Born in 1987 in Arezzo, Maicol Vitellozzi has turned his passion for pastry into a hallmark of innovation and quality. From ALMA to collaborations with the giants of Italian cuisine such as Osteria Francescana and Ristorante Cracco, to opening his pastry shop in Turin, Vitellozzi stands as a benchmark in the contemporary confectionery landscape.
Biography
Maicol Vitellozzi's culinary journey began with the Advanced Course at ALMA, laying the foundation for an outstanding career in the world of pastry. His experiences at Massimo Bottura's Osteria Francescana and Carlo Cracco's restaurant in Milan honed his skills and sparked his creativity, eventually leading him to Turin to join the team at Ristorante Del Cambio. Here, Vitellozzi took a pivotal turn in his career, focusing on desserts and baked goods and distinguishing himself through originality and quality.
The opening of "Maicol - Croissant Bread Pastry" marked the beginning of a new adventure, where Vitellozzi's passion for viennoiserie materialized into creations like "Crubik 2.0" and "Diamante." This pastry shop is not just a production site but a laboratory of ideas, where each product tells a story of tradition renewed through innovation.
Vitellozzi's approach to pastry is based on three pillars: science, art, and passion. He firmly believes in continuous research, exploring new taste horizons, and the importance of keeping tradition alive. His pastry shop in Turin has become a meeting point for industry enthusiasts, offering a range of high-quality products ranging from naturally leavened bread and croissants to more elaborate creations for special occasions.
