{"id":10638,"date":"2025-08-27T11:36:19","date_gmt":"2025-08-27T09:36:19","guid":{"rendered":"https:\/\/italforni-waico.com\/en\/2025\/08\/27\/italforni-is-heading-to-iba-2025-2\/"},"modified":"2025-10-07T16:00:23","modified_gmt":"2025-10-07T14:00:23","slug":"italforni-at-hostmilano-2025","status":"publish","type":"post","link":"https:\/\/italforni-waico.com\/en\/2025\/08\/27\/italforni-at-hostmilano-2025\/","title":{"rendered":"ITALFORNI at HostMilano 2025"},"content":{"rendered":"\n
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From October 17 to 21, 2025, WAICO GROUP<\/strong> will be a key player at HostMilano<\/strong> with TWO EXHIBITION SPACES: one dedicated to the world of baking with ITALFORNI<\/strong>, and one dedicated to the world of dough with the brands STARMIX \/ FLAMIC \/ EFFEDUE \/ VITELLA<\/strong>. Both spaces will showcase previews and new solutions for the Ho.Re.Ca. sector, along with Masterclasses and Showcookings featuring specialists and professionals.<\/p>\n\n\n\n

Here\u2019s where to find us:<\/p>\n\n\n\n

OVENS
Italforni \u2013 HALL 4, STAND E09-F10<\/strong><\/p>\n\n\n\n

MACHINES
Starmix \/ Flamic \/ Effedue \/ Vitella \u2013 HALL 10, STAND E04-E08<\/strong><\/p>\n\n\n\n

HostMilano 2025<\/strong> marks the 44th edition<\/strong> of the world\u2019s leading biennial trade fair for the hospitality, foodservice, and food retail sectors. With over 1,700 exhibitors<\/strong> from more than 50 countries<\/strong>, the event showcases industrial excellence, fosters high-level networking, and provides a global outlook on the future of food, design, and technology<\/strong>.<\/p>\n\n\n\n

SAVE THE DATE
October 17 \u2013 21, 2025<\/strong>
Fiera Milano, Rho \u2013 East Entrance<\/p>\n<\/div>\n<\/div>\n\n\n\n

MASTERCLASS HOST \u201925  ><\/strong> PROGRAM

<\/p>\n\n\n\n

> FRIDAY 17.10.25<\/strong>
H.11.00 > MASSIMILIANO SAIEVA<\/strong>
_ The perfect Teglia Romana: boost control and heat management with Bull
H.12.00 > ALVARO COCCHIARELLA<\/strong>
_ Neapolitan Pizza style in the Tunnel Stone: high-speed tradition
H.13.00 > PANAT\u00c9<\/a><\/strong> (add to calendar<\/a>)
_ Good stuff come out of prison
H.14.00 > ANTONIO ZINGARO<\/strong>
_ Contemporary pizza: high hydration and constant baking
H.15.00 > MAURIZIO LEONE<\/strong>
_ Pizza in Pala and tunnel: large formats, great results

<\/p>\n\n\n\n

> SATURDAY 18.10.25<\/strong>
H.11.00 > MASSIMILIANO SAIEVA<\/strong>
_ Crispy base, soft inside: the double soul of pan pizza
H.12.00 > ALEX LO STOCCO<\/strong>
_ Caruso as a creative tool: pizza signature and new trends
H.13.00 > SPONTINI<\/a><\/strong> (add to calendar<\/a>)
_ Milan-style pizza by the slice: the creation of a genre
H.14.00 > ALVARO COCCHIARELLA<\/strong>
_ From the lab to the dining room: flow management and baking time optimization
H.15.00 > VITO DE VITA<\/strong>
_ Airy crust: heat control for a spectacular result

<\/p>\n\n\n\n

> SUNDAY 19.10.25<\/strong>
H.11.00 > MASSIMILIANO SAIEVA<\/strong>
_ High hydration and long proofing: how the Bull enhances the dough
H.12.00 > ANTONIO ZINGARO<\/strong>
_ Caruso\u2019s versatility: one oven for multiple pizza styles
H.13.00 > ASSAJE<\/a><\/strong> (add to calendar<\/a>)
_ Neapolitan tradition at its highest expression
H.14.00 > ALEX LO STOCCO<\/strong>
_ My crispy pizza: hydration, boost and baking management
H.15.00 > CRISTIANO GARBARINO<\/strong>
_ Teglia Romana 2.0: innovation and research with the Visor oven

<\/p>\n\n\n\n

> MONDAY 20.10.25<\/strong>
H.11.00 > MASSIMILIANO SAIEVA<\/strong>
_ From pre-dough to oven: precision and constant baking
H.12.00 > ALEX LO STOCCO + ANTONIO ZINGARO<\/strong>
_ Two ovens, one style: contemporary Neapolitan with Caruso and Tunnel Stone
H.13.00 > STRAFICO<\/a><\/strong> (add to calendar<\/a>)
_ Kneading diversity
H.14.00 > CRISTIANO GARBARINO<\/strong>
_ Modular management: from small labs to large-scale production
H.15.00 > ALVARO COCCHIARELLA<\/strong>
_ The tunnel as an ally of chains: consistency without an expert Pizza Chef

<\/p>\n\n\n\n

> TUESDAY 21.10.25<\/strong>
H.10.00 > MASSIMILIANO SAIEVA<\/strong>
_ Pan pizza as a business: optimizing high-turnover baking cycles
H.11.00 > CRISTIANO GARBARINO<\/strong>
_ The future of pan pizza: energy efficiency and constant performance
H.12.00 > VERDI<\/a><\/strong> (add to calendar<\/a>)
_ Pizza with the seal of quality
H.13.00 > ALVARO COCCHIARELLA<\/strong>
_ Classic Italian pizza: standardizing quality across large volumes
H.14.00 > ANTONIO ZINGARO<\/strong>
_ From dough ball to plate: balance between crust and uniform baking

<\/p>\n","protected":false},"excerpt":{"rendered":"

From October 17 to 21, 2025, WAICO GROUP will be a key player at HostMilano with TWO EXHIBITION SPACES. 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