Christmas came early in London this week when a professional baking workshop on the festive classic panettone took place at Le Cordon Bleu culinary school.
Titled Meet Massari R-evolution, the session was hosted by Italy’s leading flour brand Molino Dallagiovanna and Agrimontana, famous for its candied chestnuts, fruits and jam. The workshop dedicated to the great Christmas bread, was led by multi award-winning Italian pastry chef Iginio Massari who shared techniques and secrets related to flour usage, and the preparation of both traditional and chocolate panettone.
Meet Massari R-evolution was launched in 2018 by Massari, with the aim of training professionals in the sector on topics related to the world of traditional pastry, with a modern and updated approach.
This fourth edition of what is also known as Panettone Day was hosted in the UK for the first time and attracted an audience of pastry professionals looking to broaden their knowledge about the iconic Italian bread. Previous events have taken place in Barcelona, Tokyo and Paris.
From the theory of flours to the components of the bake, participants had the opportunity to gain an in-depth understanding of this iconic product, as well as high-level flour-handling techniques. This was a high-level and hands-on demonstration of how to make the perfect panettone, using Molino Dallagiovanna’s Z flour.
“To make a good panettone, you need a good dough, and to make a good dough, you need good flour,” said Massari. He has worked with the flours from industry leader Molino Dallagiovanna, for the past 20 years and collaborated with the company since 2017.
Next on the Meet Massari R-evolution tour is the major baking exhibition IBIE, taking place in Las Vegas in September this year.
Tina Nielsen
