From 15 to 18 May, Italy hosted a celebration of high-end pastry. After 14 years, Relais Desserts returned to the country, meeting in Padua, and Carpigiani was proud to be the event’s official partner. The 85 best-known pastry chefs in the world gathered to discuss current issues and trends in pastry.

The Goûter des Chefs

On Sunday 15 May, the “Goûter des chefs” took place at the Palazzo della Ragione, a UNESCO World Heritage Site. All participants were asked to create compositions arranged as ten monumental buffets on the theme “Herbs and Fruits”, a nod to the city’s two historic squares, Piazza delle Erbe and Piazza della Frutta.

The 85 chefs were split into ten teams based on where they come from, so each group could interpret its buffet as a tribute to its own region and traditions.

The Italian team

Italy was represented by some of the country’s leading pastry names: Iginio Massari, Paduan master Luigi Biasetto, Andreas Acherer, Fabrizio Galla, Luca Mannori and Roberto Rinaldini.

Bring it to your pastry business in New Zealand

Pastry and gelato increasingly work together, from gelato entremets to ice cream inside plated desserts. Explore our Carpigiani pastry machines and ISA pastry cabinets, and consider Carpigiani Gelato University for hands-on training.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.