Since 1996 Alessandro Dalmasso has run Pasticceria Dalmasso in Avigliana. Silver medallist at the Coupe du Monde de la Pâtisserie 2009, twice technical coach for Italy’s gold (2015 and 2021), he tops the Gambero Rosso Pastry Guide 2025 with 96/100 and Tre Torte.
Raised among sac-à-poche and gianduiotti, Alessandro Dalmasso opened Pasticceria Dalmasso Avigliana at age 23 after representing Italy at the Grand Prix Junior de la Pâtisserie (1991). The family workshop became his laboratory for obsessive research into the shapes, shine and textures of micro-pastry.
His competitive spirit earned silver at the Coupe du Monde de la Pâtisserie 2009; as technical coach he led Team Italy to gold in 2015 and repeated the feat in 2021, outscoring France and Japan.
A member of the Accademia Maestri Pasticceri Italiani since 2006, he has chaired the Italian Club of the Coupe du Monde since 2016, organising training camps and scouting young pastry talent.
His tireless work on Torinese bite-size pastry is celebrated by the Gambero Rosso Guide: Tre Torte from 2020 and a record 96 points in 2025, ranking first among Italy’s top 33 pastry shops.
In 2020 he published “La grande piccola pasticceria”, now a global reference for ratios, glazing and mignon viennoiserie, confirming his passion for rigorous study and clear teaching.
“The essence of quality is choosing ingredients yourself, applying strict technique and loving what you do every day,” says the master, who now works with his wife Monica and daughter Rebecca in a new didactic hub dedicated to Piedmontese pastry heritage, spreading the culture of Italian micro-pastry worldwide.
