to the use of artificial syrups". After all, Prezioso emphasizes, "a company like ours, located in the heart of the Soave hilly area, has a duty to take care of the environment that hosts it. For this reason, over the years Cesarin has equipped itself with cogeneration plants for the transformation of biogas, thus transforming the production residue into 100% renewable energy. Added to this is a biological purification system that exploits the biodegradability of water while respecting the surrounding environment".

From Made in Italy to across the border, the desire to start again is not lacking even in the Slovakian Gelita Sk. “Pastry is coming!”, assures Laura Costa, Communication, Training, Events Food Specialist of the company. “At Host we will launch a multifunction machine for pastry and ice cream. Simple and intuitive to use, with a constant and very high quality product yield, this product guarantees to the user the ability to create many recipes in the name of flexibility, reliability and, of course, creativity". Especially since concepts such as innovation, technology and energy saving are one of the reasons behind the growth that a brand like Gelita Sk has had in recent years. And that now, it can continue on the wave of the restart. “At Host, finally, we can resume presentations, show our technology in person, have the products extracted from our machines tasted; in short, to restore many of the fundamental aspects that characterize an important part of our work”.