To be considered the best in the world, takes hard work, dedication and meticulous attention to detail. Andrea Voltolina has all this and more and is in fact considered the world best.
In 2006 Andrea took out the Gold prize in the EXPO GAST Culinary World cup in Luxemborg placing Italy at the top of their game, and went on to train the Olympic team for 2010.
Like most of Italy’s successful Culinarians, his roots began in his home town, Abano Terme near Padova in Italy’s Veneto Region where for 10 years, Andrea successfully ran his two Pasticceria’s with his brother and family.
Leaving the family business, Andrea continued his training with some of Italy’s most respected culinary talent such as Fabio Mamolo, Rossano Boscolo and Giorgio Nardelli.
Andrea has spent 9 years entering culinary competitions all over the world.
From Europe to the Unites States, Andrea has left a list of Gold, Silver and Bronze Medals behind, only stopped after winning his most prestigious award, Gold Medal in the 2006 Expogast World Culinary Olympics.
Andrea now spends minimal time in his Pasticceria’s as his talent makes him Italy’s most sought after Pastry Chef.
He now consults for Europe’s most prestigious companies Unox Forni, Cantine Ferrari, Silkomat, Laped Zuccheri, Locanda Margon and even the Vatican City.
Andrea specialises in demonstrations and training within the Culinary Industry for new recipe development, creative management, and production organisation.
When Andrea is not teaching his own programs at his own culinary school for Pastry and Baking Arts, Andrea teaches for the Culinary School of ENIAP of Tione with Chef Giorgio Nardellii , Manuelina Culinary, and Various other Italian Culinary Institutes.
Chocolate… Gelato…Semifreddo… Tortes… and Mignon, all are covered in Andrea’s book, Pasticceria creative e decorazioni (Creative pastry and decorations) which is a true testament that sets Andrea far above his competitors.
In all aspects of his work Andrea is a spectacular example of artistry, and also demonstrates a unique and complex understanding of all aspects of cuisine, aesthetic and molecular, needed tocreate perfect pieces of art that are not only beautiful, but fun and of course DELICIOUS!
For Andrea Cuisine is a continually evolving an exciting journey where each day presents us with new opportunities to learn from, new people to learn from and therefore new knowledge to impart.
The Pastry, Gelato and Cuisine of Andrea Voltolina were born from tradition and a passion where simple and quality ingredients are transformed into a new idea, a new fantasy and a new lesson learned.