HEY! LET’S GET TO KNOW EACH OTHER!
NICE TO MEET YOU,
I’M FABIO NAZZARI
MY BIO
Since 2012 I have been mixing and baking my creations looking at the waves of Lake Iseo, from the pâtisserie-chocolaterie that today bears my name and which was once the oven of my great-grandfather first and then of my grandfather. You want to laugh? I’m celiac, me, grandson of bakers. Therefore my relationship with the restaurant has always been a path of research, of new balances and alternatives.
Since 2000 I have been active in food business. I had the honor of training alongside great names such as those of Gualtiero Marchesi, Philippe Léveillé, Carlo Cracco and Vittorio Fusari, but what struck me was the meeting with Iginio Massari, the master of masters in the field of pastry.
So it happened that while I was studying this ancient art with him, I started thinking about how to make a lactose-free cannoli delicious. When I flew to New York to refine cake design I was wondering how to give a sublime texture to a gluten-free St Honore. Then I moved from Relais Dessert De Rouw to Alain Ducasse’s kitchen and experimented with combinations of ingredients that made pastry a universe of pleasure truly open to all. Today? I create creative intolerant sweets and teach with enthusiasm to those who want to enter this fascinating universe.
ONE MAN,
ONE MISSION
Officina Intolerante was born to give life to exciting delicacies without limitations, which are real explosions of energy, colors and sinuous shapes. Do you already have your mouth watering? I know, I always have this effect.
I DO NOT TOLERATE
gluten and sadness on the table
I TRAVEL
Dicovering new tastes
I TEACH
Inoperante pastry art
ARE THOSE BEAUTIFUL
REVIEWS
The desserts from Officina Intollerante are identical, and I say identical, to traditional pastry prepara-tions! You don't really feel like I'm gluten-free! I was able to pass off my cabaret of pastries for "classic pastries" and I only heard so many "Damn, what a taste! Where did you buy them? "
Roberto P.
The thing I like most about this shop is that it makes me feel comfortable. Just contact the Pastry Chefs to understand that they know what they are talking about when it comes to intolerances. Accu-racy, clarity in the explanations and a laboratory truly free of any contamination. In short, a pleasure to be enjoyed in complete relaxation!
Mario G.
I usually have to ask the pastry chef a thousand questions before buying even a cookie, because many don't know exactly what it means to be intolerant to dried fruit. In addition, even nickel gives me serious problems, go and explain it to those at the counter! Instead on Officina Intollerante I can filter the catalog and then simply give myself crazy joy!
Lorenzo F.
The desserts of intolerant chefs are truly amazing, so beautiful to look at when delicious to bite into. A paradise for those who have made cruelty free choices and who, thanks to artisanal workshops like this one, must not experience pastry as a privation, but as pure joy!
Michela B.
We trust Officina Intollerante not only for the quality of its products and for the attention to customer needs, but also for their 24-hour customer service. It is not difficult to understand that behind the brand there are people who believe in what they do.
Oliver U.
After shopping for myself, I chose to have some products delivered to my customers. Thanks to the impeccable service of the workshop I made an excellent impression! The products ordered on the site arrived on time and perfectly presented.
Laura L.
