Thirty years old and very clear about his work. Meet Alessandro Tiscione is like watching a speeding train pass by, unstoppable towards its destination.
Sicilian by origin, Milanese by birth, Roman by adoption and with the world always in his pocket. It is with this mix of inputs and cultures that Alessandro goes in search of new ideas and inspirations. Because the patisserie was born from a suggestion, is nurtured with passion and technique, and is renewed with a forward-looking approach.
And Alessandro discovered his passion for this profession when, son of chefHe started out in the kitchen helping his father Salvo in the family restaurant. The desire to do something new, to combine technique with imagination and an inner world that was already an erupting volcano, soon led him to approach an art that is first and foremost technical.
"I particularly like Pastry - tells - because it is precision, it is technique and it is creativity. It succeeds in enhancing and harmoniously combining these three aspects, thanks to which I can fully express myself'.
Right from the start, however, Alessandro stands out for his concept of pastry, which is innovative, which experiments, which is far removed from the past and which also starts from a traditional base.
"At first, this innovative approach of mine met with perplexity from my father, who was much more attached to a traditional concept of sweets. But he immediately let my ideas take shape and fly. Today, when I can, I help out my parents, and at the same time I have embarked on a path of my own as a consultant, lecturer and pastry chef. My dad is my biggest supporter and that is very important to me'.
And so, Alessandro Tiscionetoday he pursues his dreams, which take him around Italy and the world to transmit his pastry ideamodern, colourful, open to new flavours, new techniques and new products.
'In this the French are masters,' he explains. If we Italians have the best quality products, which everyone envies us and buys, it is from France that comes a great ability to dare in pastry making. It is the French pastry chefs, in fact, who have that openness to the new, which I also try to introduce into my work'.
It also tells us about the countries that are making inroads in this area: "Spain, the Arab countries and Japan are imposing themselves in an area that previously seemed to be dominated by only a few nations. They are bringing their culture and desire to assert themselves, as well as a great breath of fresh air'.
Let it not be thought, however, that Alessandro Tiscione do not appreciate traditional pastry.
"Being Sicilian, I love the sweets of my land: cassata, cannolo for example. And then I really like working with fruit, which allows me to give vent to my creativity in the preparation of my cakes'.
And Alessandro's cakes have a whole new flavour; they are a journey through shapes, colours and textures. Here then, his modern daisy cake is adorned with a chocolate floral decoration, while green tea is used for a tasty dacquoisethe strong scent of mango and exotic fruit in general is combined with the delicate scent of vanilla or warm chocolate for a mouth-watering marriage to try.
Among the pastry chef who are a source of admiration and inspiration for him, certainly include Emmanuele Forcone (four-time Italian pastry champion and world champion at the XV 'Coupe du Monde de la Patisserie'. in France), Gianluca Fusto, master of haute patisserie throughout Italyin Europe and Middle East and Karim Bourgione of the three best pastry chefs in the competition "Patissier dans le Monde of 2014 in France.
Listening to Alessandroone gets the impression that one is dealing with a boy like many others: a passion for football, for travelling and for books by patisserie. But then, chatting with him, you realise how much work, training and sacrifice belong to the life of this young professional who dreams of participating in the World Cup in Pastry shop... and to win, because, to borrow the phrase of one of his sporting idols, Giampiero Boniperti "Winning is not important, but it is the only thing that matters!"
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