On 28th January, the Italian team, coached by Alessandro Dalmasso and made up of Lorenzo Puca, Mattia Cortinovis and Andrea Restuccia, won a place on the podium with a bronze medal at the Coupe du Monde de la Pâtisserie in Lyon. It was a prestigious achievement for the young team and a great source of satisfaction for our Alessandro.
Once again this year, the Pasticceria Dalmasso is present in the "Pasticceri e Pasticcerie 2019" guide. This prestigious collection has been put together by Gambero Rosso to celebrate "the best examples of skilled Italian craftsmanship, where know-how and knowledge combine with high-quality raw materials to unite creativity and tradition" (translated from Gambero Rosso).
The brand new Stella di Mare Dubai Marina Hotel chose Alessandro Dalmasso’s pastries to celebrate its inauguration last January.
Turin was chosen to host the final of the European Cup at the Oval Lingotto on June 10th-12th before the Coupe du Monde de la Pâtisserie final, which will be held in Lyon in 2019. The Piedmont city will therefore host the European selection for the most prestigious international high-patisserie competition, created in Lyon in 1989 by Pastry chef Gabriel Paillasson.
Participants come from seven countries: Belgium, Turkey, Sweden, Russia, Poland, Switzerland and Bulgaria. Having won the 2015 edition, Italy earned a place in the 2019 final.
This year, the new President of the Italian section of the Club Coupe Du Monde de la Pâtisserie Alessandro Dalmasso will be part of the jury.
The Pasticceria Dalmasso, now with its two shops, has once again been awarded ‘Tre torte’ (three cakes) in the 2018 guide, taking sole possession of second place in Italy.
‘When I heard the news I thought: I'm on the right path,’ said Pastry Master Dalmasso, ‘a path where every day is marked by exceptionality, improvement and challenging ourselves. There’s a little bit of madness each day, which I share with my colleagues and my wife Monica, the perfect right-hand for any situation and new business, like Dalmasso Rivoli. The biggest challenge has been creating increasingly good top-notch products whilst at the same time managing the differences between the two shops, ensuring they are both two parts of a single identity, and we are really happy with this result.’
Italian Cuisine Week is the perfect chance to share Italy's finest Chefs and Pastry Masters with the world, as well as their most exquisite creations. And so, on 21 November last year, Alessandro Dalmasso visited the wonderful Principality of Monaco to delight taste buds with his interpretation of tradition: simplicity, innovation and elegance as exemplified by his famous bignoline mini choux puffs. In keeping with his ethos, Pastry Master Dalmasso also held a workshop for students: a live lesson on the Piemontese art of pastry making, during which he prepared the delights which were then offered to the public for tasting.
Rivoli, in the new Pasticceria Dalmasso, tradition according to the Pastry Master Alessandro: from 15 March 2017 come and taste his avant-garde reinterpretation of Piedmontese patisserie, the results of decades of work, awards and accomplishments, journeys to discover flavours from around the world and lessons passed on from his father Giuseppe.
"The flavour which comes from my products must be a sweet, unforgettable memory."
From 15 March Alessandro and Monica Dalmasso look forward to welcoming you in Corso Susa, 7A.
Gambero Rosso has reconfirmed the "three cakes" award for 2016 for our patisserie, which proves itself to be the only unmissable destination for sweet treats in Piedmont. "Three cakes" are awarded by the renowned Pastry Chef and Patisserie Guide to unmissable places for those with a sweet tooth and is awarded to just 15 establishments, including Iginio Massari and Gino Fabbri.
Read the press release from Gambero Rosso
Change is in the air for the Club, gold at the World Championships in Lyon: Emmanuele, Francesco and Fabrizio have a new President, the Master Pastry Chef Alessandro Dalmasso who takes over from the Master Pastry Chef Gino Fabbri. The appointment took place at the last AMPI Symposium when the Club celebrated its victory and the handover before Italy's top pastry chefs. The Master Pastry Chef Dalmasso will lead the Italian Team towards new challenges and new goals in the coming years, again demonstrating the importance of development and competition, constant improvement and team work.
Alessandro Dalmasso and the staff from his laboratory will present their creations from the 8th to 13th September at the prestigious event organised by the luxurious Takashimaya department store in Tokyo.
In the historic Nihombashi centre, the eighth floor will be fitted with a stand for the public demonstration of Turin's Patisserie according to Alessandro: Mini choux puffs, Gianduiotti and Marron Glacé.