Saverio Baritello has nurtured a passion for pastry and the culinary world since childhood. After obtaining his high school diploma from the Colombatto Institute in Turin, he began his career working in the kitchens of various hotels and restaurants. However, he soon realized that he preferred the sweet side of gastronomy. After gaining a year of experience in the workshops of two major production companies in Canada, he returned to Italy and joined the Penna laboratory, where he currently serves as the head of the production lab.
Over the years, he has attended numerous pastry courses, specializing particularly in chocolate work—a lifelong passion—and in the study of both large and small leavened products. These have recently been introduced into the pastry shop’s offerings to complement its traditional gelato and semifreddo.
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