Angelo Di Masso
“Nei miei dolci ci metto amore, passione e testa. L’amore per il territorio mi guida nella scelta delle materie prime; la passione mi anima quando impasto, bisogna accarezzare e sfiorare con delicatezza la pasta; infine, i dolci vanno progettati con la testa, come se fossero edifici tenuti insieme dal giusto equilibrio degli ingredienti.”
Growing up around flour, eggs and yeast, Angelo Di Masso is our family’s pâtissier. He was very young when his passion for desserts took him to Turin, where he attended the Beccari Institute and obtained a diploma in Pâtisserie. His passion is fueled by specialist courses, meetings with great chefs and contests that have bestowed on him national and world class awards. However, the most important accolades are the emotions that Angelo conveys to his customers.
“I put all my love, passion and wisdom into my desserts. My love for the surrounding countryside drives me in the choice of raw ingredients; my passion motivates me when I knead, caress and gently touch the dough; finally, the desserts must be designed using my wisdom, as if they were buildings held together by the right balance of ingredients.”