I’m Rolando.
I grew up on a farm, in a family of farmers.
Organic eggs every day, repeated gestures, respect for the ingredients.
For me, classic isn’t an aesthetic.
It’s a method.
That’s why I chose to start my own path.
I planted hazelnuts, followed the entire supply chain, worked on proportions and timing.
In my workshop, I transform all of this into artisanal desserts.
Classic, because deeply understood.
Modern, because created today.
Classic never felt this good.