Rita Busalacchi is an Italian pastry chef who blends the method of chemistry with the sophistication of haute patisserie. After working with masters such as Montersino and Santin, she became a member of the Accademia Maestri Pasticceri Italiani (Italian Master Pastry Chefs Academy) and author of creations that combine technique, emotion and matter.
Rita Busalacchi approaches the world of confectionery with an unconventional outlook. Her academic training in Chemistry and Pharmaceutical Technology from the University of Palermo provides her with a theoretical foundation that sets her apart from the start. It was during her university years that she discovered pastry as a personal passion, fascinated by a manual by Stefano Laghi. That interest quickly turned into a life choice.
After attending the Boscolo Étoile Academy, she came into contact with Luca Montersino, with whom she began a long collaboration as his assistant. Together they published the book Sins Mignon (2012), where Rita is particularly involved in the technical investigation of alternative gelling agents. It is precisely through analytical rigor and attention to the reaction of ingredients that she builds her personal style: precise but never cold pastry.
In the following years he broadened his vision with international experiences. He attended the Michalak Masterclass in Paris, joined Pierre Hermé's workshop and took a course with Guillaume Mabilleau, thus strengthening his expertise on contemporary French pastry.
In 2018 she landed at Antico Caffè Spinnato in Palermo, where she worked alongside Maurizio Santin as laboratory manager. A year later she published her book 'Emozioni di pasticceria professionale', a collection that summarizes twenty of her most personal creations, shaping her authorial identity.
In 2020 she embarks on a new adventure with her partner: they open Radici, in Iseo, a restaurant where Rita signs the sweet side, inspired by the enhancement of local ingredients and evolved techniques of balancing sugars and textures. Here her idea of ethical and modern pastry, far from fads, close to the territory, manifests itself.
In 2022 she officially joined the Accademia Maestri Pasticceri Italiani (Italian Master Pastry Chefs Academy), a recognition that crowns years of research, study and dedication. Today, she continues to train young professionals, participating in conferences and collaborating with companies in the sector, remaining a point of reference for those who believe that dessert is first and foremost a language that must be known in depth in order to express it with freedom.
