Masterclass The great leavened cakes with 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 – 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.