Via Piave, 91
21057 Olgiate Olona (Varese)
As a kid? He played in a band with his school friend Simone Colombo (the same architect who took care of the restyling of the pastry shop). «I played the base guitar, he played the guitar. We played crossover music. Until the moment came when we could no longer be rock stars», says Fabio Longhin. He then focused on books, studied as a surveyor, travelled around the world and then returned home. Here he took the helm of the establishment founded by his father, Gianni, named after his mother and now called Fabio Longhin - Pasticceria Chiara. «I’m an only child. In fact, however, I’m the second-born. First came the pastry-shop, in 1974. Then in 1978, when I arrived, my mum would go to the shop with her large belly. I was born and raised here», the pastry-chef reveals. At the helm of the – both geometrical and eccentric - boutique – in Olgiate Olona, Varese.
A crossover pastry-shop, in balance between rigour and creativity, brass and black, opaque and shiny, minimal details and emerald green rhomboidal tiles. «Everything was built around them. The new logo is in fact rhombus-shaped, with my initials», Longhin explains. When creating he crosses tradition with evolution. Just look at a cult such as Pisello: invented over 40 years ago by his father Gianni as a mignon cake, and then interpreted by Fabio as a single-portion cake. One can find both versions displayed. One next to the other. Recalling a pea pod. Shortcake, cream and pistachio marzipan for the original version. Organic spelt sablé, cocoa cake with Petra 5 and vine seed oil, Valrhona Ivoire chocolate namelaka and pistachio, raspberry jam and almond paste with pistachios for the modern upgrade.
from Lombardy, she graduated in Literature and started working as a journalist. Then she changed direction, towards travels, food and wine. She now directs Fuori Magazine, the new editorial project of Petra-Molino Quaglia
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The seven speakers at Pasticceria italiana contemporanea, in partnership with Petra® Molino Quaglia and Valrhona, on Sunday 26th September in Sala Blu 2 at Identità Milano. From the top left corner Corrado Assenza (Caffè Sicilia, Noto - Siracusa), Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese), Nicola Olivieri (Olivieri 1882, Arzignano - Vicenza), Luca Lacalamita (LuLa - Pane e Dessert, Trani). From the bottom left corner, Francesca Castignani (Pasticceria Belle Hélène, Tarquinia - Viterbo), Pino Ladisa (Pasticceria Pino Ladisa, Bari Poggiofranco - Bari) and Gianluca Fusto (Fusto Milano - Milan)
The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS
Fede, the dessert recently introduced in the menu at Le Calandre in Rubano (Padua). This dish by Massimiliano Alajmo is one of the 150 dishes indicated in alphabetical order (by chef), with which to start 2015, a year that appears to be a sparkling one, thanks to the Expo and much more (this dossier was translated into English by Slawka G Scarso)