October 16th, Milan
This year we are proud to participate with the Chocolate Culture team, in the first B2B event dedicated to the culture of chocolate at Host Milano.
This is where we will explore the characteristics and processing potential of this strordinary ingredient through Masterclasses on chocolate, pastry and gelato held by the best Italian Masters, including Davide Comaschi and our Corporate Chef Francesco Maggio, a specialist in chocolate processing.
Chocolate, with its countless varieties and possible combinations, proves to be one of the most eclectic characters in the food scene, being able to transform itself into unforgettable culinary experiences.
Every day we bring into play our expertise and continuous research and experimentation, striving to achieve the perfect balance and harmony between all its elements, enhancing its most precious olfactory notes.
Discover IRCA's Chocolate Line and be inspired by our selection of fine blended chocolates.
|MON 16 OCT, h 10:00||IRCA team||Introduction||Talk|
|MON 16 OCT, h 10:30||Paolo Brunelli (Ambasciatori del Gusto)||Non c’è niente di normale in un Gelato al Cioccolato||Masterclass with tasting|
|MON 16 OCT, h 11:30|
Franco Puglisi (Punto IT)
|La destagionalizzazione delle Gelaterie grazie al Cioccolato||Think & Talk|
|MON 16 OCT, h 12:30|
Andrea Riva Gelart
|Il Cioccolato in Gelateria||Masterclass with tasting|
|MON 16 OCT, h 13:30|
Matteo Papa (ALMA)
|Dalla Tradizione all’evoluzione in Cucina||Masterclass with tasting|
|MON 16 OCT, h 14:30|
Luigi Margiovanni (ALMA)
|Dessert al piatto||Masterclass|
|MON 16 OCT, h 15:30|
Denis Buosi (APEI)
|Cioccolato da bere||Masterclass with tasting|
|MON 16 OCT, h 16:00||Francesco Maggio (IRCA Corporate Chef)||Il Cioccolato nella Pasticceria Vegan||Masterclass with tasting|
|MON 16 OCT, h 16:30|
Enrico Cerea (Da Vittorio)
|Ristorazione 3.0||Think & Talk|
|MON 16 OCT, h 17:30|
Mauro Crivellaro (MIG)
|Il Gelato al Cioccolato||Masterclass|
|MON 16 OCT, h 18:00||IRCA Team||Il Gelato al Cioccolato||Lab|