Antonio Ziantoni, born in 1986, from Vicovaro, in the countryside between Rome and Abruzzo, trained between the hotel management school and the ALMA institute, where he acquired the foundations of true cuisine.

He traveled the world measuring himself with international cuisines and learning the culture of autonomy – of thought, of choice, of life.

North Africa, China and Australia, then in France at the multi-starred Georges Blanc and in London at Gordon Ramsay, returning to Italy to Anthony Genovese's Pagliaccio.



Passion, traditions, people and simplicity are the word that describe Andrea Tortora.


Andrea has travelled the Beauty from North to South, around the world in the most emblazoned kitchens. He chooses gestures that originate in family traditions, and which have been refined with years of intense study and research.
The philosophy of AT Pâtissier is to find the original of the origins, and to know how to take good ideas around the world. 

This great passion today carries the name of AT Pâtissier, Andrea’s personal collection of Great Signature products: Panettone, PandOro, Uovo di Tortora and PandUovo,  great stories that express tradition, creativity and Italian taste.