The Origins of Pastry

Cookies, pastries, cakes, croissants, donuts. Pastry creations define this culinary art of excellence, recognized worldwide.

Since ancient times, different civilizations created sweet treats using natural resources. In Ancient Egypt, nuts and fruit with honey were the ideal sweet snack, while licorice juice was valued for its therapeutic properties.

The Ancient Greeks, great admirers of honey, made cakes such as the “melitoutta” and enriched their menus with almonds, sweet cheeses, wine, and sesame or poppy seeds. Cakes were often anthropomorphic in shape and offered to the gods. Ambrosia, the divine nectar, is still today a metaphor for the perfection every pastry chef aspires to.

In the Roman Empire, dried fruit, cookies, and cakes were enjoyed as a luxury reserved for the wealthy classes. In the 16th century, Hernán Cortés introduced chocolate to Europe from the Aztec Empire.

From Traditions to the Manifesto

History shows the continuous progress of the pastry arts, which in Italy have gained increasing importance. Today, Italy can boast an official manifesto, presented in 2018 at “Pastry Best” in Vighizzolo d’Este (Padua).

Not a binding regulation, but a document of recommendations for achieving the best results, structured in 10 guidelines:

• Use of natural raw materials and enhancement of flavor throughout the day.
• Training based on knowledge of raw materials.
• Preference for whole grains, rich in fiber and minerals.
• Valuing the work of farmers and breeders for a transparent supply chain.
• Continuous production of live sourdough as a guarantee of quality.
• Limiting or abolishing semi-finished products not produced in-house.
• Experimenting with new approaches without fear of tradition, communicating with honesty.
• Effective communication to highlight craftsmanship and raw materials.
• Sustainable, healthy, and balanced pastry, revisiting traditional recipes.
• Fair pricing throughout the supply chain, rejecting extreme cost-cutting.

The Sweet Mission

The creativity and dedication of pastry masters continue a journey that dates back to the dawn of tradition. With creativity and respect for the rules, they pursue the goal of creating the “perfect dessert.”

This balance combines taste and proper caloric intake, sustainable and quality ingredients, resource availability, and professionalism. It is the right compromise to fulfill the mission passed down to us from the ancient world.

Carmine F. Milone
Food Technologist