Born in 1982, Francesca Castignani is a pastry chef from Tarquinia, deeply attached to her hometown. From an early age, she dreamed of becoming a pastry chef—a dream that gradually turned into a vocation and then a career. After completing her studies, she enrolled in the “A Tavola con lo Chef” culinary school in Rome, where she refined her technical foundation and began shaping her personal pastry style.
Her professional journey began at one of Italy’s most celebrated fine dining institutions, La Pergola at the Rome Cavalieri, under the guidance of Heinz Beck, where she worked first as a pastry commis and later as chef de poste. There she learned the precision, discipline, and attention to detail that still define her work.
Her desire to grow and discover new horizons took her to London, where she worked at La Delicatessen and La Bottega del Sole, gaining exposure to a cosmopolitan environment and international pastry culture. She later returned to Italy to join the renowned Luca Mannori pastry laboratory in Prato, where she deepened her respect for ingredients and the importance of balance in taste.
The next decisive step was Paris, where she spent four years with Pierre Hermé, one of the greatest masters of modern pastry. This experience refined her aesthetic sensibility and her ability to merge structure and lightness, precision and emotion.
In 2010, Francesca returned to Tarquinia and, together with her husband Enrico, a maître with significant experience in starred restaurants both in Italy and abroad, opened Belle Hélène. The name pays homage both to the famous French dessert made with pear and chocolate and to Francesca’s aunt, Elena—a beloved family figure and source of inspiration.
Her pastry philosophy is a synthesis of French technique and Lazio roots, transforming personal memories into creative inspiration. Among her signature creations is the ricotta and chocolate tart flavored with alchermes, inspired by the Sunday dessert her mother used to make—a traditional sweet reinterpreted with elegance and contemporary finesse.
At Belle Hélène, every dessert tells a story of territory, craftsmanship, and affection. Francesca Castignani’s work embodies a unique dialogue between international experience and local identity, resulting in a pastry style that is both delicate and profound.
Dining and Cooking