welcome to my Academy
I have been a pastry chef for 10 years. I was born in Italy in 1995. My passion for pastry began in my early teenage years with cake design.
Later I decided to start a training path to turn this passion into my job, by attending one of the best culinary and pastry schools: ALMA.
At ALMA I learned the basics of pastry, the love and the art of this profession.
I continued to deepen my knowledge by working abroad between England and Australia, while always training through online courses with the greatest experts in the field.
For personal reasons and ethical motives I decided to approach vegan pastry. I discovered a new world that fascinated me a lot. Since then I have never stopped studying, experimenting and recreating products that could replace eggs, gelatine, butter, cream, etc.
Today I teach vegan pastry through my online courses at Vegan Pastry Academy and through my platform, Vegan Pastry Club.
The years spent abroad allowed me to perfect my English and bring my courses and ebooks to an international level, reaching my goal of helping people all over the world.
My goal is to make vegan pastry accessible to everyone: to teach how to use new ingredients, substitution and processing techniques, so that people understand that plant-based baking is very simple.
A dessert without eggs, dairy and other animal ingredients is not difficult to make; you just need to study the right substitutions and new methods. The result will be appealing and delicious desserts.
There are no limits. I believe it is possible to prepare any dessert without animal products, without sacrificing the taste and appearance of the dessert; on the contrary, you enhance the flavour because it is not covered by strong, rich tastes like butter and eggs.
In 2024 I was a guest for 8 episodes of the TV show "Dalla parte degli animali" on Rete4.
During the episodes I made 8 simple vegan desserts that can easily be replicated at home.
Click on the image to watch the recordings of all the episodes.
The photo shows an in-person course at VB Academy in Magenta (MI).
During the two days of the course I created 7 desserts, cakes and individual portions of modern vegan pastry.
The photo shows a one-day private 1:1 course where we started with a theory lesson and then moved on to hands-on practice.
Together we created one cake with a vegan whipped-egg sponge, two modern tarts and three modern individual desserts.
The photo shows a consultancy in a vegetarian restaurant to expand the dessert menu and make it completely vegan.
During the two days of consulting, we first covered the theory of vegan pastry, the ingredients to use and how to create recipes in order to become independent.
In the second part we created a menu of 6 vegan desserts made up of different preparations and techniques that can be adapted and used to create other desserts.
The photo shows a Tea Time event organized in collaboration with a pastry shop in Genoa.
Together we made two vegan desserts to display in the shop window for the weekend, and in the late afternoon we organized a tea time during which I explained how to make these two desserts.
The photo shows a collaboration with Funny Vegan Magazine, for which I created three vegan dessert recipes.
The photo shows an interview for Dolcesalato Magazine.