Iginio Massari has a fan club: amazed chronicle of a meeting
Iginio Massari has a fan club: amazed chronicle of a meeting

Video: Iginio Massari has a fan club: amazed chronicle of a meeting

Video: Iginio Massari has a fan club: amazed chronicle of a meeting
Video: Fabio De Luigi è Iginio Massari - Virginia Raffaele - Facciamo che io ero 31/05/2017 2024, March
Anonim

There are two types of pastry chef famous. The one famous for how you eat in his pastry shop, and the one famous because it goes on TV.

Then, there is Iginio Massari.

So much of a category apart that it has a fan club, a fundamental stage in the construction of his cult, which last Sunday met for the second national rally in the auditorium of the Brescia Chamber of Commerce, the city where Massari has his pastry shop, crammed in every order of place, with 400 followers happy to participate in the annual meeting dedicated to high-level pastry.

2016 theme: desserts on the plate.

massari fan club
massari fan club
massari public fan club
massari public fan club

This series of photos that you see, is or is not the most symbolic cover of Italy these days?

With something more, if you allow, compared to the cult of rock star chefs with tufts and tattoos, bangs and rolled up sleeves: the sacredness that they lack (Massimo Bottura excluded), the impression of attending more a religious function than a gathering of fans.

massari fan club santin de rice, servida, galla, comaschi, carla icardi
massari fan club santin de rice, servida, galla, comaschi, carla icardi

On stage pastry chefs worthy of the utmost attention like Sal De Riso (patisserie of the same name in Minori, often a guest of La Prova del Cuoco), Maurizio Santin (Gambero Rosso Channel), Fabrizio Galla (pasty-chef del Cambio, a sumptuous Turin restaurant with an adjoining "Pharmacy", ie pastry shop, about to open a shop in San Sebastiano Da Po), Alessandro Servida (Alex pastry shop in Pantigliate and TV face at Detto Fatto) e Davide Comaschi (Martesana pastry shop in Milan, World Chocolate Champion), consciously non-protagonist actors because ITS is the kingdom (by Iginio Massari) ITS glory.

Among the guests too Achille Zoia, white hair but a contemporary look, often renamed the king of leavened products.

massari fan club achille zoia
massari fan club achille zoia

As in the great social events the proceeds from the gathering, the 75 euros paid by fans without batting an eye (also because they include buffets, badges with discounts for pastry purchases, sending recipes and videos of the day, breakfast with Massari's sweets), is donated to charity, this time to the non-profit organization 'La Zebra' which will purchase equipment for the pediatric radiology department of the Spedali Civili of Brescia.

Two fans particularly stood out: one of them got promoted assistant for a day of the pastry chefs on stage, the other, Pinella Orgiana, had the honor of the Massari remake that reworked one of his cakes on stage.

massari fan club assistant
massari fan club assistant
massari fan club pinella orgiana
massari fan club pinella orgiana

Sweet for thought, one might call them those of Massari, who from the stage, with Prussian resistance, did not stop for a moment to tame advice and teachings starting from his personal mantra:

“For aspiring pastry chefs, training is essential, pastry making is not just about making recipes. After 7 years of work one can call himself a pastry chef, but after 7 years a good pastry chef understands that he has not yet understood anything! '

massari fan club
massari fan club
massari fan club Como
massari fan club Como

Suggestions, pearls of wisdom, various and possible eats during his show cooking:

- on vegan desserts: "Everyone suffers in his own way, but we all have to die sooner or later".

- on the almond meringue: "I taste everything I produce, because I don't have the presumption of being infallible, and the almond meringue is a blast from the Madonna, try it".

- on the replacement of isinglass with the more 'vegan' agar agar: "For reasons of study I know all the ingredients, but I'm not necessarily interested in using them, especially when the result isn't up to par".

- on the tartlet: "It is a smaller tart, the cooking is identical, use non-porous apples, rennet or Fuji, the watery ones are the best, freeze them already cut so that they take on consistency and uniformity".

massari fan club tartlet apples
massari fan club tartlet apples
massari fan club sal de riso
massari fan club sal de riso
massari fan club sapri sorrento flavors
massari fan club sapri sorrento flavors

Sal De Riso, pastry chef from Campania, author of singular, excessive but wonderful leavened products, and a pupil of Iginio Massari, presented with "I dolci del sole" an ideal journey along the Sorrento coast by putting in the same dish:

- Swirl of dried Cilento PDO figs with dark chocolate

- Buffalo ricotta with wildflower honey

- Giffoni hazelnut pie filled with ricotta and vanilla pears

- Lemon Delights from the Amalfi Coast PGI with San Marzano DOP tomato jam sauce

- Prickly pear sorbet on an orange pan, served with orange liqueur.

massari fan club salatore de riso
massari fan club salatore de riso
massari fan club servida
massari fan club servida

Unanimously recognized as the best Italian pastry chef, Iginio Massari is also a teacher capable of passing on his knowledge. Generations of professionals have formed with him, at the school Cast, of which he was one of the founders, or thanks to the contribution of Wide (Academy of Italian Pastry Masters).

Even in the many international competitions won by Italy there is often his hand.

massari fan club maurizio santin
massari fan club maurizio santin
massari fan club bruno angeli world champions sugar
massari fan club bruno angeli world champions sugar

By the way, Sara Accorroni and Bruno D'Angelis, fresh world champions at Mondial des Arts Sucrés of Paris (their plate in the photo below), greeted with a sentence that tells Massari as better as it could be: “I didn't make you winners, you were too soft. We see that the others were more so than you “.

massari fan club sweet sugar world champion
massari fan club sweet sugar world champion

Other news: the Italian Gourmet publisher will shortly publish Massari's 6th book ("I'm late but I'm fixing it") which will talk about marzipan, crunchy, nougat, desserts decorated with simplicity, innovative use of silicone molds and 53 year old recipe of an unmissable cake.

massari fan club autographs
massari fan club autographs
massari fan club selfie
massari fan club selfie
massari fan club de Riso sal
massari fan club de Riso sal

Finally, the fans, a composite universe made up of professionals, trainees, self-taught, pastry enthusiasts, prepared food bloggers arriving from every area of Italy.

massari fan club vanna luana
massari fan club vanna luana

Among these Vanna and Luana, two sisters from Rovigo, escaped from the meeting a few minutes before the free time to go to the Veneto pastry shop, the temple of the poet Massari, and shop without crowds.

"It was a beautiful and interesting gathering, full of surprises, we didn't know there would be other pastry chefs. We are simply passionate, we also like Luca Montersino (Golosi di Salute pastry shop in Monticello d'Alba, as well as a well-known and very well-dressed television face) and Leonardo Di Carlo (world champion in pastry and judge of "The greatest pastry chef") but Iginio Massari, of which we have all the books, is a myth “.

massari fan club valentina emanuele
massari fan club valentina emanuele

Emanuele and Valentina, very young, come from Bergamo and are at the first meeting. He is an ice cream maker in Albino, she is simply passionate, shy but enthusiastic.

massari fan club monica debora
massari fan club monica debora

When we photographed Monica and Debora, from Milan and Como, they were waiting to have a book signed by the master. Massari, however, placed himself on the other side of the stage causing mass displacements that not even the shock wave of a tsunami.

massari fan club alessio
massari fan club alessio

A die-hard admirer, self-taught and now a pastry chef at La Dolceria in Rome, Angelo was at the meeting because “I want to study, grow, become better and better”.

massari fan club salvatore
massari fan club salvatore

Finally Salvatore, a fan among the fans, capable of queuing up for half an hour (timed to the second) with 5 large books in hand, to have them all autographed by the maestro.

“I had two books in my trolley, three I bought here. Before the night train to return to Naples, I'll take the bus to go to the Veneto pastry shop, but I'm terrified:

“Do you think the pastries will be ruined on the journey? I try to ask the Master, but I haven't even brought a thermal bag …"

It has already been established that the third meeting of the Iginio Massari fan club will take place between February and March 2017

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