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The sweet world of Loretta Fanella

The adventurous story of a world-famous pastry chef as well as Lavazza ambassador.

By Lavazza Team 2/3 minutes

As a Michelin star chef, Lavazza brand ambassador and excellent Pastry Chef, would you have guessed that Loretta Fanella originally wanted to become a fashion designer?


It was almost by chance that she ended up attending her town’s catering school. She realised that her love for design and forms could also find expression through the art of pastry-making.

Her career, has been made up of unexpected turns and a good network consisting of several of the greats of top gastronomy. Fanella did an apprenticeship at Chef Fabio Tacchella’s restaurant Antica in 1999 where she worked as head of appetisers and pastries. Two years later, Carlo Cracco offered her the position of chef in the pastry section of his Milan restaurant Cracco Peck.

The real metamorphosis began when Fanella moved to Spain for a summer work placement. After just two weeks, she decided to stay on, continuing to work at El Bulli restaurant for another three years. 

In 2006, she returned to Italy, determined to bring back the innovation she herself had begun in Spain. She chose the Enoteca Pinchiorri in Florence; within a year, the restaurant had been transformed, and Loretta had been selected as the best pastry chef in Italy by Paolo Marchi’s guide. As of 2008, Fanella has dedicated herself to training culinary professionals, as well as managing the dessert menu for various hotels and restaurants. In 2010, she published a book titled “Oltre”, containing a collection of 36 recipes created by her. In 2016, the Ristorante Borgo San Jacopo, whose dessert menu Loretta is proud to put her name on, also earned another Michelin Star.

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