Press Release N° 12

BARS IN THE SPOTLIGHT AT RHEX

The most important innovation in the bar sector awaited at Rimini Fiera along with important competitions of international calibre and the most entertaining challenges to set new Guinness records

Great expectation for the participation of six world-level barmen

Rimini, 21st February 2013 – The bar and public venue sector will be amply represented at RHEX Rimini Horeca Expo, with the sector’s most important innovations, important competitions of international calibre and the most entertaining challenges to set new Guinness records.

AIBES

RHEX will host the Regional A.I.B.E.S. Contests, which, for the first time in the history of the Italian Association of Barmen and Supporters, will be held in one place.The heats, which will involve over 1,000 barman members of the Association, will be organized in five categories (Coffee-flavoured cocktail, Aspiring barmen, After-dinner drinks, Long drink e pre-dinner drink).The agenda also includes Liquid Lab 2013, international Master classes held by important barmen, chef s and pastry chefs and a attention-grabbing Happy Hour Contest packed with fantasy.The Master classes, organized by AIBES Promotion Srl in collaboration with You Event, will offer participants the possibility of attending lessons by international bartenders of the calibre of Andrew Nicholls (Dvars Bar, Amsterdam), David Cordoba (Global Ambassador, Bacardi), Daniele Dalla Pola (NU Lounge, Bologna), Peter Dorelli (American Bar Savoy, London), Monica Berg (Aqua Vitae, Oslo) and Alex Kratena (Artesian Bar, London), who will get together at RHEX on Sunday 24th, Monday 25th and Tuesday 26th February (Neri Room 2) to reveal the new trends on the topic of cocktails and drinks.In particular, the Contest, scheduled for the 26th February and dedicated to “Proposals for an aperitif at the bar”, will be open to all Bartenders/Baristas who, along with a chef of their choice, will prepare an easy to make appetizer, are willing to compete in the interpretation of one of the most widespread trends in Italian venues:the Happy Hour.The A.I.B.E.S. initiatives have the patronage of RiminiMunicipality.

“DAVIANO”:THE WORLD’S LARGEST CAPPUCCINO

Guinness World Records are back for a new record attempt at Rimini Fiera, on the occasion of RHEX.The Nipfood “Record Pizza Men” team will try to beat the record currently held by the colleagues from Zagreb, in Croatia, for the world’s largest cappuccino, which already has a name:Daviano, in honour of father Marco D’Aviano, whose real name was Carlo Domenico Cristofori, born in Aviano, in what is now the Italian province of Pordenone in 1631, beatified ten years ago by Pope John Paul II.The story goes that during the liberation of Vienna from the Turks, when they fled, they left 500 sacks of coffee beans, a beverage that was very common in Turkey; the western soldiers tried to boil them, obtaining the dark bitter liquid we know, which they considered undrinkable, but became pleasant when honey, milk and cream were added and to which the name “cappuccino” was given, due to the fact that it had a colour similar to that of the tunics of the Capuchin monks of that day.

The “Record Pizza Man” team, made up of Dovilio Nardi, Andrea Mannocchi, Matteo Giannotte and by the two youngstersMatteo and Marco Nardi, all fresh from their recent success in Rome, where they set the Guinness record for the world’s largest gluten-free pizza, will make a cappuccino of no less than 2,500 litres in Rimini.

The Daviano cappuccino will be held in an enormous cup, called Giulia, made specially for the record attempt; 150 centimetres high, with a diameter of 180 centimetres, it will contain 2,083 litre of milk and 417 litres of coffee from the Forlì “Estados” coffee roasting company, a valid representative of authentic Italian espresso coffee.

Giulia will contain no less than 16,667 Daviano cappuccinos; the coffee, prepared with seven Italian coffee machines by manufacturer “Vbemme” in the Nipfood area on the opening day of RHEX, will be added to the milk, heated and frothed just like in a coffee bar, and the characteristic froth will then be artistically decorated with cacao and “Topping” supplied by Fabbri.

Once the setting of the record has been verified by judge Lorenzo Ventri of the Guinness certification body, a tap at the base of the cup will be used from 1.00 pm on Saturday 23rd February to pour the cappuccino, which will be offered to expo visitors.

However, the record will also be the opportunity for an act of solidarity - in fact, the majority of the Daviano cappuccino, poured into 25-litre canisters, will be distributed to the Capuchin fathers and other charity organizations, who will be able to offer it at breakfast to the people they assist.

But that’s not all:along with the record-breaking cappuccino, as well as the breakfast gluten-free products by Schär and DS ( sponsors of the initiative and European leader in gluten-free products), expo visitors will also be awaited by “Pan Di Luna”, a special cornet gluten-free specially made by the young Nardi brothers’ SGlab workshop in Forlì.

RHEX 2013 AT A GLANCE

Dates:From February 23rd to 26th February 2013; Admission:limited to trade members only; tickets:€ 25. Four-day “season” ticket:€ 45; hours: From 9.30 am to 6.00 pm – last day from 9.30 am to 5.00 pm. .Business Unit Manager:Patrizia Cecchi; Project managers:Orietta Foschi and Nicola De Pizzo.

PRESS CONTACTS

• RIMINI FIERA SpA– communication and media relations services

manager:Elisabetta Vitali; press office coordinator:Marco Forcellini; press staff:Nicoletta Evangelisti Mancini and Alessandro Caprio;

• BARABINO&PARTNER – national press media consultant

Tel.+39 02 72023535. Barbara Demicheli:; Giovanni Scognamiglio:. +39 340 3161942

• NUOVA COMUNICAZIONE ASSOCIATI – regional press media consultant Cesare Trevisani