SATURDAY 23 OCTOBER 2021

Program

9.30-10.00 am
A Hausbrandt coffee on the fly

with Maestro Sal De Riso

• Responsible  Micaela Scapin 
• Sponsor  Hausbrand coffee

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10.30 am

Research, innovation and goodness:

the quality of the candied fruit in the panettone

• Salvatore De Riso  ( Master Pastry Chef ) 
• Saverio Prezioso (Cesarin Commercial Director)

• Presents  Elisabetta Cousins (Journalist - DolceSalato)

• Sponsor  Cesarin

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11.15 am

The right flour for large leavened products:

a study in collaboration between the Accademia and Agugiaro & Figna Molini

• Claudio Gatti  ( Master Pastry Chef )

• Ivo Corsini  ( Master Pastry Chef ) 
• Alberto Figna (President Agugiaro & Figna Molini)

• Presents  Luigi Cremona (Food and Wine Critic Journalist)

• Sponsor  Agugiaro & Figna

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12.00

Leavened all year round

• Vincenzo Tiri  ( Master Pastry Chef)
• Luca Montersino  ( Master Pastry Chef)
• Renato Bosco  ( Master Pastry Chef )  

• Presents  Athenaid Arpone (Journalist - Italian Gourmet, Head of the Pastry Chef)

• Sponsor  Carpigiani

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2.00 pm

The pastry chef: a job coveted by young people.

Meeting with training professionals:

the school

• Giuseppe Daddio  (Sweet & Salty Didactic Director)
• Diana Jilova  ( ITalenti management at Dulca srl )

• Alessio Tessieri  (Entrepreneur and founder of the Tessieri Group )

• Mario Ragona  (Chief Operating Officer of the Tessieri Group )

• Presents  Sonia Re (Director of APCI - Editorial Director of the magazine L'Arte in Cucina)

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15.00

The (organic) creativity that dresses panettone:
when the packaging makes the difference

• Vincenzo Tiri  ( Master Pastry Chef )

•  Luciano Cascone  (ArteCarta owner) 

• Presents  Francesco Seminara (Journalist - SoulSalad)

• Sponsor  ArtPaper

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4.15 pm

Unlike Panettone

• Denis Dianin  ( Master Pastry Chef )
•  Francesco Favorito  ( Master Pastry Chef )

​ •  Giuseppe Pepe  ( Master Pastry Chef ) 
• Manuela Derosas (Molecular Biologist and Nutritionist)

• Presents  Luigi Cremona (Food and Wine Critic Journalist)

• Sponsor  Gourmet vanilla

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17.30 

Sweet and savory panettone: which wine do we pair with?

• Daniele Lorenzetti  ( Master Pastry Chef )

• Salvatore Gabbiano  ( Master Pastry Chef ) 
• Edoardo Lessio (Enologist Villabella company)

• Presents  Mariarosaria Bruno (Journalist - Fine Dining Lovers)