Paolo Enea

Paolo Enea was born on the 2nd of August 1963 in Bracciano (Rome). Since the age of 16 he has been exposed to the world of pastry when he started working in his brother-in-law’s workshop. He grew up learning from his older colleagues about the techniques and the secrets of pastry, and in 1986 he decided to open his own business in Cerveteri.
During the summer of 1986 he met Cristina who followed him to Bracciano and worked with him in “Charlotte” pastry shop in Anguillara Sabazia until 1989.
In 1990 he got married and he moved to Genova, where his wife is from. After his son was born, he decided not to venture in a new business pausing his pastry chef activity.
In 2004 he grabbed the opportunity to get back to pastry when he bought the local shop and together with his wife they rebranded it to “Pasticceria Enea”. The lab supplies leavened products and utensils, the public is served only on a reservation basis or on the weekend.
In 2016 Paolo got into FIPGC and in 2019 he became part of the Equipe Eccellenze Italiane and e got elected Regional Representative for Liguria.
In 2017 he got awarded with the Eccellenza Ligure for chocolate by the Liguria region and in May 2019 he moved his business to Sestri Ponenti, one of the biggest and most populated neighbourhood of the city. In that same year he received the the title of Maestro Artigiano and the certification of excellency for pastry by the Liguria region.
In 2020 he grew his business by opening a cafeteria, which grew quickly and steadily up to winning the Mondiali del Panettone 2021, for the Gluten Free category and the title of Maestro given his professionality as a member of pastry’s Équipe Eccellenza.

@pasticceriaenea