Brema at TUTTOFOOD 2026: Professional Ice at the Heart of Contemporary Mixology

From May 11 to 14, 2026, TUTTOFOOD 2026 transformed Rho Fiera Milano into one of the leading international hubs for the food & beverage, hospitality and Horeca innovation industries.

As part of the exhibition, Brema participated for the third consecutive year as Technical Sponsor of the Mixology Experience, the area dedicated to contemporary mixology, professional beverage culture and emerging cocktail trends.

With its stand located in the heart of the pavilion, Brema brought its professional ice solutions into masterclasses, cocktail competitions and beverage preparations featured throughout the event.

The participation further reinforced a concept that is becoming increasingly central within the Horeca industry: today, professional ice is no longer considered a simple operational element, but a technical ingredient capable of influencing temperature control, dilution, aromatic balance and the overall drinking experience.

Professional Ice at the Center of the Mixology Experience

Throughout the Mixology Experience, Brema professional ice was used by bartenders, mixologists and beverage professionals across the entire pavilion.

In contemporary mixology, ice plays a fundamental role in:

• temperature control
• controlled dilution
• cocktail texture
• aromatic balance
• visual presentation of the drink

For cocktail bars, hotels and Horeca venues, choosing the right professional ice solution means improving service quality, drink consistency and the premium perception of the beverage experience.

For over 40 years, Brema has been developing professional ice machines designed to guarantee:

• purity
• clarity
• production continuity
• reliability
• professional performance

An approach that today finds its place within cocktail bars, premium restaurants, luxury hotels and international hospitality environments.

B-Qube: The Brema Ice Designed for Premium Mixology

Among the highlights of Brema’s presence at TUTTOFOOD 2026, a key role was played by B-Qube, the iconic ice cube developed specifically for premium mixology.

Thanks to its compact and crystal-clear structure, B-Qube delivers slow and controlled dilution, helping preserve temperature, aromas and cocktail balance from the first sip to the last.

B-Qube is designed for:

• premium cocktails
• signature drinks
• contemporary cocktail bars
• professional mixology
• high-end beverage experiences

Available in the 23g format, B-Qube has become one of the most appreciated solutions among bartenders and Horeca professionals looking for technical precision, visual quality and consistency in beverage preparation.

Throughout the event, B-Qube was used in cocktail creations and activities across the Mixology Experience pavilion, once again confirming its position as a benchmark in the world of professional ice for contemporary mixology.

“N’ice Experience”: The Masterclass Dedicated to Ice, Cocktails and Fine Dining

One of the key moments of Brema’s participation at TUTTOFOOD 2026 was the immersive masterclass:

“N’ice Experience: The Architecture of Transparency”

held on May 12 at the Main Bar Arena in Hall 6.

The multisensory experience explored the relationship between professional ice, contemporary mixology and fine dining, transforming the concept of transparency into the guiding thread of the entire tasting journey.

The masterclass brought together hospitality and beverage professionals alongside:

• Terry Monroe — bartender, mixology educator and founder of the historic Milan cocktail bar Opera33, recognized for her sensory and creative approach to cocktail culture.
• Stefano De Gregorio — chef patron of DEG Ristorante, known for a contemporary cuisine combining technique, Mediterranean identity and gastronomic research.
• Fabio Longhin — pastry chef and owner of Pasticceria Chiara, a reference point in contemporary Italian pastry making.

The session explored pairings between cocktails, desserts and amuse-bouches, while highlighting the role of professional ice within today’s gastronomic experience.

The Role of Professional Ice in the Contemporary Horeca Industry

Brema’s participation at TUTTOFOOD 2026 confirms the company’s commitment to promoting innovation, beverage culture and professional education within the international Horeca industry.

Today, professional ice represents a strategic technical element for cocktail bars, hotels and contemporary restaurants, directly influencing:

• drink quality
• aromatic stability
• dilution control
• visual presentation
• overall customer experience

In a market increasingly oriented toward premium mixology, elevated cocktail experiences and high-quality beverage programs, ice has become an integral part of a venue’s identity and service quality.

 FAQ

Why is professional ice important in mixology?

Professional ice directly affects temperature, dilution, texture and aromatic balance, contributing to the overall quality of the cocktail experience.

What is Brema B-Qube?

B-Qube is Brema’s professional ice solution designed for premium mixology. Its compact and crystal-clear structure ensures slow and controlled dilution.

Where was Brema present during TUTTOFOOD 2026?

Brema participated as Technical Sponsor of the Mixology Experience during TUTTOFOOD 2026 at Fiera Milano Rho.

Which professionals participated in the “N’ice Experience” masterclass?

The masterclass featured Terry Monroe, Stefano De Gregorio and Fabio Longhin, representing the worlds of mixology, contemporary cuisine and fine pastry.

Which industries use Brema professional ice solutions?

Brema solutions are used in cocktail bars, hotels, restaurants, hospitality venues, professional mixology environments and the contemporary beverage industry.