Half a century of activity for the historic Pasticceria Veneto that Iginio Massari opened in Brescia in 1971 together with his wife Marì. In the kingdom of sweets by the renowned pastry chef, 50 candles made of true masterpieces are blown out for the gourmets of the cake. A real emotional journey through leavened products, spoon desserts, classic pastries and trendy creations.
Definitely a long career that of Iginio massari which has always had and continues to pursue its mission: to improve the art of pastry more and more Made in Italy which is world-class excellence. Because Massari's philosophy has one big goal: "Never stop looking for perfection ". His desserts are unique creations made from quality raw materials and extreme attention to detail. Among these creations the famous Panettone which bears his name.
Iginio massari
Iginio Massari was born in Brescia on 29 August 1942; the mother is the cook and the father the canteen manager. At the age of 16, after working in a bakery, he moved to Switzerland to start perfecting himself in the pastry sector. From the master Claude Gerber learns the first rudiments of chocolate and pastry craftsmanship. After a few years he returns to Italy but a bad accident forces him to stop with the activity. After the forced stop, he enters the famous factory trunks, leader for leavened products; then arrives at the Star, another large food company, where he works as a sector technician. On the strength of the substantial experience gained, together with his wife Marì, in 1971 he opened the Veneto pastry shop in Brescia. The same one that in 2016 conquers the first place in the noble ranking of Red shrimp.
Awards and competitions
The pastry chef from Brescia, since 1964, has collected dozens and dozens of national and international awards and recognitions. In 1997 and 2015 he leads the Italian team in the competition for the Pastry world cup. And, again, in March 2015, during the Scuola Grande di San Giovanni Evangelista in Venice, he received the Golden Lion for Lifetime Achievement. Participate in specialized programs on food and pastry in particular as The greatest pastry chef e MasterChef Italy. Furthermore, since 2016 it has been the protagonist of another pastry program on the Cielo channel. But it doesn't stop there! Another program that sees him as the absolute protagonist is Iginio Massari - The Sweetman, during which the competitors must prepare their best dessert. At the University of the Sacred Heart of Brescia he gave a lecture on the relationship between the media and food and wine, together with the journalist Leonardo Romanelli.
The Massari pastry shops
After the one in Brescia, other Massari patisseries were born. On March 14, 2018 in piazza Diaz in Milan and on 28 October 2019, in the square National Liberation Committee in Turin. In December 2020 the Massari pastry shop in corso saw the light Santa Anastasia in Verona. At the base of every new reality, the usual rules: discipline, talent and passion that have always distinguished Massari, considered one of the greatest pastry chefs in the world. Feelings and rules that leave no room for selfishness, individualism. In Massari pastry shops you work in groups, with great harmony and a spirit of collaboration because the knowledge of the individual feeds the ability and knowledge of the whole team.
Photo source: Iginio Massari Facebook page
