Ascanio Brozzetti


Ascanio Brozzetti was born in Umbria, and received a diploma from the Assisi Hotel School; in 2006, he joined Max Alajmo's team as head of desserts at the three-star Le Calandre, where he stayed for 13 years. When this experience finished, he chose to focus his work on social issues, and decided to work for Pasticceria Giotto, whose workshop is located in Padua Prison.


From crooks to cooks: the recipe for rehabilitation

Baking their way to a new life. Interview with Chef Brozzetti: from a three-starred restaurant to a confectionery workshop in Padua prison.

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