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Gianluca Fusto

Gianluca Fusto

"A new tart is coming, perfect for taste and sight" Gianluca Fusto, born in Milan in 1975, is one of 15 technical-teachers who represents worldwide the company Valrhona - the most important company for the production of chocolate. Gianluca started his career in Paris, then he worked as a pastry chef at the restaurant La Scaletta of Aldo Bellini in Milan, at the Bistro of Gualtiero Marchesi, at the restaurant Valentino owned by Piero Selvaggio in Las Vegas, at the Grand Hotel Villa Serbelloni in Bellagio and at the restaurant Cracco Peck in Milan. In 2011, he participated in the World Championship for Junior Pastry Chefs coaching the Italian team at CAST Alimenti, achieving the top position. In 2012, he was admitted at the Academy of Italian Pastry Chefs. With Pavoni Italia, Fusto create Il Progetto Crostate, an innovative concept for the creation of a mix of equipment which allow the chef to obtain tarts with perfect finishing.

The products used by the chef

mono quadrata PX4335S