Meeting point for bakery, pastry, confectionery, fresh pasta and pizza
Professional comparisons

The Meeting Point for bakery, pastry, confectionery, fresh pasta and pizza organised by CAST Alimenti in collaboration with VeronaFiere aims to create an area of attraction covering themes in bakery, pastry, confectionery, fresh pasta and pizza. Topics include reports, shows, talk shows and demonstrations with live production and tastings of specific products to offer ideas for improvements and updates enhancing the entire trade sector, knowledge of certain techniques and innovative technologies and an occasion for informative and educational analysis targeting the professionals visiting SIAB.

Meetings and demonstrations by professionals of national and international status are envisaged, with masters of bakery, pastry, confectionery, fresh pasta and pizza and a team of professionals who have already or will take part in national and international competitions in the sector, as well as demo areas detailing food product decoration techniques.

In particular, the following Masters of Bakery, Pastry, Confectionery, Fresh Pasta and Pizza will take part:

• Master Pasta Maker - Raimondo Mendolia
  Dough for fresh pasta, special doughs, fillings, evolution of technique and technology
• Master Baker - Piergiorgio Giorilli
  Special loaves for bakers and restaurants
• Master Pastry Chef - Achille Zoia
  Risen and baked confectionery
• Master Pizza Chefs - Raffaele Fabbrocino and Giancarlo De Rosa
  Pizzas and flatbreads, doughs and toppings

Major event: Iginio Massari will be on hand on Monday 24 May as the trainer presenting the Italian team that will take part in the World Pastry Team Championship in Phoenix in July 2010 for a competition rehearsal with live preparation of "pièces" and confectionery for tastings.

Other personalities attending include:

• the best Italian bread bakers involved in the main national and international competitions who will demonstrate live their competition programme for:
  - Le Mondial du Pain
  - Europain
• Veronese pastry chefs for puff pastries with Recioto wine and other typical Veronese pastry products

The Masters and other specialist speakers will also provide examples illustrating the training proposals of CAST Alimenti covering topics such as:

• storage and conservation
• rationalisation of production
• business goodwill
• new products and new technologies
• artistic demonstrations for bread, pastry and gastronomy

Sponsored by: