Greedy Italy has its own Great teacher, unique, unsurpassed, inimitable. And in Brescia there is his pastry shop, or rather his Temple where gourmands of all ages, sexes and religions come on pilgrimage from all regions of the country (but also from abroad) to indulge in the pleasures of taste and spirit . AND' Igino Massari class of '42, owner of “Veneto pastry shop” in Via Salvo D'Acquisto. There Guide of Italian pastry shops 2016 published by Gambero Rosso crowned him as the best pastry chef in Italy, but Massari had already climbed onto the most prestigious podium of the Guide in the editions of 2015, 2014, 2013, 2011, 2010. Trained at the Swiss school of Claude Gerber, passed through Bauli and the FLLI Cervi, winner of over 300 national and international competitions, prizes and awards, as much loved as feared, everyone recognizes Massari as superior talent combined with an iron professional discipline and human dedication enriched by a heterogeneous pastry culture . His Mignon with apples, his fruit desserts, his chocolate cakes are real masterpieces to be admired first and then savored.
In second position are placed, tied with a score of 92/100, Andrea Besuschio of Abbiategrasso (MI) family of pastry chefs since 1845 a real institution, a must for the inviting pralines, the delicious mousses, the fragrant crackelè or the reassuring panettone, and Gino Fabbri of Bologna whose claim is: "beauty is pleasing to the eyes but sweetness fascinates the soul" and which prides itself with its desserts on involving sight, smell, touch, hearing and taste.
Fifteen in total Three Pies, maximum score of the Gambero Rosso Guide assigned this year to very different personalities, each expression of the incredible variety of Italian pastry, real cathedrals of desserts that are worth a trip, a stop or a meditation.
Here they are: Acherer from Brunico (BZ), Biasetto from Padua, Dalmasso from Avigliana (TO), Pasquale Marigliano from Ottaviano (NA), Nuovo Mondo from Prato, L'Orchid from Montesano Sulla Marcellana (SA) all with a score of 91/ 100. And again: Crystals of Sugar in Rome, Martesana in Milan, Pasticceria Agricola Cilentana Pietro Macellaro in Piaggine (SA), Caffè Sicilia in Noto (SR). In Gotha and two New entries: Cortinovis from Ranica (BG), and Rinaldini from Rimini.
In short, the recovery of Italian pastry it left a long time ago. And it is no coincidence that our country won the gold medal in the final of the Pastry World Cup last January in Lyon. The Gambero Rosso 2016 Pastry Guide certifies that our masters have not sat on their laurels: they continue to study, to improve, to open up to new challenges. First of all that of the good, the natural and the healthy. The pastry shop is increasingly aiming to lighten up. With creativity, passion and technical precision we play on volumes to give less heaviness with the same taste. And the pastry chef appears less and less closed in on himself but committed to teaming up and dealing with the world of catering. It is no coincidence that the place that this year won the novelty of the year award is the Farmacia del Cambio in Turin, a "laboratory" of good things entrusted to the hands of Fabrizio Galla who creates an interesting bridge between the figure of the pastry chef and that of the pastry chef: his 'Jessica' (six layers of wafer, gianduia and chocolate) won the gold medal at the World Cup of pastry.
No less significant is the increasingly generalized attention to intolerances with the creation of specific high quality lines. This is why the taste&health award was born, assigned to Golosi di Salute by Luca Montersino, the true leader of the genre, and Marra Pane Pasticceria Pausa e Delizie.
Among the special prizes, iThe emerging pastry chef 2016 is the young Giulia Cerboneschi of the Dolce Locanda pastry shop in Verona: twenty-five years old, a true talent who joined Giancarlo Perbellini's team. Multi-star chef from Isola Rizza.
Since the eye also counts a premium for the Best packaging has been assigned to D&G pastry shop in Selvazzano Dentro (PD) by Denis Dianin who has recently expanded the range of offers with an interesting panettone in a jar.
And the new times of communication have also made their entry into the Guide: the al Best website has been assigned to Pavè pastry shop in Milan which has created a site that is easy to use and constantly updated, with the plus of the e-commerce service and shipments even across borders.
