My haute patisserie proposal is based on constant research of preparations, raw materials and techniques to enhance ingredients, experiment with new combinations, and create sweet delicacies with modern and balanced flavors.
I choose raw materials of the best quality, many at Km0, others, as someone would say at KmVero, that is, seeking the best that the market offers such as red vanilla from Madagascar, fragrant and elegant, pistachios from Bronte, unique in aroma and intensity, butter from Ossola, rich in the scents of our mountains, as well as honey and eggs from local farms. Special attention is paid to the seasonality of products and their strictly organic origin.