Preferisco dare una definizione più caratteriale al concetto di “Artigianale”.

Specifically, by "Artisanal" I mean a product made with a soul, which is why I only use a Traditional method with natural "mother" yeast.

Therefore, I would not dwell on the simple development of the recipe, which leads to a constant product over time but without an identity. On the contrary, what I am looking for is a soul that improves over time, this aspect is obtainable thanks to a sensitivity refined by the passion for this product.

Another fundamental aspect is the search for raw materials that perform in a certain way to allow for obtaining not only visual but also sensorial sensations, resulting in "uniqueness".

I would like to find a way to convey all the beauty and complexity into production in developing a product that is not simply mixed and cooked, but a product that IS BORN.

This type of culinary art, hence a form of culture, allows me to get in touch with my madness and I would like to share it as a form of art.

My story also had a significant chapter in Shanghai, where I was able to distinguish myself with the production of panettone not so much MADE IN ITALY which is still certainly appreciated but MADE BY ITALIAN.

In conclusion, anyone who is the bearer of an art form, from any corner of the globe, must also be a spokesperson for it.