Alessandro Fortini

Chef Alessandro Fortini was born in his family’s Rome bakery, Paneficio Fortini, where he grew up learning to bake from his father. Fortini worked in the family business from birth until immigrating to the United States in 2000, where he ultimately settled in New York City, working at Villabate Alba and Tarallucci e Vino before owning and operating his own bakery, A-Roma, for 5 years. In 2018, after 3 years at Pain D’Avignon, during which he was a finalist for Best Croissant in New York, he returned to Tarallucci e Vino. Since then, Chef Fortini has revamped their bakery and dessert offerings, introducing traditional pinsa Romana – or Roman pizza – as a now-signature menu item across Tarallucci e Vino’s 4 locations. Throughout the COVID-19 pandemic, in partnership with Feed the Frontlines NYC, Fortini baked and delivered thousands of fresh cookies and breakfast sandwiches to frontline healthcare workers and food-insecure New Yorkers.