Pressbook Constance Festival Culinary 2024

4/12/24, 1:51 PM

Thus the Piedmontese cremini and Fiorani babas conquer (also) Mauritius - La Provincia Pavese

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 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. 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 participate in a total of 17 editions. “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. Nobody lost. It is a very important event for the guys who work in the Constance Hotels group and I like it because it perfectly highlights the importance of teamwork" says Fiorani. 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."

Five years ago after the victory you said that the concept you have of Italian pastry making had to change. Where are we at? "We are trying. I take on the burden of this thing. The Italian pastry chef always wants to make ganache, croustillant, mousse. Things that sound French. Which is right that there is, but there are also many things, products and techniques that are very interesting in Italy. Also on this occasion, at the Constance Culinary Festival in front of many important French pastry chefs I proposed my contemporary Italian pastry. I brought my cremino, a simple, Piedmontese product. No fights of fancy needed: good chocolate and a good dried fruit paste. My cremino released in 2024 has fve hyper-realistic shapes of Italian-style cremini. I prepare it like this in silicone molds to make it a product that is easily replicable. We also do it at W Rome. And the we also did it here in Mauritius."

https://laprovinciapavese.gelocal.it/il-gusto/2024/03/25/news/fiorani_pasticceria_baba_cremini_mauritius-422338916/

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