Tag: Pasticceria

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

La Cucina Italiana

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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.”



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Panettone World Cup: here are the Italian finalists – Italian cuisine reinvented by Gordon Ramsay

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While for the Chocolate Panettone category the 5 Italian finalists were classified as follows:
1st place – Armando Pascarella, Armando Pascarella Pastry Shop, San Felice a Cancello (CE)
2nd place – Alessandro Slama, Dar Slama, Ischia (NA)
3rd place – Andrea Marzo, La Dolce Sicilia, Rivoli (TO)
4th place – Michele Somma, Pasticceria La Delizia, Santa Maria la Carità (NA)
5th place – Pasquale Iannelli, Casa Mastroianni, Lamezia Terme (CZ).

The top three finalists for the Chocolate Panettone category.

With this important selection, the shortlist of candidates from all over the world who will compete in the world final is made up. After the selections in Italy, Spain, Portugal, Switzerland and France, Brazil and the United States, the anticipation is growing for those in Peru, Japan and Australia which will take place between February and May.

The evaluation criteria

The work of the international jury in recent days has been intense and demanding thanks to the very high quality of the product. The evaluation took into consideration:

  • the external appearance (shape, volume and color)
  • the appearance when cut (alveolation, fruit distribution and softness)
  • sensory appreciation such as scent, flavor and aroma.

The Judges

Here are the judges who took turns in the two days of selections:

Traditional Panettone Jury: Tuesday 23 January

Mirko Zenatti, President Ambassadeur du pain Italia
Gianbattista Montanari, Maestro and consultant Corman Italy
Damiano Rizzo, Apei master pastry chef
Francesca Morandin, Consultant and Food Technologist Italy
Emanuele Valsecchi, Apei master pastry chef
Fabrizio Galla, best cake at the 2007 Pastry World Cup in Lyon
Matteo Cunsolo, President Richemont Club Italia
Daniel Künhe, Bakery Manager Richemont School Lucerne Switzerland

Chocolate Panettone Jury: Wednesday 24 January

Mirko Zenatti, President Ambassadeur du pain Italia
Gianbattista Montanari, Maestro and consultant Corman Italy
Gastone Pegoraro, Master Pastry Chef Director of Gustar Pistoia
Francesca Morandin, Consultant and Food Technologist Italy
Julien Alvarez, Executive pastry chef Laduree, Pastry World Champion
Juan Carlos Lopez, Director of the El Dulce Hecho Arte Peru pastry school
Daniel Künhe Bakery Manager Richemont School Lucerne Switzerland
Salvatore Tortora, 2021 World Champion of the Panettone World Cup.

What is the Panettone World Cup?

The Panettone World Cup is the international competition that involves pastry chefs from all continents in the creation of the original recipe for artisanal Milanese panettone. The recipe for artisanal Milanese panettone involves the use of wheat flour, sugar, butter, egg yolks, salt, orange paste, orange zest, lemon zest, honey, vanilla, malt-malt extract-malt flour, grapes sultana, candied orange cubes and candied citron cubes.

Born from the idea of ​​maestro Giuseppe Piffaretti, for years the competition has been promoting the culture of Italian desserts around the world and organizing masterclasses and training courses in various countries, enjoying increasing success. Indeed, among the project’s missions is the valorization and knowledge of the leavened dessert par excellence as well as the deseasonalization of the product, as already happens in some countries such as Brazil and Peru where panettone is consumed all year round.

The competition regulations provide for the creation of panettone with the original artisan recipe by all competitors, including foreigners. The domed dessert is increasingly known and appreciated abroad where it is often customized with local raw materials, in fact there are many versions: from the one with dates, to the papaya up to the savory one. In 2024 the Competition reaches its fourth edition, after the finals of 2009, 2021, 2022 and thanks to constant commitment, the knowledge of panettone and its processing has managed to cross the boundaries of origin and seasonality to establish itself on the world confectionery scene.

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Here comes our line of panettone and pandoro with Vogue Italia and Pasticceria San Carlo – Italian Cuisine

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La Cucina Italiana and Vogue Italia arrive on Italian tables with a line of panettone and pandoro in collaboration with Pasticceria San Carlo

Condé Nast Italy for the first time it develops a license in the luxury food sector proposing, together with San Carlo pastry shop, a symbol of tradition and quality, the Christmas panettone and the Pandoro and to do so he chooses, respectively, Vogue Italy is The Italian kitchen.
A perfect synergy between tradition and innovation, fashion and cuisine; a journey into taste that inspires and involves.

“Our Brands, with their well-established values, generate continuous new declinations: today Vogue Italia creatively interprets the most classic Christmas dessert with a modern and sophisticated design; Italian cuisine offers pandoro with all the values ​​of tradition. Both are prepared with the technique and passion that characterize Pasticceria San Carlo, the ideal partner for this new adventure of Condé Nast in the world of taste "he declares Alessandro Belloni, Consumer Marketing Director of Condé Nast Italia.

The product packaging is treated in detail by the creative teams of the two Condé Nast magazines with the help and decades of experience of Pasticceria San Carlo; the original recipe of the famous pastry shop guarantees the product quality and a very high positioning on the market.
An ambitious project that is part of a much broader licensing plan and that Condé Nast Italia will support with a powerful multi-channel media campaign that will involve all the brands in its portfolio.

There will be 4 flavor variants of the signed panettone Vogue Italy: classic, pears and chocolate, marron glacè and apricot, each of these declined in two formats, 500 gr or 1 kg. The Italian kitchen instead it presents a great classic: the traditional Pandoro, produced following the recipe studied by the best chefs of La Scuola de La Cucina Italiana.

“For us at Pasticceria San Carlo, it is an honor to have been chosen by Condé Nast to support them in this project. We have tried to express in the best way the refinement and attention to detail that have always distinguished our brand. For the occasion, our pastry chefs proposed recipes that have become iconic in the almost centennial history of San Carlo, aware that both panettone and pandoro represent Christmas "made in Italy" in the world "he comments Simone Giancola, partner of Pasticceria San Carlo.

From 2 November it will be possible to buy the products in Milan in the San Carlo pastry shop in Via Bandello 1 and in the store Condé Nast Frame of piazzale Cadorna 5; online on the Pasticceria San Carlo e-commerce site www.pasticceriasancarlo.it, in stores Rinascente in Milan, Rome, Turin, Florence, Catania, Cagliari, Monza and online at www.rinascente.it

"This year, more than ever, Christmas at the Rinascente will be magical and spectacular, in our Stores and online, craftsmanship, uniqueness and storytelling will find maximum expression. Panettone is one of the symbols of Milan par excellence, and Rinascente, born in the heart of Milan, is itself in some way one of the symbols of the city. We are therefore pleased to be partners of Condé Nast and Pasticceria San Carlo, in a project that perfectly fits with the values ​​of Rinascente, which has always supported the Italian know-how at 360 °, particularly in the world of food where it finds space in our food halls the best of Italian production ”he declares Pierluigi Cocchini, CEO of Rinascente.

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