Five days of demonstrations and discussions of the highest level with some of the most important names in international pastry, to discover the liveliest trends in the lively world of pastry: this is the unmissable appointment for professionals in the sector with “Luxury pastry in the world” by Iginio Massari, who after the great success of the 2019 edition returns to HostMilano. In fact, on stage from Friday 22 to Tuesday 26 October Iginio, with his daughter Debora and  his son Nicola, will welcome the great names of pastry, in Hall 2 (STAND K04 K12 M03 M11). Info and full program.

We asked for some previews:

"With the advent of the internet and the overwhelming force of social media, trends in terms of style and design are globalizing, comments Giovanni Cavalleri: "Sweets or innovative dishes must be recognizable in taste but also light and this can be done with processing technique and the help of state-of-the-art equipment, machinery that guarantee continuity in results and the cold chain that maintains the visual and organoleptic properties, both in the production and in the display of the product, from morning to evening".

There is a lot of talk about sustainability…

“In the pastry shop the request from the customer is still very weak. But about two years ago I opened a bistro bar with a small pastry shop entirely oriented towards sustainability and I saw that when the issue is proposed, it is appreciated. In the laboratory, the production process is changing to make everything more sustainable and therefore also cheaper. In the cold chain, a refrigeration plant made with innovative machinery consumes a tenth of the plants of 15 years ago, through recovery but also with a great organization of people in the production phase”.

At Host21 Cavalleri will present the new project: a small dessert resort where the main focus is the pastry and where everything revolves around the world of food.

An ode to macarons comes from Giuseppe Manilia: "elegant, fascinating, colorful, I enjoy creating fresh creams with garden products: roses, basil, mint, rosemary". As for technology, "the cold chain is essential for an avant-garde and modern job like mine".

On the sustainability front, light, beautiful and comfortable packaging is appreciated. As for HostMilano in attendance, Manilia says: “The period of the pandemic has subjected us to closures and has distanced us from family, colleagues and friends. The new technologies have ensured that we did not lose sight of each other, but I do not deny that seeing my colleagues was a great emotion: growth develops by talking, discussing and tasting ".

Lighter raw materials, more balanced sugars and the search for a healthier pastry: innovation in pastry goes in this direction according to the Spanish chef Francisco Torreblanca. “I have always made products with a somewhat overloaded aesthetic and design but I believe that in the future the pastry will be more linear, without excesses of decoration. I am adapting my products to a new profile of young customers with lighter tastes and fewer calories. I had to adapt and create new recipes, but I keep a part that keeps the traditional flavors adapted to the times".

Technologies now make it possible to work with greater precision and perfection. Examples include waterborne, ultrasonic cutting machines, ovens and freezers that help achieve better results.

At Host21 “I would like to talk about the future of young pastry chefs and whether they will be able to preserve the spirit and traditions of each country by adapting it to current times. I hope that this type of live performances will help us to gradually return to the normality that we so much need”.