With all the new openings in the tourist heart of the capital they manage to pass the taste test. This is the case of Iginio Massari’s pastry shop inaugurated a few months ago inside the Galleria Alberto Sordi, which ended up under the critical lens of the content creator GiuliacrossbowRoman YouTuber known for her direct and no-discount food reviews. In the video shot right between the Trevi Fountain and the historic gallery, the creator focuses her analysis on the key elements of the breakfast offer: Maritozzo, tiramisu and viennoiseriewith the aim of evaluating quality, coherence and relationship with the highly touristic context in which the store is located. In this video.
Maritozzi, tiramisu and viennoiserie: the criticism
The review starts off well, but doesn’t last long. The maritozzo is promoted without hesitation: “The dough is soft, fragrant, does not taste like an oil sandwich. The custard gives that extra boost“, says Giuliacrossbow. However, the rejection of the project is clear tiramisujudged out of focus: “It’s very wet, it almost looks like a babà. It’s not a tiramisu, it’s soaked sponge cakeThe biggest disappointment, however, comes with the pastrieswhere the judgment becomes severe. The pain au chocolat is defined as “decent but forgettable“, with an unconvincing pastry and too compact chocolate. The comment on the cocoa croissant with bitter orange marmalade is even more critical: “Heavy, sticky, you can’t taste the cocoa. Only the jam arrivesEven the custard croissant, despite having an appreciated filling, does not pass the test: “The cream is excellent, but the croissant looks like bread” In general, packaging and experience are judged not to be up to the prices and location: “For what you spend, I expect something more refined”.
Giuliacrossbow’s conclusions
The conclusion is bitter and summarizes the meaning of the criticism: a promising start followed by a “constant descentFor Giuliacrossbow, the Massari pastry shop at the Galleria Alberto Sordi seems to work better on more leavened products. pastry chef than on the puff pastries, however proving inconsistent with the expectations created by the name, position and prices. A review which, without personal attacks, calls into question the overall value of the operation and reopens the debate on the quality and authenticity of the big names in the historic center of Rome.
