Team Italy
Diego Crosara - Captain In 1980 he awards a diploma at the pastry school of Cividale del Friuli and, from 1981 to 1984 he attends several specialization courses with important professionals in Italy and abroad. Since 1981 he works in the pastry lab Al Portego in Valdagno, near Vicenza. In October 1992 he cooperates as member of the Italian pastry-chefs team for the celebration of the 50th anniversary of America's discovery, in San Francisco, with Gary Rulli.
Since 2004 he is a teacher for Cast Alimenti School, Dolce & Salato and Artedolce. Besides he practices a permanent activity as instructor for professionals' courses organized by local chef associations.
From 1995 to 2000 he is a member of the Veneto Region Team; from 2000 to 2008 he is the pastry chef of the Italian Chefs team.
Since 2000 until now he takes part to several competitions at world level, always obtaining good results. His last successes were in 2004 at the European Championship in Stuttgart with a gold medal; at the Cuisine and Pastry Olympics in Erfurt with silver medal and, in 2006, at the Culinary World Cup in Luxembourg, with a gold medal and the title of World Champion for pastry.
Davide Malizia
Born in Rome but of Sicilian origins, he attends the Artusi hotel and catering school in Rome, awarding a full marks diploma. Meanwhile his passion for artistic sugar and pastry grows so he decides to develop it at the top level starting to work in prestigious hotels of the city, like Exedra and Grand Hotel St. Regis. His training starts through professional schools in Italy and abroad. In 2005 he won the World Championship in Luxembourg with 4 gold medals with a special mention for the highest score obtained in the artistic category; in 2008 he won the International Championship in Stuttgart (International Cooking Competition Intergastra) with 6 gold medals for the highest score in artistic category and the absolute prize at Culinary Trophy. In 2008 he won the only Italian gold medal at the Erfurt Olympics in the artistic pastry category.
Fabrizio Galla
After several experiences in pastry-shops and restaurants in Italy, including the one managed by his family, he opens his own pastry lab specialized in the production of plated desserts and chocolate. He increases his experience in the sector, in particular in chocolate, in contact with the most important Italian pastry-chefs who urge him to participate to numerous national and international competitions. He obtained good results like the second place at the World Chocolate Masters in Paris, 2005. Furthermore, he was a member of the Italian team third classified at the Coupe du Monde de la Patisserie in Lyon, in January 2007. He's member of the AMPI, Accademia Maestri Pasticceri Italiani.
Tags: 2010, Italy, team bio
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