Ha portato l'ARTE CONTEMPORANEA nella PASTICCERIA. WALTER MUSCO

He started by opening an art gallery. A pastry shop wasn't part of the plan. In 2009, he took over a sports bar in Tor Marancia and transformed it into something never seen before: a laboratory where Malevich, Lucio Fontana, and Jackson Pollock take shape in chocolate. His EASTER EGGS are true works of art, not to be eaten but to be preserved. At Bassa Temperatura, Valerio and Francesco meet WALTER MUSCO, the Roman pastry chef who brought dripping and sculpture to a suburban pastry shop. For him, technique is a means, never the story. A candid conversation about art, chocolate, and the beauty of imperfection. =============== [00:00] Introduction [02:28] From art gallery to pastry shop [04:36] The opening in Tormarancia [07:09] Educating the customer: initial resistance [11:26] The panorama of Italian pastry making [16:40] Easter eggs as works of art [23:04] The state of pastry making in Rome [26:46] The "psychopathy" of perfection [32:01] Trends in Instagrammable leavened products [34:34] The right price for panettone [41:23] Return to tradition: The future of pastry making ================ Pasticceria Walter Musco ▶   / pasticceriawaltermusco   Francesco Picerno ▶   / frankpersia   Valerio Salvi ▶   / iovalo   Instagram ▶   / bassatemperatura   TikTok ▶   / bassa.temperatura   Subscribe to the YouTube channel to never miss upcoming content:    / @bassatemperatura   Follow the podcast on Spotify: https://open.spotify.com/show/70rRIqB...