Luxury pastry making around the world: Iginio Massari will be back at Host2021
The first edition last year was an unprecedented success. And there is every reason to believe that at Host2021, too, the return of “Luxury Pastry around the World” by Iginio Massari, will make the trade fair halls of Fiera Milano the place-to-be for everything related to luxury pastry making in the post-Covid era. “Events of recent months have shaken the world to its very core, unequivocally putting an end to our certainties and to the false prophecies regarding the direction in which cuisine generally and pastry making in particular are heading,” says the master pastry chef, who once again has chosen Hostmilano as his ideal “creative corner”.
At the centre of the format, not surprisingly, are three key concepts surrounding high-end confectionery as activities resume. Creativity, to begin with, but also technology and human know-how. “We will be asking questions about principles and trends, and comparing notes with top pastry chefs from Italy and abroad, who I will be working together with once again,” Massari goes on, stressing how, while “there are no absolute certainties when it comes to preparing food,” there is one thing everyone does agree on: innovation, in all its forms, allows us to use “more brain and less brawn”, and this will increasingly be the case.
Because, the master is at pains to point out, “at this time it is necessary to shed light on the world of pastry making, and tell the whole world about the research being done, about the new gastronomic frontiers, and get beyond the confusion of the moment, which is caused by the lack of a shared learning code.”
And so, through a network of the most important pastry chefs at home and abroad, the partnership between Massari and HostMilano is setting itself a challenging task: to help spread the culture of quality and innovation also in confectionery, in a way that is international in scope and looks the future straight in the eye. But with a word of caution: “Technology is fine, but behind the machinery there must always be a real, thinking person.”
And this is exactly what will happen next year at the Iginio Massari event, at what will be the “sweet hub of innovation” at HostMilano, with demonstrations, tastings and talks given by the most important pastry chefs on the international scene. The master is in no doubt: “I consider Host to be a unique place, and I am ready to do all I can to show that this is a trade fair like no other, one that leaves an indelible mark on the sector. A true hotbed of creativity, a place just outside Milan where you have the whole world at your feet.”