Federico Andreini is a talented Italian pastry chef known for his creativity and technique. After participating in Bake Off Italia, he embarked on a career path that led him to work with famous chefs and internationally renowned restaurants. Since 2023 he is an integral part of Sustànza, the Neapolitan project led by chef Marco Ambrosino, where he signs refined desserts that tell the story of the territory in a contemporary style.
Federico Andreini was born in Lucca in 1998 and has been passionate about the world of pastry since he was young, attracted by the endless possibilities of transforming raw materials. In 2017, he participated in Bake Off Italy, where he won over the audience with his determination, creativity and technique. This stepping stone allowed him to start building a solid career in the industry.
After the program, he moved to Milan, where he worked alongside chef Marco Ambrosino at 28 Posti. This was followed by important international experiences that enriched his professional background: in Spain, in Slovenia at Ana Roš's Hiša Franko, and in Denmark, where he specialized in the art of bread and leavened products at the Bageriet Benji bakery.
In 2023, Federico returned to Italy to join the Sustànza project in Naples. Here, as pastry chef, he reinterprets the confectionery tradition of Campania and Italy, creating desserts that combine modern techniques and iconic local ingredients. Among his most popular creations are Bread and oil, which celebrates the Mediterranean, and Tiramisù with buffalo ricotta and tonka bean ice cream.
His talent was recognized by Gambero Rosso's Pastry Chefs & Pastry Shops Guide 2025, which listed him among the top 25 Italian pastry chefs. In parallel, he founded the Punto Zero Collective, an initiative that aims to redefine the role of dessert in tasting menus, transforming it into a continuum of the savory course.
Andreini is part of the new generation that has managed to build a solid and innovative future in high-end gastronomy starting his path also in tv shows.
