"Pasticceria Umami is built on ingredient integrity — real ingredients, no shortcuts, and a deep respect for what goes into the desserts."
Every ingredient chosen deliberately. Every flavor rooted in something real. Italian structure and Japanese restraint brought together in desserts that feel both timeless and completely new.
レシピ — Recipes
Fennel & Mandarin Olive Oil Cake with Mascarpone Chantilly
A tender olive oil cake infused with bright mandarin and subtle fennel warmth — finished with mascarpone Chantilly, fresh mandarin zest, and a delicate fennel frond. Southern Italian technique, restrained and refined.
Italian-Japanese Fusion Pastry
Matcha & Mascarpone Panna Cotta with Sicilian Floral Chantilly
Velvety ceremonial matcha set to a silky custard — crowned with a Sicilian floral chantilly cream, fresh raspberry, black sesame, and gold leaf. The dessert that started everything.
More recipes coming soon as part of the Pasticceria Umami cookbook, currently in development.
A taste of my work.
Pasticceria Umami Inspired by the Flavors of Italy and Japan
The Book
A modern Italian-Japanese pastry cookbook. 24 original recipes. Seven chapters. A story told through flavor.
From Pistachio Gelato with Honey & Mirin Caramel to a Salted Honey Panna Cotta with Kinako Honeycomb and Pear Jam — every recipe was shaped by a specific memory, a place, a moment that stayed with me and became a question: how can Italian tradition and Japanese philosophy come together into something completely new?
Currently in development. Literary representation actively being pursued.
ITALIAN SOUL • JAPANESE PRECISION