Passion, innovation and high quality ingredients is the mix that lies in the sweet creations of pastry chef Giuseppe Pintaudi, giving life to the project of artisan cookie factory that bears his name.
Giuseppe Pintaudi, a passionate Messina native, defines himself as a pastry chef since birth. His vocation for cooking and pastry making bore fruit at a very young age when, after finishing compulsory schooling, he decided to take up the profession by working in a small pastry shop in his hometown in the province of Messina. In adolescence he thus began his journey, with his hands in the dough and his head busy studying the techniques of basic preparations. He then attended the hotel-management school in Taormina, but at the age of 16 he was forced to abandon his studies in order to follow his family to Trieste. Nevertheless, Giuseppe Pintaudi never gave up his passion and dedicated to pastry making, he continued to train under the wings of great pastry chefs from Trieste. Finding his independence between knowledge of the confectionery arts and entrepreneurial skills, in 2004 he decided to open a small store where he could start churning out his first pastries. After the great success and the need to expand the laboratory to give space and shape to his continuous ideas and creations, in 2008 he settled in his current laboratory in San Dorligo della Valle, in the province of Trieste.
"When I prepare a cookie I think of the moment of sweetness that I will bring to people's tables."
These are the words of the master pastry chef who, with dedication and passion, has brought to light several sweet creations, focusing on the technique of the preparations and the search for high quality products, creating a combination of gourmet flavors. The basis of the uniqueness of Pintaudi's products, therefore, is the refinement of the ingredients that compose them: butter from Normandy, organic monovarietal spelt flour with low gluten content but high levels of protein and fiber, sugar and free-range eggs.
With these refined ingredients, Giuseppe Pintaudi has focused his concept of gourmet pastry on three different lines of products, all designed specifically for breakfast and / or a snack: we find Biscottoni, Frolle and Fette Biscottate.
Pintaudi's Biscottoni, designed to be perfectly soaked in a cup of milk, are divided between ingredients and refined flavors: butter and Madagascar vanilla, Piedmont hazelnuts and cocoa, whole wheat and raw cane sugar, organic spelt and Sicilian black bee wildflower honey and Pintaudi's traditional recipe without added sugar.
Next we find the Frolle Pintaudi, delicious and crumbly cookies, ideal to enjoy with milk, coffee or served during the ritual of afternoon tea. Delicious are the combinations of flavors that the master pastry chef offers: you can find them in versions with Grand Cru Chocolate and fior di sale, the classic recipe according to the traditional butter, Almonds Val di Noto and Syracuse Lemon, Sicilian Navel Orange, and Cereals and Wildflower Honey Sicilian black bee.
Excellence of ingredients, technique and passion are what distinguish the creations of the contemporary brand Pintaudi, now available on Dolceitaliano.it.
Discover all the proposals on our showcase! For a breakfast or snack absolutely gourmet!
