Bread, Pizza, Pasta, in a word the white art. Another of the supply chains that, at HostMIlano, will see a rich menu of events set up, taking advantage once more of the fact that among the Rho Fiera pavilions the leading professional hospitality event will take place live, and in presence thanks to the protocol Safe Together (https://www.fieramilano.it/sicurinsieme/), with tickets that can be purchased online at www-host.fieramilano.it/visitare/biglietteria.html, which will also give access to TUTTOFOOD and MEAT- TECH.

On the events front, we start with the new format: Slices - Pizza Culture for professionals.

Seminars, demonstrations and debates organized by Pizza and Pasta Italiana, real “slices” of professional culture and processing techniques dedicated to pizza professionals. It starts on Friday 22 October, from 12 noon, with a cooking show dedicated to gluten-free pizza: round, in shovel, in pan, a well-established alternative in the pizzeria to satisfy even those suffering from food intolerances.

Later, in the afternoon (3.30 pm), the editorial staff of Pizza and Pasta Italiana will explain the legislation, the organization of work and the equipment to be used to make a laboratory gluten-free. All dedicated to the Roman pizza - in shovel, in pan, pinsa and focaccia - will instead be the path proposed on Saturday 23 October on flours, doughs and cooking; in the afternoon, the editorial staff of Pizza and Pasta Italiana will then present Industry 4.0, a seminar on the new frontiers of technology applied to catering.

“Not only pizza! Bread, breadsticks, sandwiches, desserts: the artisanal production of bakery products in the pizzeria”, is the title chosen for the lunchtime appointment on Sunday 24 October, between cooking show and tasting. Later, the editorial staff of Pizza and Pasta Italiana with its journalists and guests will once again illustrate the organization of work in the pizzeria, from the doughs to the technologies to be used. On Monday 25 October, first a live exhibition on flours, doughs, recipes, production and cooking techniques of the tasting/gourmet pizza, then later the editorial staff of Pizza and Pasta Italiana will deepen the theme of Delivery & Take Away, including organization of work, production, order management, cost control, choice of storage and delivery tools. Finally, on Tuesday 26 October, to top it off, the cooking show “La pizza napoletana STG. Where it all began”.

Presentations and demonstrations will also be those that will be staged in the stand of A.P.Pa.Fre. - Association of Fresh Pasta Producers of Small and Medium Enterprises. The exhibitions, with promotional tasting of the products of Appafre's pasta-making members, will be carried out using a kitchen made available by a supporting member of Appafre.

Finally, do not miss the initiatives put in place by the Bakery Association of Milan and the Provinces of Confcommercio Milano, protagonists with the Bakery Academy. Goals aimed at Street Food, for the creation of a real haute cuisine stuffed sandwich, between tradition, health and sustainability.

A product, for the realization of which the boys of the Lombardy Bakery Schools will be called to collaborate, which will not only have to reflect the trends of an increasingly demanding market, but also respect the healthy properties of the 100% Italian product, in line with the Mediterranean diet; a combination of the use of quality raw materials, with the utmost attention to sustainability, aiming at the use of zero-kilometer products. But that's not all, because laboratory sessions will alternate during the five days of the event, in addition to meetings with food journalists and tasting sessions and final evaluation of the recipes.

Finally, in preparation for Host, the students of the Schools will be joined by a Master Baker in the role of tutor, so that they can take advantage of all the tools necessary for the creation of a unique and innovative recipe.