‘Understand subtraction as an opportunity’
With this phrase Andrea Tortora has decided to honour the greatness of Italian tradition.
He has worked as a pastry chef in the best starred kitchens including that of Norbert Niederkofler 3 Michelin stars at St. Hubertus where he learnt the philosophy of subtraction.
He now has his own workshop in Volta Mantovana where he produces his great collections of products all worked like jewels with care and incredible passion.
His products are made using only the best ingredients, starting with flour and ending with Tahiti vanilla. They are the result of years of continuous study and research towards maniacal perfection in both aesthetics and taste.
Products that are absolutely to be tried, for us at DF-gourmet it is truly an honour and prestige to be able to collaborate with your company.
The Panettone all’Olio EVO is packaged inside an elegant matt black metal tin, embellished with an illustration by Giò Pastori.
Soft wheat flour type 0, vegetable fat based on olive oil (olive oil, cocoa butter, water, emulsifier: sunflower lecithin, iodized salt, vegetable potato alpha-citodextrin, acidifier citric acid), apricots (apricots, glucose-fructose syrup, sugar), candied tangerine peel (tangerine, glucose-fructose syrup, sugar), water, egg yolk from fresh category A EGGS , sugar, natural yeast (soft type 0 WHEAT flour, water), honey, orange paste (orange peel, glucose-fructose syrup, sugar), salt, Bourbon vanilla pod in seeds, malt (WHEAT).