Paolo Sacchetti is one of the pastry chefs who most tenaciously, professionally, and passionately upholds the grand tradition of Italian sweets. Faithful to his origins and an incurable sweet tooth, not a day goes by without him dedicating time to studying the recipes of his region. Every dessert is created following a philosophy that allows no compromises, using only excellent raw materials and seasonal ingredients. From his workshop, "Il Nuovo Mondo" in Prato, come specialties like traditional millefoglie or those with berries, brioches, croissants, rice pudding, ricotta and orange tartlets, vanilla soft cakes, raspberry cheesecake, Grandma’s cake, and the “Scendiletto,” a perfect treat for breakfast or a snack made of two layers of crispy puff pastry filled with custard. But the masterpiece that has made him most famous is the Pesche di Prato: two hemispheres of soft brioche dough soaked in alchermes, vanilla-scented, and joined by a delicious custard filling. Sacchetti is Vice President of the Italian Pastry Masters Academy (AMPI), the association that brings together the best Italian pastry chefs with the aim of protecting the classical pastry art while also exploring potential evolutions of sweets to create desserts that are always in step with the times.
