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Live is better: a window on the future of HoReCa. at Host 2021

Milan is ready to welcome visitors from all over the world to fieramilano, from 22 to 26 October 2021. On the menu business, innovation and new trends for the restart.
Ready, steady, go: hospitality in all its forms looks to the future and meets again at the biennial appointment with HostMilano, at fieramilano, from 22 to 26 October 2021.
Under the transparent vaults designed by the Fuksas atelier, the new Renaissance of professional hospitality will be staged, thanks also to the simultaneous holding of TUTTOFOOD and the possibility of exploiting system synergies between two related sectors such as hospitality and the agrifood system.

With more than 1,000 exhibitors from 40 confirmed countries and a host of high-profile buyers from the most interesting markets, the fair will be “live”, following the security protocols already tested last September, but will also allow those who for a thousand reasons cannot be there to participate remotely through the updated mymatching platform, with open agendas and pre-scheduled appointments with exhibitors of interest, leading to chat and video chat meetings to close deals and initiatives.

In short, Host2021 will not only be the ideal location to touch the most modern equipment and see it in action. It will be a time to make new acquaintances and meet each other, intercepting today’s trends and tomorrow’s trends, which are fundamental for making that “cultural leap” that the times require. Thanks also to the most disruptive innovations, highlighted by the SMART Label – Host Innovation Award, the competition promoted by Host – Fiera Milano with and sponsored by ADI, the Association for Industrial Design.

Among the over 800 events promising both training and entertainment, there will be the big names from every sector: trainers, chefs, baristas, pastry chefs, gelato makers and bakers. Luxury Pastry in the World” by Iginio Massari is back, the event organised by the Master of Pastry Chefs together with the most important international pastry chefs. Confirmed are the international championships organised by the FIPGC Federazione Internazionale Pasticceria Gelateria Cioccolateria (International Pastry, Ice Cream and Chocolate Federation) and the Panettone World Championship of the Masters of the Mother Yeast, those of Latte Art and the observers on the future of catering. Not to be missed are the Design Talks, in cooperation with, professional refresher courses on highly topical issues applied to the professional hospitality and design sectors.

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