Kirill SilinCommunity profile

In the art of pastry making, everything matters – from the quality of the flour and butter to the type of salt and the aroma of natural vanilla, all of which contribute to the full flavor profile of the desserts. That's why the head pastry chef of Trattoria Porto, Kirill Silin, pays special attention to the precise adherence to preparation techniques and the careful selection of the freshest and highest quality ingredients. The rum baba, soaked in an orange-rum syrup, with ganache, raspberry confit, and vanilla ice cream, classic tiramisu and crème brûlée, Italian "Maritozzo" buns, San Sebastian cheesecake, tartlets with seasonal fruits and berries, and éclairs – these are classics perfected.