Ascanio Brozzetti is an acclaimed Italian pastry chef, celebrated for his extraordinary skill in creating desserts that combine technical precision and creativity. As pastry chef at Pasticceria Giotto in Padua, Brozzetti has brought his expertise and innovation, making the pastry lab a successful example of social rehabilitation through the art of confectionery.
The Biography
Ascanio Brozzetti was born in 1980 in Umbertide, in the province of Perugia. His passion for pastry emerged during his studies at the Istituto Alberghiero in Assisi. After completing his diploma, he continued his training at the school of Frédéric Bau in Brescia, one of the most prestigious pastry institutes in Italy.
Brozzetti's professional career began at the resort Le Tre Vaselle in Torgiano, followed by positions at some of the world's most renowned restaurants, including La Pergola at the Hotel Cavalieri in Rome under Heinz Beck, and Quo Vadis in London with Marco Pierre White. In 2006, he joined the team at the three-Michelin-star restaurant Le Calandre in Sarmeola di Rubano, where he became head of the pastry lab. He also oversaw the opening of Calandrino Tokyo in 2007.
In 2015, Brozzetti decided to dedicate his experience to a unique project: Pasticceria Giotto, located within the Due Palazzi Prison in Padua. This pastry lab is an excellent example of how culinary art can contribute to the rehabilitation of inmates. Every day, Brozzetti works with the inmates who, divided into various shifts, produce pastries and other sweet specialties. The goal is to create an environment that replicates the dynamics of a real pastry lab and prepare inmates for reintegration into the workforce.
Brozzetti's philosophy is based on concepts like fluidity, linearity, indulgence, and lightness. In his desserts, technical precision blends with creative innovation, resulting in sweets that challenge the senses and surprise clients. Brozzetti has received numerous awards and recognitions throughout his career. Recently, he was named Best Pastry Chef by the Identità Golose Guide in 2021 and 2022, further cementing his reputation as one of the best pastry chefs internationally.
