Enzo Santoro, Founder of Pasticceria Martesana, Passes Away

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Vincenzo Santoro, founder of Pasticceria Martesana, revolutionized Milan's pastry scene with his innovative techniques and dedication. Discover his legacy!

The Legacy of Vincenzo Santoro: A Pastry Maestro’s Journey

Vincenzo Santoro, the esteemed founder of Pasticceria Martesana, passed away recently in Milan at the age of 72. His journey from a local pastry chef to a master of leavening is a testament to his unwavering passion and technical expertise. Under his guidance, Pasticceria Martesana blossomed into a school of excellence in pastry-making, elevating the standards of confectionery in Milan and beyond.

From Puglia to Milan: The Early Years

Born in 1952 in Puglia, Santoro moved to Milan at a young age with his family. The city’s economic boom inspired him, fueling his passion for pastry-making and fermentation techniques. He began honing his skills early on and, by the age of fourteen, was working at the original Pasticceria Martesana. Founded in 1966 on Via Cagliero near the picturesque Naviglio canal, this bakery became his lifelong project.

Santoro’s commitment to mastery led him to France’s prestigious Ile Saint-Jeaux gastronomy school in the early ’80s. He participated in numerous professional competitions, often emerging victorious. This dedication not only refined his craft but also established him as a central figure in Milan’s pastry scene.

Steady Growth: The Rise of Pasticceria Martesana

The growth of Martesana mirrored that of its founder—a slow yet relentless ascent toward excellence. Initially a neighborhood bakery frequented by families on weekends for festive pastries like panettone during Christmas and breakfast leavened goods throughout the week, its reputation steadily expanded beyond local borders.

In 1986, Santoro created a cake shaped like Milan’s iconic Duomo, enchanting a delegation of Spanish pastry chefs and cementing its status as a sweet symbol of the city. Over time, the establishment opened new locations across Milan—on Via Sarpi in 2015, Piazza Sant’Agostino in 2017, Mercato Centrale in 2021, and Porta Romana in 2023—with plans for expansion into Como by 2024. Recognized as a historic bakery since 2019, Martesana stands as a beacon of quality and innovation.

An Innovative Spirit: Santoro’s Lasting Impact

Vincenzo Santoro will be remembered for his innovative spirit and welcoming nature. His simplicity and common sense were matched only by his infectious smile and talent for nurturing young pastry chefs. Over recent decades, he trained numerous professionals who have since made their mark on the industry. Notable protégés include Davide Comaschi and Domenico Di Clemente—who now serves as executive pastry chef at Martesana.

Under Santoro’s leadership, Pasticceria Martesana garnered numerous accolades over the years. It achieved “Tre Torte” recognition from Gambero Rosso’s guide starting in 2015 and consistently retained this honor thereafter. Furthermore, Santoro’s panettone was crowned Italy’s best at the “Artisti del Panettone” competition in 2020—a testament to his unmatched skill.

Conclusion: Honoring Santoro’s Legacy

As we reflect on Vincenzo Santoro’s life and achievements, it is clear that he has left an indelible mark on the world of pastry-making. His innovative approach combined with dedication to quality set new benchmarks for confectioneries not just within Milan but across Italy. With every bite from Pasticceria Martesana—be it their famed panettone or delicate pastries—patrons are reminded of Santoro’s artistry and passion.

FAQ

What was Vincenzo Santoro known for?

Vincenzo Santoro was known for being an exceptional pastry chef who founded Pasticceria Martesana and significantly elevated the standards of pastry-making through innovation and quality.

Where did Vincenzo Santoro start his career?

He began his career at Pasticceria Martesana when he was just fourteen years old.

What awards did Pasticceria Martesana receive under Santoro?

Pasticceria Martesana received multiple accolades including “Tre Torte” from Gambero Rosso and won awards for its panettone at prestigious competitions like “Artisti del Panettone.”

How has Santoro influenced modern pastry chefs?

Santoro mentored many successful pastry chefs who continue to influence the industry today through their own innovative practices inspired by his teachings.

Photo by Honey Fangs on Unsplash