In 2006 she returned to Italy determined to bring the innovation she herself had begun in Spain. She chose the Enoteca Pinchiorri in Florence and within one year the restaurant had been transformed, and Loretta was selected as the best pastry chef in Italy by Paolo Marchi’s guide. Since 2008, Fanella has dedicated herself to training culinary professionals, as well as managing the dessert menu for various hotels and restaurants. In 2010, she published the book “Oltre”, bearing a collection of 36 recipes created by her. In 2016, the Ristorante Borgo San Jacopo, whose dessert menu Loretta is proud to put her name on, also earned another Michelin Star.