Racca developed his passion for confectionery in his design studies at Turin Polytechnic. He doesn’t design objects but, relying on a very young staff, all under 25, creates pastries connected with art and fashion.
His desserts feature at hundreds of ceremonies and weddings, revisiting stories, ingredients and traditions in a contemporary key. One standout creation is peaches with cocoa and amaretti, which consists of a crunchy chocolate shell containing peaches baked with cocoa and amaretti on a base of cocoa crumble, amaretto ganache and peach gelée. A great classic, part of the range from the outset, is Diamantino, the Chantilly cream and berry fruit version of which is a bestseller.
In the course of the year, it’s possible to enjoy more than 40 types of petits fours, 15 of which are available seasonally. The most innovative, prestigious products in the range are the limited-edition boxes for festivities, international events and collaborations with major brands.
With its stylish appearance and refined flavours, Fabrizio Racca confectionery wins over both eyes and palate.
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