23th-25th march - MiCo Milano Congressi
#IGmi19

Monday, March 25th

We always save the fireworks for the last day. As usual, Massimo Bottura will give a talk about our theme, together with other big names: Dominique Crenn, Riccardo Camanini, Niko Romito, Enrique Olvera. Then, the one-on-one lessons: Lopriore and Gorini, mentor and pupil; Catia and Mauro Uliassi; the all-female cross-generational dialogue between Bowerman and Marrocco and the innovation in the pasta world seen by Ribaldone and Schingaro. In the other rooms, the focus will be on Italian Contemporary Pastry – opening with Assenza, closing with Fusto, unfolding with six equally big names – and Identità di Pane e di Pizza, twelve speakers among great masters and younger faces. Final day for Identità di Champagne as well.

Auditorio Hall - The Human Factor: Building New Memories

MON 25
10:00 AM
Auditorium Hall
The educational tablecloth
MON 25
10:45 AM
Auditorium Hall
French Picnic
MON 25
Auditorium Hall
The buffalo and the locomotive
MON 25
12:15 PM
Auditorium Hall
Culture, knowledge, awareness, sense of responsibility
MON 25
01:00 PM
Auditorium Hall
Cantine Ferrari: the art of hospitality, great Italy in the world
MON 25
01:40 PM
Auditorium Hall
BREAK
MON 25
02:15 PM
Auditorium Hall
The Chicken Metaphor
MON 25
03:00 PM
Auditorium Hall
How a new format of pasta is born
MON 25
03:45 PM
Auditorium Hall
Human factor and food memories: the new dishes at lab 2019
MON 25
Auditorium Hall
Migrating means surviving
MON 25
05:15 PM
Auditorium Hall
Context is everything

Blu Hall 1: Pasticceria Italiana Contemporanea (in collaboration with Petra® Molino Quaglia and Valrhona)

MON 25
10:45 AM
Blu Hall 1
Pastry-making: more and more natural, across the board, free of dogmas, mature, capable of expressing itself
MON 25
11:30 AM
Blu Hall 1
Using fruit in basic preparations in traditional pastry-making
MON 25
12:15 PM
Blu Hall 1
BREAK
MON 25
01:20 PM
Blu Hall 1
Rediscovering forgotten flavours and products to create new memories for the future
MON 25
02:10 PM
Blu Hall 1
Sweet vibration
MON 25
03:00 PM
Blu Hall 1
We are our emotions
MON 25
03:50 PM
Blu Hall 1
Personal memories and their evolution
MON 25
04:40 PM
Blu Hall 1
My homeland, influences and digressions
MON 25
05:30 PM
Blu Hall 1
Creating through fusion
MON 25
10:45 AM
Blu Hall 2
Cera’s feeling for cereals
MON 25
11:30 AM
Blu Hall 2
The olden days’ bread
MON 25
12:15 PM
Blu Hall 2
BREAk

Blu Hall 2: Identità di Pane e Pizza (in collaboration with Petra Molino Quaglia)

MON 25
01:20 PM
Blu Hall 2
Mixtures and yeast beyond resilience
MON 25
02:10 PM
Blu Hall 2
Pizza: evolving tradition
MON 25
Blu Hall 2
Rhymes of the earth
MON 25
Blu Hall 2
Back to the future
MON 25
04:40 PM
Blu Hall 2
The strength is in numbers: a successful case study
MON 25
05:30 PM
Blu Hall 2
Through evolution, tradition becomes a new memory

Yellow Hall 3: Identità di Champagne - Atelier des Grandes Dames (in collaboration with Veuve Clicquot)

MON 25
Yellow Hall 3
La pasta avvolge
MON 25
02:15 PM
Yellow Hall 3
Lentils and pork, a new tradition born from innovation
MON 25
03:30 PM
Yellow Hall 3
Bomba and Champagne: bomba, mackerel, onion and puntarelle


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