via Cadlolo, 101
Sicilian, born in Taormina in 1981, he studies in his hometown’s catering school graduating in 1998. He starts to collect experiences in Sicily and in the rest of Italy until he achieves his first important job: he’s the pastry-chef of Relais & Chateaux’s La Posta Vecchia in Palo Laziale, Rome, from November 2003 to November 2004, when he moves on to La Pergola at the Rome Cavalieri hotel in Rome, Heinz Beck’s three starred restaurant, a place he still holds. What characterises him is the desire to keep on learning and put himself on the line, even through important internships, such as those in Spain at Paco Torreblanca in Alicante, at Jordi Herrera’s Espai Sucre and at the Celler de Can Roca in Girona. In his pastry-making, present and future live perfectly together.
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We reveal the names of (almost) every speaker at Identità Milano 2018. The Fattore Umano, the Human Factor, will be the theme of the 14th edition, from the 3rd to the 5th of March 2018 at the congress centre in Via Gattamelata. The emblem-dish is pizza, as interpreted by two great pizzaioli: La Scarpetta by Franco Pepe and Aria di Pane by Renato Bosco. Brambilla-Serrani are the authors of this photo
Dining room and kitchen on the same level. And a "training ground" so as to make it possible for the former to rise to the level of the latter, which in Italy is of the highest standard. This is the message Giuseppe Palmieri is to send during Arrabbiatissima, the festival scheduled in Modena on Sunday 3rd April. Here’s a preview for Identità Golose
Hideko Kawa, head pastry-chef at Heston Blumenthal’s Fat Duck, offers the audience a tasting of Botrytis cinerea, a dessert that reproduces a grape bunch. The three days in the Auditorium hall ended with the pastry-chefs of 5 restaurants, from France, Italy, United Kingdom and Spain: a total of 14 Michelin stars (photo by Alessandro Castiglioni)