Born in Solarolo (Romagna), Luca Rubicondo runs Rubicondo Pasticceri and, after winning the Pastry Bit Competition 2023, was named “Dallagiovanna Pastry Ambassador 2024.” With one mixed-levain brioche dough he transforms high pastry into playful visuals.
Trained between his family’s workshop and specialist courses, Rubicondo opened his own atelier in Solarolo, where he perfected a Venetian-brioche dough made with panettone flour and a mixed biga. In an Italian Gourmet interview he explains: “I create deceptive shapes—sauces that look savory yet are strawberry gels, pistachio ‘hot-dog’ covered in ruby chocolate, pseudo-mayonnaise that is actually pastry cream.”
In September 2023 he triumphed in the Pastry Bit Competition organised by Molino Dallagiovanna with Gambero Rosso, earning the title Pastry Ambassador 2024 for the Emilia mill.
His philosophy rests on “Patience, Precision, Poetry”: slow processes, scientific balances and a playful twist that draws younger audiences to artisanal pastry. Next goal: launch “La Dolza,” a retail line of sweet-savory brioches shaped like reimagined Emilia street food.
