Via Alessandro Volta, 8B
22036 Erba (Como)
The main goal of Anna Sartori, pastry-chef from Erba, is quality. The exceptional quality of the cakes she pulls out of the oven, ever since she took over after her dad Francesco – who in 1958 established the gelateria which in time became one of the coolest pastry-shops in Brianza. Behind this excellent quality, ça va sans dire, there's a study of ingredients. But Anna's sense of responsibility has a prominent role in her work too, and «success is a consequence».
Born in 1965, a graduate in Agricultural Studies and a previous career in a corporation (from 2000 to 2005), a diploma in naturopathy and studies in Chinese traditional medicine completed in 2018, Anna Sartori is an always-moving volcano; even when her hands are still, her mind isn't; she's a real force of nature.
And from nature she draws in abundance, so that her cakes can be unique. As for the savoury products, which are an important part of the family establishment, together with the dishes they make for lunch, it's Anna's husband Giuseppe Colombo who takes care of them, while the financial and sales management of the pastry shop is handed to Roberta Sartori, her sister. On top of typical products like Masigott, an ancient cake that is made with a whisked dough of wheat, buckwheat and corn, Anna makes the traditional cannoncini, puff pastries, fruit tartelettes and gelato, all avantgarde thanks to the use of rice and spelt flour, almond paste and other fats on top of Belgian, French and Italian butter of the highest quality, plus flakes of agar agar and mucilage to thicken the glazes...
«It doesn’t matter what you do. What matters is how you do it», this extraordinary pastry-chef repeats like a mantra. It's no surprise that she made use of all her studies, from pastry-making to Chinese medicine, in the design of her Feis® method (an acronym that stands for "physique [fisico in Italian], emotivity, intellect and spirituality"). That is to say she explain as if it were the most important thing in the world, it's «a way that allows every person to increase their personal awareness in terms of food and find their personal food profile so that we can all buy the suitable food». A synthesis that represents her way of understanding the human soul also through the choice of a puff pastry!
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
Please fill in the fields below to search our Protagonists' database.
The nine speakers of Pasticceria italiana contemporanea, Sunday 25th October, the entire day in Sala Blu 2 at Identità Milano 2020, in collaboration with Petra® Molino Quaglia and Valrhona. Top row, from the left Corrado Assenza (Caffè Sicilia, Noto - Syracuse); Nicola Olivieri (Olivieri 1882, Arzignano – Vicenza); Gianni Zaghetto (Pasticceria Racca, Padua). In the middle row: Angelica Giannuzzi (Pashà, Conversano - Bari); Fabio Longhin (Pasticceria Chiara, Olgiate Olona - Varese); Anna Sartori (Pasticceria Sartori, Erba - Como); bottom row Diletta Zenna (Lazzaro 1915, Pontelongo – Padua); Nicola Di Lena (Seta del Mandarin Oriental, Milan); Fabrizio Fiorani (Pastry consultant). TO REGISTER IN IDENTITÀ MILANO 2020, CLICK HERE AND FOLLOW THE INSTRUCTIONS
On Thursday 9th October the fifth edition of Identità New York starts at Eataly. Grana Padano, sponsor since the first edition, this year debuts with Denny Imbroisi, the young testimonial of Progetto Taglio Sartoriale Worldwide, selected during Identità Milano 2014