Not all leavened products are created equal, and not all of them are "masterpieces." This distinction is reserved for those who have managed to rediscover the Italian tradition of classic pastry and who push the boundaries every day, blending past and present with the help of new techniques and knowledge, all while respecting those traditional flavors and know-how. Andrea Tortora, born in 1985, "chose to honor the great Italian tradition" and does so in his "AT Pâtissier": he is the fourth generation of pastry chefs, inheriting a great legacy to which he has added his own experience, particularly that gained with Norbert Niederkofler. Great knowledge and craftsmanship, a keen instinct for doughs, and an unwavering commitment to the highest quality ingredients.
