Giuseppe Bono was born in 1984 in Menfi (AG), in Sicily, land of great culture, traditions and renowned experience in the field of Italian pasty-making.
Just in Menfi, already at the age of 14, Giuseppe started to work at the family pastry shop, where he learned the trade fundamentals and soon fell in love with the creativity of the sweetest craft in the world: the pastry-making.
Behind who he is now, there are years of training and professional experiences in various Italian cities.
Constantly, he attends specialization and refresher courses on modern cakes, mignon pastries and chocolate, without however neglecting his passion for artistic sugar craft.
Among the masters, who led him to specialize more and more in the field of confectionery, there are Luigi Biasetto, Salvatore Cappello and Gennaro Volpe. To the latter, Bono owes much of his success: in fact, Volpe instilled professionalism, competence and creative inspiration into the young confectioner.
Currently, Giuseppe is the chief pastry chef of the patisserie “Eurocaffè” in Menfi.
Translations by Erika Palminteri
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