I have been a pastry chef for 10 years. I was born in Italy in 1995. My passion for pastry began in my early teenage years with cake design. Later, I decided to pursue formal training to turn this passion into my profession by attending one of the best culinary and pastry schools: ALMA.
At ALMA, I learned the fundamentals of pastry, as well as the love and artistry behind this profession.
I continued to deepen my knowledge by working abroad in England and Australia, always continuing my education through online courses with some of the top experts in the field.
Due to personal and ethical reasons, I decided to move towards vegan pastry. I discovered a whole new world that fascinated me. Since then, I have never stopped studying, experimenting, and researching products that could replace eggs, gelatin, butter, cream, and more.
Today, I teach vegan pastry through my online courses at the Vegan Pastry Academy and my platform, the Vegan Pastry Club.
The years spent abroad allowed me to perfect my English and bring my courses and ebooks to an international level, achieving my goal of being able to help people all over the world.
My goal is to make vegan pastry accessible to everyone, teaching how to use new ingredients, substitution techniques, and preparation methods, so that people can understand that plant-based cooking is incredibly simple.
A dessert without eggs, dairy, or other animal-derived ingredients is not difficult to make; you just need to learn the right substitutions and new methods. The result will be enticing and delicious desserts.
There are no limits. I believe it is possible to make any dessert without animal products, without sacrificing taste or presentation. In fact, it can even enhance the flavor, as it is not overshadowed by strong and rich tastes like butter and eggs.
Since 2024, I have been part of the teaching staff at VEGANOK Academy.
In 2024, I was a guest for 8 episodes on the show "Dalla parte degli animali" broadcast on Rete4.
During the episodes, I prepared 8 simple vegan desserts that can be easily recreated at home.
Click on the image to watch the recordings of all the episodes.
In the photo, the in-person course at VB Academy in Magenta (MI).
During the two-day course, I created seven desserts, including cakes and single-serve portions, of modern vegan pastry.
In the photo, a one-day private 1:1 course where we started with a theoretical lesson and then moved on to practice. Together, we made one cake with vegan whipped sponge, two modern tarts, and three modern single-serve desserts.
In the photo, a consultancy at a vegetarian restaurant to expand their dessert line and make it entirely plant-based.
During the two-day consultancy, we first covered the theoretical aspects of vegan pastry, the ingredients to use, and how to create a recipe to become independent.
In the second part, we prepared a menu of six vegan desserts, featuring various preparations and techniques that could be adapted and used to create other desserts.
In the photo, a Tea Time event held in collaboration with a pastry shop in Genoa.
Together, we made two vegan desserts to display for the weekend, and in the late afternoon, we organized a tea time during which I explained how to make these two desserts.
In the photo, a collaboration with Funny Vegan Magazine, for which I created three vegan dessert recipes.
In the photo, an interview for Dolcesalato Magazine.