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Today, he has lost count of the international awards that adorn his true culinary empire with his nine establishments.
His cuisine and pastry are inspired by his native land, but Chef Perbellini has imposed a style of his own in all his recipes, which combine flavors and unique sensations.Master Pastry Chef, he is the virtuoso of Millefeuilles, his famous and inescapable specialty that he prepares with a very light cream covered with amaretti powder.His wonderful world of sweets reaches new heights with his Christmas creations.
He still manages to innovate with great classics such as Pandoro, Panettone and Bovolone. His Pandoro combines softness and intensity in total lightness thanks to his mastery of the art of sourdough and his fabulous skill.
Mille-feuilles XBE Giancarlo Perbellini - Dolce Locanda © Alessandra Cenna