AT Patissier
The Estate
Andrea Tortora, son of fourth generation pastry chefs with an international curriculum – from Paris to London, from Singapore to Venice – was for years the guiding light of pastry making of the St. Hubertus restaurant where he was awarded the third Michelin star as pastry chef.
When he was only thirty, he obtained recognition as Master Pastry Chef becoming a member of Ampi (Academy of Italian Master Pastry Chefs).
He was nominated by the food guides “Il Gambero Rosso” and “Identità Golose” Pastry Chef of the Year 2017, while the food guide “Espresso” awarded him the title Pastry Chef of the Year 2018.
During his career he has collaborated with great Chefs such as Giovanni Ciresa, Antonio Guida, Christian Le Squer, Michel Roux, Gualtiero Marchesi, Fabio Cucchelli and Norbert Niederkofler. The years spent side by side with the latter were crucial for Andrea, although the memory of his first Maestro, Maurilio Giacomelli remains fundamental and indelible.
Following the important awards he received, in 2017 Andrea Tortora began his project AT Pâtissier, which he continues with great enthusiasm, with the aim of offering great artisanal leavened products which are characterized by a fresh contemporary elegance. Andrea’s inseparable travelling companion of always is “Carletto”, the sourdough he created with his grandfather Vamor when he was 17, and which he has continued to keep lovingly fresh until today.
The Products
I’ve followed the Beauty from North to South through the valleys of our Dolomites and then down along the sweet Apennines, passing-by the golden wheat, until touching the lucky sun-drenched borderlands: there where taste resides in the brilliant and fragrant colours. All this beauty was just waiting to be plucked, experimented, remodelled. I wanted to give it a new shape, kneading it carefully with my own hands. I chose gestures that originate in memories of the long-lived family tradition which have been refined over years of intense study and research.
Because the Italian Touch is also this: to find the origins of authenticity and to share this with the world.
I kneaded it giving it free rein.
I watched it relax and rest.
I enriched it and made it strong.
I watched it rise vigorously and take shape of a dome.
The warmth, then, exalted consistencies, tastes and fragrances, repaying me with concrete forms of a Beauty that, over time, I obstinately searched for.
This great passion today carries the name AT Pâtissier, my personal collection of Great Leavened Specialities: Panettone, PandOro and Uovo di Tortora, three great stories that speak of Italian tradition, creativity and taste.
Andrea Tortora