#agrimontana

[nexthlive]

Mont Blanc Cake – Bruno Albouze

[vromansspecialbookstore]

Lemon marmalade is not as common as its orange-based cousin, but we’re on a mission to change that with this version from Agrimontana. After all, there’s always room to add more lemons to life!

Made using fragrant whole lemons grown in the southern regions of Sicily and Calabrian, this candy-yellow preserve is as versatile as it is delightful. While it’s intensely delicious on its own, we think one of the most fun ways to use this preserve is as an ingredient in recipes. It’s a unique way to add a deep, almost caramelized citrus flavor to a variety of dishes, from fruit tarts to roast chicken. However you use it, it will add a bit of Italian sunshine to your meal.

In the northwest of Italy, Piedmont shares a border with France and Switzerland. It’s a region that is reknowned for its agricultural bounty, home to decadent specialties including white truffles, barolo, and arborio rice. Azienda Agrimontana’s history in Piedmont began 50 years ago, when Cesare Bardini began selling jams, candied fruit, and chestnuts in 1972. Bardini had one mission: to share the natural riches of his home across Italy.

To this day, Agrimontana is dedicated to creating deliciously clean products using traditional methods, without added colors, preservatives, or flavorings. They focus on sustainable agriculture that preserves the beauty of their home while encouraging biodiversity.

[robbyhobbyroma]

Crema Gianduja Domori in vasetto mono porzione da gr. 30 con nocciole IGP del Piemonte Enjoy Your Hotel Breakfast! Buona colazione in Albergo! ! #tophotel #luxuryhotel #5starshotel #hotelbreakfast #charminghotel #designhotels #hotels #boutiquehotel #domori #agrimontana #luxury #specialbreakfast #viaggiare #breakfastlover #breakfastclub #breakfastoftheday #breakfast #romahotel #romehotel #turismoroma #travelroma #traveller #romacittáeterna #holidayinrome #visititaly #hotelblog #instatravel #instagram #instagood (presso ROMA - città eterna) https://www.instagram.com/p/CFyixfqlTor/?igshid=nqxj9ptg79pa

[michelerizzo]

#formazione #studio #passione #ricerca #cheflife #giuseppeamato #giuseppeamatochef #pastrychef #michelinguide #guidamichelin #agrimontana #domori #dessertporn (presso Agorà Rende) https://www.instagram.com/p/B7VolZOoA94/?igshid=10homykb2zozh

[apronandsneakers]

A beautiful and delicious spread of mini panini from @agrimontana today. Yum! #agrimontana #foodie #panino #ciboitaliano #italianlife #italiancuisine #cibobuono #ciboitaliano #sandwiches #simangia #madeinitaly #italygram #italy_food #italy🇮🇹 #foodgram #foodporn #foodiesofinstagram #foodiegram #foodstagram #simangiabene #cibo #foodielife #foodphotography #foodography #foodpic (at A Tavola con lo Chef)

[escapista]

Incontri estivi: @dc1965cro #incontriestivi #summerencounters #caresethicalchefdays #cares #nabbauà #salina #sicilia #cooking #chef #patissier #agrimontana (presso Salina, Sicilia, Italy)

[maxgaelmartin]

#weeklistestening #musicofaweek #music #musicreviews #reviews #play #playlist #playlistening #newmusic #new #other #новинки #прочее #2017 #drone #ambient #breakbeat #mroizo #allwet советую любителям бредовой простенькой музычки. Самое то когда нужно доставить кайфу за пару минут. Стефан, за столько лет получил лицо на обложку) за столько лет звук впринципе не изменился, отсылки лёгкого ретро и тепла всегда разбавляют веселые и необычные зацикленные лупы . . . #ahmedmalik&flako #theelectronictapes синтезаторный экспериментальный стафф, немного шумового безобразия, и клавишного дождя сквозь кинематографический сатюраторный воздух. Немного в духе #ambient первооткрывателей, например . Конечно много завязано на этнической арабской музыке. Самобытно, необычно. . . . #eluveitie #evocationIIpantheon усилилось #этэриал и #pagan влияние. Задорно, мощно, в стиле. Если бы меня спросили: Почему ты любишь #фолк #folk ? То я бы ответил: Такая музыка возрождает ту уже забытую культуру, музыка которая когда то радовала слух нашим предкам. И это очень здорово, когда древние инструменты все ещё в деле. Поймите, в наше время цифрового звука, осталось мало "живых" проектов. В России например с этим проблемы. Хотя никто не запрещает взять в руки балалайку и создать хит. . . . #jonbrooks #agrimontana отличный эмбиент, подойдёт для утреннего разогрева. Кому то для вечернего, неважно. . . . #maxcorbacho #nocturnes тот самый случай когда обложка соответствует содержанию. Великолепный пустынный пассаж для расслабления и медитаций..

[referenceshoteliers-blog]

La plus grande dégustation italienne de marrons glacés à Monaco

La journée, organisée le 26 novembre par Agrimontana International et Cova Monte Carlo, sous l'égide de l'Ambassade d'Italie en Principauté de Monaco, a été inscrite dans le cadre de la 5e Semaine de la cuisine italienne dans le monde Le Président de Agrimontana International, Enrico Bardini, mais aussi le chef pâtissier Gianluca Guinzoni (Cova Monte Carlo) ont été particulièrement satisfaits de cette première édition organisée au-delà des frontières d’Italie. On parle de "La plus grande dégustation italienne de marrons glacés", accueilli dans la pâtisserie Cova Monte Carlo, pendant toute la journée du 26 novembre 2020. « J'ai créé 5 types de desserts aux marrons différents qui ont été tellement appréciés par nos clients qu'il n'en reste aucune trace. Nous sommes vraiment très heureux de ce résultat a dit le chef Guinzoni. « C'est la première fois que nous organisons cet événement à Monte Carlo et nous espérons le répéter à l'avenir, espérons sans les contraintes sanitaires du coronavirus", a déclare Enrico Bardini. « La dégustation - il a souligné - était possible grâce à la collaboration de Cova Monte Carlo, la branche monégasque de la pâtisserie historique Cova de Milan, un client de longue date. Read the full article

[robbyhobbyroma]

Miele mono porzione - Miele vasetto Hero - Miele vaschetta Hero - Miele Bio vasetto Rigoni - Miele vasetto Agrimontana . . #biologico #bio #senzaglutine #glutenfree #colazioneleggera #colazionesana #colazioneitaliana #hotelbreakfast #hotelboutique #hotel5stars #romehotel #romaturismo #travelroma #traveller #roma #hotellerie #hotel #honig #miele #miel #visitrome #tophotel #topbreakfast #viaggiare #instatravel #instagram #holidayinrome #holiday #vacanzeitalia #colazione (presso ROMA - città eterna) https://www.instagram.com/p/CHKPnOql8D-/?igshid=2dykub51f9sq

[paulpette]

Io invece sono un grandissimo sostenitore della frutta candita! La domanda è d'obbligo: quella buona buona tu dove la compri? C'è qualche sito magari?

Io compro quella di Agrimontana.

[bakelikeapro]

#Repost @kreme.salondethe ・・・ Le Morogoro 🍫 Une création préparée à partir d’un chocolat 68% (origine Tanzanie) équitable et durable. Laissez-vous séduire par l’onctuosité de son crémeux au chocolat, par légèreté de sa mousse à la vanille de Madagascar, et par le craquant de son biscuit joconde au grué de cacao. Une pâtisserie garantie 100% plaisir pour tous les gourmands 😉❤️ Merci a @agrimontana pour ce chocolat signé @domorichoc plein de saveurs ☺️ #chocolate #patisserie #pastry #salondethe #yummy #montrouge #instagram #instagood #picoftheday #chocolat 💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro http://bit.ly/2WoslkO

[yevp]

Cannolo Siciliano (sheep's milk ricotta with orange and sour cherry) and I Bomboloni Fragola (Agrimontana strawberry jam donut).@katieparla would be proud. #FoodieCall #Italy at #Eataly with @vicknasty and @seanswee (at Eataly Las Vegas at Park MGM) https://www.instagram.com/p/BwIl75Mg5Ca/?utm_source=ig_tumblr_share&igshid=1o55zorar351w

[kristablogs]

How to make creamy, authentic-tasting gelato at home

Compared to American and French ice creams, Italian-style gelato is made with less cream. <a href="http://www.saveur.com/pistachio-gelato-recipe">Get the recipe for Pistachio Gelato Ice Cream »</a> (Matt Taylor-Gross/)

This story originally featured on Saveur.

Gelato is a totem.

Yes, it's a dessert, but at this point in the collective American unconscious, it's also an idea. An aspiration. Gelato is the sophisticated European answer to everything crassly American. More pure. More worldly, yet too good for this world. Gelato is everywhere now, but the mystique remains. The idea of the perfect gelato experience still feels rare. And actually making it? Unattainable.

I admit to being a perpetrator of this magical thinking. Despite owning three ice cream machines and spending my Friday nights churning up new flavors on a whim. I've made soft serve. Sorbet. Frozen yogurt. Midwestern custard. But gelato's always seemed out of reach.

Truth is, this has more to do with the Italian delight in yelling at other people for screwing up their food—see: Entire Town Mad at a Chef for Putting Garlic in His Pasta Sauce—than any innate difficulty making gelato. Gelato is just the Italian word for ice cream, and if you can make boxed brownie mix, you can make ice cream.

The key to making great gelato? Knowing what it is and how to overcome its limitations.

What’s the difference between gelato and ice cream?

Pert and perky scoops of vanilla ice cream can't compare to gelato's sexy swirls. (Matt Taylor-Gross/)

In broad strokes, we all know that gelato is denser and richer than American ice cream. Its flavor is intense and it forms swirly folds rather than pert round scoops. But what does that really mean, and how does it happen? There are three big factors at work:

Fat

American ice cream has way more butterfat—that is, fat from cream and milk—than gelato. Legally speaking, the FDA requires ice cream to be at least 10 percent by weight to be labeled as ice cream. Super premium ice cream brands climb as high as 16 percent, and home recipes—which rely on less efficient machines that require more texture insurance—can climb above 20 percent. By comparison, Italian law requires gelato contain a mere 3.5 percent butterfat. It can go higher than that, but doesn’t need to.

Cold fat tastes like pretty much ... nothing. It coats and dulls the tongue, impeding the sensation of flavor. Since gelato’s so light in fat, it tastes more intense. The flavor hits you first, not the dairy.

Air

Butterfat also affects texture; the more butterfat an ice cream mix contains, the more air it’s able to absorb during churning, which translates into a billowy scoop that holds its shape and, paradoxically, registers in the mouth as super light. (Consider the light-as-air texture of whipped cream compared to the coarser froth on a carton of shaken milk.)

Since gelato's so light in fat, it doesn't suck in much air during the churning process. American ice cream can double in volume during churning, ballooning up with air. Gelato's overrun, in ice cream speak, is much lower, resulting in an ice cream that feels more dense and rich—because it is. But since that richness is less dependent on fat, gelato melts fast and clean on the tongue.

Temperature

When you order a scoop from an ice cream shop, it’s likely sitting in a service freezer that hovers around 0 to -10 degrees Fahrenheit, the temperature at which hard-pack American ice cream is scoopable but keeps its shape.

Gelato's served much warmer—a good 10 to 20 degrees—which helps keep it soft and dreamy despite its lower butterfat. Cold also dulls the tongue, and gelato's warmer serving temperature makes its flavor that much more immediate and aromatic.

The result? A scoop that’s potent and pure-tasting and dense but not heavy.

Next step: Make this Sicilian ice cream sandwich. (Alex Testere/)

Once you understand the basic principles, the rest is just plugging in numbers. Where most home ice cream recipes call for a high proportion of cream to milk, my pistachio gelato recipe uses a 2:1 ratio of whole milk to cream. And to compensate for the lower fat content, I throw in some egg yolks and a fair amount of sugar to help keep ice crystals at bay.

If you’re a particular kind of ice cream nerd, you might read that above paragraph, dart over to the recipe, plug it into this butterfat calculator, then come back here and ask, What gives? That’s a recipe with 10 percent butterfat! And you’re using so many egg yolks. How dare you call this gelato?

Take a minute. Breathe. Good? Good.

Remember what I said at the beginning of this long story, how gelato's just the Italian word for ice cream? Well, just as American ice cream comes in all shapes and styles, so does gelato. The broad differences hold, but if you drive your way across Italy eating ice cream (not a bad idea), you'll notice that the gelato changes from place to place.

In Sicily, what some consider to be the empire of ice cream, gelato tends toward milk to the extreme, often eschewing cream entirely, and it often excludes egg yolks altogether, thickening the base with cornstarch instead. But if you head up north, where dairy cows roam all over and there's a lot of cream floating around, guess what? The gelato gets creamier. More eggs may enter the picture.

Because, of course, gelato is a many-splendored thing. Just as there’s no one Authentic Italian Pasta to Rule Them All, there’s no one way to make gelato. Hell, Meredith Kurtzman, one of the greatest gelato makers in the world, makes a ridiculously delicious olive oil gelato with a whopping 10 egg yolks per batch. And if eggs and cream are okay with Meredith, they’re good enough for the rest of us.

You can use this pistachio base, minus the pistachio, as a template for all your gelato flavors. Will it bring to mind that perfect spoonful you can't forget on that sun-dappled day you strolled down the cobblestoned streets of Milan as a gorgeous Italian winked at you? That's between you and your god. But will it be sitting in your freezer come 3 a.m. when you're in need of a middle-of-the-night spoonful of cold, creamy comfort on a swampy summer night?

You better believe it.

More tips for gelato greatness

Don't skimp on ingredients. A cliché, but true here. Gelato's low butterfat leaves no place for subpar stuff. In the case of pistachio, buy the best pistachio paste you can afford. Agrimontana from Sicily is my favorite.

Let it thaw. If your freezer runs cold, your gelato will be hard to scoop after hardening. Thaw it in the fridge for 10 to 15 minutes before serving until it loosens up.

Eat it fast. Gelato isn’t meant to last, and one of the reasons Italian gelato tastes so good is because it’s fresh. Extended time in home freezers causes the ice cream to melt and refreeze, forming crunchy ice crystals. Eat yours within two days of churning, but ideally the day it’s made. If you have leftovers stored for longer, you’re better off melting the gelato down entirely and churning it again.

[scootoaster]

How to make creamy, authentic-tasting gelato at home

Compared to American and French ice creams, Italian-style gelato is made with less cream. <a href="http://www.saveur.com/pistachio-gelato-recipe">Get the recipe for Pistachio Gelato Ice Cream »</a> (Matt Taylor-Gross/)

This story originally featured on Saveur.

Gelato is a totem.

Yes, it's a dessert, but at this point in the collective American unconscious, it's also an idea. An aspiration. Gelato is the sophisticated European answer to everything crassly American. More pure. More worldly, yet too good for this world. Gelato is everywhere now, but the mystique remains. The idea of the perfect gelato experience still feels rare. And actually making it? Unattainable.

I admit to being a perpetrator of this magical thinking. Despite owning three ice cream machines and spending my Friday nights churning up new flavors on a whim. I've made soft serve. Sorbet. Frozen yogurt. Midwestern custard. But gelato's always seemed out of reach.

Truth is, this has more to do with the Italian delight in yelling at other people for screwing up their food—see: Entire Town Mad at a Chef for Putting Garlic in His Pasta Sauce—than any innate difficulty making gelato. Gelato is just the Italian word for ice cream, and if you can make boxed brownie mix, you can make ice cream.

The key to making great gelato? Knowing what it is and how to overcome its limitations.

What’s the difference between gelato and ice cream?

Pert and perky scoops of vanilla ice cream can't compare to gelato's sexy swirls. (Matt Taylor-Gross/)

In broad strokes, we all know that gelato is denser and richer than American ice cream. Its flavor is intense and it forms swirly folds rather than pert round scoops. But what does that really mean, and how does it happen? There are three big factors at work:

Fat

American ice cream has way more butterfat—that is, fat from cream and milk—than gelato. Legally speaking, the FDA requires ice cream to be at least 10 percent by weight to be labeled as ice cream. Super premium ice cream brands climb as high as 16 percent, and home recipes—which rely on less efficient machines that require more texture insurance—can climb above 20 percent. By comparison, Italian law requires gelato contain a mere 3.5 percent butterfat. It can go higher than that, but doesn’t need to.

Cold fat tastes like pretty much ... nothing. It coats and dulls the tongue, impeding the sensation of flavor. Since gelato’s so light in fat, it tastes more intense. The flavor hits you first, not the dairy.

Air

Butterfat also affects texture; the more butterfat an ice cream mix contains, the more air it’s able to absorb during churning, which translates into a billowy scoop that holds its shape and, paradoxically, registers in the mouth as super light. (Consider the light-as-air texture of whipped cream compared to the coarser froth on a carton of shaken milk.)

Since gelato's so light in fat, it doesn't suck in much air during the churning process. American ice cream can double in volume during churning, ballooning up with air. Gelato's overrun, in ice cream speak, is much lower, resulting in an ice cream that feels more dense and rich—because it is. But since that richness is less dependent on fat, gelato melts fast and clean on the tongue.

Temperature

When you order a scoop from an ice cream shop, it’s likely sitting in a service freezer that hovers around 0 to -10 degrees Fahrenheit, the temperature at which hard-pack American ice cream is scoopable but keeps its shape.

Gelato's served much warmer—a good 10 to 20 degrees—which helps keep it soft and dreamy despite its lower butterfat. Cold also dulls the tongue, and gelato's warmer serving temperature makes its flavor that much more immediate and aromatic.

The result? A scoop that’s potent and pure-tasting and dense but not heavy.

Next step: Make this Sicilian ice cream sandwich. (Alex Testere/)

Once you understand the basic principles, the rest is just plugging in numbers. Where most home ice cream recipes call for a high proportion of cream to milk, my pistachio gelato recipe uses a 2:1 ratio of whole milk to cream. And to compensate for the lower fat content, I throw in some egg yolks and a fair amount of sugar to help keep ice crystals at bay.

If you’re a particular kind of ice cream nerd, you might read that above paragraph, dart over to the recipe, plug it into this butterfat calculator, then come back here and ask, What gives? That’s a recipe with 10 percent butterfat! And you’re using so many egg yolks. How dare you call this gelato?

Take a minute. Breathe. Good? Good.

Remember what I said at the beginning of this long story, how gelato's just the Italian word for ice cream? Well, just as American ice cream comes in all shapes and styles, so does gelato. The broad differences hold, but if you drive your way across Italy eating ice cream (not a bad idea), you'll notice that the gelato changes from place to place.

In Sicily, what some consider to be the empire of ice cream, gelato tends toward milk to the extreme, often eschewing cream entirely, and it often excludes egg yolks altogether, thickening the base with cornstarch instead. But if you head up north, where dairy cows roam all over and there's a lot of cream floating around, guess what? The gelato gets creamier. More eggs may enter the picture.

Because, of course, gelato is a many-splendored thing. Just as there’s no one Authentic Italian Pasta to Rule Them All, there’s no one way to make gelato. Hell, Meredith Kurtzman, one of the greatest gelato makers in the world, makes a ridiculously delicious olive oil gelato with a whopping 10 egg yolks per batch. And if eggs and cream are okay with Meredith, they’re good enough for the rest of us.

You can use this pistachio base, minus the pistachio, as a template for all your gelato flavors. Will it bring to mind that perfect spoonful you can't forget on that sun-dappled day you strolled down the cobblestoned streets of Milan as a gorgeous Italian winked at you? That's between you and your god. But will it be sitting in your freezer come 3 a.m. when you're in need of a middle-of-the-night spoonful of cold, creamy comfort on a swampy summer night?

You better believe it.

More tips for gelato greatness

Don't skimp on ingredients. A cliché, but true here. Gelato's low butterfat leaves no place for subpar stuff. In the case of pistachio, buy the best pistachio paste you can afford. Agrimontana from Sicily is my favorite.

Let it thaw. If your freezer runs cold, your gelato will be hard to scoop after hardening. Thaw it in the fridge for 10 to 15 minutes before serving until it loosens up.

Eat it fast. Gelato isn’t meant to last, and one of the reasons Italian gelato tastes so good is because it’s fresh. Extended time in home freezers causes the ice cream to melt and refreeze, forming crunchy ice crystals. Eat yours within two days of churning, but ideally the day it’s made. If you have leftovers stored for longer, you’re better off melting the gelato down entirely and churning it again.

[enotecaalessi]

Oggi con #Agrimontana @agrimontana! Marron glacé, Crema di Marroni Degustazione & Sconto 10% #avventoalessi 2019 Tante sorprese e promozioni per arrivare insieme a Natale!!! #avventoalessi2019 #oggiafirenze #natale #natalefirenze #degustazioni #degustazionifirenze #enoteca … https://t.co/2Og0hArQ2I

Oggi con #Agrimontana @agrimontana! Marron glacé, Crema di Marroni Degustazione & Sconto 10%#avventoalessi 2019 Tante sorprese e promozioni per arrivare insieme a Natale!!!#avventoalessi2019 #oggiafirenze #natale #natalefirenze #degustazioni #degustazionifirenze #enoteca … pic.twitter.com/2Og0hArQ2I

— Enoteca Alessi (@enotecaalessi) November 30, 2019

from Twitter https://twitter.com/enotecaalessi November 30, 2019 at 12:31PM via IFTTT

[italiaatavola]

Creatività e innovazione basi del successo nella pasticceria

È ancora grande l’eco del successo di World Pastry Stars, l’appuntamento milanese che ha coinvolto AMPI a vario titolo e su più fronti, dal palco al backstage, dalla giuria alla co-conduzione. Il congresso di pasticceria è stato organizzato da Italian Gourmet con la collaborazione e il patrocinio di Accademia Maestri Pasticceri Italiani e si è tenuto presso il Milan Marriott Hotel il 20 e 21 maggio scorsi. Giunto alla sesta edizione, World Pastry Stars ha promosso e gestito con successo il confronto nel campo della pasticceria, attraverso interviste, panel, keynote, workshop e performance grazie alla partecipazione di altisonanti ed esperti relatori di rilievo nazionale e internazionale.

Importanti Maestri Pasticceri - chiamiamole pure “stelle” o “World Pastry Stars” - tra cui Iginio Massari, Sadaharu Aoki, Stéphanie Aubriot, Olivier Bajard, Gino Fabbri, Pierre Hermé, Gabriel Paillasson, Andrea e Nicola Pansa, Alfonso Pepe, Giancarlo Perbellini ed Enric Rovira si sono alternati sul palco con il loro carisma e la loro storia per illustrare, attraverso la loro personalissima esperienza, come creatività e innovazione rappresentino una formula di successo nel mondo della pasticceria, sempre più proiettata alla sperimentazione, nel creare e cambiare per realizzare qualcosa di contemporaneo e di emozionante, ma che fonda le sue radici nella tradizione artigianale e nel metodo consolidato.Se dovessimo trovare una citazione per immortalare questa edizione di World Pastry Stars, potremmo usare le parole del Maestro giapponese Sadaharu Aoki: «La continua ricerca dell’eccellenza è un mix sapiente tra sperimentazione e metodo». Con una pasticceria a Parigi, quattro negozi a Parigi, due a Taipei, uno a Nagoya e quattro a Tokyo, Sadaharu Aoki è considerato tra i più grandi maestri internazionali che sono saliti sul palco milanese.

Tra le pastry stars italiane, il Maestro AMPI Alfonso Pepe - che per problemi personali non è potuto essere presente a ritirare la Stella World Pastry Stars, consegnata ai fratelli che lavorano con lui in azienda - e Gino Fabbri, presidente AMPI. Fabbri ha iniziato la sua presentazione con un video che mescolava pasticceria e motociclette, una provocazione che il grande pasticcere bolognese ha dedicato all’importanza dei dettagli. Sul palco Fabbri ha presentato il panel dal titolo: “Pensiero creativo e strategia. Come trasformare un’idea in un prodotto di successo: dalla programmazione alla realizzazione”. Per creare una ricetta servono le materie prime ma è fondamentale avere un progetto. Serve un laboratorio, servono le basi, ma vanno fatte e pensate in maniera diversa a seconda del cliente e del tipo di consumo. La degustazione in laboratorio è fondamentale: va portata avanti costantemente con tecnica e autocritica. La bellezza si deve sposare con la bontà: è importante chiedersi sempre che cosa vorrei trovare nel mio negozio se io fossi il mio cliente. «Sono per il consumo attento e consapevole: mangio una porzione più piccola, ma quello che mangio deve essere eccezionale: voglio morire contento!», chiosa il Maestro strappando una risata.

In occasione di World Pastry Stars 2019, Italian Gourmet ha ideato degli awards: tre riconoscimenti di grande prestigio, tre premi speciali per valorizzare la cultura della pasticceria artigianale e dell’innovazione attraverso i giovani e il linguaggio femminile, passando anche dalla comunicazione digitale, fondamentale per determinare il successo di una Pastry Star. Per alcuni Accademici AMPI pertanto il World Pastry Stars ha significato anche giuria e, nella nuova “contest arena”, con Anna Prandoni i Maestri Giancarlo Cortinovis, Debora Massari, Gino Fabbri e Giovanni Cavalleri sono stati i giudici del contest “Award Miglior Pasticcere Under 35”, in collaborazione con le aziende partner AMPI Agrimontana e Irinox, decretando vincitore Pierluigi Sapiente.Domenico Di Clemente, Alessandro Servida, Fabrizio Galla e Maurizio Colenghi sono stati i Maestri AMPI impegnati come giudici del contest “Award Miglior Pasticcere Donna”, in collaborazione con l’azienda partner AMPI Pavoni Italia. La vincitrice è stata Sara Bruno. I criteri presi in considerazione dai giudici per esprimere il proprio giudizio qualitativo attenevano la creatività, il gusto e retrogusto, l’equilibrio tra gli ingredienti, l’estetica e il packaging.Infine, il premio per il miglior comunicatore digitale è stato assegnato ad una indiscussa pastry star internazionale: Pierre Hermé.

Tra le novità di questa edizione il “Grand Prix World Pastry Stars”, ha designato Iginio Massari come Miglior pasticcere del mondo 2019. Premiato da Molino Dallagiovanna, il Maestro dei Maestri, fondatore e presidente onorario di Accademia Maestri Pasticceri Italiani, ha ricevuto il premio assegnato da una giuria di giornalisti rappresentata da Eleonora Cozzella, food journalist Gruppo Editoriale L’Espresso Repubblica, Laura Mantovano, direttore editoriale Gambero Rosso, Alberto Schieppati, direttore editoriale Artù, ed Enzo Vizzari, direttore Guide Espresso. Questa la motivazione: «Per aver tenacemente perseguito negli anni la strada della qualità assoluta, del prodotto così come del lavoro in laboratorio; senza deroghe e senza eccezioni. Per aver saputo valorizzare e comunicare la figura dell’artigiano pasticcere, nel proprio Paese e nel resto del mondo, affermando la ricchezza di un mestiere faticoso e gratificante, impegnativo e stimolante, tanto da diventare nel tempo il faro di migliaia di giovani che a lui oggi guardano come ad un maestro indiscusso, un artista del dolce ma anche un uomo capace e un imprenditore sapiente. Un professionista mai stanco di imparare, mai sazio di nuove conoscenze, per cui la sfida di ogni giorno è rimettersi in gioco, studiando il passato ma guardando al futuro».Altra novità di questa edizione la presentazione di una ricerca di settore sui trend della pasticceria moderna, masterclass e iniziative per una formula di evento con maggiore partecipazione e coinvolgimento del pubblico presente. Nelle sessioni parallele, “momenti di pasticceria” e “training Lab” si sono alternati i Maestri Lucca Cantarin, Denis Dianin e Gino Fabbri.

L’allestimento di una grande “vetrina” sormontata da un totem con il marchio AMPI ha svettato nella Central Lounge del Milan Marriott Hotel e non è passata inosservata. Una selezione di mignon da record, centinaia di prodotti dalle forme e colori e sapori unici con materie prime eccellenti del Made in Italy, sono state realizzate dai Maestri AMPI. L’occasione di allietare l’aperitivo dei presenti al congresso di pasticceria si è trasformata di fatto in una festa per i 25 anni di fondazione dell’Associazione. Un generoso applauso di ringraziamento a nome di tutta l’Accademia è andato ai Maestri presenti, autori di questa sontuosa vetrina dolce: Alessandro Dalmasso, Alessandro Servida, Andrea Urbani, Armando Lombardi, Carlo Pozza, Claudio Marcozzi, Denis Dianin, Domenico Di Clemente, Emanuele Valsecchi, Fabrizio Galla, Francesco Elmi, Giancarlo Cortinovis, Gino Fabbri, Giovanni Cavalleri, Iginio Massari, Lucca Cantarin, Maurizio Busi, Maurizio Colenghi, Paolo Sacchetti, Sal De Riso, Salvatore Gabbiano, Sandro Ferretti, Sandro Maritani, Stefano Zizzola, Vincenzo Santoro.

Un accademico al mese IGINIO MASSARI Classe 1942, madre cuoca, padre direttore di una mensa, i primi ricordi lo trovano ad ammirare colori, forme e profumi. A 16 anni, dopo qualche mese di lavoro in un panificio del centro città, accoglie la pulsione della conoscenza e rivolge lo sguardo alla vicina Svizzera, nei cantoni francesi dove, in quattro anni, acquisisce la prima esperienza di pasticceria e cioccolateria. A Budrye gode del privilegio della umanità e sapienza del maestro Claude Gerber. Terminato qui il primo percorso di formazione, che pure lo vedeva già allora richiesto da più parti per la sua proverbiale dedizione e competenza, fa ritorno in Italia.

È di allora l’episodio di un serissimo incidente stradale. La forzata immobilità non frena l’attivismo personale e neppure quello del signor Barzetti, noto industriale alimentare, il quale, pur di avere Massari al proprio seguito, lo manda a prendere dal fratello Luigi ogni giorno. Da Bauli, poi, consolida le proprie conoscenze in paste lievitate. Tornato a Brescia quale responsabile e capo pasticcere dei F.lli Cervi, in seguito matura due anni in Star come dirigente tecnico del settore artigianale e industriale, dal 1969 al 1971. Nello stesso anno, per volere della moglie, apre la Pasticceria Veneto. A marzo 2018 apre a Milano la sua seconda pasticceria, ottenendo un immediato successo.Tanto amato quanto temuto, è universalmente riconosciuto il suo talento superiore abbinato ad una ferrea disciplina professionale e umana dedizione, che lo rendono apprezzato ancor di più per l’eterogenea cultura ed onestà. Vincitore, dal 1964, di oltre 300 concorsi, premi e riconoscimenti nazionali e internazionali. Iginio Massari è il portabandiera della pasticceria italiana in tutto il mondo, primo membro italiano dell’Associazione Relais Desserts, fondatore e presidente onorario di AMPI. È anima e cuore dell’eccellenza della Pasticceria italiana nel mondo. Una lunga carriera, numerose partecipazioni televisive che lo rendono noto al grande pubblico e tanti progetti per il futuro. Sentiremo ancora parlare di lui...