We have always produced the most innovative tools to allow artists and craftsmen in the sector to facilitate their work by freeing up time and space to fully dedicate to their creativity.
Why do we succeed, what is our secret? Because we have learned to listen, share, interpret, intercept. We realized that the place where we work has naturally become an “open” laboratory where professionals of technology and industrial design dialogue with pastry chefs, where experts in production lines for restaurants find common gorund with designers and entrepreneurs in the sector.
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Without having around the formalism of a Pastry Academy or the structural commitment of a Professional Chocolate Course.
This is why we have defined our soul as Pomati Open: and we want it to be available to as many Artists and Artisans as possible, so that they can experience our ideas, understand their functioning, contribute to the progress of this extraordinarily rich and multifaceted world.
We are here, and we are always available.
schedule a visitArtists and artisans.
When Industrial Design dialogues with Art and Craft,
the Reality of all can only progress.
Come and visit us at our Laboratory
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Pastry Chef, active in the field for more than two decades. He began working alongside his father Paolo, alternating hands-on activities with acquisition of theoretical Knowledge, attending courses at the Ecole Lenotre and Bellouet Conseil in France, and Lucerne’s Richemont in Switzerland.
He hones substantial experience both at home and abroad. at the service of renowned hospitality institutions like the Grand Hotel Villa Serbelloni in Bellagio, Italy (5 stars deluxe); the Albereta Restaurant, under the tutelage of multi-awared Italian Chef Gualtiero Marchesi; and, historical pastry shops, like Cova in Milano and Balzer 1850 in Bergamo, just to cite a few.
Mattia Ferrari graduated in design at the Milan Polytechnic and over the years specialized in chocolate production, including through the Accademia Maestri Cioccolatieri Italiani (Italian Master Chocolatiers Academy) in Belluno, where he perfected the theory and techniques behind the manufacture of all chocolate products. Subsequently, as a junior Pastry Chef working in contact with star teachers, he learned further skills and acquired passion and creativity in the field of Professional Confectionery at the Congusto Gourmet Institute in Milan.
He has worked as an executive pastry chef at a renowned Resort in Menorca, then in the pastry and chocolate making facility of a well-known company, where his duties included the preparation of cakes and the design and autonomous setting up of a chocolate production line.
