Among the guests Davide Oldani, Fabrizio Fiorani, Loretta Fanella, Lorenzo Cogo, Simone Bonini, Gianni Tarabini and Giulia Liu
Gelato as you've never seen it before awaits you at Host 2019 at the Carpigiani stand, the Italian company world leader in the production of machines for artisanal gelato. At pavilion 10 a series of events dedicated to gelato in foodservice and pastry will be presented by some of the leading figures in fine dining. From October 18th to 21st the stand will host, among others: Davide Oldani, chef patron of the restaurant D’O in Cornaredo (MI); Fabrizio Fiorani, Asia's Best Pastry Chef 2019; Gianni Tarabini, chef of La Presèf, restaurant of the agritourism La Fiorida in Valtellina; Simone Bonini, gelato maestro and founder of the Carapina concept in Florence; pastry chef Loretta Fanella; Lorenzo Cogo, chef of the restaurant El Coq in Vicenza; Giulia Liu, founder and owner of Gong Oriental Attitude in Milan. Among the workshops dedicated to pastry, two will be held by the maestros Andrea Fiori and Francesco Boccia, a member of the Italian team that won the Coupe du Monde de Patisserie 2015, and introduced by Alessandro Racca, technical director of the Gelato Pastry University in Tokyo.
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October 18th - 3 pm
SIMONE BONINI AND GIANNI TARABINI
Simone Bonini, gelato maestro and founder of Carapina, and Gianni Tarabini, chef of La Preséf, starred restaurant of the agritourism La Fiorida in Valtellina, invite you to join them at a special snack!
October 19th - 11.30 am
FABRIZIO FIORANI AND DAVIDE OLDANI
Fabrizio Fiorani, Asia’s best pastry chef 2019, and Davide Oldani, chef patron of the starred restaurant D’O in Cornaredo (MI), discuss the future of gelato in foodservice between Europe and Asia.
October 19th - 3 pm
Pastry chef Loretta Fanella tells us about her autumn-inspired new dessert.
October 20th - 11.30 am
What happens when a starred chef opens a gelateria? Lorenzo Cogo of restaurant El Coq tells of his relationship with the “cold dessert” on the dish and on the cone.
October 20th - 3 pm
October 21st - 11.30 am
ALESSANDRO RACCA AND ANDREA FIORI
Alessandro Racca, technical director of Gelato Pastry University in Tokyo, and pastry chef Andrea Fiori interpret the evolution of mignon pastry at negative temperatures.
October 21st - 3 pm
The ingredients of Oriental tradition meet the tradition of Italian artisan gelato in a dish by Giulia Liu, founder and owner of Gong Oriental Attitude in Milan, the restaurant that celebrates Chinese haute cuisine in Italy.