Roberto Cantolacqua Ripani, is nationally recognized as Master Pastry Chef, member of AMPI, and is the owner of the homonymous pastry shop, with two important stores in the Marche region, one in Tolentino and the other in Civitanova, both in the province of Macerata.
His passion for sweets and leavened products was born when he was very young and, thanks to his dedication, commitment but, above all, passion, the small company in which he was working became a stimulating starting point for his brilliant career.
In 2009 Cantolacqua took over the business in which he was working to start a new adventure as owner of the pastry shop, excelling throughout the territory for his mastery in croissant decoration and for his excellent ability to make the most of the potential of the raw materials that constitute its products of the highest quality.
In the following years there are many national awards attributed to him; in 2014 he won the first prize at Sigep in Rimini for the "The Star of Chocolate" competition. Also in 2014 he ranks third in the first edition of the Rai Due Talent Show "The greatest pastry chef", in 2016 his classic panettone comes third in "Re Panettone", while in 2018 he wins the first prize for the Best Artisan Panettone in the annual competition "Panettone according to Caracciolo".
In addition to the many awards received, Cantolacqua marks an important point in its path in 2020, publishing a first professional book, "Classic decoration in pastry", presented at Sigep and introduced with profound esteem by the illustrious Maestro Iginio Massari.
His creations are unmistakable, thanks to the elegant and delicate aesthetic touch that he manages to give to cakes for every occasion and his leavened products, fragrant, soft and light thanks to the use of the ancient mother yeast, accompany every period of the year: from the classic Milanese Panettone, also declined in the summer version with candied apricots and fresh lemon notes, to the Colomba Pasquale and the Easter Pizza from the Marche region, up to the Panbrillo, an exclusive product characterized by various alcoholic baths, such as Rhum, Limoncello, Anisetta Rosati and the typical anise liqueur of its territory, Varnelli.
But that's not all, the Maestro, a passionate and cultured connoisseur of the history of Italian and non-Italian cuisine, offers a wide selection of biscuits in his pastry shop, creating unforgettable combinations of flavours, carefully following regional traditions and choosing the right ingredients to obtain perfectly done.