|
Puglia and Basilicata) it already has 25 years of activity on the shoulders. To 17 he/she leaves the artistic high school to devote himself/herself/themselves to the art pastry shop going to shop from the teacher De Palma of Bitonto. It learns all the makeups of the work that it subsequently will put the coffetery of his/her situated family to Pole of the Hill into practice. Shortly time turns the place into a cafe - confectionery - chocolate where the handicraft production of the begins "Mandorletto", a base dessert of almonds and vincotto of fig trees. To his/her colleagues of the APA, with which it often organizes courses of updating, it loves to repeat that the secret of a good pasticceres are the constant daily appointment, the continuous desire to learn and, the desire to transmit his/her own art to all that artisans of the taste that love this work. |
