Pressbook Constance Festival Culinary 2024

3/27/24, 4:26 PM

Thus the Piedmontese cremini and the Fiorani babas conquer (also) Mauritius - Il Secolo XIX

Veramente? "Pensava che fosse "solo" una passione, qualcosa di passeggero. Invece sono qui".

What advice would you give to those who want to start this job? "It's important to fnd reference fgures. But also places, maisons, companies where you can work. Places where you really work with the raw material, not where you open bags of preparations. I wouldn't want to, but I'll mention W Rome, my laboratory, Zucchero , who even when I'm not present gives me crazy feedback."

Is it better to learn in Italy or France? In France you learn when to speak and when to stay silent. And that's not a bad starting point. And that's not a bad starting point. It's not a question of discipline, It's not a question of discipline, but of education. In Japan you learn elegance, the refnement of packaging, the taste for aesthetics. In Japan you learn elegance, the refnement of packaging, the taste for aesthetics. But even in Italy, you can But even in Italy, you can choose well.

What is still the limit of pastry making? "Age often matters too much. It is evident in Japan, but also in Italy."

How did you experience the fact that the Michelin Guide did not call pastry chefs on stage but chefs to present the Passion Dessert Award? "Like a betrayal. A surreal thing: a non-pastry chef is rewarded for a pastry award? I would have liked the chefs to take a stand. We are a team. But it wasn't seen there."

How do you maintain a pastry boutique today? "I'm not just a pastry chef, fortunately. Around pastry making there is a whole world of consultancy. We have the boutique and the gastronomic management of the W Rome restaurant. And a laboratory in collaboration with MINI, the automotive brand. I won't hide the idea of ​doing something in Milan too. I work a lot with fashion brands. And then my new book will be released soon." How does he follow everything? "I'll show you right away (he takes his cell phone, ed.). Look at my latest messages on WhatsApp: this morning in Rome they put the croissants in the oven and they sent me the photo of the baking. To show me the honeycomb. From the laboratory, the photo of the showcase and counter. Every day like this. It doesn't matter where in the world I am. We are a team, we all work together for perfection".

Subjects

Tasty Ingredients

Pastry Shop

Chef

THE PAW

https://www.ilsecoloxix.it/il-gusto/2024/03/25/news/fiorani_pasticceria_baba_cremini_mauritius-422338916/

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