A fourth-generation representative of a family of pastry chefs, Master Pastry Chef Andrea Tortora boasts an outstanding career path, from the Bauer in Venice alongside Giovanni Ciresa to working under Antonio Guida at Il Pellicano in Porto Ercole.

After several experiences abroad, he eventually settled at Rosa Alpina, where for many years he curated the entire pastry offering — from breakfast pastries to the desserts served at St. Hubertus, Norbert Niederkofler’s celebrated three-Michelin-starred restaurant.

At Abi d’Oru, he has created a project that embraces pastry-making, bakery, and gelato production, including several traditional recipes inherited by the Zuncheddu family from their grandmother, Maggiorina.

A unique opportunity for guests to indulge in the creations of one of Italy’s most renowned master pastry chefs.

An exclusive service designed to showcase the hotel’s savoir-faire beyond its walls, in perfect harmony with the style and sophistication that define it.