A Taste of Italy in Lane Crawford
A conversation between Max and Marchesi 1824’s
Pastry Art Director Diego Crosara
Max has one chance to do the impossible. Marchesi 1824 has landed at Lane Crawford and his main mission this season is to taste every single delicious treat from the famed Milanese Pasticceria. As the night draws in and Christmas gets closer, we delve into a conversation of Max with Marchesi 1824’s Pastry Art Director Diego Crosara , talking about all things Christmas and what Lane Crawford customers should expect when they indulge in a Marchesi 1824 pastry.
Read on for the full interview
Can you describe the secret that set Marchesi 1824 pastries apart from others?
What distinguishes Marchesi 1824 is the obsessive attention to detail and the meticulous care devoted to each individual element: from the selection of raw materials, of the highest quality, to the handmade decorations. Not only the taste is impeccable, but also the beauty of the creations is a fundamental aspect that sets them apart.
What are some of the most popular items on your menu?
Among the iconic desserts that have marked our history and still represent our strengths there are the Aurora Cake and the Panettone. Torta Aurora is unmistakable for its soft sponge cake, filled with a light custard and decorated with the iconic diamond pattern, which makes it unique. Panettone, a typical Milanese sweet and our signature product, is made with sourdough and processed with extreme care. The result is a soft, digestible dough and an irresistible taste that invites you to indulge in one slice after another.
How is your assortment products in Lane Crawford different from the one in the UK?
The products available at Lane Crawford are the same as those found in the UK and at Marchesi 1824 pastry shops in Milan. Loved for their goodness and elegant packaging, the assortment ranges from delicious jellies to dragées, from sugared almonds to refined praline and cremini confections. Every detail reflects the essence of Marchesi 1824 and encapsulates the authentic taste of our artisanal tradition.
What is the story behind one of your most beloved offering, and why do you think it resonates with Lane Crawford’s costumers?
The history of Panettone has its roots in the mid 19th century, in Milan, where it established itself as a Christmas symbol par excellence. Marchesi 1824 began to create its own version, making it an unmissable element of the festivities and perfecting, over the course of two centuries of passion and research, a careful and meticulous process. Today, the Marchesi 1824 Panettone is made with excellent ingredients: 100% Italian wheat flour, six-crown sultanas and Sicilian oranges, and is loved the world over. In addition to the classic version, we offer seasonal variations, such as the summer version with apricots, lemon and almonds or the autumn version with candied chestnuts.
The history of Panettone has its roots in the mid 19th century, in Milan, where it established itself as a Christmas symbol par excellence. Marchesi 1824 began to create its own version, making it an unmissable element of the festivities and perfecting, over the course of two centuries of passion and research, a careful and meticulous process. Today, the Marchesi 1824 Panettone is made with excellent ingredients: 100% Italian wheat flour, six-crown sultanas and Sicilian oranges, and is loved the world over. In addition to the classic version, we offer seasonal variations, such as the summer version with apricots, lemon and almonds or the autumn version with candied chestnuts.
What’s a lesser – known pastry or treat from Marchesi that you think deserves more attention?
Throughout the year there are many excellent products that deserve special mention, such as the fig monoportion, cherry tart and many other seasonal desserts that are only available for short periods. Each Marchesi 1824 creation follows the rhythm of the seasons, offering fresh, authentic flavours and deserves to be celebrated for the quality and care that make it unique.
How do you incorporate seasonal ingredients into your holiday menu, and do you have a favourite festive treat?
We often change the menu according to the seasonality of the ingredients, remaining faithful to the Italian culinary tradition but reinterpreting it with a modern twist. We do play with Panettone flavours: figs and honey, pistachio, marron glaceès are all different kinds of panettone reinterpretation.
Can you describe a day in the life of a pastry chef at Marchesi 1824? What are some behind the scenes moments?
The day begins with the planning of activities to ensure maximum efficiency and yield. We move from the preparation of fresh pastries to the preparation of leavened products, which require special attention. Each creation is the result of precision and creativity, enriched by the moments of confrontation and collaboration between team members. True satisfaction comes when customers appreciate the creations.
How do you see the pastry industry evolving, and where do you see Marchesi 1824 fitting into the future?
Certainly, the pastry industry is moving towards greater attention to different dietary needs. For this reason, the trend is to reduce the use of sugar, favouring lighter and easily digestible desserts. Marchesi 1824 is following this evolution, revisiting its creations with this new approach.
Follow Max’s trail straight to the Marchesi 1824 pop up, only at Lane Crawford
