He laid aside his professional drum sticks and put on the Pastry Chef uniform, It was us extreme natural curiosity that made Master Amilio Servi start attending the courses of the greatest Pastry Chefs of Italy, to put his Passian for the Art of Pastry and Leavening into practice.
Working as a Yeast Master consultant for the main Italian companies in the bakery sector and personally creating the recipes of some of his products.
His expertise allowed him to become one of the main producers of Craft Panettone in Italy.
"Attilio Servi Pasticceria" with head quarters in Pomezia in the province of Rome, it consists of the commercial offices is currently a laboratory of over 1.000 square metres, equipped with cutting-edee technologies to increase the production rate and reflect the true Crafismanship of the ingredients.
All of the traditional yeast cakes served at Christmas and Easter (“Panettone” and “Colomba”), breakfast yeast cakes, biscuits, mignon pastries, one-portion and traditional desserts are made with genuine raw materials, carefully selected by Master Attilio Servi throughout Italy.
His yeast cakes creations are prepared with Sourdough, made using four and water; only natural flavours and without added preservatives, mixtures or powders, the distinctive mark of a true Craff in all its products.