The art of pastry
Since February 2024, Vincenzo Digifico has been the Pastry Chef at I Portici Restaurant, a one MICHELIN Star venue featured in the MICHELIN Guide Italy 2024. His work is carried out in full synergy with Executive Chef Nicola Annunziata, a collaboration that leads to the creation of unique and innovative desserts for the gourmet restaurant, as well as delicious and elegant preparations for Osteria Pizzeria Portici, Caffè Eden, and the newly opened Pasticceria Eden.
Born in 1992 and originally from Puglia, Vincenzo began his professional journey in prestigious environments such as the Four Seasons Hotel & Resort in Milan and Florence, the Armani Hotel Milano, and Casa Vissani. His culinary path was further enriched by his experience alongside Alain Ducasse at The Dorchester, and with Paco Pérez at Restaurant Miramar in Girona, where he worked for four and a half years before returning to Italy and joining Nicola Annunziata’s team as Pastry Chef.
Vincenzo’s pastry style is marked by constant research and experimentation, shaped by his background and the many encounters with great masters and professionals. His desserts are designed to surprise, built around simple yet unconventional flavor pairings: true works of art, meticulously crafted from an aesthetic point of view. They feature seasonal fruits in various textures, minimal sugar, and layered consistencies.
Each creation is born from a perfect balance of sweet, bitter, salty, and acidic notes, fused together in a calibrated and harmonious way that aims to amaze both in presentation and taste.
In September 2025, Pasticceria Eden opens: a place where the art of pastry meets research and exclusivity, through both sweet and savory creations by Pastry Chef Digifico, designed to accompany every moment of the day.
“My idea of pastry is, as I always say, ‘freehand’ – that is, free to express any kind of concept. I don’t focus on the geometry of the plates – in fact, I deliberately avoid it, as well as any particular shapes.”
VINCENZO DIGIFICO
