World of Coffee, on stage with Host Milano the Ambassadors of Taste

HostMilano and thatItalian Association of Taste Ambassadors give life to Chef & Coffee Laban event venue that combines innovation and technology with chefs’ creativity to propose new, captivating recipes that coffee as an unusual but harmonious ingredient, from 23 to 25 June at the Allianz MiCo Congress Center in Milanduring World of coffee taking place in Italy for the first time. A meeting that HostMilano could not miss, which has always been the global reference event for previewing innovation and market trends in bars and cafes. With a novelty: this year Host participates in partnership with Ambasciatori del Gusto, the association that expresses the excellence of Italian catering and pastries in all its aspects and forms.

Every day in hall 3, stand H3-Q04 – Gate 3 Colleoni-Eginardo entrance – held two cooking programs (12.00 and 16.30) during which the taste ambassadors will live demonstrate how the technologies and processing methods they have chosen allow them to create new dishes with a unique taste, even with ingredients that were previously very difficult to use and suggest.

Alessandro Gilmozzichairman of the Ambassadors of Taste and patron of the El Molin restaurant in Cavalese, for example, suggested square spaghetti with smoked butter, sea sardines and coffee obtained through a starch rehydration process made possible by innovative equipment (Thursday 23, 12.00), while the executive chef Terry Giacomello uses ultrasound – a technique that previously could only be used at the industrial level – to complete the preparation of a pasta with cheese, capers and Arabica coffee oil with a homogeneous consistency (Friday 24th at 16.00).

Corrado Scaglionepatron of L’Osteria Lipen in Canonica Lambro (Triuggio), will illustrate how he uses the advanced features of the latest generation of ovens to get a product that does not change during cooking, in this case a Roman spade pizza with malted wheat and anchovies from the Sicilian canal in salted preserves, placed on robiola di Roccaverano, garnished with half-candied lemons and coffee powder (Saturday 25, 12.00).

It is still Alessandro Del Trottiowner of the Dolce Vita patisserie in Asti, will explain how new technologies make it possible to have different textures in the same dessert while he will finish the preparation of his Armonia di Caffè, where the creamy coffee from namelaka and vanilla Catalan cream meets coffee jelly and cocoa , cocoa crumbs and kolawafers (Saturday 25 at 4.30 pm).

The complete schedule for show cooking It is available click hereat fieramilano from 13 to 17 October, is the most important event in the world for coffee thanks to the two dedicated sectors: coffee, tea and bar, coffee machines, vending machines and above all thanks to the historic Sic, the coffee show that provides together with the entire supply chain every two years at Fiera Milano.
For updated information: host.fieramilano.it; @HostMilano

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