AT PATISSIER by Andrea Tortora
“Understanding subtraction as an opportunity” With this phrase Andrea Tortora has decided to honor 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 learned the philosophy of subtraction.
Now he has his own workshop in Volta Mantovana where he produces his great collections of products all processed as jewels with care and incredible passion .
Its products are made using only the best ingredients starting from flour to Tahitian vanilla, they are the result of years of continuous study and research towards the maniacal perfection both aesthetic and taste.
Of the products absolutely to try, for us at DF-gourmet it is really an honor and prestige to be able to collaborate with your company
The PandOro is packaged inside an elegant metal tin where the sage green color blends with gold, embellished by designer Marco D’Andolfi.
Type 0 soft WHEAT flour, dairy butter (MILK), fresh category A EGGS, sugar, natural yeast (WHEAT), fresh category A egg yolk, fresh MILK, acacia honey, cocoa butter, salt, malt, Bourbon vanilla bean seeds. Sachet of icing sugar: sugar, wheat starch (WHEAT), Bourbon vanilla bean seeds.