As an apprentice with International Confectionery Masters Roberto Miranti has been a pastry chef since an early age and has since won many national awards. It was in 2016 that he and his wife took over Orsucci. A great connoisseur of ingredients and an innovator, he studies and creates his products to leave a mark.
Some of his petite patisserie and yeasted breakfast items come in unusual linear shapes and forms. The first category consists of 25 different elements and comprises flavours such as triple-chocolate, exotic mango and daisy flower, and chamomile and lemon. The top-class Viennoiserie includes “designer” creations such as the cube-shaped cake with Sorrento lemon cream, the chocolate and gianduja cream “Egyptian Pyramid”, and “No violenza”, a French pastry filled with confectioner’s custard and berry fruits. Just as good are the savoury pies and cream tartlets: be sure to try the shrimp and tomato and mozzarella.
The yeast-leavened holiday classics, traditional and savoury, are increasingly innovative (the Marzameni cherry tomato with Taggiasca olives, for example), and this year there are plans for a pyramidal Pandoro!
In 2024 Roberto came first 1st at the Sigep Gelato d’Oro Awards and will be member of the Italian team at the Gelato Europe Cup 2025.
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