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MILAN – From craftsmanship to new consumption occasions, all the way to wellness and sustainability: Matteo Cunsolo explains how bread is experiencing a renaissance at the heart of HostMilano 2025.
As President of the Milan and Province Bakers Association and Secretary of the Richemont Club Italia, Matteo Cunsolo is one of the most authoritative voices of contemporary Italian baking. At HostMilano 2025, at Fiera Milano from 17 to 21 October, he brings his experience and vision to a sector in ferment, where bread is once again a protagonist of innovation and culture.
“We are living an extraordinary moment for baking,” says Cunsolo. “On one hand there is craftsmanship, which for me remains an essential value to differentiate bread and convey authenticity. On the other hand, there is innovation, which allows us to improve quality, reorganize bakeries, and manage production more efficiently.”
A change that also involves the way consumers experience bread. “The bakery shop is no longer just a point of sale, but a place of experience. More and more often it becomes a café, a brunch spot, a social space, always with bread at the center. This approach brings in new audiences and restores value to the baker’s craft.”
Cunsolo will also bring this message to Host 2025, which, with the renewed MIPPP – Milano Pane Pasta Pizza and a packed calendar of events dedicated to Bakery, is set to be a unique moment of knowledge-sharing to interpret the sector’s dynamism.
“To professionals I say: invest in training, in the search for quality ingredients, and in a vision that integrates bread with new consumption occasions. Only in this way can we guarantee a solid future for our art and keep the cultural value of bread alive, in Italy and worldwide.”
At the heart of this vision lie raw materials. “Quality is the essential starting point. Today’s consumer is more aware and recognizes the value of selected flours, ancient grains, natural leavening. Sustainability begins right here: using ingredients that respect people’s health and the environment, but also production processes that reduce waste and make the most of every resource.”
Events of great importance, such as those that will be staged in the Bakery Square arena, have deep meaning for Cunsolo: “They are opportunities to showcase our profession to a wide audience and to compare ourselves with colleagues from all over the world. But they are also a wake-up call: while abroad the baking sector evolves at lightning speed, we risk falling behind. We must continue to innovate to remain a reference point.”
Finally, the theme of wellness marks bread’s return as an ally in diets. “Today we offer breads made with natural leavening, whole and semi-whole flours, ancient grains, and processes attentive to digestibility. This is how bread regains its role: not only good, but balanced, nutritious, and part of a healthy, conscious diet.”
With HostMilano 2025, bread becomes the symbol of a sector that knows how to be both guardian of tradition and laboratory of innovation. And it finds in the exhibition the ideal place to share visions, experiences, and the future.
Don’t miss the chance to discover the leading figures of the baking world and the new frontiers of breadmaking at HostMilano 2025: purchase your ticket now at a special price with the Early Bird option, available only until 17 September on the Host online ticket office.
