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MILAN – The spotlight immediately turned to innovation at the opening conference, which will explore two of the most crucial themes for the future of the industry, following the institutional greetings from Giuseppe Sala, Mayor of Milan, and Attilio Fontana, President of the Lombardy Region in Hall 4, Buyers Lounge Area, 11:00 a.m.
In the first panel, Giovanni Bozzetti, President of Fondazione Fiera Milano; Mauro Battocchi, Director General for the Promotion of the Italian Economic System at the Ministry of Foreign Affairs and International Cooperation; Maurizio Forte, Central Director for Export Sectors at ICE; and Roberto Foresti, Deputy General Manager of Fiera Milano, will discuss Made in Italy and internationalization.
The second panel will focus on innovation, taste, and culture, featuring Matteo O. Ingaramo, Associate Professor at Politecnico di Milano, School of Design; Maddalena Fossati Dondero, journalist and Editor-in-Chief of La Cucina Italiana and Condé Nast Traveller; and Andrea Berton, Chef of the eponymous restaurant.
At HostMilano 2025, a century of Italian espresso between art, design, and passion
Hall 20, Stand L16 L56, 10:00 a.m.
Today marks the opening of 100 Years of Espresso Made in Italy, an exhibition created exclusively for HostMilano 2025 by MuMAC – Cimbali Group’s Coffee Machine Museum, together with the Kent Bakke and Henk Langkemper Collections.
It offers a journey through the history of a daily ritual that connects people across the globe.
Espresso, the symbol of Italian lifestyle, becomes the protagonist of a story of relationships, culture, and innovation. Through 18 iconic machines — true sculptures of ingenuity and beauty — the exhibition intertwines memories and international visions in a dialogue that transcends time and borders.
sCIOCk opens its first day with the versatility of chocolate
Hall 14, sCIOCk Area, Stands L03 L11 M04 M12, from 11:00 a.m.
Today, on its opening day, the stage of sCIOCk – Cioccolato in Movimento was dedicated to the versatility of cocoa with three unmissable masterclasses.
At 11:00 a.m., Chocolate in the Kitchen: Chefs Speak Out featured Davide Comaschi in conversation with Enrico Cerea, three-Michelin-star chef of the Da Vittorio Group, exploring both sweet and savory chocolate applications — from sauces and bases to refined pairings.
At 2:00 p.m., Chocolate at Breakfast, with Matteo Cunsolo, focused on the “breakfast experience,” spanning viennoiseries, bowls, and cocoa-based beverages.
Finally, at 4:30 p.m., The Art of Pralines saw Comaschi unveil secrets and techniques for creating high-profit gourmet chocolates.
Host Talks – Beyond the Cup debuts, bridging education and culture
Hall 8, Beyond the Cup Area, Stands L11 L19 M12 M20, from 11:00 a.m.
On its first day, the new Host Talks – Beyond the Cup format shined a light on the future and on professional development.
At 2:00 p.m., QUO Studio: Building a Professional Future in the World of Foodservice brought together schools, technical institutes, companies, and young professionals to discuss the new skills required in an increasingly technical, digital, and international industry.
At 2:45 p.m., Global Reach and Relevant Local: Understanding Consumers to Grow! explored strategies for combining global expansion with local relevance, presenting models and case studies that embody the principle of “think globally, act locally.”
Closing the day at 5:00 p.m., UBRI: The Coffee That Creates Connections featured Andrea Bagnolini exploring the intersections between beer and coffee, creating new sensory experiences.
The world of coffee takes the spotlight from day one
Halls 16/18, from 9:50 a.m.
The coffee universe takes center stage with challenges and inspiration. The Round 1 of the World Barista Championship kicked off, marking the debut of both the Team Bar and the Experience Bar, where visitors can discover new experiential formats and engage directly with champions.
The semi-final of the Cafeteria Grand Prix brought together Italy’s best professionals competing for a place in the finals. Completing the day’s schedule are the first itinerant sessions of Coffee Addition, tomorrow dedicated to cocoa and coffee — a creative encounter between two complementary worlds where aromas, techniques, and cultures merge to create new forms of sensory storytelling.
With APCI, restaurant innovation is smart from the start
Hall 2, Smart Food Area, from 10:00 a.m.
Smart Food – Smart Chef – Smart Future, the event space dedicated to the kitchen of tomorrow and organized in collaboration with APCI – Associazione Professionale Cuochi Italiani, kicks off immediately with a full schedule.
At 10:30 a.m., Carlo Meo and Antonio Sorrentino addressed the age-old question: “Pizzerias with a kitchen or kitchens with pizza?”. Next, Sorrentino was joined by Fabio Lusetti for a session dedicated to fresh pasta experimentation.
In the afternoon, Corrado Amato and Stefano Risolé discussed restaurants within hospitality contexts, followed by a showcase of Apulian anti-waste cuisine with chefs Amato and Carlo Papagni.
From first courses to fresh pasta and pizza: a journey through Italian flavors
Hall 4, Stand H15 (A.P.Pa.Fre), Hall 6, Stands K35 K39 L36 L38 (European Pizza Championship), and Hall 6, Stands L15 M20 (FIPE), from 10:00 a.m.
The aromas of Italian tradition filled Halls 4 and 6 with two unmissable events. At 11:00 a.m., a show-cooking dedicated to Lombard culinary tradition, curated by A.P.Pa.Fre., featured tastings of the finest regional stuffed fresh pasta. At 12:30 p.m., attention turned to the European Pizza Championship with the event Fattela tu! (“Make It Yourself!”), a hands-on lab exploring perfect flavor combinations for balanced pizzas. At 11:00 a.m., FIC Academy launched its networking and masterclass sessions, focusing on first courses and provolone.
Finally, the FIPE Casa dei Pubblici Esercizi opened at 3:00 p.m. with a session dedicated to professional and training pathways.
FCSI celebrates 70 years of vision with industry opinion leaders
Hall 2, Networking Elite Lounge, Stands A59 A65 B60 B66, from 10:00 a.m.
FCSI Seminars – Sharing, Supporting, Inspiring began with two not-to-be-missed events. At 10:00 a.m., the 70th anniversary of FCSI will be celebrated with a discussion among members on “What the Society Means to Me,” followed at 11:00 a.m. by an interview on the future of foodservice with top industry opinion leader Steve Spittle, Chief Commercial Officer of Middleby Corporation and President of NAFEM (North American Association of Food Equipment Manufacturers). Within the Networking Elite Lounge, sector leaders, innovators, and consultants will exchange ideas, trends, and strategies shaping the future of global foodservice.
Grand premiere for the Design Talks: hospitality looks toward the future of tourism
Hall 11, Stands U47 Z52, 2:30 p.m.
The 2025 Design Talks, a series curated by POLI.design and sponsored by NEWH – The Hospitality Industry Network, debuted with an exploration of the relationship between design, hospitality, and innovation.
The first event, moderated by Francesco Scullica, Hospitality and Welcome: Toward a New Tourism, featured contributions from Anna Barbara, Giorgio Bianchi, Stefano Cesario, Enrico Cleva, Gabriella Del Signore, Marco Giglio, Maurizio Naro, Lorenzo Pascucci, Mauro Santinato, Roberta Mutti, and Francesco Zurlo, to outline the guidelines of a “new hospitality” that integrates architecture, design, and strategic vision.
Innovation takes the stage with the Smart Label Awards Ceremony
Hall 4, Smart Label Area, Stand S23, 5:00 p.m.
Concluding the institutional events of the first day was be the Smart Label – Host Innovation Award ceremony, the recognition promoted by Fiera Milano and POLI.design celebrating sustainable innovation in the hospitality world. A jury of experts and professors from Politecnico di Milano will honor products, services, and projects that stand out for their design, technology, sustainability, and ethics. Now in its eighth edition, this year’s award granted the Smart Label to 25 products across three categories, highlighting trends that are reshaping the future of hospitality.
