For this newly appointed Master of Arts and Crafts in the Pastry field, the word “art” goes hand in hand with “family”, since this expert Italian confectioner grew up in an environment where pastry making was a 50-years-long family affair.
Gastronomy and Wine Pastry
Alessandro Dalmasso’s first teacher was his father, who introduced him to the culture of sweetness, starting with the basics and later moving on to the actual techniques. He taught him to learn by stealing with his eyes and to repeat a gesture in order to make it his own. There was no doubt: his career as a dessert craftsman rapidly unfolded before him, but Alessandro’s ambitions were bigger than his age, and his competitiveness was just as strong. When he was only 17 years old, Dalmasso represented Italy at the Gran Prix Juniores de la Patisserie in Lyon, and at 23 he opened his first pastry shop in Avigliana, just otside Turin, anticipating our contemporary times, where artisanal pastries and chocolate became iconic symbols of excellence.
Dalmasso’s vocation for international competitions won him countless awards in many occasions. His trophy case was rich in silver nuances since 1991, and finally turned gold in 2015 and 2021 with his victory as Italy’s team technical director at the Coupe du Monde de la Patissierie in Lyon. This Master of Arts and Crafts’ stylistic paradigm doesn’t end in his know-how, but expands to teaching too. Inside Dalmasso’s atelier, located in the heart of his homeland, Piedmont, amidst gianduia and cremini chocolates, his creations summarize this pastry craftsman’s complex and masterful technical accomplishments, resulting in his sophisticated style.