Christian Marasca is a talented Italian pastry chef, his career marked by educational experiences and collaborations with pastry masters. He has contributed significantly to the success of Zia Restaurant in Rome, known for its contemporary fine dining cuisine.
Born in 1993, Christian Marasca began his path in the world of pastry making by attending ALMA - International School of Italian Cuisine, where he acquired solid technical training. After graduation, he undertook several professional experiences that enriched his cultural and professional background.
His career began at Golosi di Salute by Luca Montersino, both in Rome and Alba. He then worked with Tiziano Mita, an experience that profoundly marked his professional training, teaching him the importance of raw materials and craftsmanship.
Marasca then collaborated with Anthony Genovese at Il Pagliaccio in Rome, where he met Antonio Ziantoni. This collaboration proved crucial, as Ziantoni later called him to lead the dessert section of Zia Restaurant, which opened in 2018 and will be awarded a Michelin star in 2020.
A significant international experience in Marasca's journey was at Le Meurice in Paris, where he worked with Cédric Grolet, one of the world's most influential pastry chefs. This experience enriched his vision and technique in pastry.
At Zia Restaurant, Marasca has developed a dessert menu that reflects his philosophy: balanced, mouthwatering but not cloying desserts that leave customers wanting more. His pastries are distinguished by the skillful use of sugar and the ability to evoke flavors of childhood in a modern key.
His commitment and dedication was recognized in 2022, when he received a special mention for restaurant pastry at the Grand Cucina Talent Prize. Also, in 2023, he was awarded the title of Best Pastry Chef Under 35 at the Food&Wine Italia Awards, consolidating his position among the best young Italian pastry chefs.
