One of the important reasons that I was in Brescia was to visit Veneto Pasticceria, or Patisserie, the pastry shop owned by Chef Iginio Massari who I believe is known to everyone as Gino. He is world renowned and quite easily one of the best pastry chefs of Italy, if not the best.

The pastry shop itself is fascinating. Fairly large, it has a coffee and display counter right in the middle of the shop and the whole shop smells divine. The spotless glass counters loaded with trays full of assorted confectionery stare at you mischievously. There is every kind of sweet stuff in this shop. Chocolates, semifreddo, cakes, petit fours, spun-sugar art-works, pastille, biscuits, toffee. There were chocolates which looked like rusted nuts and bolts and tasted super with a dusting of bitter chocolate powder.

What is nice is at one end of the room there are brass tables and chairs and you may sit and drink a glass of wine if coffee is not your preference.

I tasted a few of the yummy sweets while I waited for Chef Massari to emerge from the bakery. I was delighted to meet him. He is after all a famous chef. Yes, Iginio Massari is highly regarded in the International Pastry Community. He was coach and and president of the Italian team that won the Pastry World Cup in Lyon in 1997 as well as the Pastry World Champions UIPGC in 2004.

When I got chatting I learnt, in addition to the pastry shop, he also owns a restaurant Carlo Magno in Collebeato, near Brescia, that he has won more than 300 certificates and awards and that he has written many books, as well as the fact he has been a founder of many associations. In 1986 he founded the Consorzio Pasticcieri Bresciani (Consortium confectioners from Brescia) over which he now presides. He is also Founder of the AMPI (Accademia Maestri Pasticceri Italiani), Italy's exclusive master pâtissier association, and of the Cast Alimenti School, he combines his undisputed technical experience with an extraordinary didactical ability. He was proclaimed Confectioner of the Year 1999-2000 and of the decade in 2003.

Iginio Massari is an industrial food consultant, particularly concerned with biscuits, chocolate, risen dough, alimentary fats and ice creams. He is one of only three Italians who is member since 1985, of Relais Desserts, the exclusive international association of masters of both modern and traditional confectionery. Chef Massari is the author of books in the confectionery-gastronomic sector: Programma (Massari) Armonie (Massari-Azouz) Monumenta (Massari-Biasetto) Cresci (Massari-Zoia) Oro Colato (Massari), in Italian, is the exaltation of the quality of chocolate. Mia nonna mangiava i fiori (Massari) first and second volume. Mignon with Caffarel (Massari Pastissaria International).

In conclusion, when in Milan, catch a train to Brescia and go to Veneto Pasticceria.