ANDREA TORTORA

SEEKING THE ORIGINAL IN THE ORIGIN

 

Son of confectioners and with a strong international resume to his credit, from Paris to London and from Singapore to Venice, Andrea Tortora is since summer 2015 the Head Pastry Chef of the three Michelin stars Restaurant St. Hubertus of Rosa Alpina Hotel & Spa in San Cassiano – Dolomites. In 2017 he was appointed Maestro AMPI and the Italian guides Il Gambero Rosso and Identità Golose have named him Pastry Chef of the Year.

Andrea Tortora
ph: Daniel Töchterle

In front of the greatness of the Italian tradition, I felt this courageous hypothesis that subtraction could be an opportunity. My role is simply to respect it, to present it at its best and to make it accessible through contemporary channels”  Andrea Tortora

Given the success achieved last Christmas, Andrea Tortora is continuing with his AT Patissier project – alongside the activities carried out at the restaurant – with the aim of offering great yeast products with contemporary elegance. His proposal is that of a big classic of the Italian confectionery, the Panettone Glassato, in a 1 kg format, without any compromise on the quality of raw materials (vanilla from Tahiti, candied oranges Agrimontana, cocoa Domori, dairy butter and fresh eggs) and on the processing of the mother yeast. Another strong point is also the product’s packaging, as the Panettone is presented in an elegant total black metallic tin, whose graphics have been designed by the Italian illustrator Gio Pastori.