HOME login | Newsletter 
 
GIANLUCA FUSTO
The roots of the geometry.
What Gianluca Fusto does is a creative mathematics, managing to bring together the two emispheres of his brain: the emotive and the rational. The result is a professional in constant evolution in terms of techniques, technologies, ingredients and the search for the playfuness.
After attending the school in Milan and some working in Paris, he has met Aimo Moroni, a father of sorts, and not only professional, who taught him to let himself permeate by the magic of ingredients. Also, Henry Parassina, the master of sugar, gave him a feel for the range of colour, as well as Yann Duytsche and Frédéric Bau, conveyed precision, rigour and technique.
In 2000 Gianluca arrived at the Ecole du Grand Chocolat, working side by side with chemists, physicians, and food engineers let him better understand the world of ingredients also the reference to the human organism and the nature of taste.

Book now the course
March 2, 2013 hours 13:30-16:30:
Creatività e carta dei dessert
March 3, 2013 hours 9:30-12:30:

SPEAKERS
 
Welcome to the Art&Pastry's red carpet!
 
Art&Pastry has put together a list of well known European pastry chef, chef and experts who represent the top in their activities internationally.

Discover with us all the speakers and select workshops and masterclasses of your choice.
 

SONIA BALACCHI
 

PAOLA CASALINI
 

ZOE CLARK
 

LORETTA FANELLA
 

FRANCESCO FAVORITO
 

JEAN-FRANCOIS
FOUCHER
 
 

RENÉ FRANK
 

GIANLUCA FUSTO
 

WILL GOLDFARB
 

LETIZIA GRELLA
 

MARIACRISTINA
HELLMANN
 

LUCA LACALAMITA
 

PAOLO LORASCHI
 

DAVIDE MALIZIA
 

IGINIO MASSARI
 

CRISTIAN MOMETTI
 

LUCA MONTERSINO
 

GIUSEPPE PIFFARETTI
 

CLAUDIA PRATI
 

DARIO RANZA
 

MARIO ROMANI
 

ELISEO TONTI
 

PACO TORREBLANCA
 

JOSEPH TROTTA
 

LORENA GIL VAZQUEZ
 

SIMON WEBSTER
   
 
 
Festival | Speakers | Programme | Visiting | Press | Contact us |
© Copyright 2012 - Etiqua - P.I. 02918500121