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Son of art, with grandfather and pastry father, Francesco Boccia soon discovered his passion for pastry. Day student and evening helper, Francesco attends the hotel institute I.P.S.A.R. Octavian (Na) and after obtaining the qualification to the third year of school, he graduated with honors in Art White with a thesis on their own pastry. The positive stimuli for this world and the desire to confront different realities led him first to join the degree course in "Food Technology" 'University Federico II of Naples and later to participate in national and international contests and competitions.

At 21 he was ranked first at the "Italian Juniors Pastry Championship". Over time, however, he discovered that his true love was chocolate, and in 2010 he decided to push himself with the "World Chocolate Masters", the competition that brings together the best chocolate makers in the world, where he finished second with only 0.5 points Of the winner.

In 2012 he participated in the Italian selection of the "Coupe du Monde de la Patisserie"; he was proclaimed as an Italian champion of pastries for 2012 and won the prize for best dessert. He will then take part in the World Cup on January 27, 2013 in Lyon and his brother Marcello, who is also a pastry-maker, and Lucca Cantarin will receive the bronze medal behind France and Japan. In January 2014 he won the Italian selections of the Italian pastry championship and gained access to the Lyon final with Fabrizio Donatone and Emmanuele Forcone. In January 2015 he won the World Cup of Pastry Shop in Lyon and won the "Vase de Sèvres" by the President of the French Republic and the "Innovation" award from the organization.

On the occasion of the XXII Technical Symposium of the AMPI is proclaimed "Academic Honorem" for merits acquired and becomes an official member of the Italian Masters Pasticceri Academy; On the same occasion he is also awarded the AMPI gold medal for the victory obtained at the Coupe du Monde de la Patisserie. He is currently a national and international pastry consultant and from 2017 he joined the teaching team of CAST Foods, where all the world-wide training sessions took place.