Giuseppe Piffaretti

Born in a border town in Canton Ticino, Giuseppe Piffaretti discovers his passion for pastry-making at fifteen, during a course with instructor Mimmy Steiger. The unforgotten master and friend Nereo Cambrosio helps him navigate the world of confectionery. Enrolled in the professional school of Trevano, he obtains the federal baker-pastry chef diploma, ranking first in the entire Canton and winning the Cambrosio award. He takes over a bakery in Mendrisio, where from 1982 to the present day he will train more than 25 baker-pastry chef and pastry chef-confectioner apprentices. At 40, he returns to school to undertake the Master's Course (a Swiss equivalent of the M.O.F). Among his recognitions are a silver medal and two bronze medals at the Gelato World Cup at SIGEP in Rimini. For 15 years, he is the face of pastry-making on Swiss Italian TV (RSI). He teaches in professional schools such as Richemont Schule in Lucerne and Lausanne, Chocolate Academy Zurich, Ecole nationale supérieure de pâtisserie in Yssingeaux, EPGB Gremio de Pasteleria in Barcelona, Cast Alimenti in Brescia, Gustar in Pistoia, Fugar in Rimini, Carpigiani University, Malmö Sweden, Pastry School in Portugal. In 2018, he creates the Panettone World Cup, the first international competition ever dedicated to the world's most famous leavened cake. In 2022, he celebrates 40 years of activity.