Nello Caccioppoli of Umbria Prime is no beginner to the world of Pastry. He has studied with prestigious chefs both in Europe and stateside, and his desserts reflect that. Caccioppoli has pride in his work and it keeps his guests returning for more.

By Brigitte Charest – Photographed by CRServices

What makes a pastry chef a pastry chef- did you study baking and pastry arts? Yes, I had lots of experience with the best chef in Italy, he had the best curriculum. In Venice I learned at the best pastry shop in the world. I think it’s the best in the world because they use great techniques. I also learned from the best chefs in Rome, Milan and Naples.

When did you find yourself gravitating toward pastry? When I was a child I saw my mother prepare all sorts of sweet things. I became obsessed with watching her prepare beautiful desserts for Christmas time. I’m a chef of pastry, and a chef of cuisine. My passions come from my family, especially my mother.

Do you have a particular style when it comes to your desserts? Yes, usually I like to mix simple, older styles of pastry with new and alternative desserts. I use both the old style and the new style. I like to mix, I take the old recipe and make it fancier and use technical style.

What seasonal ingredients do you like to incorporate into your dishes? I usually pick up all of the seasonal ingredients. This season pumpkins are really popular. You can make lots of different things; you can invent desserts with pumpkins. In summer I like to use raspberry. It depends on the season. The priority is mixing in the seasons because all ingredients come from the earth.

Do you have a vision or goal in mind when you create a dessert? Yes, I think I do. Because when I prepare something I change what it is going to be ten times. I always have a vision in my mind of the dessert when it is finished.