Breakfast at the Grand Hotel Principe di Piemonte

The Grand Hotel Principe di Piemonte in Tuscany begins your day with a rich breakfast buffet in its dining room.

Breakfast, the first meal of the day, is transformed into an authentic experience thanks to the rich variety of products that can satisfy anyone’s taste.

Our authentic gastronomical experience includes sweet and savory foods of the very highest quality, selected with care and prepared by our very talented pastry chef, Giacomo Altemura.

The Grand Hotel Principe di Piemonte in Versilia offers hand-made bakery products made with unprocessed and genuine ingredients, no hydrogenated fats and using stone-ground Italian wheat flour.

Our products are slowly leavened.  This process allows us to offer products that are easy to digest, light and wonderful to smell.

The finest fillings are used in our special doughs.

We make freshly-baked products every day that include oven-baked cakes, vanilla, chocolate and jelly-filled biscuits, focacce, Valdostana tile biscuits , Italian-style croissants, French croissants, cookies, pin-wheel biscuits, love-knot biscuits and cream-filled cakes.

We offer a wide range of cakes: indeed, we have a long list of 16 cake recipes that we choose from every week using only completely natural ingredients to give our cakes a balanced and refined consistency and taste.

Our breakfast buffet is the result of a long and detailed process that begins with the selection of the best and most natural ingredients.

We choose the very best flours and zero-miles ingredients which are known to be  our area’s  excellent products.

Our Executive Pastry Chef:

Giacomo Altemura has highly specialized training.  He holds a Master’s Degree from CAST. Alimenti, the Italian School of Culinary Arts, Brescia, and he studied as a professional pastry chef at the Boscolo Etoile Academy of Tuscania, Viterbo.  His extensive work experience includes the Atelier Biasetto in Padua, where he learnt how to produce high-level craft products, and the Giamberlano di Valter Tagliazucchi in Modena, where he learnt production management.