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Pastry Art

High craft pastry

Passione per la qualità e il gusto

Pastry is my great passion. Revelation. As early as 6 years old, I used to have fun making sweets and experimenting with new recipes with Mom.

After Bakery and Pastry School at age 17, I started an apprenticeship. First at the one-star Michelin restaurant “La Casa degli Spiriti,” then with the Cerea family at the three-star Michelin restaurant “Da Vittorio.”

Experiences that gave way to a period of internships abroad: the United Kingdom, Germany and France, in the restaurants of Alain Ducasse‘s group.

The desire to return to my origins and to tell the story of the Ossola territory with my sweets brought me back home, to my Domodossola

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