“Don’t compromise, ever.”
Quantity should never trump quality. Making our delicious products involves carefully selecting ingredients, finding the right ratios, and perfecting our transformation technique.
I started to dabble in the world of cooking, and especially pastry, in middle school.
After completing my training, I made cakes and semifreddi for the Gelato Naturale Academy.
I am Chef Pâtissier at the Posillipo Dolce Officina, Posillipo Restaurant, and Hotel Posillipo. I strongly believe in continuing professional development. I’m convinced that nothing comes easy, and I believe that you have to adopt a no-comprise approach when it comes to making high-quality products.
And it all boils down to the ingredients we buy, which I personally sample, using all of my senses to ascertain whether they’re the right fit for our products.