Italian Touch

Italian Touch
I’ve followed the Beauty from North to South through the valleys of our Dolomites and then down along the sweet Apennines, passing-by the golden wheat, until touching the lucky sun-drenched borderlands: there where taste resides in the brilliant and fragrant colours. All this beauty was just waiting to be plucked, experimented, remodelled. I wanted to give it a new shape, kneading it carefully with my own hands. I chose gestures that originate in memories of the long-lived family tradition which have been refined over years of intense study and research.

​Because the Italian Touch is also this: to find the origins of authenticity and to share this with the world. 

I kneaded it giving it free rein.
I watched it relax and rest.
I enriched it and made it strong.
I watched it rise vigorously and take shape of a dome.

The warmth, then, exalted consistencies, tastes and fragrances, repaying me with concrete forms of a Beauty that, over time, I obstinately searched for.

This great passion today carries the name AT Pâtissier, my personal collection of Great Leavened Specialities: Panettone, PandOro and Uovo di Tortora, three great stories that speak of Italian tradition, creativity and taste.

Andrea Tortora
previous: Andrea Tortora
next: Press


This website uses cookies. Find out more about how this website uses cookies at this link. By continuing to use this website, you consent to our use of these cookies.
Siglacom - Internet Partner