Attention to detail is what made me want to decorate everything I created.
Sweet passion
My passion for pastry-making began when I was a child, when, together with my mom, I started taking my first steps towards preparing traditional desserts. It was wonderful to prepare traditional biscuits at Christmas and Easter and take them to be baked in the town oven!
This enthusiasm has matured over time and it is fueled by an ever-increasing attentiveness.
In fact, in 1993 I discovered how to make salt dough and, being fascinated by it, I chose it as a model of inspiration to perfect my cake decorating skills for my daughters’ birthday cakes. Attention to detail is what made me want to decorate everything I created.
At the time, cake design wasn’t as well known as it is today and to find out more I had to get books and tools from overseas, but this didn’t discourage me because learning something new to bring to the workshop has always been my main goal.
In 1995 I took an enchanted journey to the world of pastry at SIGEP, where a world opened up to me. I met master pastry chefs who heightened my desire to learn. Thus began my continued search for goodness and beauty through the use of high quality ingredients.
My passion for pastry-making began when I was a child, when, together with my mom, I started taking my first steps towards preparing traditional desserts. It was wonderful to prepare traditional biscuits at Christmas and Easter and take them to be baked in the town oven!
This enthusiasm has matured over time and it is fueled by an ever-increasing attentiveness.
In fact, in 1993 I discovered how to make salt dough and, being fascinated by it, I chose it as a model of inspiration to perfect my cake decorating skills for my daughters’ birthday cakes. Attention to detail is what made me want to decorate everything I created.
At the time, cake design wasn’t as well known as it is today and to find out more I had to get books and tools from overseas, but this didn’t discourage me because learning something new to bring to the workshop has always been my main goal.
In 1995 I took an enchanted journey to the world of pastry at SIGEP, where a world opened up to me. I met master pastry chefs who heightened my desire to learn. Thus began my continued search for goodness and beauty through the use of high quality ingredients.
A naturally leavening career
“In no time at all, the desserts I had been preparing my daughters’ birthday parties started astounding not only the children, but also many of their parents.”
My growth in the field of pastry-making has been as spontaneous as my passion!
My imagination started to merge with technique and originality. All this prompted me to share my knowledge with others. This is why, in 1996, I set up a centre for courses where the art of pastry-making and cooking could be learnt.
In 2000 I was asked to manage an ice cream shop in a shopping centre in Taranto: a new and stimulating challenge that allowed me to acquire new skills and test myself by managing a team.
In 2006, however, a bell rang in my head: my passion was ready to come out of the oven! Hence I opened my first pastry shop in Talsano, in the province of Taranto, the first and only of its kind in French style, which earned me the nickname “firefly in the desert”.
The enthusiasm with which I launched myself into this adventure was amply repaid by my customers, who had made Pasticceria Nilde a landmark to celebrate any occasion with a special dessert.
Just enough evolution
As you may have guessed, I am not able to go on for very long without setting new goals, which is why, in 2013, my evolution as a pastry chef led me to transfer Pasticceria Nilde to Taranto, in order to satisfy the requests of an ever-growing clientele and to continue my training and consulting activities, while being able to rely on a close-knit work team in the shop.
"Every day I bring with me everything I have learnt between the kitchen
and the workshop and continue to mix creativity and commitment,
experience and innovation, to live up to that original sweet passion."
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