Andrea Tortora

Credits Brambilla-Serrani

Credits Brambilla-Serrani

AT Pâtissier

via San Martino 68/6
Volta Mantovana (Mantova)

Born in 1986 to a family of pastry makers (he’s the fourth generation), Andrea Tortora knew he would spend his life with his finger in the pie ever since he was a child, though perhaps he wasn’t expecting that at 30 he would be nominated "Best Pastry Chef" by Guida di Identità Golose 2017 and by Gambero Rosso. He designed (and then put into practice) his career path as a journey, based on concepts like meeting, confrontation and freedom. He took the first steps in the home workshop but he soon felt the desire to leave. He was attracted to the kitchens of great restaurants, dynamic and motivating places, ideal to meet people, raw materials and new ideas.

His most significant experiences include those at hotel Bauer in Venice, next to Giovanni Ciresa, and at the court of Antonio Guida, at restaurant Il Pellicano in Porto Ercole. And then the equally important stops abroad: in Paris with Christian Le Squere, London with Michel Roux and Singapore with Fabio Cucchelli. He has now set root in Alta Badia, at hotel Rosa Alpina, the relais & château owned by the Pizzininifamily, where he’s in charge of the sweets, from breakfast to desserts at St. Hubertus, the kingdom of Norbert Niederkofler.

Collaborating with famous chefs has always been his biggest source of inspiration. In doing so he’s used commitment, passion and humbleness. But he’s also taken a very personal journey: «My teachers gave me a direction, told me where to look at, but not what I was meant to see. I listened to them with respect, free to follow my personal and creative progress», he says.

Carletto, the mother yeast he created 15 years ago with his grandfather Vamoris still his inseparable travel companion. He’s kept it and refreshed it with love to our days. Leavened products are indeed the jewel in his crown: he’s made a range of panettoni named after him, already a hit. At Christmas, in 2006, he made 3000, deservingly sold out.

In 2019 he leaves the St. Hubertus restaurant.

Has participated in

Identità Milano


Andrea Ciprian

Born in Belluno in 1972, he's a freelance journalist. He's been collaborating for the past decade with various food and wine publications, in Veneto and Italy