THE ITALIAN
FEDERATION
OF
CONFECTIONARY
ICE CREAM AND CHOCOLATE
18/22 OCTOBER 2013
HOST FIERA MILANO 2013
The Italian Confectionary Art Gallery
The FIP (Italian Federation of Ice Cream and Chocolate) in collaboration with the Italian Excellence Team (The
Federation's Golden Register) comprised of World champion teachers of confectionary, Olympic, European and Italian
champions will open the confectionary ad Host Fiera Milano 2013 with a full programme which will bring value and
importance to the products and the "Made in Italy" trade mark.
For the first time in Italy, the confectionary maestros of the FIP, who, between them, have won over 580 medals, will
open the biggest Confectionary Art Gallery creating, live, ice, sugar and chocolate sculptures, airbrushing, vegetable
carving and cheese, butter and bread sculptures, but not only... also the little gems of classic Italian and international
confectionary..
The stars of the FIP will begin the Forum with modernised typical Italian restaurant dishes.
"Open Space Ice Bar"
LIVE DEMONSTRATIONS OF
Amelio Mazzella, Rossano Vinciarelli, Roberto Lestani, Mario Ragona, Gennaro Volpe,
Girolamo Brescia, Marco Paoletti, Giovanni Cappello, Isabel Mendes, Francesca Marsetti,
Orlando Scaggiante, Alessio Carretta, Cristian Beduschi, Fiorella Balzamo, Christian Giardina,
Loredana Atzei, Antonella Di Maria, Monica Noli, Graziano Giovannini, Michele Ragno,
Ottaviano Pellini, Renato Cattapan, Paolo Pachetti, Gabriella Marguglio, Elisabetta Corneo,
Fabio Momolo, Giancarlo Bettazzi, Angelo Gala, Giuseppe Malvasi, Gaetano Mignano,
Roberto Mascellaro, Massimiliano Musso, Walter Nerozzi, Antonio D’Argenio, Mario Buono,
Roberto Miranti, Fabio Orlando, Andrea Marzo, Andrea Voltolina, Pino Cuttaia.
OFFICIAL PRESENTATION OF THE WORLD CHAMPIONSHIPS IN PASTRY
AND CAKE DESIGN HOST WORLD CUP 2015
The competition takes place every two years starting in 2015 at the most
prestigious fair of this sector, Host Fiera Milano.
In the Pastry World Championship and Cake Designers World Championship,
professionals from five continents will compete for the title of world
champion which will be the biggest event of this sector on an international
level.
Registration is open to all professionals of Pastry and Cake Designers.
For information:
•
•
www.pastryworldchampionship.com
www.cakedesignersworldchampionship.com
FRIDAY 18TH OCTOBER
HOST FIERA MILANO 2013 - THE
BEGINNING.
•
Amelio Mazzella, The Ice Man of FIP and a member of the Italian Excellence Team, will create
unique works live on ice, and the expected “Open Space Bar ice” Wine tasting of the members of
FIP and Host Fiera Milano Guests can enjoy a drink ice from ice art signed by Amelio Mazzella.
•
Schools do schooling: Demonstration of the Hotel institutes who collaborate with the Italian
Confectionary Federation on the rediscovery of traditional Italian sweets and desserts.
• Marco Paoletti and Isabel Mendes, the best Italian panoramic airbrushers and members of the
“Italian Confectionary Excellence Team”, will reveal the secrets and techniques to airbrushing in
confectionary.
•
Paolo Pachetti will present Papillion. Juices, the ice cream "Unique" Good 2 Eat.
• He many shades of vegetable, fruit and cheeses, with the skilled hands of Girolamo Brescia, Orlando
Scaggiante and Alessio Carretta.
• The FIP Sicily will present modernised traditional sweets.
• The FIP Puglia will present traditional sweets from Puglia.
• Buffet of classic Italian and international confectionary.
SATURDAY 19TH OCTOBER
THE ITALIAN EXCELLENCE TEAM WORLD CHAMPIONSHIP SHOW.

Sculptures done live of "Ice Man", and Amelio Mazzella.

Live demonstration of Pino Cuttaia (2 Michelin stars) and member of the Italian Exellence Team.

Shapes and Colours with the Italian Excellence Team, sugar seen and interpreted by Mario Ragona,
Gennaro Volpe, Giovanni Cappello and the airbrushers Marco Paoletti and Isabel Mendes.

The techniques of chocolate sculpting turned and shaped with Roberto Lestani and Cristian
Beduschi.

A thousand shades of carving from the skilled hands of Girolamo Brescia, Orlando Scaggiante, Alessio
Carretta technique of "ceramicato" by fruit, cheese and vegetable.

The interpretation of desserts in the ice cream and confectionary world. Michele Ragno and Ottavio
Pellini will give insight and advice on new trends.

Paolo Pachetti fruit carved using the Papillion method.

The Excellent Ladies F I P Gabriella Marguglio and the decorative techniques in ice cream. Francesca
Marsetti and her interpretation of Sushi, Elisabetta Corneo and pastry Sculpture.

Demonstrations by the Italian Cake Design Federation and the Italian Excellence Cake Design Team.
SUNDAY 20TH OCTOBER
GREAT MASTERS AND YOUNG TALENTS OF THE FEDERATION
•
The masters in airbrushing Marco Paoletti and Isabel Mendes airbrushing on
pastigliaggio.
•
The incision and sculpting techniques on cheese by Girolamo Brescia.
•
The pastigliaggio techniques according to Mario Ragona and Gennaro Volpe.
•
Ice Vision; by Amelio Mazzella and Fabio Momolo.
•
Small Delights in Confectionary and Chocolate by Giancarlo Bettazzi, Gabriella
Marguglio and Michele Ragno.
•
Live Demonstrations of the Italian Cake Design Federation and the Italian
Excellence Cake Design Team.
MONDAY 21ST OCTOBER
THE OLYMPIC AND WORLD CHAMPION SHAPE THE MATERIAL
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The Performance by the Neapolitan Confections Association.
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The show about sugar with the Italian Excellence Team by: Rossano Vinciarelli, Mario
Ragona, Angelo Gala, Gennaro Volpe, Graziano Giovannini, Daniel Filipovici, Roberto
Mascellaro.
•
The Fantastic 4 by: Renato Cattapan (Sculptures in butter), Gino Brescia (Sculptures with
cheese), Walter Nerozzi (Sculptures with chocolate), Amelio Mazzella (Ice sculptures).
•
The FIP stars: The Journey between the Dessert d'Autore and the meeting between
sweet and savoury.
•
Bread sculptures and sculptures in ice by: di Giuseppe Malvasi and Fabio Momolo.
•
Demonstrations by the Italian Cake Design Federation and the Italian Cake Design
Exellence Team.
•
Chocolate as seen by the Italian Excellence Team by: Gaetano Mignano, Giancarlo
Bettazzi, Roberto Lestani.
•
The Young Talents of the Federation and small Italian confectionary.
TUESDAY 22TH OCTOBER
THE CONFECTIONARY MAESTROS OF THE FIP, WHO, BETWEEN THEM, HAVE WON OVER 580 MEDALS.
•
The final show!
All united for the same purpose: the union of Pastry, Ice Cream, Chocolate, Cake
design and cuisine to strengthen the Made in Italy.
Amelio Mazzella, Gennaro Volpe, Mario Ragona, Rossano Vinciarelli, Giuseppe Malvasi,
Cristian Beduschi, Roberto Lestani, Giancarlo Bettazzi, Roberto Mascellaro,Daniel
Filipovici, Orlando Scaggiante, Alessio Carretta, Renato Cattapan, Massimiliano Musso,
Michele Ragno, Nerozzi Walter, Gaetano Mignano.
With the collaboration of:
The Italian Excellence Cake Design Team
The Italian Federation of Pastry.
Demonstrations regional:
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Neapolitan Confections Association.
CONTACTS AND SOCIAL NETWORKING
FIP THE ITALIAN FEDERATION OF PASTRY – ICE CREAM - CHOCOLATE
•
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www.federazionepasticceri.it
Email: [email protected]
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•
www.pastryworldchampionship.com
www.cakedesignersworldchampionship.com
18/22 October 2013 - Host Fiera Milano 2013