Beppe Allegretta (Pasry Chef)

Cremoso al cioccolato bianco spugna the verde e arancio

I discovered my true calling for a twist of fate, I wanted to be part of the staff of an important reception room, where the only available place was as pastry chef, and I never stopped since.

After the hotel school, I switched from Etoile Chioggia, Emanuele Saracino, Aimo e Nadia and Roberto Rinaldini.

I collaborate with many companies as a technical demonstrator which gives me the opportunity to learn constantly about new products and raw materials.

I was lucky enough to live experiences such as Bottura’s Refettorio Ambrosiano and the honor to work with Ducasse, Roca, Patterson.

What I like most about my job?

The order, accuracy, so many items to make ends … All this gives me great satisfaction and makes me love my job, my passion!

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