From September 18 to 21, four days of demonstrations were held at various pizzerias in Calgary , organized by Molino Iaquone and the local historic distributor.

API pizza chef instructor Alessandro Altamura, under the supervision of API president Angelo Iezzi, conducted practical demonstrations on high-hydration and long-fermentation doughs , as well as the baking of Roman Pizza, Contemporary Neapolitan Pizza, and Pinsa.