A tribute to the territory of Amalfiwhich with its wonderful fruits and breathtaking landscapes is the backdrop to this compelling story, and to the tireless search for the highest expression of pastry art carried out, for almost two centuries, by the entire team Pansa.
To take part in the event, moderated by Antonella Provettibook manager for Italian Gourmet, the master Iginio Massari, who edited the preface of the volume dedicated to the historic Amalfi pastry shop, professor Giuseppe Gargano, director of the Amalfi Culture and History Center and editor of the introduction to the work, the journalist Valeria Maffei and the mayor of Amalfi Daniele Milano. «This volume – Milan commented – tells how the entrepreneurial history of the Pansa family is deeply intertwined with that of Amalfi and the coast. It is enriched by the recipes of the pastry shop’s iconic desserts, and at the same time tells the story of a family that has made the pursuit of excellence and the valorisation of its territory a mission.”
For maestro Massari, president of the association that unites the ambassadors of pastry excellence – of which the Pansa brothers are part – «that of the Pansas is an epic that continues to walk on the legs of the fifth generation, but there are already many small Pansas ready to continue this tradition: it is a story to be proud of, both from a family and professional point of view». Right from the stage of the World Pastry Stars – the International Pastry Congress, of which Pansa were protagonists in the 2019 edition – the esteem of Iginio Massari, as well as that of the many colleagues present, was the great incentive for the Amalfi brothers to always better and at the same time a great responsibility.
To close the works, the intervention of the Pansa brothersprotagonists of the evening: Nicholas he made a point of thanking the generations that preceded him and, in particular, his father Gabriele. “Dad he taught Andrea and me to be brothers in life, as well as in work, and this makes the difference in a family-run business. Today Andrea and I are, in fact, one and the same and this community of intent is inevitably also reflected in the company’s activities.”
Andrea Pansa, instead, he wanted to call all the current collaborators on stage, without forgetting a nod to those figures who have come and gone over the course of these two hundred years, to thank them for their commitment and for the desire and ability demonstrated in always walking together together in one common direction. This sensitivity is also a sign of greatness, entrepreneurial intelligence, the ability to look forward without forgetting one’s roots.
Buy the book published by Italian Gourmet
What conclusion could be more suitable, at the end of the event, than the tasting of the signature desserts from Pasticceria Pansa? Sfogliatella, Lemon delight, Candied peels… the same ones whose splendid photos you will find in the volume.
Available in pastry shops and, of course, on the Italian Gourmet online shop.
BUY IT HERE
Opening and closing photos: Emanuele Anastasio
