MILAN, Italy – HostMilano and the Italian Association of Ambassadors of Taste launched Chef & Coffee Lab, a space-event that combined innovation and technology with the creativity of chefs to come up with new, captivating recipes that feature coffee as an unusual but harmonious ingredient, June 23-25 here in Italy, at the Allianz MiCo Convention Center in Milan, during the World of Coffee.
An appointment that HostMilano, which has always been the global event of reference for previewing innovation and market trends in the bar and coffee world, could not miss. With a novelty: this year Host was participating in partnership with Ambassadors of Taste, the association that expresses the excellence of Italian catering and pastry in every aspect and declination.
Each day there were two show-cooking sessions (at 12.00 and 16.30) during which the Ambassadors of Taste demonstrated live how their chosen technologies and processing methods enable them to create new dishes with a unique taste, even with ingredients that were very difficult to use in the past.
Any examples? Alessandro Gilmozzi, president of the Ambassadors of Taste and owner of the El Molin restaurant in Cavalese, offered square spaghetti with smoked butter, lake sardines and coffee made through a starch rehydration process made possible by innovative instrumentation, while executive chef Terry Giacomello used ultrasound – technology that in the past could only be used at an industrial level – to complete the preparation of a pasta with a homogeneously textured emulsion of cacio cheese, capers and Arabica coffee oil.
Corrado Scaglione, patron of L’Osteria Lipen in Canonica Lambro (Triuggio), illustrated how he uses the advanced features of state-of-the-art ovens to achieve a product that is not altered during baking, in this case a Roman-style pizza alla pala with malted wheat and salted anchovies from the Sicilian channel, laid on Roccaverano robiola, garnished with semi-candied lemons and coffee powder.
And again Alessandro Del Trotti, owner of Dolce Vita pastry shop in Asti, explained how new technologies make it possible to achieve different textures in the same dessert as he finished the preparation of his Armonia di Caffè, where the creaminess of coffee namelaka and vanilla Catalan cream meets coffee and cocoa gelé, cocoa crumble and caramel wafers.
Host 2023, at fieramilano from Oct. 13 to 17, is the world’s leading coffee event thanks to its two dedicated sectors Coffee, Tea and Bar, Coffee Machines, Vending and especially thanks to the historic Sic, the coffee show that brings together the entire supply chain every two years at Fiera Milano.