Carmine di Donna

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».