The month of December 2023 dedicates an important double space to Le Prandine; the first, as expected, dedicated to the ad on page 83 of the magazine, featuring Le Prandine's Christmas proposals for the well-being of the body and delights for the palate.
Discover the pleasure
of the festive season with
Le Prandine:
well-being for the body
and delights for the palate.
The second, more important on pages 64 and 65, is dedicated to the partnership with Andrea Tortora.
Luigi Franchi, columnist and Editor-in-Chief of Sala&Cucina magazine, summarises the statements made by Andrea Tortora, renowned Pastry Chef and founder of AT Pâtissier, in an article worthy of the magazine dedicated to Italian gastronomic excellence.
Tortora, representative of the fourth generation of pastry chefs, was awarded his third Michelin star in 2018 while heading the pastry department of the St. Hubertus restaurant.
The chef has worked with important culinary figures, including Giovanni Ciresa, Antonio Guida, Christian Le Squer, Michel Roux, Gualtiero Marchesi, Fabio Cucchelli and Norbert Niederkofler. His experience with Niederkofler was instrumental in his career, while maintaining strong ties with his first master, Maurilio Giacomelli.
In 2017, after the accolades he received, Tortora launched his own project, AT Pâtissier, focused on creating signature yeasts with fresh contemporary elegance. He emphasised the importance of balancing tradition and innovation, culture and care for the environment