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The 300-square-meter store should be ready to open by the end of the year. Project details
LUCCA. The young man from Lucca also returns to his Lucca to open his store of excellence Damiano Carrara, 35 years old, pastry chef and television guru in the United States and also in our country.
The store, which is about 300 square meters in size, is expected to be ready by the end of 2020 or early next year at the latest. “With enthusiasm I finally crowned another dream: to open also in Italy – says Carrara – the perfect place is precisely Lucca, for me the place where I was born and to which I have always been very attached”.
The city store will not be a traditional pastry shop, but a laboratory with a display area. It will be born in via Matteo Civitali, in the warehouses near the intersection with via Salicchi, “The desserts – explains the pastry chef and TV presenter – will be gluten-free and lactose-free, and available according to seasonality. We will try to work with products from Lucca, Tuscany and in any case Italian. I firmly believe in the quality of the raw materials that I use and they are the main characteristic of my desserts. The initial part of choosing the right product is the foundation of a good dessert and its success.
Carrara sweets can also be shipped throughout Italy: “Obviously, there will be the possibility to order and collect on the spot. Also, when you are in Lucca we will make an inauguration of the atelier, a laboratory in all aspects, at least once a month, with the idea of giving people a 360-degree experience. I do not reveal more for now. stay tuned, as they say in America.
The boy who, tired of being a metallurgist, decided about ten years ago to change his life by working as a bartender in Ireland for a year, was completing an extraordinary period of success in his native land. to land in America. Together with his brother Massimiliano, he left his mother Laura, a postal worker, and his father Ivan, a bricklayer, to Lammari to settle and work first in New York and Las Vegas and then in Los Angeles, where he began his dazzling career.
In the city of angels, together with his brother Massimiliano, he brings Italian sweets and cakes to his shop “Carrara Pastries” in Moorpark. It is 2011 and in a short time, thanks to the great success, it expands the business with another store in Agoura, in 2013.
A few weeks ago he opened a third location in Pasadena and is now a television star on Food Network America in the United States. The public also knows him for his participation in other television competitions in which he always places himself at the top. However, the success did not make Damiano forget his Italy and Lucca and in 2017 he again participated as a judge in Bake Off Italy both as a competitor and as a judge.
After the success of Bake Off, he continues his television adventure with Cake Star, along with Katia Follesa, and with “Fuorimenù” where we see him as a director. The best-selling books also become his books written in America: Dolce Italia and A Taste of Italy. In Italy, on the other hand, you can read his biography “In life everything is possible” and the first book of recipes and Italian cakes “Un po ‘più dolce”, just published. It is about pastry in the round, starting from the basic preparations and then arriving at 26 recipes of Carrara creations. Complete and differentiated into chapters depending on the difficulty of execution, also with a view to intolerances. «When I create a dessert – Carrara concludes – I draw it first in my mind and then on paper. Then I do it by trying again and again the many combinations that are inside, the different layers, the consistencies. I always try to remove the sugar and work on the natural sweetness of the ingredients, the beauty is to enhance the flavor of a fruit by combining it with another fruit or spice that enhances its flavor even more. In the meantime, I give some advice to those who come to the pastry shop. We must be persevering and determined, never being scared by the most difficult recipes, nor discouraged by mistakes: they are the ones that help us improve ourselves. Before I have the correct recipe, I also try again and again, without giving up.
