A pastry chef by vocation
There are two pastry chefs at Ciccio Sultano’s restaurant, both under Fabrizio Fiorani’s mentorship. They are two girls from Piedmont, who love their job as only a pastry chef can be when fully committed to the creativity and precision of their job. Lucrezia Giletti D’Alanno, head pastry chef, is not new to the hospitality world. «We are the right-hand man of Fiorani – she says – we specialise in classic but contemporary Italian patisserie. We renew familiar flavours, refreshing them for what regards their taste and aesthetics.
In our profession, you can see that the way we work is significant. And even when the guest doesn’t notice it at first sight, we continuously improve our desserts».
Alongside Lucrezia, there’s Clara Astigiano, who loves dancing and chose to be a pastry chef to fulfil her grandmother’s wish and feel happy for herself and the others. «Here, the desserts are neat – she highlights – in harmony with the beauty of the plates chosen for the service. More goodness equals simplicity: we always look for the primary flavours». Featured: Babà with Sicilian black bee honey.
Ciccio Sultano
A practical mind
