SERVI S.R.L.
Pastry making is an art, a story full of changes over the centuries that continues to improve and become more and more a source of satisfaction for our senses. What made Master Attilio Servi put down his percussionist sticks and put on his pastry chef’s jacket was his extreme curiosity who led him begin to study and attend the academic courses of the greatest Italian pastry chefs. Nowadays, he is a consultant as a pastry master for some of the largest companies in the pastry sector in Italy. The long journey he has made in the world of technique and confectionery experimentation has allowed him to obtain numerous and important awards. Time and dedication have made him become one of the best producers of artisanal panettone in Italy, but also to bring about a revolution in the world of leavened products for special occasions. Attilio Servi was the first Pastry Chef to create the “Salty Line” variant by introducing the flavour of some ingredients in the “Panettone” dough.
His first creation was the “Focaccia del Contadino”, in 2009, followed by the “Focaccia Trionfo d’Italia”, the “Focaccia all’Amatriciana” and, in 2017, the award-winning “Focaccia Cacio e Pepe”.
To satisfy his “originality”, he also brings the introduction of “savoury” biscuits, with surprising ingredients, from the most traditional Italian ones, to the excellences of the Americas and to the most exotic oriental nuances. The current new path is aimed at innovative initiatives for the Ho.Re.Ca. sector, with the “Linea ICE Artigianale”, a running challenge for himself and big companies.
