Ode to Iginio Massari, Master of bakery.
The award-winning dean of the art of desserts will be honored in the next edition of di Identità Milano, first after many “savory” chefs.
«Pastry-making is transgression, something intrinsic to the curisotiy that the pastry chef has to comply with by transgressing with a small sin». Words of di Iginio Massari, from Brescia, that since decades keeps high the standards of Italian patisserie.
Born in the “Italian Lioness” 74 years ago, Massari is someone that makes the world talk about Brescia’s food and wine. His Patisserie Veneto, which he has managed since 1971, is the place where he creates his delicacies, a must for every tourist, traveler or just a plain enthusiast, who wants to spend a few hours in Brescia.
The history of Massari’s success started when young Iginio, 16 years old, started to work as a baker. But his passion were desserts. He moved to Switzerland where he started learning pastry-making. And he did so perfectly: from 1964 until present, he has won over 300 national and international contests. He is also a knight-commander of the Republic. In 2015, he was awarded the Leone d’Oro to his career and he was the first non-local to preside over the jury of the French Coupe du Monde de Patisserie.
His Patisserie Veneto, which he has managed since 1971, is the place where he creates his delicacies, a must for every tourist, traveler or just plain enthusiast, who wants to spend a few hours in Brescia.
It is not a coincidence that Identità Golose decided to open the next edition of its congress in Milan – form the 4th to the 6th of March- with a homage to Iginio Massari, first pastry chef after many chefs, as a reminder that desserts are also part of the meal course.
And it is not a coincidence that many young pastry chefs look at him as an undisputed Master. Massari, who conquered the television audience by being one of the judges on Rai2 on the TV show “Il più grande pasticciere” and as a guest on Masterchef gives all his advices frankly «A good pastry chef has to know at least two other languages in addition to Italian, they should never be self-referential, they should know everything about this professions and, above all, they have to know how to make pastries that people like», he would say to professional colleagues he was called on to judge.
«Pastry chefs should never be content. They can reach high levels only if they continue to renew themselves. Talent without commitment and ability is useless» he said talking to the audience of the Lingotto in Turin, during the presentation of Guida Pasticceri&Pasticcerie 2017 by Gambero Rosso in which he was confirmed as being the number one. His secret? Experimentation and continuous research, keeping in mind one’s identity and origins «Geniuses can take care of creativity part – he usually says. In pastry making we should talk about innovation remembering that you can’t be innovative in the pastry world without perfectly knowing tradition. Because the world of pastries is mathematics».