Iginio Massari

Talent, passion, dedication, and unwavering professional discipline are just a few of the qualities that have earned Brescia native Iginio Massari recognition as the greatest Italian Master Pastry Chef in the world. He is credited with elevating Italian pastry culture to its highest expression.

After initial training in the French-speaking cantons of Switzerland alongside Master Pastry Chef Claude Gerber and an extensive career as a consultant for the food industry, he chose to dedicate himself entirely to artisanal pastry. Encouraged by his wife, he opened Pasticceria Veneto in 1971. His philosophy is simple: “Strive for perfection and never stop.”

This vision has become his raison d'être, a commitment reflected in a stellar career marked by over 400 awards, prizes, and national and international recognitions, including the prestigious Three Golden Cakes from Gambero Rosso. He is also the first Italian member of Relais Dessert.

His creations are characterized by a unique style and inspiration, deeply rooted in the foundations of craftsmanship. They combine art and science, sensitivity and profound technical knowledge, mind and heart. Each masterpiece arises from a blend of creativity, meticulous selection of raw materials, and extreme attention to detail, transporting the senses into a universe of unparalleled delight.

Among his many celebrated works, his renowned panettone stands out. Through a masterful balance of tradition and innovation, he has revitalized this classic, transforming it into a highly coveted treat during the Christmas season.

However, Master Massari is not just a benchmark for his peers in the world of Haute Pastry. He is also beloved by the general public, thanks to his personality, which is both authoritative and deeply human.

Despite his fame, his primary goal remains unwavering: the global recognition of Italian pastry excellence. For him, this excellence must be celebrated, shared, and promoted because, as he himself affirms, “Pastry is the luxury we can afford.”