Savory specialties with simple and genuine ingredients whose inimitable flavor pleasantly envelops.
Savory specialties with simple and genuine ingredients whose inimitable flavor pleasantly envelops.
Federico Anzellotti
The 'art of Italian pastry
Growing up among the aromas and flavors of "Dolci e Sensazioni" the business founded by his parents, Federico Anzellotti was fascinated by white art from an early age.
So, very young, he started training at prestigious pastry schools to continue the family tradition.
In 1998, thanks to the experience gained with the best masters at national and international level, he took over the family business, giving it new impetus and expanding its offer with a particular focus on chocolate.
A passion, that for chocolate, that Anzellotti will never stop cultivating, until he becomes a recognized expert on the subject, consultant to companies of primary importance, called to the prestigious task of managing the Cluster dedicated to cocoa on the occasion of Expo 2015. Since 2006 he has been consultant and organizer of the Pastry and Culture Forum at Sigep in Rimini, the most important national trade fair in the sector.
He is also the organizer of the Italian Juniores and Seniores Pastry Championships with the patronage of the Presidency of the Republic and coach of the Italian National Pastry Team for national and international competitions. From 2007 to 2019 he was National President of the Confederation of Italian Confectioners, which has over 20,000 members.
In 2011 comes the victory of the Junior Team Pastry World Championship. There are numerous specialized magazines and television programs to which he has been invited to participate, including La prova del Cuoco, Quelli che il calcio, Il Più Grande Pasticciere, Bake Off Italia, Ricette all'italiana, just to name a few. In 2015 he published the volume “L'Italia del gusto”. In 2016 Anzellotti decides to move his business to the center of Pescara, first with “Dolce Passione” and then with the new “Emozioni Italiane” brand. In 2020 he is the author, on behalf of the Ministry of Foreign Affairs and Ice, of two technical-scientific guides respectively dedicated to cocoa and coffee.
Nel 2023 è Protagonista di una nuova serie televisiva, Emozioni Italiane - Il mio dolce preferito, legata al mondo della pasticceria, con la presenza di personaggi dello spettacolo,
Articles
THE PANETTONE ACCORDING TO CARACCIOLO
Federico Anzellotti, President of the Confederation of Italian Confectioners
THE PANETTONE ACCORDING TO CARACCIOLO
Federico Anzellotti, President of the Confederation of Italian Confectioners
ITALY AT THE TABLE
The unity and values of Conpait Gelato celebrate craftsmanship
ABRUZZO COMPANY
Experiencing cocoa, Federico Anzellotti's chocolate is the protagonist in the Aquila area
PROFESSIONAL TRAINING AGENCY OF THE ASTIGIANE HILLS
National President of the Confederation of Italian Confectioners Master in AFP
CHIETI TODAY
Chocolate tasting course with Federico Anzellotti
ANSA.IT ABRUZZO
Sweets and flowers, cake designer in action
CASTEL GOOD LIVE
SIGEP crowns Fiasconaro. The master pastry chef Nicola Fiasconaro received the award for 'the best panettone of the 2018 edition
NOALYA
Pastry chefs confront the past! A triumph of sweetness at the Italia a Tavola award
ABRUZZO WEB
Tornareccio Queen of honey on the weekend, guest of honor Federico Anzellotti.
CONVIVIUM 2000
A sweet tenth anniversary from Knam to Massari at the IaT Award
THE SUN 24 HOURS
Federico Anzellotti - Great demand (and double salaries) abroad for Italian pastry chefs
ROOM AND KITCHEN
Pastry according to Conpait at Expo
ADN KRONOS
Christmas: Sigep, the made in Italy panettone to conquer the world
THE CENTER
The cake stylists. The pastry school was born in Sambuceto
ABRUZZO NETWORK
Cocoa for dinner with the pastry chef Federico Anzellotti
ANSA.IT
In Rimini a 500sqm cake for Unita 'd'Italia