04-03-2017
Identità Milano 2017’s tribute to Iginio Massari, master of pastry making
In his life, he’s always done two things, with a special determination: sweets for contests and contesting silly things. The latter are those written by journalists echoing chefs who mix up flavours with aromatic tastes. Or those of people asking for a diet cake, or, worst still, those who speak of natural cuisine denying centuries of agricultural experience revolutionising the concept of nutrition and diet. According to Iginio Massari those who speak bad, eat bad. So it’s best to start afresh and tidy up a bit. A mission to which the master of pastry chefs has dedicated his entire life, deserving a homage to his career in the 12th edition of Dossier Dessert, born from a collaboration between Identità Golose and l'Ecole du grand Chocolat Valrhona.
Massari with Gianluca Fusto and Fabrizio Galla
Iginio Massari with Igor Maiellano of Valrhona Italia
Eleonora Cozzella presents Massari
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A journalist by profession, curious by vocation, she applies her attitude to investigative reports and food features. She's author for Repubblica, Gambero Rosso, Dispensa