Pastry chef from San Marzano sul Sarno, Vincenzo Faiella is a specialist in great Italian leavened desserts, a field in which he has earned international recognition thanks to a philosophy built on technique, top-quality raw materials and deep-rooted passion.
Vincenzo Faiella’s story begins early in his family’s pastry shop in San Marzano sul Sarno, where at the age of twelve he learned the first fundamentals of the craft from his father Carmine. Just two years later he was taken under the wing of master baker Toty Catanese, an encounter that opened the door to the world of natural leavening and fermentation, setting the foundation for the technical depth that would mark his entire career .
His training soon took on an international dimension. Lessons from maestros such as Rolando Morandin, Achille Zoia and Eliseo Tonti, combined with the influence of emblematic figures like the late Alfonso Pepe, shaped an approach rooted in precision, rigorous management of sourdough and a constant pursuit of the best ingredients. For Faiella, technique is essential, but true pastry only comes alive when paired with passion, respect and daily dedication .
Although he masters the entire Italian pastry tradition, it is in the world of great leavened products that he finds his fullest expression. His panettone, pandoro and colomba have earned him major accolades, including the title of FIPGC World’s Best Panettone in 2019 and 2020, and first place at Panettone Senza Confini in 2020. Each recognition reflects years of study of sourdough and an unwavering commitment to balance, texture and aromatic complexity .
After gaining experience in some of Italy’s most respected pastry shops, in 2021 he fulfilled a long-held dream: opening his own boutique in San Marzano sul Sarno. The space mirrors his vision — a meeting point between tradition and contemporary sensibility, where every creation expresses memory, technique and identity .
Today, Vincenzo Faiella is a member of the Accademia Maestri del Lievito Madre and APEI, acknowledgments that highlight his central role in the Italian leavening landscape. His guiding principles remain unchanged: honour tradition, innovate with balance, and transmit through every creation the same passion that first emerged when he was a child standing on a stool beside his family’s pastry counter.
