Sardinia
Destination
40 minutes
Duration
Ita
Language
10+
People

A dive into sweetness

I will welcome you to my pâtisserie to show you the workshop where I create my desserts and to taste together some of my specialities: typical Sardinian biscuits (amaretti, pabassini, pardule), sous-vide creations (cakes, rum babas and panettone), a selection of Italian and French mignon pastries, semifreddos, pralines and other seasonal desserts that will be in production during your visit. A dive into sweetness: Italian and Sardinian traditions!

I have always adopted a simple but fundamental philosophy: to work only with ingredients of the highest quality. In my workshop, we do not use industrial semi-finished products, artificial flavouring and margarine.


The Food Expert: my career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.

The genuineness of my creations is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island.

Where Ghilarza, Oristano – 60 min from Cagliari and Sassari
When Everyday – duration 40 minutes
Start time Flexible start time by agreement with the Expert
Some tips Minimum number of participants 10. In case the minimum amount of participants is not reached, the traveller will be offered an alternative date or a refund.
What’s included
Visit to the pâtisserie Tasting
What’s not included
Transport

Price per person: € 25,00

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

My career as a pastry chef started more than 30 years ago, after having worked in my brother’s bakery shop. With great commitment and dedication, I had been training in the Sardinian pastry tradition and subsequently under the aegis of master pastry chefs such as Iginio Massari.

I have always adopted a simple but fundamental philosophy: to work only with ingredients of the highest quality. In my workshop, we do not use industrial semi-finished products, artificial flavouring and margarine.

The genuineness of my creations is ensured by a careful selection of raw materials (butter, high quality flours, natural flavouring and mother yeast) and by the choice of typical Sardinian products, such as almonds, honey, ricotta and citrus fruits. A choice that has allowed our pâtisserie to offer modern desserts, but in the wake of the bakery tradition of the island.

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