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Savina's culinary journey began with a passion for creating premium gelato and pastry. Armed with a bachelor's degree in Media Languages and a master's in Digital Communications from Università Cattolica del Sacro Cuore in Milan, she left a successful career in advertising to pursue her lifelong dream in the culinary world.

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She started with gelato training classes led by the best Italian masters. Empowered by this experience, Savina ventured into a new chapter of her life, establishing Savi Gelato, a premium and natural gelato shop that quickly became a haven for foodies of all ages seeking unparalleled taste experiences.

Savina's dream did not stop with gelato. She continued developing her culinary skills with guidance from some of the best pastry chefs in Italy, France, and Spain. A pivotal moment in her professional development occurred in Paris, where she earned a coveted spot as a student at Ferrandi, one the best culinary schools in the world. Completing the

Advanced French Pastry program with full honors, Savina worked as a pastry chef at EPICURE, a 3-star Michelin restaurant at Le Bristol Paris Hotel.

savina          nikol

Savina's time in Paris was a defining moment, where she contributed her talents to one of the city's finest pastry and bakery boutiques, shaping her vision of excellence forever. Afterward, she returned to Milan, Italy, where she began teaching and conducting masterclasses at one of the best academies in the country. Simultaneously, she spent a significant amount of time in a century-old bakery in Piemonte, Italy, learning the secrets of panettone and traditions preserved for over a hundred years.

Paris was more than just a destination for Savina; it was a life-changing experience that left an indelible mark on her soul. From the moment she stepped foot on its cobblestone streets, she was enveloped in an atmosphere of romance, culture, and endless possibility.

Savina's passion for pastry blossomed into something more than just a culinary pursuit—it became a way of life. As she perfected her croissant-making technique and savored the fruits of her labor, she realized that the true essence of baking lies not only in the finished product, but in the journey itself—the hours spent kneading dough, the moments of triumph when the oven door opens to reveal golden, flaky perfection.

Paris taught Savina that the greatest adventures often begin with a single step, and that sometimes, the most transformative journeys are the ones that lead us back to ourselves.

Savina making French dessert

Nowadays, Savina continues to gain more pastry chef skills, making pastry and gelato masterclasses at one of the best pastry academies and schools in Italy and worldwide. Offering consultations and helping people open their own pastry and gelato shops, Savina continues to support the culinary community while expanding her brand to open a new flagship store soon.

Her story exemplifies the transformative power of following one's passion, showcasing the endless possibilities that unfold with dedication and love. 

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