L'ALTRO MASSARI
He's often imagined solely immersed in the world of creams, mousses, and the precision of pastry-making. Yet, at 81, Iginio Massari has decided to shake things up and surprise his audience with a new book dedicated to his favorite first courses, blending tradition with innovation.
Recently awarded the prestigious Tre Torte d’Oro by the *Guida Pasticceri e Pasticcerie 2024*, the master from Brescia reveals his deep passion for first courses through a collection of more than 80 classic Italian recipes. The book is divided into five chapters: fresh pasta, stuffed pasta and lasagna, dried pasta, gnocchi, and rice dishes. It offers a comprehensive look at the best of Italian culinary traditions, executed with the same precision and adherence to tradition that have always defined Massari’s career.
"It’s always wonderful to realize in life that what you’ve intensely desired can come to fruition," comments Iginio Massari. "I love all aspects of cooking, but I have a special fondness for first courses. I’ve long dreamed of creating a book that brings together my favorite recipes, and now, here it is."
Styled in Massari's classic, retro fashion, the book begins with a broad reflection on cereals, the evolution of eating habits, and the value of the Mediterranean diet. It concludes with a glossary of herbs and spices. The practical section opens with a short manual on cooking basics, including stocks, broths, and sauces. However, the heart of the book lies in the recipes, enriched with personal insights and historical anecdotes, drawn from Massari’s extensive experience as a restaurateur at Carlo Magno, a restaurant near Brescia where he has been a partner since 1993.
Naturally, the book starts with dishes from his home region: *casoncelli*, *pizzoccheri*, and various risotto preparations. From there, it spans the breadth of Italian culinary heritage and the Mediterranean diet, which Massari holds in high regard. The collection features recipes such as *scialatielli*, *orecchiette*, gnocchi, lasagna, and *bigoli*, as well as *paniscia* from Novara, Roman-style gnocchi, and *tiedda* from Bari. There’s homemade egg pasta, sauces ranging from the humble *puttanesca* to an opulent lobster ragù, and dishes like a millefeuille of pasta.
Techniques, recipes, and thoughtful digressions come together to showcase, in grand style, another side of Italy's greatest pastry master.
Iginio Massari
Born in Brescia in 1942, Iginio Massari is a legendary figure in Italian pastry-making. With a chef for a mother and a father who managed a cafeteria, Massari began his career in Switzerland, where he gained his first experience in pastry and chocolate under maître pâtissier Claude Gerber. After returning to Italy, he worked for major companies like Bauli and Star, honing his skills in leavened products. In 1971, he and his wife Maria opened Pasticceria Veneto. Since 1993, he has been a partner at the Carlo Magno restaurant. Massari has won hundreds of awards, participated in countless international competitions, written numerous books, and made many television appearances. He is currently the president of APEI (Associazione Pasticceri e Pasticcerie Italiane).
