Iginio Massari

Talent, passion, dedication, and discipline have made Iginio Massari the greatest Italian Master Pastry Chef in the world, elevating the culture of pastry-making to its highest expression. After training in Switzerland with Claude Gerber and gaining experience as a consultant, in 1971 he opened Pasticceria Veneto, driven by his wife and a simple philosophy: "Seek perfection and never stop". A career studded with successes: over 400 awards, including the Three Golden Cakes from Gambero Rosso, and the first Italian member of Relais Dessert. His creations combine art and science, artisanal roots, creativity, selected raw materials, and attention to detail, engaging all the senses. His panettone is famous, a symbol of tradition and innovation. Massari is a reference point for High Pastry and beloved by the public, but remains faithful to his goal: to affirm Italian pastry excellence worldwide, because pastry is "the luxury one can afford".