He is one of the great talents of Italian pastry making, a pupil of Iginio Massari. And he hopes to repeat his career: at 26 he leads a successful laboratory. «Because I really like getting my hands in the dough, but I'm an entrepreneur
It was not unknown to those who follow the world of Italian pastry. But now Nicolò Moschella, born in 1994, Milanese from Cornaredo he also had the consecration as a young entrepreneur: he entered the restricted list of Forbes Italy who choose 100 talents under 30 every year: from music to technology, from sport to fashion and precisely to the world of food & drink. For the record, Matteo Cricco and Niccolò Lapini (co-founders of Bella & Bona), Matteo Frescobaldi (brand manager of Laudemio Frescobaldi), Giacomo Saltarelli (chef of the Bolognese restaurant La Bottega di Franco) and Giada Zhang were mentioned. (CEO of Mulan Group). A nice group, under the banner of talent and application: something that Moschella has never missed, who is very happy with the recent recognition also because "I hope it is a sign of a revaluation of the role of pastry chef when we always talk about chefs" .
The period from the Master
Moreover, Niccolò was also passionate about cooking from an early age («I was very curious and I liked to experiment, he says), but the boy from Cornaredo understood that pastry was his way when he bought the first edition of Not just sugaror, written by Iginio Massari who had come to visit the school, together with the pupil Davide Comaschi. "Page after page, I read it in a few days. Until then I thought that the pastry was to make cream puffs and cannoncini. Then I tried to try my hand at making some sweets that were described there. There I decided that my future would be to be a pastry chef. " Almost taken for granted after graduation, the high pastry course at Cast Alimenti in Brescia, but the fundamental step was the internship with the Maestro. «I wrote to him on Facebook, he invited me to visit him during a lunch break and he took me on trust. It has been a busy six months, he always said: "Everyone does good things, I want them perfect." But it is a phenomenon, indestructible at work: never stopped, in the constant search for improvement. And it gives great confidence to the young people who commit themselves .
It serves 150 rooms
Back home, Moschella he worked with the Comaschi brothers of Pasticceria Martesana. Then he had no doubts and decided to start his own business: at the age of 22 he opened his pastry shop in Cornaredo – with his brother – over 500 square meters where ten people work. Daily they bake desserts – by the thousands – that arrive in about 150 places in Lombardy: to call them this is an understatement since Nicolò does not lack the imagination: whether they are cakes, single portions, creations in chocolate or mignon, his minimalist and very refined style is immediately recognizable. "For me, patisserie encompasses technique, mathematics and aesthetics. I don't have a greater passion for one type of product than another. What excites me is the ability to translate an idea into a dessert: try and try again, alone, the thought that came to me in the strangest moments of the day, "he explains.
The example of Davide Oldani
One wonders why such a talent has never ventured into haute cuisine, where the crisis of vocations in patisserie is evident. «It's a different profession. In a restaurant you can organize a line, but basically you have to meet the needs of the moment, in a laboratory one week can be programmed. Those who have an independent and entrepreneurial mentality, as soon as they feel ready, leave the kitchen and start their own business: obviously, you work a lot without specific timetables, but it is something of your own .
Young, but with his feet firmly on the ground ("I like to renew the tradition, not change it. Even in the ways: for example, panettone must remain the Christmas dessert", he underlines), he has no dreams out of the ordinary. «When I grow up I want to become better as an entrepreneur and still have fun getting my hands on the dough. Here in Cornaredo we have Davide Oldani who complimented me on a dessert: he is an example of how it should be done. Because he knows his job very well and has created a company that works from nothing ".
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