excellence in home-made confectionery made in italy

®
E X C E LLE NCE IN HOM E-M AD E C O N F EC T I O N ERY
MAD E I N I TALY
RIMINI
MILANO
LONATO
TOKYO
Roberto Rinaldini
THE DREAMS’ CREATOR
Roberto Rinaldini is a pastry chef, Master of the Italian Pastry Chefs Academy and founder of Rinaldini Pastry.
After obtaining his diploma at the
Hotel and Catering School, he began
working in the kitchen of the best hotels of the Italian Riviera Romagnola,
until he “fell in love” with the art of
confectionery while leafing through a
popular magazine looking at the pictures of a world pastry championship.
In January 1996, the apprentice pastry
Chef earned his place as the Italian vice-champion of pastry makers for the
Juniores category, at Sigep trade fair
in Rimini. Two years later, in January
1998, he won the first place at the
same exhibition. That same year he
represented Italy at the UIPCG World
Championship in Barcelona, winning
the first prize for tasting thanks to his
chocolate dessert which has become
an icon for pastry makers: the “Venere Nera” (“The Black Venus”). In
October 1998 he decided to broaden
his professional and artistic education. This led him to travel around the
world and work with the best chefs
and pastry makers.
On 3rd March 2004, at the age of 26,
he joined the Italian Pastry Chefs Academy as the youngest member. At his
first Symposium, he won the prize for
the best “mignon” (a miniature pastry), and at his next one, in 2005, he
was awarded for the best artistic piece. In January 2006 he achieved the
title of World Champion in Ice-cream
making, while in the following edition of 2008 he gained the title
of trainer. In July 2006 he entered the Best Dessert Competition at
WTCP in Phoenix, where he won with a marvellous plated dessert.
In August 2007 he took part in a popular Japanese reality show
(Ururun). On this occasion, he introduced his art and his hometown
to over 12 million people and gained such a success that he was reinvited to the 2008 programme edition in Tokyo - this time with 21
million ratings. In 2005 he obtained three awards. First, he was nominated Italian Pastry Chef of the Year by the magazine Bargiornale,
then he achieved the title of “Best Innovative Pastry Bar” - awarded
by Gambero Rosso. Finally, he received the Eurochocolate Award
in Perugia as the best Italian hand-made chocolate manufacturer.
In August 2008 he captained the Italian team in the World Pastry
Championship of Nashville and in 2010 undertook a new project
which will later give birth to the first JUNIORES PASTRY WORLD
CUP at SIGEP 2011. The competition hosted international teams of
young confectioners under the age of 23 proceeding from all over
the world. After this successful event - whose creator and President
is Roberto Rinaldini - a second edition of the championship took
place in January 2013.
In December 2011 Reed Gourmet published the book Cake à porter, all focused on Cake Design. The same year a new shop opened
in Milan, at the Food Hall on the seventh floor of La Rinascente. In
2012, Rimini’s Sigep hosted The Pastry Queen, the first world championship for women only. Again, the event sprang from an idea of
Roberto Rinaldini and the second edition - scheduled for January
2014 - will certainly be a success. In December his fame reached the
UK, where he participated in a special episode of the TV programme
Food Fight Club, by Jamie Oliver - the most famous chef in UK. An
exciting dessert competition set in Ravello, along the Amalfi coast.
CONCEPT
CONCEPT
®
The new Rinaldini pastry
laboratory under construction
CONFECTIONERY
G
N
I
M
O
CO
!
SOON
IN
THE
DE SS ERT À PORTER
A U T U MN - WI NTER COLLECTION
2 013-2014
MIL A N - N EW YO R K - PAR I S - LONDON - MOSCOW- RIO - DUBAI - TOKYO
At the beginning of his career, the
press defined him an “enfant prodige”. With the passing of years, he has
created a new concept in pastry making: he joins his passion for fashion
and art in the production of dessert à
porter collections - appreciated and
celebrated throughout the world. Like
an haute couture designer, every six
months he presents his dessert collections, each time inspired by a different
theme. The press calls him “the dessert designer”, since each of his creations is a sartorial masterpiece. It fascinates you even before being “worn”
or better saying, before being tasted.
VenereNera
WORLD
CHAMPION
15 YEARS OF SWEETNESS
CONFECTIONERY
CAKE
DESIGN
CAKE DESIGN
Roberto
Rinaldini’s new
book “Cake à
Porter”
published by
Reed
Gourmet
GELATO
GELATO
Roberto Rinaldini has been
Ice-Cream World Champion
twice in 2006 and in 2008
as the Italian team’s trainer.
CHOCOLATERIE
CHOCOLATERIE
MACARAL’S FLAVOURS:
Vanilla
Lemon
Saffron
Exotic
Rose
Strawberry
Maca
®
By Roberto Rinaldini
Roberto Rinaldini seduces Milan thanks to his
MacaRALS, at the Food Hall of La Rinascente
(7th floor).
Rinaldini is the creator
of MacaRAL,
special macaroons
created to represent
the RAL colour folder,
a tool used by architects
and designers.
7
COOMING SOON!
Maca
nicole passion
CHOCOLATE COLLECTION
®
During the Milan Design Week, Rinaldini
amazed the audience with his creation: the
MacaRAL, special macaroons created to represent the RAL colour folder - a tool used by
architects and designers. These meringues are
made of Italian almonds from Bari and Avola and are available in 18 different colours.
Also, they can be matched to as many special
flavour custards. MacaRAL is an out-and-out
piece of jewellery, a representative of Italian
refined taste for food. From Japan to Australia, from Russia to the USA, it is well recognised all over the world as a symbol of that special mix of technique, attention and passion
which characterises his work and his art as an
Italian master.
Milk Chocolate
Blueberry
Anise
Extra virgin olive oil
Pistachio
Hazelnut
Caramel
Coffee
70% Chocolate
Marron Glacé
White Chocolate & Tonka Bean
Liquorice
WINTER
COLLECTION
PANETTONE
PANETTONE,
the traditional italian dessert cake
IPAN
T
T
E NE
O
SUMMER
COLLECTION
RINALDINI WORLD
JAMS
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L’E CCE L L E NZA NE L L A PAS T I CCE RI A ART I G I ANAL E M ADE I N I TALY
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WEDDING
CAKE
Rinaldini
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Con Rinaldini
il CAKE DESIGN
diventa Alta
Pasticceria
CUP CAKE
à PORTER
I MacaRAL
alla Rinascente
di MIlano
GELEÉS
I LOVE
PANETTONE
I MacaRAL
IL DOLCE ITALIANO
in 18 gusti
PIÙ FAMOSO
IN VERSIONE
seguici su:
sorprendenti
SUMMER
EDITION
Rinaldini & Maurizio Santin
in Dolcemente
Gambero Rosso Channel (Italy)
I LOVE
PANETTONE
IL DOLCE ITALIANO
PIÙ FAMOSO IN VERSIONE
seguici su:
SUMMER EDITION
Rinaldini Pastry’s new website
Rinaldini & Jamie Oliver
in Food Fight Club
Channel 4 (UK)
TV
pastry news
Rinaldini & Shogo Kariyazaki
in Ururun (Japan)
®
EXCEL L ENCE
I N H O M E-M ADE CONF ECT I ONERY
M ADE I N I TALY
www.rinaldinipastry.com