Taste of Sicily

Despite not always having been a dessert person, chef Marco A Livoti is now responsible for this summer’s hottest treats with Holy Cannoli, a business supplying only the Italian cream-filled fried pastry Photography by Affa Chan

By Tara Sobti.

How did you get your start in the industry? My family owns and runs a number of Italian pizzerias called Pizza House across Italy, so I grew up in a pizzeria and bakery. My father offered me a job so that I would learn how to take care of our family business. I decided to give it a chance and worked my way up the ranks. I had been on the company’s payroll for only a few months when I applied to [the international school of Italian cuisine] Alma by chef Gualtiero Marchesi in Parma because my curiosity was growing so quickly. I wanted to grow and modernise my family business by taking pizza to the next level. What were you doing before creating Holy Cannoli? I’m from a small…

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Tatler Hong Kong (Digital) - 1 Issue, June 2021

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