Fabrizio RaccaIf it’s true that looks count, Fabrizio Racca’s desserts win at first glance. A combination of meticulous attention to aesthetic and structural appearance and texture and consistency allow him to create truly contemporary desserts.
Underpinning his experimentation are his design studies at Turin Polytechnic, where he developed his passion for baking and confectionery. Unlike his fellow students, who chose to build objects, he decided to shape produce and ingredients, creating cakes influenced by art and fashion. Often chosen for ceremonies and weddings,
Fabrizio Racca’s desserts recount history, ingredients and traditions, but are revisited with a modern take to metaphorically embrace time. One is baked peaches stuffed with cocoa and amaretti, which consist of a cocoa-flavored crumble base, amaretto ganache and peach gelée. Then comes hazelnut, vanilla and salted caramel tart, which is actually a soft hazelnut bavarois filled with baci di dama cookies, vanilla cream and almond brittle, and topped with salted caramel frosting.
