From an everyday staple to a global industry. Pasta continues to connect cultures, markets and tables around the world, with global production reaching 17.6 million tonnes in 2025 and Italian pasta travelling to more than 200 countries. Happy World Pasta Day!

Connecting ideas, people and the future of foodservice. The annual Corporate Meeting of the Italian Chefs Federation (FIC) brought together key industry players in Rome for a moment of dialogue, networking and shared perspectives on the future of hospitality.

In Rome, the Convention Mondiale del Panettone Artigianale brought together industry professionals to celebrate and safeguard one of the most recognised expressions of Made in Italy - the Panettone Artigianale

Gelato season is changing. A new season for gelato starts here. Find out more inside our post and sign up to our newsletter to stay up to date on all the latest Horeca trends.

SMARTER SPACES. BETTER FLOW. Professional kitchens are increasingly designed around movement: compact stations, multifunctional equipment and carefully planned workflows help teams move more efficiently between tasks, reduce unnecessary steps and keep everything connected.

On World Tourism Day, we celebrate an industry that keeps creating new markets, opportunities and connections worldwide. From Milan to Riyadh and the United States, Host connects the professionals, innovations and markets shaping the future of hospitality.

The future of bakery starts with conversation. Host Milano joined Richemont for a special moment of exchange, hosted by Polin. An opportunity to listen to the people shaping the industry, share ideas and better understand the needs and visions defining what comes next.

GELATO, EVOLVED. A familiar category is becoming a bigger space for creativity, differentiation and business opportunity. From product development to service formats and new consumption occasions, gelato is giving operators more ways to stand out and build value.

FALL IN FULL FLAVOUR From seasonal ingredients to new formats and texture-led innovation, autumn is bringing fresh opportunities to pastry & bakery. Find out more inside our post and sign up to our newsletter to stay up to date on all the latest Horeca trends.

Hospitality spaces are changing, and design is changing with them. Hotel lobbies are no longer conceived simply as places to check in, but as all-day environments where guests can eat, drink, work and meet.

Integrated management systems help restaurant teams reduce manual tasks, update stock in real time and make faster, more informed decisions. With 52% of operators planning to increase investment, efficiency is becoming a key ingredient in restaurant management.

Hotels are becoming destinations in their own right. Today, the decision to book is shaped by much more than the room itself: immersive experiences, amenities connected to the local area and a strong food and beverage offer are all playing a growing role in the guest journey.

What if every machine in the kitchen could talk to each other? That's where professional kitchens are heading. Connected equipment will share real-time data to improve efficiency, reduce downtime and optimise energy use and making operations smoother.

From double sunbeds to modular lounge platforms, hospitality is embracing more social, flexible and design-led outdoor spaces that enhance the guest experience. Discover the trends shaping the future of outdoor hospitality inside our post !

The future of hospitality is built through global connections. With an expanding international network and new strategic partnerships, HostMilano is taking off to connect companies, buyers, industry leaders and innovators creating new opportunities, connections and business.

When bakery meets gelato, new consumption occasions are created. From brioche con gelato to a new generation of hybrid creations, the boundaries between baking and gelato are becoming increasingly blurred. The result is a category that is extending beyond traditional seasonality.

Precision is shaping the next generation of pastry. The growing demand for premium desserts is reshaping the modern pastry laboratory. To meet standards professionals are investing in equipment that optimises every stage of production.

What if panettone became a product for every season? Across Italy, master bakers are redefining leavened baking by rethinking formats, ingredients and consumption occasions while staying true to tradition and local identity.

Gelato and granitas are shaping the future of frozen indulgence. No longer limited to seasonality, these Italian icons are becoming premium menu categories for cafés, hotels and restaurants.

Outdoor dining is no longer just about adding a few tables outside. In summer 2026, terraces are becoming more comfortable, curated and shaped by the environment.