Ascanio Brozzetti

Credit Brambilla-Serrani

Credit Brambilla-Serrani

Le Calandre

via Liguria, 1
Rubano (Padova)

Ascanio Brozzetti was born in Umbertide, a small and bucolic village in the province of Perugia. Before ending up in another province, that of Padua, his career took him around the world and led him to become, when not yet 40, one of the world’s most famous pastry chefs.

After attending catering school, he enrolled in Frédéric Bau’s school in Brescia. Three years as pastry chef at Le Tre Vaselle in Perugia and then his first starred experience, at La Pergola inside Hotel Cavalieri in Rome, with Heinz Beck, and then London, at Quo Vadis, under the aegis of Marco Pierre White.

From one restaurant empire to the other, in 2006 he moved to Le Calandre, three Michelin stars in Sarmeola di Rubano, in the brigade of Max Alajmo. After a Japanese experience – in 2007 he was in charge of the opening of Calandrino Tokyo – he returned and became the chef managing the pastry laboratory.

Fluidity, linearity, deliciousness, lightness, playfulness. Sometimes it’s seemingly so, in a pun of camouflages and fiction, or effective, in desserts that confuse the senses, perhaps making you suck tiramisu with a pipette... Ascanio joins the Alajmo philosophy but gives his personal approach, making some iconic desserts at Le Calandre. As in the case of Gioco di cioccolato, a palette of tastings, small glasses and straws which every year challenges clients in a new confrontation, the most recent example of which are a pair of headphones with which you can listen to your own sounds while you eat. Or fruit skewers aromatised with spices, a treat served at the end of the meal, as memorable as the rest of the dinner.

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Giorgia Cannarella

Living in Bologna by birth and by choice, she writes about food and all it implies for Munchies ItaliaVice's website dedicated to food, and offline for Gazza Golosa  and Dispensa. Her passions include Cynar, biscuits and woods, not necessarily in this order