attilio servi pasticceria
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- Since 2009
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attilioservipasticceria
Pastry making is an art, a story full of changes over the centuries that continues to improve and become more and more a source of satisfaction for our senses. It is the extreme natural curiosity of Maestro Attilio Servi who makes the drumsticks rest like a percussionist and put on the jacket of the pastry chef. He begins to study and attend the Academic Courses of the greatest Italian pastry chefs.
Today, years later, he is a consultant as Master Lievitista, for some of the major companies in the pastry sector in Italy. The long journey made in the world of confectionary technique and experimentation has allowed him to obtain numerous and important awards.
Time and dedication have made him one of the best producers of Artisanal Panettone in Italy, but also to bring about a revolution in the world of great leavened products for special occasions.
Attilio Servi was the 1st Pastry Chef to create the "SAVORY LINE" variant by introducing the flavor of some ingredients into the "Panettone" dough.
His first creation is called "Focaccia del Contadino", 2009, it was a real commercial success and also recognized and awarded by qualified juries. This was followed by the "Focaccia Trionfo d'Italia", the "Focaccia all'Amatriciana" and in 2017 the award-winning "Focaccia Cacio e Pepe".
His innate desire to learn, to know and to experiment leads him to unique experiences and sensory enrichment that transform into excellence in his work.
To satisfy its "originality", it brings the introduction of "savory" also in the biscuits, with grafts of surprising ingredients, from the most traditional Italians, to the excellences of the Americas up to the most exotic oriental nuances. A product based on the tradition of "handmade", but you can savor the scent of the journey, of exploration and of the refinement of taste.
The new current path is aimed at innovative initiatives for the HoReCa sector, with the "Artisanal ICE Line", a running challenge with itself and large companies.
Today, years later, he is a consultant as Master Lievitista, for some of the major companies in the pastry sector in Italy. The long journey made in the world of confectionary technique and experimentation has allowed him to obtain numerous and important awards.
Time and dedication have made him one of the best producers of Artisanal Panettone in Italy, but also to bring about a revolution in the world of great leavened products for special occasions.
Attilio Servi was the 1st Pastry Chef to create the "SAVORY LINE" variant by introducing the flavor of some ingredients into the "Panettone" dough.
His first creation is called "Focaccia del Contadino", 2009, it was a real commercial success and also recognized and awarded by qualified juries. This was followed by the "Focaccia Trionfo d'Italia", the "Focaccia all'Amatriciana" and in 2017 the award-winning "Focaccia Cacio e Pepe".
His innate desire to learn, to know and to experiment leads him to unique experiences and sensory enrichment that transform into excellence in his work.
To satisfy its "originality", it brings the introduction of "savory" also in the biscuits, with grafts of surprising ingredients, from the most traditional Italians, to the excellences of the Americas up to the most exotic oriental nuances. A product based on the tradition of "handmade", but you can savor the scent of the journey, of exploration and of the refinement of taste.
The new current path is aimed at innovative initiatives for the HoReCa sector, with the "Artisanal ICE Line", a running challenge with itself and large companies.
