# Andrea Tortora

> Born into a family of pastry chefs now in its fourth generation, and with an international career – from Paris to London, from Singapore to Venice…

Original page: https://www.scuolatessieri.com/andrea-tortora/

The great leavened cakes

Born into a family of pastry chefs now in its **fourth generation**, and with an international career – from Paris to London, from Singapore to Venice – Andrea Tortora spent years at the head of the pastry section of Norbert Niederkofler’s restaurant **St. Hubertus**, where he earned the **third Michelin star** as pastry chef.

At just thirty he became an **AMPI Master**, joining the Accademia Maestri Pasticceri Italiani. Gambero Rosso and Identità Golose named him **Pastry Chef of the Year 2017**; in 2018 the Guida dell’Espresso awarded him the title of **Pastry Shop of the Year**.

In 2017 he founded **AT Pâtissier**, a project dedicated to **signature leavened cakes**: his panettone was awarded best traditional panettone at the Tenzone del Panettone and by Dissapore. His inseparable travelling companion is **Carletto**, the sourdough starter born when Andrea was 17, together with his grandfather Vamor, and refreshed every day ever since.

Since 2024 he has been **Executive Chef Pâtissier of the historic Pasticceria Cova** in Milan, founded in the nineteenth century a short walk from the Teatro alla Scala.