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"More than dreams, I like to talk about goals."

A fan of pastry cuisine since he was little, Bruno decided to turn that love into a profession after working in other areas. For one year he has been a scholarship student at CAST Alimenti, where he learns from the greatest Masters. He works in most of Luigi Biasetto’s Atelier in Padua, a well-organized structure where he learns a dynamic and rational working method. During this period he attends specialization courses and collaborates with Master Eliseo Tonti for the preparation of his book "Chocolate and Confectionary Variations". He was responsible for the production department at large pastry workshops. Together with his colleague and friend Sara Accorroni, he decided to take part in the Mondial des Arts Sucrés 2016, a challenge with excellence and conviviality, winning for the first time on behalf of Italy the highest pitch of the podium after long training sessions at CAST Alimenti under the guidance of Roberto Rinaldini and Davide Malizia, as well as the precious supervision of Iginio Massari.