Taste is the foundation of pastry art: it means recognising the moment when you have to add or remove something.
Taste is the foundation of pastry art: it means recognising the moment when you have to add or remove something.
Taste is the foundation of pastry art: it means recognising the moment when you have to add or remove something.
My Story
I was born in Terracina the 14th of August 1979. I grew up helping my grandmother to prepare dessert and sweat for celebrations: moments of joy and lightheartedness that made me the pastry chef that I am now. My journey began in a school for chef in Fiuggi, then I started a long process to become a professional: I worked with Leonardo Di Carlo and Gualtiero Marchesi, two great chef that taught me a lot. I took part to a series of competitions and won a bronze at Rimini 2008.
Equilibrium and Harmony
“You have to imagine the dessert like a great conclusion: it’s important that it leaves a strong emotion”
Inside Millevoglie Bakery we are always looking for the best products: our philosophy is the promotion and protection of the local territory, along with the respect of our traditions. Raw material of the greatest quality and the total absence of artificial preservatives distinguish our exalted Made in Italy products.
