Andrea Tortora

Pastry Chef, Pastry for restaurants and hotels

Born in Cremona and lived in Mantua, he is the heir of a line of pastry chefs: his is the fourth generation that takes care of this profession. He starts doing small chores in the laboratory under the house, since he was 15 years old. Since 2009 he has worked for Rosa Alpina in the 2 Michelin-starred St. Hubertus restaurant, as a pastry chef, alongside the chef Norbert Niederkofler, with whom he manages to perfect the precision and technique for restaurant desserts, and banqueting at very high levels. levels. After important experiences abroad, he returned to work alongside Norbert Niederkofler.

Teach to learn.