Fusto Milano

At the tender age of 28, Gianluca Fusto was the first non-French pastry chef to be accepted at L’École du Grand Chocolat Valrhona. Working alongside chemists and food engineers, he developed a unique scientific approach to creating classical French desserts. After many years of working as a consultant, Fusto came back to his native Milan in 2020 to open a shop. On display are cakes, such as the Summertime Crostata (almond base with fresh, candied and dried fruit on a vanilla and tonka-bean cream) or Chocolate Triumph, in which a crunchy crumble envelops four different chocolate-based ganaches.