WAICO GROUP MASTERCLASS
THE FUTURE OF BAKERY, PIZZA & PASTRY EQUIPMENT

FRIDAY 13.10.23
H.11.00 > VITO DE VITA (Specialist)
_ Neapolitan Pizza and the Secrets of Healthy Dough
H.13.00 > ALESSANDRO NEGRINI (Specialist)
_ The Art of Pastry in the Laboratory of the Future
H.15.00 > MAURIZIO LEONE (Specialist)
_ Productivity, Replicability, Speed: the Qualities of a Tunnel Oven

SATURDAY 14.10.23
H.11.00 > MAURIZIO LEONE (Specialist)
_ Regenerated Pizza and High Productions
H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist)
_ Crispy Pizza from Dough to Baking
H.15.00 > ALESSANDRO NEGRINI (Specialist)
_ The 2.0 Bread Lab: Optimizing Technology Management

SUNDAY 15.10.23
H.11.00 > ALESSANDRO NEGRINI (Specialist)
_ The Art of Pastry in the Lab of the Future
H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist)
_ A Journey from North to South in the World of Focaccias
H.15.00 > VITO DE VITA (Specialist)
_ Electric Oven Plus and Benefits

MONDAY 16.10.23
H.11.00 > ALESSANDRO NEGRINI (Specialist)
_ The 2.0 Bread Lab: Maximizing Technology Management
H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist)
_ A Thousand and One Pizzas: The Pan, the Round, the Peel, the Small Pan…
H.15.00 > MAURIZIO LEONE (Specialist)
_ Productivity, Replicability, Speed: Qualities of a Tunnel Oven

TUESDAY 17.10.23
H.11.00 > ALESSANDRO NEGRINI (Specialist)
_ The Multichamber Oven and Its Multiple Functions
H.13.00 > VITO DE VITA + MAURIZIO LEONE (Specialist)
_ Creative Tandem Among Industry Professionals