The creativity of a leading master pastry chef for a signature dessert.
An oil with a score higher than 90/100 selected in the 2022/2023 edition will be the protagonist of a unique dessert.
The oils selected for this award will be the samples entered in the QGP PRIZE to have obtained the best score.
Food doesn’t just have to taste good; it should be pleasing to the eye, fine and engaging.Iginio Massari
Talent, passion, dedication and strict professional discipline are just some of the characteristics which have made Iginio Massari the greatest Italian Master Pastry Chef in the world. To him goes the merit of having elevated the Italian pastry-making tradition to its highest expression.
At first, he trained in the French-speaking cantons in Switzerland with Master Pastry Chef Claude Gerber. Then, he had a long experience as a food industry consultant. Eventually, he decided to devote his career to artisan pastry-making. His wife’s support played a pivotal role. She was the one who pushed him to open the pastry shop Pasticceria Veneto back in 1971.
His philosophy in the kitchen is simple: strive for perfection and never stop.
This vision has become his raison d’être, a commitment that is reflected in a long career studded with successes. Iginio Massari has won over 300 competitions as well as several national and international prizes and awards.
His creations are defined by a unique style rooted in the artisan pastry-making tradition. A style which combines art with science, sensitivity with vast technical knowledge and the mind with the heart.
Iginio Massari’s fine pastry-making is the result of great creativity, careful selection of the ingredients and meticulous attention to detail. Tasting his pastries is an experience that involves all the senses.
One of the most notable Iginio Massari’s creations is undoubtedly his signature panettone. Thanks to a wise balancing of tradition and innovation, he has brought new visibility to this typical Italian Christmas dessert.
Not only is Iginio Massari a point of reference for pastry chefs all over the world, but he is also popular among the general public who love his decisive and at the same time understanding character.
However, the widespread fame has never distracted him from his primary goal to make the Italian pastry-making tradition stand out worldwide. It should always be celebrated, shared and promoted since – as he believes – pastries are a luxury we can indulge in.
Iginio Massari was born august 29 1942 in Brescia.
His mother a cook, his father a canteen manager, during his first memories we find him admiring colors, shapes and profumes …
At 16 years old he was working in a bakery in the city center for a few months. His desire to learn pushed him into going to a canton of Switzerland where, in four years, he his first patisserie and choccolaterie experience.
In Budrye he has the honor and privilege of working with master Claude Gerber. Here is where he completed his first educational pathway and returned to Italy. At this time he was already requested because of his abilities and dedication.
Iginio then had a serious road accident, but The forced immobility did not stop his personal dynamism nor did it stop the one of Mr. Barzetti, noted food industrialist, who, just to have him working alongside, would have him picked up at his brother’s home everyday.
Bauli is where he strengthened his knowledge on yeast dough. He returned to Brescia as manager and head pastry chef of FLLI Cervi and later on matured in two years working at Star as the technical manager of the manufactured and industrial sector form 1969 to 1971.
That same year he opened the pastry shop Veneto, as his wife had desired.
Iginio is intimidating as much as he is loved. He is recognized all over the world for his superior talent, his strict professional discipline and his dedication. He is also appreciated even more for his culture and honesty.
Winner, since 1964, of more then 300 competitions, awards and national as well as international recognitions.
1985 – Creator of the first Italian pastry championship in Brescia
1985 – Treviso: Italian Championship of sugar decoration
1986 – He founded the Consorzio Pasticceri Bresciani which he still owns today.
1987 – He became the first and only Italian member of the prestigious international association ” Relais Dessert”. An association that gathers the best pastry chefs in the world with the objective of “Quality” (91 adherents of 16 nations)
1990 – Colmark France. Merit recognition of mastery in sweets.
1992 – Quality of life ” Prize Bepe Tosolini”, during which Enzo Bearzort won a prize for sport.
1993 – Brescia. He founded the’ Academy of Italian Pastry chef masters (AMPI) objective : to promote quality.
1994 – Varese. Academic Champion in Italy for the quality and esthetic of cakes and pastry mignon.
1997 – Winner of the “World Cup of Pastry” in Lyon as coach of the Italian team
1999 –Recognition for the gold medal “Italian pastry chef of the year 1999-2000”.
2000 – Brescia. Recognition: Gold medal of the chamber of commerce of Brescia, for his contribution in diffusing the wine and food quality of Brescia to the world.
2000 – Recognition of “City of Modena”.
2001 – Venice, Academic Champion in Italy for the quality of mandarin cakes and for the decoration of pulled and blown sugar.
2002 – Brescia, Italian champion for the quality of vanilla and chocolate cream.
2002 – Bari, Gold medal for the quality of the best Italian biscuits made with olive oil, cakes with almonds and decorations with chocolate and pulled and blown sugar.
2002 – Rome, Europe Cup.
2003 – Brescia, Recognition: gold medal ” European Prize Giovanni Marcora ”.
2003 – November 11. Bergamo,Recognition: trophy “Italian Pastry Chef of the decade1993-03” .
2003 – Bologna, Gold medal for the best Italian oven cooked chocolate cake.
2004 – Brescia. Creator of the Gold trophy and medal for the president of the Italian republic of catering.
2004 – Rimini. Coach of the Italian Wining team of the world’s championship.
2004 – Tokyo. Recognition by the international wine and food television press NHK Japan Quality Pastry 2004
2006 – Sorrento. Recognition: Sorrento international professional prize 2006
2006 – Milan. Recognition: Italian Pastry chef Of the year “2006 Identità Golose”
2007 – Napoli. He won a Gold medal for the best Italian sweet “Apple mignon”.
2009 – Nashville USA. Coach of the Italian team “World Pastry Masters” that won a bronze medal.
2011 – Phoenix USA Arizona. Coach of the World Pastry Masters” Silver medal.
2011 – Parma. November 6 2002 he won the gold medal for the best Italian sweet Tiramisù.
2012 – Brescia November 6 he won a gold medal for the best Italian chocolate sweet.
2013 – Rimini. Coach in the World championship of sugar art “Gold medal”.
2013 – Brescia November 6 he won a gold medal for the best fruit sweet of Italy.
2013 – Paris. Italian individual Coach for the world’s chocolate championship “World Chocolate Masters” Gold medal.
2013 – Recognition in Italy with the title of “commander” of the Italian Republic.
Creator and partner of the school that specializes in food CAST ALIMENTI of Brescia since 1996.
Partner since 1993 of the restaurant ‘Carlo Magno’ Collebeato Brescia
Recognition by the guide of the GAMBERO ROSSO for the best Italian pastry shop in: 2011- 2012 / 2012- 2013 / 2013-2014 / 2014- 2015 / 2016-2017 / 2017-2018 / 2018-2019 / 2019-2020
January 2015, Lyon – president of honor of COUPE DU MONDE DE PATISSERIE “first President of the jury ” stranger ” on French soil and coach of the Italian team that ranked first.
March 2015, Venice – GOLDEN LION TO THE CAREER
March 2018 – opens his second Pastry in Milan obtaining an immediate success.
July 2018, Parma – Awarded the “Master of Master Yeast Masters” Award
October 2019 – Opening “Galleria Iginio Massari Torino”
November 2019 – The sweet side, tales and recipes of a lifetime (Edizioni Mondadori)
December 2020 – Opening “Galleria Iginio Massari Verona”
A long career, many projects for the future, primarily those aimed at improving the culture of pastry chefs; a selection process aimed at the affirmation of ITALIAN EXCELLENCE IN THE WORLD
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