I'm Loretta Fanella

When I was young, I dreamed of being a stylist. School and my first work experiences allowed me to understand that style is not the exclusive prerogative of fashion.

I was a pastry chef for the greatest starred chefs in Europe: Carlo Cracco, Ferran Adrià, Pinchiorri. Experiences that allowed me to refine my techniques, reach very high aesthetic and quality standards and overturn the rules of the dessert moment.

In 2019, I decided to embark on a new adventure: opening my own business in Livorno, where I can fully express my creativity and my idea of ​​dessert.

Refinement, research, elegance, are terms that I try to bring back and renew in my way of thinking pastry: my desserts are a perfect symphony of lines, colors, consistencies, flavors.

Named “Best Pastry Chef in Italy” in 2007, over the years I have been involved in the training of colleagues and professionals in the sector, as well as taking care of the dessert menu for several hotels and starred restaurants in Italy. I have written 2 books translated into 4 languages

Since 2022 I have been part of the APEI board, Pastry Chef Ambassadors of Italian Excellence, and last October at Host in Milan I received the “Best Pastry Chefs in the World” award from Iginio Massari.

In my pastry laboratory I create artisanal desserts with my team for both private individuals and for hotels, clubs, restaurants. I do weddings and wedding cakes, I manage events and catering, I teach training courses for professionals and amateurs, I provide personalized consultancy and I package corporate gifts.

Panettone and colombe, mignon and monoportions cakes, biscuits and chocolates, jar-cooked desserts and macarons: for me, dessert must tickle the senses, awaken memories, conquer the eyes and palate and give an authentic taste experience.