Biografia

At the age of 23, his desire to discover the world led him to manage the kitchen of the Italian restaurant "Il Basilico" in Seville, Spain.

After a year, he went overseas and arrived at the workshop of Master Pastry Chef Gary Rulli in San Francisco, where he had the opportunity to refine his techniques and knowledge by working closely with him at the Emporio Rulli pastry shop.

Back in Italy, he had another important experience working in the workshop of Maestro Gino Fabbri in Bologna, who was to be for Luca a true master both from a professional and a human point of view.

In 2012, he had the chance to work side by side with the pastry chef and owner Giovanni Giberti in the Milan-based workshop of a pastry shop that in a few years would become very famous and appreciated at an international level: in fact, he started to work in Pavè pastry shop since a few months after its opening and for the following three years.

At the same time, he started to teach pastry techniques by holding basic and advanced training courses for the Paideia Onlus School in Milan, where he is still coaching women who want to specialise in this profession.

In 2016, he also decided to embark on a new path, accepting the stimulating proposal from Davide Longoni, who invited him to create and manage a pastry workshop alongside his own historic and well-established bread and pizza production.

Further to continuing to teach at a number of pastry institutes in the Lombardy region, in 2017 he worked for Andrea Berton and his partners in one of Milan's most fashionable venues, Dry Pizza&Cocktails, where he delighted guests with his desserts by the plate, or rather ‘by the glass’.

Today he mainly teaches at various schools, including Carpigiani Gelato University and the Molini Pivetti Academy, and provides consultancy on pastry and gelato making.

customerservice@pivetti.it

Lingue parlate

ITALIAN

ENGLISH

SPANISH