Roberto Cantolacqua Ripani is a pastry chef and owner of the pastry shop of the same name located in the Marche, in Tolentino, in the Macerata area.
He was born in Tolentino in 1982 and, from an early age, he discovered his passion for sweets and leavened products thanks to his grandfather, who carried out the ancient profession of baker and who passed on to him over the years all the teachings and secrets about sourdough.
Thus, after graduating from hotel school, he began working in the “La Mimosa” pastry shop, located in his home town, a small business that would become a stimulating starting point for him for his brilliant career. In fact, he began to attend numerous courses held by important Italian and international pastry chefs and it was precisely on one of these occasions that he met and became a great friend of Graziano Giovannini, his master par excellence in the field of croissant decoration. He took part in various competitions, winning three gold and four silver medals and in 2009 he joined the Marche Regional Chefs Team.
After more than ten years of apprenticeship, in the same year, he decided to take over the business he was working in to embark on a new adventure as a pastry shop owner.
Thus he began to introduce his customers to the art of traditional and international pastry making, working with excellent raw materials from the Italian territory, surprising them with cakes with a very elegant aesthetic characterized mainly by the croissant decoration.
In 2012 he joined the Accademia Maestri Pasticceri Italiani, a prestigious association that brings together the best Italian pastry chefs who want to promote the quality and professionalism of Italian pastry chefs.
In 2014 he took part in the Talent Show “The greatest pastry chef”, placing third; still in the same year, at Sigep in Rimini, one of the largest pastry events in Italy, he won the “The Star of Chocolate” competition by creating a monumental sculpture using only chocolate.
In 2016 he participated in the “Il Re Panettone” competition, finishing on the podium with the bronze medal, while in 2018 he placed first in the “Il Panettone according to Caracciolo” annual competition for the best artisanal panettone.
In 2020 he published his first professional book “Classic decoration in pastry making”, presented at Sigep in Rimini, marking a very important point, not only in his career, but also in the history of Italian Professional Pastry Making.
To date, Maestro Cantolacqua has become the owner of two sales points, one opened in 2018 and located in Civitanova Marche, the other in Tolentino, inaugurated and renovated with a totally modern design in December 2022.
A passionate connoisseur of the history of Italian and non-Italian cuisine, the Maestro offers a wide selection of biscuits in his pastry shop, creating unforgettable flavor combinations, carefully following regional traditions and choosing the right ingredients to obtain a perfect result.
Vendor Biography
Roberto Cantolacqua Ripani is a pastry chef and owner of the pastry shop of the same name located in the Marche, in Tolentino, in the Macerata area.
He was born in Tolentino in 1982 and, from an early age, he discovered his passion for sweets and leavened products thanks to his grandfather, who carried out the ancient profession of baker and who passed on to him over the years all the teachings and secrets about sourdough.
Thus, after graduating from hotel school, he began working in the “La Mimosa” pastry shop, located in his home town, a small business that would become a stimulating starting point for him for his brilliant career. In fact, he began to attend numerous courses held by important Italian and international pastry chefs and it was precisely on one of these occasions that he met and became a great friend of Graziano Giovannini, his master par excellence in the field of croissant decoration. He took part in various competitions, winning three gold and four silver medals and in 2009 he joined the Marche Regional Chefs Team.
After more than ten years of apprenticeship, in the same year, he decided to take over the business he was working in to embark on a new adventure as a pastry shop owner.
Thus he began to introduce his customers to the art of traditional and international pastry making, working with excellent raw materials from the Italian territory, surprising them with cakes with a very elegant aesthetic characterized mainly by the croissant decoration.
In 2012 he joined the Accademia Maestri Pasticceri Italiani, a prestigious association that brings together the best Italian pastry chefs who want to promote the quality and professionalism of Italian pastry chefs.
In 2014 he took part in the Talent Show “The greatest pastry chef”, placing third; still in the same year, at Sigep in Rimini, one of the largest pastry events in Italy, he won the “The Star of Chocolate” competition by creating a monumental sculpture using only chocolate.
In 2016 he participated in the “Il Re Panettone” competition, finishing on the podium with the bronze medal, while in 2018 he placed first in the “Il Panettone according to Caracciolo” annual competition for the best artisanal panettone.
In 2020 he published his first professional book “Classic decoration in pastry making”, presented at Sigep in Rimini, marking a very important point, not only in his career, but also in the history of Italian Professional Pastry Making.
To date, Maestro Cantolacqua has become the owner of two sales points, one opened in 2018 and located in Civitanova Marche, the other in Tolentino, inaugurated and renovated with a totally modern design in December 2022.
A passionate connoisseur of the history of Italian and non-Italian cuisine, the Maestro offers a wide selection of biscuits in his pastry shop, creating unforgettable flavor combinations, carefully following regional traditions and choosing the right ingredients to obtain a perfect result.