‘MEET MASSARI R-EVOLUTION’, THE PANETTONE CELEBRATION FOR PASTRY PROFESSIONALS, ARRIVES IN LONDON FOR THE FIRST TIME ON THE 12TH OF MAY AT LE CORDON BLEU.
● For the first time in London, a unique event is being organised for pastry professionals and, above all, panettone lovers.
● Meet Massari R-evolution is a project that began in 2018 by Molino Dallagiovanna with Iginio Massari in Italy and aims to train professionals in the sector on topics related to the world of traditional pastry.
● It’s a full day devoted to this great Christmas classic, during which the famous Italian pastry chef will share his techniques and secrets, linked to the use of flour and the preparation of panettone. Practical skills for more in-depth training will also be provided during the event.
● The event will take place at Le Cordon Bleu at 15 Bloomsbury Square, between 9.00am and 5.30pm, with workshops on the production of traditional Panettone and chocolate Panettone.
● The main ingredient in all the preparations will be Panettone Z flour, from leDolcissime, the Molino Dallagiovanna line with seven references to meet all the needs of the contemporary pastry line.
● It’s a unique opportunity to learn more about this product and flour handling at the highest level.
● The event is also supported by Agrimontana: leader in the production of candied fruits and pastry ingredients
London, 25 April 2025. The first Panettone event organised by Molino Dallagiovanna in the UK for pastry professionals will take place in London on Monday, May 12th. at Le Cordon Bleu (15 Bloomsbury Square), with the participation of the great Italian pastry chef Iginio Massari.
This fourth edition of the Panettone Day, which will be held for the first time in the United Kingdom, will cover a variety of topics aimed at broadening knowledge about panettone. From the theory of flours to the components, via the preparation of a traditional panettone and a chocolate panettone. Practical tools will also be provided during the event.
Meet Massari R-evolution is a project that began in 2018 in Italy by Iginio Massari and aims to train professionals in the sector on topics related to the world of traditional pastry.
Throughout the day, renowned Italian pastry chef Iginio Massari, from Brescia, will share his techniques and secrets relating to the use of flour and the preparation of this Christmas classic.
Programme
9.00 – 10.00 am – Guests registration
10.00 am – Start of MMR
10:15 am – Presentation of Molino Dallagiovanna and Agrimontana
10.45 am – MMR with Iginio Massari
1.00 pm- Lunch break
2.00 pm – MMR with Iginio Massari
5.00 – 5.30 pm – Meet & Greet. Panettone tasting
Molino Dallagiovanna is Italy’s undisputed leader in the pastry sector, being the only major mill to still carry out the essential grain washing stage, guaranteeing optimum cleanliness.
This process, combined with slow, gentle grinding, pays tribute to the organoleptic components of the grain and reflects the company’s commitment to continuous improvement, innovation and research and development. Throughout its almost two centuries of existence, Molino Dallagiovanna has maintained a meticulous selection of grains, resulting in balanced and consistent blends that set it apart.
About Iginio Massari
Talent, passion, dedication and professional discipline are just some of the qualities that have led Brescia-born Iginio Massari to be considered one of the world’s greatest master
pastry chefs, raising Italian pastry culture to its highest level of expression.
After initial training in the French cantons of Switzerland with master pastry chef Claude Gerber and extensive experience as a consultant in the food industry, he chose to devote himself entirely to artisan pastry-making at Pasticceria Veneto, which opened its doors in 1971.
His philosophy, vision and commitment are reflected in his long and successful career, with over 300 competitions won, national and international prizes and numerous awards.
His creations are defined by a unique style and inspiration. They are the result of a combination of creativity, meticulous selection of raw materials and extreme attention to detail, creating a world that envelops all the senses.
One of his signature creations is the famous panettone, made with panettone flour from Molino Dallagiovanna’s ‘leDolcissime’ line.
About Molino Dallagiovanna
This is the story of an Italian Milling Family which has been working tirelessly since 1832 in a small town in the province of Piacenza, Gragnano Trebbiense, processing one of the
simplest and most prodigious produce ever cultivated: wheat, a pure ingredient that, if treated with care, experience and passion, creates its magic.
The company is an expert at carefully selecting the best grains, and are, uniquely, the only modern-day wheat mill that still washes the grain. The mill carries out this fundamental step
to ensure an optimal cleaning and homogeneous wetting of the grain. This slow and delicate grinding process is in respect to the organoleptic components of the grain. Molino Dallagiovanna continues to carry out renewal, research and development, constantly driving for improvement.
The company offers over 450 flours, from traditional ones for bread, pizza, pasta and desserts to gluten and lactose-free lines. Some of their most recent innovations include
Divine (Italian wheat flours) Uniqua (multipurpose flours to satisfy the desire for taste and well-being) the Oltregrano Blends (developed to guarantee ease of use, uniqueness and excellent cooking performance) and, finally, tailor-made flours (created and balanced for the needs of each customer). Although, the new line of active and inactive natural yeasts is PH4.
Over almost two hundred years, the Molino has evolved and grown to become one of the leading flour mills in Italy. The mill exports Italian values and food excellence abroad to over 65 countries around the world, finally including the USA with its Corp.
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