MARIO DI COSTANZO Pastry Chef
Pastry Chef and member of the prestigious Accademia Maestri Pasticceri Italiani (AMPI) which represents the maximum synthesis of professionalism in the field of the national pastry of higher level. The experience of pastry chefs who stand out in the national sector for their high quality and professional contribution meets with the remarkable artistic skills applied to the Italian tradition of pastry. He started working as a pastry chef at 18 after graduating from high school. He never thought he would take part in the pastry family company founded by his father in 1979. The family company was specialized in the supply of homemade Neapolitan pastry, he immersed himself in work learning a lot, but it is not enough. Teacher in various training schools, takes part in both courses for professionals and amateurs, prestigious cooking schools such as the “Sweet and salty” of Caserta, “I cook you” of Santa Maria Capua in Vetere, “Italian chef cooking school” of Cagliari, and the same “Boscolo Etoile Accademy”. His goal? Re-educate customers to taste, taste and authenticity. How? Dusting off the ancient flavors, interpreted in an innovative way, with the help of the most modern techniques.For his desserts Allegrío has created the 5-signature chef dessert menu and his Patisserie at the Cafeteria, inspired by the authentic taste and revisited Neapolitan and Roman and the emotions of Allegrío of his creations.