Gambero Rosso, one of the most qualitative references in the diverse and often chaotic Italian food and wine world, has also been dealing with pastry chefs for the past few years.
In line with the trend that wants to all kitchen professionals in vogue in TV programs and film productions, the pastry chef in recent years is also rising to an unexpectedly cool and charismatic figure.
When I think back to Don Peppino, the owner of the bakery where my father used to go to buy pastries on Sunday mornings, who could only talk about the maggica and the showgirls seen on Saturday night programs, I have to laugh. But that is the beauty of living in an age when surreality has beaten reality three sets to zero.
However, the publication Confectioners&Pastry Shops 2016 wants to be the definitive guide in the field of pastry in the Bel Paese, reviewing and assigning scores and stars (pies in this case) to all (or almost all) Italian pastry shops. It must be said that the folks at Gambero Rosso know their stuff and always work with a certain seriousness. Although these absolute rankings are always to be taken with a grain of salt, for those who want to become a pastry chef it is very useful to have inspirational references and masters, and this guide proves very useful by letting the general public know the names and addresses of the pastry chefs working at the highest level in Italy right now.
Top of the class
Iginio Massari, owner of Pasticceria Veneto in Brescia (Via Salvo d'Acquisto 8), is the best pastry chef in Italy.
All the other bakeries that earned the 3 cakes are (in alphabetical order):
Acherer - Brunico/Bruneck (BZ)
Besuschio - Abbiategrasso (MI)
Biasetto - Padua
Coffee Sicily - Noto (SR)
Cortinovis - Ranica (BG)
Sugar Crystals - Rome
Dalmasso - Avigliana (TO)
Gino Fabbri Pastry Chef - Bologna
The Orchid - Montesano Sulla Marcellana (SA)
Martesana - Milan
New World - Prato
Pasquale - Marigliano Ottaviano (NA)
Pastry Shop Agricola Cilentana di Pietro Macellaro - Piaggine (SA)
Rinaldini - Rimini
The emerging pastry chef award 2016 went to Giulia Cerboneschi, 25, of Dolce Locanda pastry shop in Verona.
So if you want to become pastry chefs of a certain level and live near any of these bakeries now you know what you have to do: reach out and try very hard to get caught up in the store, even if it is as a garbage pail emptied.
Or you can take a quality training course and discover all the secrets of the masters directly from our ultra-qualified teachers. For more information go here.
Sources: Gamberorosso.it
