Luxury pastry in the world by Iginio Massari

The master of masters joins over 20 leading pastry chefs from around the world to offer not just workshops and ideas, but also a vision of the future. In a mixture of technology, communication and creativity.

At Host2021, for the second time, they will be involved in LUXURY PASTRY IN THE WORLD by Iginio Massari, a new event that will be held over the five days of the fair (22-26 October 2021) and which promises to cause something of a stir in the world of pastry. It will be international in flavour and have its sights set firmly on the future. Just as Host does.

The area will be a hotbed of innovation, with demonstrations, tastings and talks from 20 or so of the most important international pastry chefs. Iginio Massari will be present throughout, with daughter Debora and son Nicola, and will take to the stage for his own demonstrations and talks.

Discover the calendar events

By Iginio Massari

SPEAKERS

Oriol Balaguer

Oriol Balaguer was born in 1971 in Calafell (Tarragona), showing from very early a true passion for pastry. From his memory we can see the portrait of his pastry chef's father working in the bakery while he played with plasticine imitating the shape of his cakes and pastries. An image that he keeps in his memory since he was a child. After passing through the Barcelona Pastry Guild School and the best pastry shops in Spain and Belgium, he joined Ferran Adrià's team for 7 years, who has defined him as "one of the most complete professionals in gastronomy" . At only 21 years old (1993) he is distinguished as the Best Spanish Artisan Pastry Master. In 2003 he decided to take a step forward and transmit through the brand that bears his name his creative talent, his formidable energy and a personal attitude not without a critical spirit. Under a look inspired by architecture and design culture, Oriol Balaguer executes a sweet gastronomy that pursues refined artisan techniques and the perfect balance of taste. Inventor of new sweet pleasures, in just a few years he has created an exceptional culinary heritage whose recipe book combines innovation and quality to respond to an increasingly demanding clientele.

Riccardo Bellaera

Modicano born in 1972, Riccardo Bellaera, Corporate Chef Pastry & Chef Baker of Costa Crociera, will participate in the prestigious event “Luxury pastry in the world by Iginio Massari”. Among the fundamental ingredients of his life and his passions are Sicily, the lucky encounter with the master Iginio Massari, creativity, passion that becomes a cross between study, manual skills and the desire to never stop. Along his path, he specializes in the art of pulled and blown sugar. Driven by the curiosity of learning about new cultures, he began in 2001 to work as Head Pastry Chef on board cruise ships. In 2012 he started working for Costa Cruises SPA. "My philosophy is" to give emotions ". My curiosity is the" engine of creativity ". I am constantly looking for innovation by studying and exploring the raw material to combine aesthetics and taste, from traditional sweets to the most innovative creations. dessert does not just mean "creativity" but is above all an exercise in balance between "crunchiness, softness and acidity".

Antonio Campeggio

Antonio Campeggio from Parabita (Le) in the Apulian hinterland, already twelve years old expresses his artistic vein by starting to be a pastry chef in a laboratory in the province of Lecce. He spends almost ten years in the most important pastry shop in the area and then two years as a demonstrator of a prestigious company in the confectionery sector. In 1992 he first opened his first Arte Bianca pastry shop in his Salento town, Parabita. Passionate and experimenter, he doesn't stop there. He participates in specialization courses with the best Italian and international teachers. In 2013 he also inaugurated a boutique in Gallipoli called Il Pasticciottino, inspired by the "pasticciotto", a sweet from Salento dating back to the end of the 1700s. "With Arte Bianca and Il Pasticciottino - says Campeggio - I have fun day and night". This year his pastry shop celebrates 30 years of activity and is studying an event and a dessert for the occasion. For the moment, his trademark are pasticciottini - a short pastry boat filled with custard and many other flavors - which earned him the special Foodies 2015 award in the Foodies guide of Gambero Rosso. With the invention of the savory pasticciottino in various flavors, Campeggio has received the attention in the panorama of Italian pastry with important national awards including "Aperitif of the year" in the Italian Bar guide, Gambero Rosso. The campsite also received the coveted 3 cakes in the Gambero Rosso guide Confectioners and patisseries, a record of which it is proud. What we appreciate about him are an innate ability to play with tastes, shapes and colors, reworking tradition, and unsurpassed optimism.

Giovanni Cavalleri

“Giovanni Cavalleri, born in 1973, at the young age of 14, takes his first steps in his father Roberto's pastry shop, opened in 1981 and which bears his name. He embarks on a training path that takes him to France and to Iginio Massari, where he refines his techniques, and marks other experiences and collaborations with important characters. With this experience, he takes over the family business and creates a true temple of dessert, to which is now also added a catering service during the lunch break. Establishing itself at the top of the most important guides in the sector. "

Maurizio Colenghi

After his professional studies he follows courses with the most important Italian and European pastry chefs. In 2002 he took part in the Culinary World Cup in Luxembourg where he won the silver medal in artistic chocolate. In 2005 he obtained the bronze in Salzburg. In 2006 he acquired the qualification as an expert judge at the Tasters Study Center. In 2006 he graduated from the University of Culinary Sciences in Brussels, then attending a first and second level master's degree. In 2013 he obtained a special prize as "best classic of tomorrow" presenting the Mikibi cake, a reinterpretation of tiramisu. In 2017 he acquired the third cake on the Gambero Rosso guide, thus entering the Olympus of the best pastry shops in Italy.

Davide Comaschi

Davide Comaschi is a Milanese pastry chef born in 1980. In 2013 he won, for the first time in Italian history, the title of World Chocolate Master, the most coveted recognition in the world of chocolate and still remains the only Italian to have won this prestigious title. Davide Comaschi's art is characterized by a continuous search for balance between the tradition of Italian and Milanese pastry and the drive towards innovation. In 2020 Davide also receives the Master of Art and Craft (MAM) award. He is the youngest chef to receive this award, traditionally reserved to celebrate the career milestone of the greatest Italian pastry masters.

Fabrizio Galla

Born in 1973, Fabrizio Galla's passion for sweet art starts from afar: the son of restaurateurs, he completed his studies and soon became a pastry chef in starred contexts, making significant journeys also abroad. He participates in the Coupe du Monde de la Pâtisserie in Lyon in 2007, where he wins with the iconic cake "Jessica" (still the protagonist of his pastry shop in San Sebastiano da Po, in the province of Turin), in 2019 he enters the Relais Desserts, unattainable French association that brings together the elite of the world's top pastry: one of the few Italians to be part of it. Judged among the best in Italy by the authoritative guide "Pasticceri & Pasticcerie" by Gambero Rosso - which awarded it the coveted "three cakes" Today his style is marked by professionalism, elegance, excellence - together with order and rigor, simplicity and goodness ".

Massimo Giubilesi

Since 2000 he has led a company that deals with consultancy and training in the field of food safety. He was Food Safety Specialist Advisor for EXPO2015, Co-author of the book "HACCP" and of the university text "Manual of Catering" and "Designing Professional Catering. ". He is currently President of the Order of Food Technologists Lombardy and Liguria, President of the FCSI Italian Unit, Adjunct Professor, Scientific Director and Food Safety Expert for prestigious magazines in the industry, catering and hospitality sectors. In 2020 he obtained the professional certification of Manager for the Health of the Environments.

Davide Malizia

AMPI Master 2012. Artistic sugar world champion Rimini 2013. Junior pastry world champion Rimini 2013. MDS Pastry World Champion Paris 2016. Junior pastry world champion Rimini 2019. Coach of the Women's Pastry World Champions. Pastry queen 2012 -2016. SUCRE D'OR Award 2020 (Best Sugar Artist in the World).

Giuseppe Manilia

On 16 October 1968 Giuseppe was born in Sanza and on 16 March 1991 he opened his “orchidea” pastry shop. On February 28, 1998, he married Rosita Costa and together they crown their dream by creating the most beautiful dessert ROSEMARY. In 2017 he was nominated "PASTRY OF THE YEAR" by the prestigious academy of Italian pastry chefs ... 2 TIMES WINNER IN THE ACADEMY WITH AN EXOTIC MIGNON AND A SINGLE PORTION OF CHOCOLATE.

Luca Mannori

Confectioner and chocolatier since 1985 World Pastry Champion Lyon 1997 Great creativity, continuous research, choice of excellent raw materials, these are the three fundamental values that have always inspired the work of the Master. A very long series of awards, in Italy and in the world, have been a stimulus towards continuous evolution. Teacher and consultant of Pastry and Chocolate, he continues to teach in the most prestigious schools and companies at national and international level.

Luigi Odello

Oenologist, journalist, adjunct professor in Italian and foreign universities, founder of Odello Associati, president of the Tasters Study Center and of the International Institute of Coffee Tasters, managing director of Narratori del gusto, Institute of Italian Excellence Certificate and International Institute of Chocolier, academic secretary of the International Academy of Sensory Analysis, member of the board of directors of Good Senses, the Italian Espresso National Institute and the Grappa National Institute, coordinator of the Conference of Academies and numerous scientific committees, director of L'Assaggio, Sensory News, Coffee Taster and Grappa News. During his career he has gained particular skills in sensory analysis and in the implementation of innovation in companies, dedicating particular insights to neurolinguistic programming and transactional analysis. In the university field, he has spent over 300 hours a year of lessons, is supervisor or co-supervisor of over 100 degree theses and author of numerous publications. He has 55 books and collaborations with the most important magazines in the sector to his credit, and is a speaker at numerous conferences both in Italy and abroad.

Andrea and Nicola Pansa

Proud representatives of the fifth generation of a family that since 1830 has linked its name to one of the most renowned and sought after brands on the entire Italian scene, Andrea and Nicola Pansa interpret their profession as if it were an expression of a lifestyle. Consistency and respect for raw materials, enhancement of their very rich territory and above all safeguarding the centuries-old tradition of their beautiful reality. Their mantra has always been TO INNOVATE IN THE WORLD OF TRADITION.

Giovanni Pina

Giovanni Pina, having finished his high school studies and abandoned the university course of Medicine and Surgery, took his first steps decisively in the family business, founded by his grandfather in 1920 and managed at the time by his father and his uncle, together with his wives. . Having learned the concepts and techniques used in the family pastry shop, already well known at the time, he began a very broad training course in Italy and abroad, up to the United States, working at the legendary restaurant "le cirque" by Sirio Maccioni. He knows Iginio Massari, with whom he shares many great work experiences, united by the love of the profession and by the same concept of "haute patisserie" He is one of the founders of Ampi, of which he held the role of president from 1999 to 2011, and he obtained numerous international awards. From 2009 to 2020 he is a member of the Relais Dessert. In 2020 he starts a collaboration with a group of Chinese entrepreneurs and opens a series of stores in Hong Kong (to date there are six, by the end of 2001 there will be eight), achieving great success. In August 2021 the GP brand was awarded as one of the best 10 pastry shops in Hong Kong. With the pride of offering a totally Italian production.

Rocco Scutella

"Ever since I was little I used to go to the workshop where my grandfather was Rocco first, and my father, then, have carried on with love and dedication to the confectionery tradition in the small town of Delianuova, in province of Reggio Calabria. From them I inherited not only the passion for this job, but above all the study, the continuous pursuit of excellence and desire to maintain and enhance our traditions. After a period of apprenticeship and study in nearby Sicily, I took the reins of my pastry shop which, thanks to the vision and support of my father, I have transformed into an elegant and unique place. I got my first major recognition with my entry in March of 2015, in the Academy of Italian Pastry Masters, where I had the opportunity to learn, know and grow, alongside the big names of Italian pastry. From there, many small and big successes followed, with the intent, at all times, to continue to innovate and maintain the tradition of the art of pastry making. "

Alessandro Servida

Alessandro Servida Pastry chef born in 1974 A rock star with destiny already written: Pastry, his passion. Rebellious spirit, lover of modern forms but also keeper and lover of tradition. Judge of the Best Bakery TV program and television face of many other programs, Alessandro is an explosion of refinement and style.

Vincenzo Tiri

Vincenzo Tiri, born in 1981, is one of the greatest Italian leaveners. Son of art, he grew up in the family laboratory among mother yeast, flour, eggs, butter and sugar and from an early age he approached the art of leavening following in the footsteps of his greatest masters: grandfather Vincenzo and father Michele. After years of apprenticeship with renowned national and international pastry chefs, he returns home to Acerenza, to fulfill his greatest dream: to produce the best Panettone in the world. Over the years, his Christmas cake has won numerous competitions, climbs the rankings of the most important sector newspapers, obtaining numerous awards from specialized critics, fascinated by the particularity of its innovative method which involves 3 phases of dough and 72 hours of processing and which gives products a softness and softness unmatched. Numerous awards and recognitions have led his Panettone to become the most awarded in Italy. In 2018 he goes down in history as the one who definitively cleared the Panettone from the label of an exclusively Christmas dessert by opening the first pastry in the world of only leavened cakes in Potenza. In his bakery, Panettone is consumed all year round, earning the nickname "Panettone boutique" from experts in the sector. The experience gained over the years and the passion for the art of leavening make Vincenzo Tiri one of the most sought after consultants for well-known Italian and international confectionery companies. His activity as a teacher for the major Italian cooking and pastry schools is also relevant.

Francisco Torreblanca

I was born in the city of Villena, province of Alicante, on February 5, 1951. I accidentally came to the world of confectionery, at the age of 12, my father sent me to work in Paris at the home of mr. Millet “The best worker in France, my ancestors already had bakeries and pastry shops. My stay in Paris marked what would be my work philosophy, rigor, discipline, professionalism, passion for a job well done and raw materials of the best quality and natural. My training in Paris, under the guidance of Jean Millet, was rigorous, not without sacrifice, it made me become passionate about this profession, which is my passion and has given me everything. For 10 years I worked in Paris, attended the School of Fine Arts and finished my training. Then I returned to Spain and set up my first business in Elda, at Calle Avda. Jose Martinez González, number 103, which he called “Totel”, whose meaning in Japanese more Zen thought is: “Something that begins to resurface in the shadows, like a ray of sunlight after the storm, like a light through the litter of a closed forest or like the first glow of that dawn that so characteristically symbolizes the flag of the rising sun under the legend and which was inaugurated on March 19 , day of the feast of San José in 1978. My work began to garner recognitions (such as the Gold Medal in Maicop in 1979 and 1981, or the Gold Medal in Food in 1980, among others). In 1988 I received the award for the Best Master Pastry Chef in Spain and, two years later, in 1990 I received the award for Best Pastry Chef in Europe. The international awards, as well as his achievements in the sweet kitchen, do not stop. In 2004, I was commissioned to make the wedding cake of the Princes of Asturias, it was an honor that they placed the trust of such responsibility and of which I did not remain calm until I received, with all the guests standing, led by Carlos from England, a unanimous applause. I also received the award for Best Restaurant Dessert Pastry Chef in Spain and the Spanish Academy of Gastronomy recognizes his achievements by awarding him its Grand Prize. In 2010 I was named Doctor Honoris Causa in Food Technology by the Polytechnic University of Valencia and in 2013 Doctor Honoris Causa in Fine Arts by the Miguel Hernández University of Elche. In addition to my creative work as a pastry chef, I have also disseminated pastry through various books (among them, the one awarded as the Best Book of Desserts in the World in 2003 –The work of Paco Torreblanca–), with the intervention in lectures at various conferences prestigious gastronomic restaurants worldwide: Gastronomika San Sebastián, Starchefs International New York City, Madrid Fusión, Lo Mejor de la Gastronomía, Mistura Peru, Relais Dessert Internacional (of which I am a member) Madrid Fusion Manila, World Pastry Star in Milan, ect .. .and as director of my Pastry School located in Petrel, where we receive students from all over the world: Germany, USA, Mexico, Thailand, Japan and of course from different national points. On July 24, 2.017, I received in Parma (Italy), at the Maestri del Lievito Madre event, the award for "Best panettone in the world outside of Italy", and on December 9, 2.018 was named "World Panettone Ambassador "At the prestigious event" Artisti del Panettone "in the city of Milan.

Emanuele Valsecchi

Since 1999 Emanuele Valsecchi has combined art with flavor, creating sweet and savory masterpieces in his pastry shops ArteSapori Lecco on the shores of the lake of the same name and ArteSapori Oggiono located in the charming Lecco province not far from Lake Annone. Flanked by his wife Sara and his son Filippo, the Master Pastry Chef gives life to unique explosions of colors, beauty and elegance that delight the eye, and create dances of flavors that come together and marry, intoxicating every palate. He studied in Italy and abroad, attending courses alongside internationally renowned pastry chefs and followed internships in France, Spain and Switzerland. In 2018 he trains his son Filippo making him win the title of Italian Junior Champion, a title also enriched by special prizes such as "Best tiramisu '", "best working technique", "best chocolate sculpture", a path that will allow the figio to also conquer the title of JUNIOR WORLD CHAMPION in 2019. Today, despite the goals achieved, the success achieved, both do not stop improving, fueling the desire for continuous innovation and professional growth.

Felice Venanzi e Marta Boccanera

Marta Boccanera and Felice Venanzi, pastry chefs and life companions, after the professional course of Higher Education at the CAST Alimenti school in Brescia, join the Pasticceria Picchio in Loreto of the Academic Master Claudio Marcozzi. Later Felice works in Padua by the World Pastry Champion Luigi Biasetto and is welcomed in the AMPI (Academy of Italian Pastry Masters) while Marta collaborates with the Academic Master Denis Dianin and was indicated by Luciano Pignataro for The Fork as one of the three women most influential in the world of pastry. Best Emerging Pastry Chefs in 2017 for Gambero Rosso, Marta and Felice, again according to the same Guide, were awarded the 2018 Foreign Press Award as Best Pastry Bar. In 2019 they won both the Barawards as Best pastry-ice cream bar and the Best Chocolate Panettone award during the Panettone Senza Confini event. In December of the same year, the Grué pastry shop was ranked first in Panettone Maximo Roma in the Panettone with chocolate and in the traditional Panettone category.

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