Anna Di Marco

The sweet enterprise of Lady Anna

Born in Torino in 1978, professionaly grown in Sicily, where she attended the Hotel Institute in Terrasini (Palermo), Anna Di Marco attended the 7th edition of ALMA Advanced Pastry Course. She brilliantly graduated after a period of internship at Antoniazzi pastry shop in Bagnolo San Vito (Mantova), and recently opened the exquisite “Lady Anna” pastry shop (www.pasticcerialadyanna.it) in the small town of Sorbolo (Parma). The pastry shop is divided into two laboratories. One of these is dedicated to the preparation of sweet and savory gluten-free products.

«I have wonderful memories of ALMA experience – says Anna. I did not expect I would receive such a qualified education, and I would be given the chance of learning from some of the greatest Master Pastry Chefs in Italy. The seven months I spent in school were very intense and stimulating,  especially for whoever is curious, like I am, interested in everything new and aiming at improving their professional skills. I would definitely do it again, and I feel like recommending it to those who dream of becoming a pastry chef».

Anna is now proposing a wide range of sweet creations, such as traditional desserts of Italian regions and French mousses, and is always trying something new and pursuing excellence in what she does. The key concept in her quest is the extreme care for raw materials, such as Dutch butter for puff pastry, ricotta from Carini for Sicilian cannolis, almonds from Bari for crisp cookies, the real Moscato d’Asti and Marsala wine from Trapani for zabaion cream. Hers is a real “mania” for top quality ingredients, that Anna learnt about and applied at ALMA, following the example of her teachers.

In caricamento...