important year; the opening of his Atelier in Milan was foreseen with an adjoining Pastry School along with the development of a pastry and chocolate brand, Fusto Milano. The objective was to create a research and training hub and not just a productive “gym” for pastry Chefs, an idea credited also by the choice of location for its birth: a former gym from the 1930s on via Amilcare Ponchielli, a stone’s throw from Corso Buenos Aires in Milan. The pandemic imposed a change of direction and instead, a “speakeasy” boutique-laboratory was created. It isn’t visible from the street, and you can only enter by ringing the doorbell between 10 AM and 7 PM every day except Mondays. It is a space dedicated to the study, production and sales (online, retail and takeaway) of “Contemporary Artisanal Pastries and Chocolates.” The main protagonist of the production is chocolate, to which Gianluca dedicated in depth research, allowing him to become one of the most creative maître chocolatiers of the world. His high-quality artisanal pralines, shipped to many foreign countries, have impressed the public, colleagues and critics. In particular, “Emotions in 3 cm2” represent a trip into memories of flavours. Tasting them allows you identify and fully experience emotions given by texture, aromatic profile, shape, dimension and respect of time and of technique. These small treasure chests are able to give value to ingredients such as Sardinian saffron, porcini mushrooms from Piedmont, white truffles from Alba, balsamic vinegar from Modena and a selection of both Italian and non-Italian foods of utmost quality. No compromises For Gianluca Fusto, pastry arts mean the capability of combining ingredients with style and with technique, while considering the creativity and uniqueness of each pastry chef. The choice of ingredients and the pursuit of excellence are the foundation of his pastry arts. In order to not forgo flavour, structure and consistency, one must study and respect the ingredients. In this way, for example, chocolate doesn’t exist but rather there are different types of chocolate to offer based on the season and the flavour pairings. The secret to success for an artisan is to know how to evaluate the quality and seasonality of the products used, without forgetting one’s style and one’s heart. A great pastry chef doesn’t assemble ingredients, but mindfully builds a true cultural project. Definitively, the sweet arts gift the possibility to have the knowledge to understand oneself. It is the journey within that helps us understand the world, humanity and various cultures. Pastry arts, like life, are a continuous pursuit of the laws, colours, aromas and flavours of nature, which are to be combined with the desires of one’s clientele, avoiding trends and whatever is currently in style. It means constructing a pastry art “of the senses”, pastries that can give value to the ingredients, the seasonality and the territory. Gianluca Fusto has explained well his journey and his philosophy in important books. Design, sustainability, ethics and quality Beyond technique, Fusto Milano pastry shop is also about lifestyle, design, arts and inspiration. It is a cutting-edge space just like the equipment used. The different areas, divided by transparent walls, allow you to live the space in its entirety, which creates an experience based on hospitality. At the foundation of every detail and choice, there is a philosophy based on minimalism, ecology and quality of work. Great attention is paid to packaging. Everything created in the space is intended for delivery or takeaway, therefore it needs to arrive perfectly and in an original way; each size and shape of the packages is personalized and decorated, thus becoming a small work of art on par with the content it will be carrying and giving a complete sense to both items. 10 FROM THE COVER
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