From October 17 to 21, 2025, WAICO GROUP will be a key player at HostMilano with TWO EXHIBITION SPACES: one dedicated to the world of baking with ITALFORNI, and one dedicated to the world of dough with the brands STARMIX / FLAMIC / EFFEDUE / VITELLA. Both spaces will showcase previews and new solutions for the Ho.Re.Ca. sector, along with Masterclasses and Showcookings featuring specialists and professionals.
Here’s where to find us:
OVENS
Italforni – HALL 4, STAND E09-F10
MACHINES
Starmix / Flamic / Effedue / Vitella – HALL 10, STAND E04-E08
HostMilano 2025 marks the 44th edition of the world’s leading biennial trade fair for the hospitality, foodservice, and food retail sectors. With over 1,700 exhibitors from more than 50 countries, the event showcases industrial excellence, fosters high-level networking, and provides a global outlook on the future of food, design, and technology.
SAVE THE DATE
October 17 – 21, 2025
Fiera Milano, Rho – East Entrance
MASTERCLASS HOST ’25 > PROGRAM
> FRIDAY 17.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ The perfect Teglia Romana: boost control and heat management with Bull
H.12.00 > ALVARO COCCHIARELLA
_ Neapolitan Pizza style in the Tunnel Stone: high-speed tradition
H.13.00 > PANATÉ (add to calendar)
_ Good stuff come out of prison
H.14.00 > ANTONIO ZINGARO
_ Contemporary pizza: high hydration and constant baking
H.15.00 > MAURIZIO LEONE
_ Pizza in Pala and tunnel: large formats, great results
> SATURDAY 18.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ Crispy base, soft inside: the double soul of pan pizza
H.12.00 > ALEX LO STOCCO
_ Caruso as a creative tool: pizza signature and new trends
H.13.00 > SPONTINI (add to calendar)
_ Milan-style pizza by the slice: the creation of a genre
H.14.00 > ALVARO COCCHIARELLA
_ From the lab to the dining room: flow management and baking time optimization
H.15.00 > VITO DE VITA
_ Airy crust: heat control for a spectacular result
> SUNDAY 19.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ High hydration and long proofing: how the Bull enhances the dough
H.12.00 > ANTONIO ZINGARO
_ Caruso’s versatility: one oven for multiple pizza styles
H.13.00 > ASSAJE (add to calendar)
_ Neapolitan tradition at its highest expression
H.14.00 > ALEX LO STOCCO
_ My crispy pizza: hydration, boost and baking management
H.15.00 > CRISTIANO GARBARINO
_ Teglia Romana 2.0: innovation and research with the Visor oven
> MONDAY 20.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ From pre-dough to oven: precision and constant baking
H.12.00 > ALEX LO STOCCO + ANTONIO ZINGARO
_ Two ovens, one style: contemporary Neapolitan with Caruso and Tunnel Stone
H.13.00 > STRAFICO (add to calendar)
_ Kneading diversity
H.14.00 > CRISTIANO GARBARINO
_ Modular management: from small labs to large-scale production
H.15.00 > ALVARO COCCHIARELLA
_ The tunnel as an ally of chains: consistency without an expert Pizza Chef
> TUESDAY 21.10.25
H.10.00 > MASSIMILIANO SAIEVA
_ Pan pizza as a business: optimizing high-turnover baking cycles
H.11.00 > CRISTIANO GARBARINO
_ The future of pan pizza: energy efficiency and constant performance
H.12.00 > VERDI (add to calendar)
_ Pizza with the seal of quality
H.13.00 > ALVARO COCCHIARELLA
_ Classic Italian pizza: standardizing quality across large volumes
H.14.00 > ANTONIO ZINGARO
_ From dough ball to plate: balance between crust and uniform baking