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 |
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| What’s not included |
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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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