Alessandro Favrin, ,

family tradition
Alessandro was born and raised among the sweet leavening of the family pastry shop on Ponte Vecchio in Bassano del Grappa.

And in the Favrin Pastry shop, where he spent most of his free time with his parents, who took their first steps by learning techniques and secrets of the trade.

From Bassano to Cortina d’Ampezzo, over the years Alessandro has consolidated, in the knowledge of raw materials and in the preparation of dishes, staying though “el bocia” of the past and this has allowed him to keep his interest in research alive and experimenting with new combinations with ingredients from the past and what the area offers today .

at the base of creations of rare recipes, there is therefore the love for nature and food that shape specialties and delicacies of natural typicality.