Sweetmood No30 - May 2022

13 ceptional creative freedom. His statements in which he says he thinks backwards and wants to speak only through his work have become legendary. The Spanish pastry chef claims the priority of aroma over flavour, so much so that he takes inspiration for his creations from the woods and the smells of nature. He taught Annalisa that pastry is freedom, the ability to surprise and amaze. Back in Italy, she continued her training at the two-star Villa Feltrinelli restaurant, where she met chef Stefano Baiocco, the professional who most influenced the construction of her way of understanding the art of desserts. Baiocco’s pastry shop was the essence of organization, rigor, and technique. Annalisa didn’t stop there, and in 2019 she landed at Mauro Colagreco’s prestigious Mirazur, the year the restaurant earned three Michelin stars and third place as the best restaurant in the world according to the 50th Best Restaurant List. Here she created sweets, constantly inventing new recipes. Annalisa

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