Credits Brambilla-Serrani
Born in 1979 in Torre del Greco, Carmine Di Donna has gone places since he took his first steps in the family pastry-shop as a child, charmed by traditional Neapolitan colours and aromas. He grew more and more passionate and learnt the fundamentals from his father, and later stood out, continuing to grow in terms of training and experience.
His professional training is varied; after completing his studies he travelled, acquiring lots of experience from Manchester to cruise ships, to hotel restaurants. Meanwhile, Carmine always believed and invested in his training, aware that exchanging ideas and learning are essential if you want to continue to create.
The exchanging of ideas with great international pastry making masters including pastry-chef Angelo Musa was essential. The latter left a mark in his career and is a source of inspiration to these days.
Since 2015 he’s head pastry-chef at Gennaro Esposito’s starred restaurant Torre del Saracino in Vico Equense; since March 2017 he’s also a member of the prestigious Accademia Maestri Pasticceri Italiani.
Carmine Di Donna is a curious pastry-chef. He has a concrete vision of pastry-making, which in recent years has acquired an increasingly intimate connection with cooking. In his vision of pastry-making, desserts must include elements with different textures, aiming for the perfect balance of acidity. It is also essential to stay grounded. He believes that «everything starts from tradition. Unless there’s tradition, there cannot be any evolution».
by
Neapolitan, born in 1978, she’s an architect and sommelier Ais. She’s a member of the Narratori del Gusto and together with Centro Studi Assaggiatori in Brescia she participates in wine and food tasting panels. She collaborates with magazine L’Assaggio, and other publications, and is a member of association Donne del Vino
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All the Giovani Stelle, the young star awards given by the 2020 Guida ai Ristoranti di Identità Golose, presented yesterday at Terrazza Gallia in Milan
The programme of the 15th edition of the Identità Milano Congress will include many new speakers as well as many returns. Here are the highlights of the three days, taking place in the spring, for the first time, on March 23rd-25th. The complete programme is available online in the new section of the website, dedicated to the Congress
Ettore Beligni, pastry chef at Ristorante Arnolfo in Colle Val d’Elsa, receives the award in the Auditorium from Pierre Cantrel of Valrhona (Foto Brambilla-Serrani)