Italian pastry shops, Iginio Massari in Brescia, grand master of all

Beware of gourmands, like every year on the eve of the Christmas holidays, the Gambero Rosso guide to pastry shops arrives punctually, taking a snapshot of the Italian situation in a sector on the move. In fact, next to the classic pastry which proposes itself by increasingly refining its products both in the forms and in the choice of materials, in recent years a sustainable pastry between inverted commas healthy, light and balanced, capable of integrating perfectly into a varied and balanced diet, as now required by an increasingly large range of consumers.

The Venetian pastry shop of Brescia unchallenged reign since 1971 of Igino Massari, Grand Master of all the great pastry chefs of Italy. his laboratory or rather his studio as a pastry artist where he has always created sweet masterpieces to be admired first and then savored and an incessant destination for important and young Italian and often international pastry chefs who pass by Massari to learn the secrets of great art by him.

A follow the Dalmasso pastry shops in Avigliana (TO) and Biasetto in Padua. With Maison Manilia in Montesano sulla Marcellana (SA) the awards also reach the south, especially Salerno, a territory that has become a sort of enclave of quality pastry. And it is from Salerno that Pietro Macellaro's Pasticceria Agricola Cilentana in Piaggine follows in the list of the best Italian addresses. We still find Besuschio from Abbiategrasso (MI), Gino Fabbri Pastry Chef in Bologna, Pasquale Marigliano from Nola (NA), Sal De Riso from Costa d'Amalfi in Minori (SA), Acherer Patisserie. Blumen from Brunico/Brunick (BZ), Bompiani from Rome, Ernst Knam from Milan, Nuovo Mondo from Prato, Belle Hélène from Tarquinia (VT), Cortinovis from Ranica (BG), Dolce Reale from Montichiari (BS), Fabrizio Galla San Sebastiano Da Po (TO), Marisa San Giorgio pastry shop
delle Pertiche (PD), Pepe Mastro Confectioner Sant'Egidio del Monte Albino (SA), Rinaldini of Rimini, the Roberto Pastry Shop of Erbusco (BS), Sciampagna of Marineo (PA), Caffè Sicilia Noto (SR), Antico Caffè Spinnato in Palermo.

Someone wonders if they are two parallel tracks those of the signature classic pastry and varied and balanced pastry. It is not said, because on closer inspection the two worlds are not as distant as it might seem at first sight. There is a thin but very strong red thread connecting them. I invite them to explore new frontiers of taste. It's not a declaration of war against academic pastry quite the opposite. The intent is to enhance and safeguard the Italian identity more and more. Today, thanks to prestigious schools, it is not difficult to come across well-kept premises and refined cakes. But there are also a lot of photocopies around on this ground there is still a long way to go. Italy, however, seems to have set itself the task of enhancing and safeguarding the Italian identity more and more.

Today, thanks to prestigious schools, it is not difficult to come across well-kept premises and refined cakes. But how many photocopies honestly now you see them around. A course from a great master is not enough. The intent is to enhance and increasingly safeguard the Italian identity. Today, thanks to prestigious schools, it is not difficult to come across well-kept premises and refined cakes. But there are also many photocopies around. A course from a great master is not enough to acquire personality and perfect icings and two-coloured croissants are not enough to be great contemporary pastry chefs. Experiences, comparisons, continuous research and a desire for real flavors are necessary. But Italy is in any case making significant steps forward, as the numbers also demonstrate.

La Gambero Rosso guide bears witness to this by having extended the Gotha of the best Italian pastry shops from 21 to 24 and this is significant. With 4 new entries: Lucca Cantarin Fabrizio Galla, Giovanni Cavalieri, Alfonso Pepe. Even if it should be noted that Cristalli di Zucchero is very popular in Rome since the pastry chef Marco Rinella has left the premises. As usual, the special prizes also show what's cooking. The emerging pastry chef 2018/2019 and Fabrizio Barbato of L'ile Douce in Milan and the novelty of the year award went to creations by Manerba del Garda. An award also went to the best savory pastry which was Mauro Guardando's pastry shop in Argenta (FE).