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The pursuit of perfection is his daily goal, and he interjects, “I’m still learning”, in an unmistakable voice and without a trace of false modesty. Iginio Massari immediately reveals his unique characteristics, which have made him the most admired Italian pastry chef, thanks to his talent recognized all over the world. «Curiosity is the first and fundamental element: it combines with stubbornness and always pushes me forward. Discipline and constant learning nourish my abilities and support me. To be successful, I believe it is necessary to learn to communicate correctly so that everyone can understand. Be wary of anyone who uses overly complex words: it means they have something to hide. “
Iginio Massari, born in 1942, from Brescia, with bright blue eyes, has written several books. His autobiography will be published in October by Baldini+Casoldi. It is a story full of anecdotes and constantly evolving, like the list of projects that the master has embraced with an indomitable passion. «I recently attended the Artis Suavitas Award ceremony, held in the evening at the Avila Amphitheatre, as a member of the Scientific Committee. This award is given to those who have worked seriously and dedicatedly to bring prestige to our country, and this year it was awarded to personalities from the world of culture, entertainment and sports, such as Liliana Segre, Massimiliano Fuksas, Mogol and Linton Johnson. , which defines itself as “core Italian”.
“I have always been committed to ensuring that the values of Made in Italy, the knowledge and creativity that make us unique, are recognized, so I am particularly happy that the law I have been pursuing for more than twenty years has finally been given the green light and today bears my name.” The Massari Law is a historic step for the Italian food and wine world, providing for the official recognition of the professions of pastry chefs, chefs and food artisans: the title of Master will be awarded to the best representatives of the category, based on merit. “From dedicated craftsmen” explains Iginio Massari, “who will transform themselves in every aspect into standard-bearers of excellence in our country”. For more than sixty years, this is how he has been doing it.
“My love for pastry-making began in the kitchen of my mother’s restaurant, which also had an ice cream parlour”, he says. “One day, intoxicated by the scent of vanilla and cinnamon, I fell into a large glazed terracotta basin where the cream cooled. I would say that from that moment on, I was like Obelix, who ended up in the cauldron of the magic potion: he became the strongest man in the world, and I became the best at making sweets.” 14 years old, turning point. “I came to Switzerland to work as an immigrant”, continues Massari. «To enter the country, you need a work contract, a rental contract and a certificate of health. My apprenticeship was not easy, but I was and still am a tireless worker: my alarm went off between three and four in the morning and I really didn’t think about retirement. ” Returning to Brescia, Massari opened Pasticceria Veneto in 1971, which, thanks to his wife Maria, became the headquarters of a real dessert empire that includes five Iginio Massari Galleries (in Milan, Turin, Verona, Florence, Rome), numerous pop-up shops and the Iginio Massari Alta Pasticceria e-commerce channel created by his children, Debora and Nicola.
The latest acquisition is the former Casino in Gardone Riviera, on Lake Garda. “It is an ambitious project in which we will participate in a collective way with our family, bringing together the best professionalism and skills in this sector”, explains the Maestro. “We have many ideas to make this place a unique destination, in the spirit of close collaboration with the new Gardone Riviera Council”. The historic Palazzo Vermer will be transformed into a reference point for food and wine, with spacious spaces dedicated to events, ceremonies and festivals. To find out the details you will have to wait for the inauguration scheduled for May-June 2025.
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