Pressbook Constance Festival Culinary 2024

4/12/24, 1:56 PM

Fiorani at the Constance Culinaire Festival - International Pastry

belief in contemporaneity at the service , thanks to his cremino, prepared with good chocolate and quality dried fruit paste. We reached him on the phone at his Zuccchero x Fabrizio Fiorani at the W Rome Hotel in the capital, intent in the meantime on supervising everything that happens in the production phase, to collect some of his statements and he immediately made it clear that he did not want to talk about the race, rather than a moment of exchange and training. “I agreed to live this experience, because sharing is the basis of our idea of ​ pastry making,” he points out. The event establishes a cross between the world of hospitality and that of catering. Exactly your point of interest, right? The idea of ​welcoming someone into our home is a fundamental step in talking not only about hospitality, cars or pastry shops, but about lifestyle. We don't do pastry, but lifestyle, because we collaborate with fashion brands, we create a line of water, vanilla EVO oil, drinks, sweets, books, moulds. This is a way of being. Do you take home the memory of a particular ingredient? Crazy, a brown cane sugar very different from our beet sugar. I don't make a difference in quality. I'm talking about use, characterization and even life, right? I thought of Japan and the Hokinawa sugar I used there, very similar. Geolocating ourselves in Mauritius and the context that hosted you, what can you tell us about mastery of the craft, creativity and quality of the ingredients? I was struck by the attention they pay to details. The day after our arrival, so to speak, they had in mind the type of milk we each drank and what we ate. And we must make people understand that they were born in the good part of the world. They undoubtedly have mastery of the craft, but from a different perspective. Speaking of ingredients, you have to choose them logically, maybe not a kiwi in Mauritius, but pineapple, crazy there, a mango during its season, coconut, vanilla, yes... and I immediately think of a roasted pineapple or a good vanilla ice cream . In the great irony that distinguishes me, given the request for an artistic piece in chocolate and given that Mauritius is the land of the dodo, an endemic species now extinct, I created a large roast chicken with the writing 'Sorry Mr Dodo', a little ' ironically, a bit to remember that if it's no longer there it's also our fault. A reminder to refect. In light of your name among the 40 under40s on the Italian gastronomic scene who are making a difference (selection for Fortune Italia), with the title #estetadelgusto, can we ask you what the new identity of pastry chefs is? I'm happy that there is yet another ranking, even for us older people...! You have to ask the pastry chef. I'm not just a pastry chef.

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In fact, Fiorani is projected towards a whole other world beyond desserts, and for this reason too he is working on a certain change. Thinking back to the fact that chefs and not pastry chefs are called on stage, will there be a change in the

restaurant pastry sector? I hope so, but I'm sure not.

Brief report on the Constance Festival Culinaire 2024.

The Régis Marcon Trophy was won by Thomas Sjogren of the star-studded Signum in Molnlycke, Sweden, with Niraj Bisnauthsing of Constance Prince Maurice. Maurizio Oster , *Michelin chef at Zeik in Germany, wins the Deutz Trophy . Marc Ducobu and Ravindu Uluwaduge of Constance Moofushi Maldives win the Pierre Hermé Trophy . The best chocolate art piece was Lok Hin Yam . Active at Constance Prince Maurice, Carinne Bienvenue won the Constance Cafe Gourmand Competition and Andrew Joseph the Jars Arts de la table competition ; Ashna Heerah Bundhoo and Soobrattee Razia excel in the Gâteau Piment & Gâteau Patate Competition .

https://www.pasticceriainternazionale.it/2024/03/26/fiorani-al-constance-festival-culinaire/

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