Tag: Joe Bastianich

Who is Debora Massari, daughter of Iginio Massari, guest on MasterChef 13 – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The “royal family” of Italian pastry making – Iginio and his daughter Debora Massari – and Joe Bastianich: they are the illustrious guests who, this evening, will celebrate the three hundredth episode of MasterChef together with the three judges of the program and the contestants. For amateur chefs, it is one of the most feared moments: if the master of pastry chefs has always been the most awaited guest by the public, the competitors are well aware of his proverbial rigour, and they know that, with Iginio Massari (a law in his name) among judges, the bar is inexorably raised. His daughter Debora, however, with a post on Instagram, assures that he is “much more indulgent” than his father.

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Who is Debora Massari

Born in 1975, mother of two children, Debora Massari is one pastry chef specialized in leavened products. After her scientific high school diploma and her degree in Food Science and Technology (her experimental thesis focused precisely on leavened products), in 2019 she became master pastry chef entering the prestigious Academy of Italian pastry chefs. The following year he began working in the family business, bringing innovations and far-sighted and courageous ideas. It is to her that we owe the development of the Iginio Massari brand and the e-commerce launch. Today he is a member of the board of directors of Iginio Massari Srl and teaches at 24Ore Business School. In July 2022, Forbes he inserted it into the annual ranking of the 100 most successful women in Italy.

On Instagram, Debora Massari has almost 500 thousand followers. Through her social networks, she talks about herself, her great passion for dance, her family and friends, publishes appetizing images of her creations and conveys her (very precise) idea of ​​modern pastry making: «Dessert is transgression: it’s true . The important thing is that it is a sin of gluttony and not for the gluttony. Our studies are aimed at increasingly lighter and more beautiful desserts. Dessert can be the end of a meal, and therefore the last memory, or an isolated moment and therefore the choice of a fleeting lust.” For the Massari family, «a dessert is a symbol, it is a form and it is a content: very geometric and increasingly clean lines, exaltation of aromas, explosion of flavors, transcendence of aromatic tastes. This is what we strive to seek, never forgetting that we create for others.” Always at her father’s side, she participates with him in exhibitions, conferences and television broadcasts.

A sporty woman, in great shape, she has also taken a stand against those who have it criticized for thinness: «It is a topic on which people seem to feel the right to express themselves even more than on an overweight body, forgetting the good lessons given by Body Positivity. Does being thin necessarily mean having health problems or even suffering from eating disorders? My physique is the result of genetics and hard work in the gym. Thus, the freedom to like oneself again is lost without having to account to others for one’s appearance and face much more serious accusations, linked to eating disorders and the need for treatment.”



They return the best McDonald's burgers ever – Italian Cuisine

They return the best McDonald's burgers ever


The perfect balance between everything that compose them is the secret of success McDonald's sandwiches. It is what most differentiates them from others "Hamburger"(Called the American) in circulation," often exaggerated ". Word of Joe Bastianich that for the second consecutive year has signed the line "My Selection"Of the well-known fast food chain, which he defined as the best ever.

For him, the son of Italian immigrants in New York and American by birth it was natural to combine the two culinary cultures in this project. From Queens where he grew up with the smell of Mc Donald's under his home Rome, where is the November 26th, in the first restaurant in the chain in Italy, opened in 1986, presented us with the new selection that bears his name.

From its origins Bastianich has taken the goodness, the genuineness and the simplicity of the Italian ingredients and made them marry with the typical taste ofamerican burger who knows well.

"I chose recipes in which we meet typically American tastes with the great quality of the Italian raw materials"He said Bastianich, a tribute to the "two most beautiful countries in the world".

The result can be tasted starting from January 1st with three sandwiches of the My Selection line which will be available in all 570 restaurants of McDonald's in Italy. It is the second stage of a success story. The first edition of My Selection indeed, it exceeded expectations with more than 10 million products sold. "Making the best of last year was a real challenge, but I'm sure we've hit the target once again," he said Bastianich.

And all this always through the promotion of the Made in Italy, the enhancement of the PDO products (of protected origin) e IGP (of protected geographical indication) and collaboration with local consortia. For My Selection McDonald's in fact, he bought over 100 tons of Smoked Scamorza produced with pure Italian milk, almost 80 tons of Fontina DOP and as many of Speck of the South Tyrolean Train, 27 tons of Tropea Red Onion PGI and almost 8 tons of Balsamic vinegar of Modena PGI.

The first sandwich is not new, but the best seller of last year, is called My Selection BBQ and consists of 180 grams of beef, seasoned with red Tropea onions, balsamic vinegar of Modena, crispy bacon and delicate mustard.

The second is My Selection Smocky, 180 grams of beef seasoned with crispy bacon, smoked scamorza cheese with 100% Italian milk, mustard sauce.

The third is the My Selection Chicken, based on chicken meat, bacon, fontina, porcini mushroom sauce.

Together with them the tasty ones will be launched nuggets, croquettes stuffed with Asiago cheese and Trentino speck.

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