Iginio Massari, the great Master Pastry Chef and President of APEI, could also become relevant at a legislative level in Italy. In fact, it comes from SIGEP 2024 the news that is making the rounds in the national media according to which we are at the finalstage of the process for the final approval of the bill “Master of the art of Italian cuisine“, which from today is renamed by the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida, as “Massari Law”.
From Rimini, Minister Lollobrigida illustrated the provision which will recognize the professions of pastry chefs, chefs and food artisans on a par with what already happens in other countries, such as France, Belgium and Spain.
Next to him, the legendary Iginio Massari, who explained: «In Italy the definition of a profession has never been officially coined. There is a substantial difference between the professional and the craftsman who, with the intelligence of his hands, is able to create beautiful and good products. This law equates us to other nations, starting today from food, but with the hope that it can gradually expand to many other excellent professions.”
You want to dress up your pandoro? We give you the right idea: cover it with these 3 icings for the pandoro by Master Denis Dianin, inventor of jar cooking in pastry making and member of the Board of the Academy of Italian Master Pastry Chefs (AMPI).
Dianin also offers them in his pastry shop Dianin from Selvazzano Dentro (PD): this year, in fact, the master leavener remains well anchored to the Veneto tradition and presents a line of pandoros baptized “Un’idea di pandoro” for the unique workmanship that makes them particularly soft and gives them a shelf longer life and harmony in the perfumes and aromatic part. There are four limited editions of “Un’idea di pandoro”: the first with coffee dough and the other three with the icings that he gives to the readers of La Cucina Italiana.
3 different flavors to bring 3 delicious variations to the table: Rocher, Pistachio And Hazelnut and Dulcey.
3 icings for Denis Dianin’s pandoro
With the icing from each recipe you can icing 2 pandoros.
There is time until 5 October to apply for the 2nd level University Master in Innovation in Food Science and Technology of the University of Turin, which sees the direct contribution of the Ferrero Group
The future of the food industry undoubtedly looks to the automation and digitization of processes. But also – inevitably – to a wider one sustainability of products, both on an environmental and social level. Without forgetting quality, which can never be overshadowed, and the very close link between food, proper nutrition and health. The challenges of the sector, therefore, are more open than ever on a wide range of fronts: and it is precisely starting from this assumption that enrollments for the II level University Master in Innovation in Food Science and Technology dedicated to the memory of the great entrepreneur Michele Ferrero: a deeply interdisciplinary course, promoted and coordinated by the University of Turin with the structured participation of the Catholic University of the Sacred Heart – Piacenza Campus and with the contribution of Ferrero Foundation and the Ferrero Group.
Innovation, the key word
The master, lasting one year and entirely held in English, intends to address through the crucial issues of the sector, such as the Food System and the relevant legislation, health and food choice, Food Processing Processes and Food Quality and Safety. In this sense, innovating seems a real categorical imperative: the goal thus becomes to prepare students for a career in extremely different, yet inevitably interrelated, fields, such as Research and Development, Insurance and Control. Quality, Technical and Production Management, Nutrition Management and Food Communication.
Michele Ferrero.
Ferrero's contribution
The 2020/2021 course will have a maximum of 12 participants, and to ensure safety in the light of the global health emergency it will be totally online. One is also expected internship in the company, in Italy or abroad, which will give the opportunity to become part of the Ferrero world or other major companies in the food sector. The registration fee is € 5000: students will, however, benefit from a special scholarship offered by the Piera, Pietro and Giovanni Ferrero Foundation, which will cover the entire registration fee. Not only that: a subsidy to attendance worth € 8000, in addition to two prizes that will be reserved for the most deserving students: a check of € 10,000 for the student who obtains the best overall score at the end of the master, and another one of € 10,000 for the best final thesis. The inscriptions will remain open until 5 October.
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