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 Dove Egg is proposed in 700g format.
It is packaged in an elegant tin with white colors and pastel shades, the idea is the result of the collaboration between the illustrator Giò Pastori and the young designer Marco D’Andolfi.
A casket created specifically to enclose a real TREASURE.
Type 0 soft WHEAT flour, candied orange peel (orange peel, glucose-fructose syrup, sugar), dairy butter (MILK), water, fresh category A egg yolk, sugar, natural yeast (WHEAT), honey, orange paste (orange peel, glucose-fructose syrup, sugar), salt, Bourbon vanilla bean seeds, malt (WHEAT).
Ingredients of the glaze: sugar, egg white fresh category A, rice flour, rice starch, hazelnuts.
Garnished with granulated sugar and ALMONDSuono whole.