Pressbook Constance Festival Culinary 2024

3/27/24, 4:25 PM

This is how Piedmontese cremini and Fiorani babas conquer (also) Mauritius - Il Gusto

In 2019, when he won the award as best pastry chef in Asia, Fabrizio Fiorani said that the turning point for Italian pastry making had arrived: from then on, one could believe in something different than the supremacy of the French. Today, fve Today, fve years later, we found him in Mauritius, on the occasion of the Constance Culinary Festival, the most important culinary event in the Indian Ocean, to teach pastry chefs how to make cremini (his are pure creativity) and the babà (as required by the theme of the Festival). Here, where starred chefs from all over Europe and Asia have focked, the atmosphere is festive. Here, where starred chefs from all over Europe and Asia have focked, the atmosphere is festive. Not just for Thomas Sjogren and Niraj Bisnauthsing who won the Trophée Régis Marcon. Fiorani was the coach in the Constance Pastry Competition and supported Grace Anita Lucas: they did not win the Pierre Hermé Trophy, the award dedicated to pastry making (Lok Hin Yam and Pradeev Senthil are the winners), but it is certainly not a problem. Meanwhile, Fiorani - maestro Ampi (Academy of Italian pastry chefs) - was the frst Italian pastry chef to Meanwhile, Fiorani - maestro Ampi (Academy of Italian pastry chefs) - was the frst Italian pastry chef to participate in a total of 17 editions. “I think it makes no sense to talk about competition, here everyone makes themselves “I think it makes no sense to talk about competition, here everyone makes themselves available to others. For a moment of training and very interesting exchanges. For a moment of training and very interesting exchanges. Nobody lost. Nobody lost. It is a very important event for It is a very important event for the guys who work in the Constance Hotels Constance Hotels group and I like it because it perfectly highlights the importance of teamwork" group and I like it because it perfectly highlights the importance of teamwork" says Fiorani.

Fabriiziio Fiioranii and Grace Aniita Lucas at the Constance Pastry Competiitiion How did you come to be elected Asia's best pastry chef by the 50 Best? "I spent fve years of my life in Japan, where I learned that the team is worth more than the individual. The pastry shop is the icing on the cake. The customer comes for the place, the food and then also for the dessert." Cinque anni fa dopo la vittoria ha detto che doveva cambiare la concezione che si ha sulla pasticceria italiana, a che punto siamo? "Ci stiamo provando. Mi prendo l'onere di questa cosa. Il pasticcere italiano vuole sempre fare ganache, croustillant, mousse. Cose che suonano in francese. Che è giusto che ci sia, ma ci sono anche tante cose, prodotti e tecniche molto interessanti in Italia. Anche in questa occasione, al Constance Culinary Festival di fronte a tanti importanti pasticceri francesi ho proposto la mia pasticceria italiana contemporanea. Ho portato il mio cremino, un prodotto semplice, piemontese. Non servono voli pindarici: basta un buon cioccolato e una buona pasta di frutta secca. Il mio cremino declinato

https://www.ilgusto.it/2024/03/25/news/fiorani_pasticceria_baba_cremini_mauritius-422338916/

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