Consultant and Didactic Coordinator of CHOCO CUBE
Salvatore Toma
Arome de Cacao, Corsano (Lecce)
Personifies expertise in chocolate, pastry and ice cream making. Hailing from Maglie in Puglia, he brings and shares his expertise, and especially his roots, that influence his work on a daily basis. From tradition to innovation, for the creation of new styles and new taste combinations.
Distinctive features
- Technical ability, innovation and research.
- Salvatore stands out thanks to his constant innovation and for his deep understanding and professional approach to his work.
From an early age, Salvatore brought together study and the experience offered through growing up in his father’s patisserie, where he made the family tradition his own and developed his passion for the profession.
Upon completing his specialist studies in patisserie, ice cream, and chocolate making, he consolidated his knowledge in the family business, learning about the fundamental building blocks of dessert making, and refining his personal vision of traditional recipes with a modern twist.
His skills and interpretation of patisserie and chocolate making continued to grow in leaps and bounds throughout the years, thanks to his collaboration with important national and international companies (France, Switzerland, Belgium).
In 2012, Salvatore opened a new patisserie in Corsaro in the province of Lecce named “Arôme De Cacao”. Here, chocolate and almonds are the main ingredients, whilst maintaining the production of traditional Salentina cakes, wedding cakes and pralines, the products that best represent his origins.
Since 2016, Salvatore has been a Technical Consultant for ICAM, and in January 2019, he became the Didactic Coordinator for CHOCO CUBE, the higher education centre dedicated to patisserie and sector professionals. Here, he found a place that matches his passion, tradition and experience, with shared values that promote the growth, exchange of knowledge, and the strengthening of the culture associated with chocolate, as well as setting trends for the future.
"Since I was a child I enjoyed staying with my dad while he was a pastry chef in his pastry shop and making small replications of his creations !Little by little chocolate has become a pure passion for me, an ingredient to study, a pleasure that gives me pure happiness every day!"
CHOCO CUBE’S consultants
A team of professionals that share ICAM’s philosophy and approach, working side-by-side with the company to develop, grow and spread the culture of authentic Italian chocolate.
