colazione gianluca fusto

Gianluca Fusto: biography, confectionary and recipes

Gianluca Fusto: author of the Gourmet confectionary

A dream vacation at Forte Village has the perfume of uncontaminated nature and the sweet flavor of unforgettable pastries at the pasticceria.

Wellbeing of the body and mind is brought also by the gastronomical discoveries at Forte Village, the variety of food reflects the latest trends and the sweet flavors created by a great maître pâtissier.

Experimentation, innovation and tradition come from a mixture of professionalism, creative inspiration and top quality fresh ingredients for gourmet cuisine and gourmet confectionary.

The motto of Gianluca Fusto is “simple is not easy” because of the difficulty to achieve the perfect balance between excellence and attention to detail.

Gianluca Fusto: master and author of pastries and desserts

Born in Milan 1975, Gianluca Fusto got his degree at the Istututo Alberghiero Carlo Porta. After his studies he pursued his profession in Paris where he worked as a commis saucier and garde manager at Il Cortile dell’Hotel Castile restaurant.

It is in Paris that he approaches the world of confectionary. When he returned to Italy, he worked with Aimo Moroni, father of the famous restaurant Aimo e Nadia now led by chef Fabio Pisani and chef Alessandro Negrini.

Working alongside Moroni brought him close to the relationship between technique and ingredients, recognizing the importance of each element that needs to be treated with care and sensitivity.

Not only Moroni, but the curriculum of Gianluca Fusto also shows other important experiences working with master chefs Carlo Cracco and Alessandro Bredaat and working at the Bistrot of Gualtiero Marchesi, La Scaletta with Aldo Bellini, Valentino with Piero Selvaggio in Las Vegas, the Grand Hotel Villa Serbelloni in Bellagio and the Cracco Peck restaurant in Milan.

Also important for his education are the collaborations with Yann Duytsche and Frédéric Bau, professors at the school Ecole du Grand Chocolate Valrhona of Tain l’Hermitage where Fusto became the first foreign pastry master, and Enrico Parassina that transmitted him the importance of colors.

At Ecole du Grand Chocolat he worked with chemists, physicists and food engineers that gave him the knowledge of new ingredients and techniques bringing him closer to the connection between food and the individual.

The matured experience gained over the years allowed him to achieve many goals including: starting Gianluca Fusto Consulting in 2008, receiving first place in the championship of Pasticceria Mondiale by leading the Italian team in 2011, in 2012 he entered the Accademia Maestri Pasticcieri Italiani and won the Miglior Pasticciere dell’Anno prize at the international congress of the Identità Golose, in 2014 he appeared on Sky Arte on the program DE.Sign and recently he opened Fusto, a new concept confectionary in Milan.

He is the author of his first monographic book: Percorsi, Le mie 24 ore dolci and Crostate e Mono. Gianluca Fusto also traveled to the Middle East and China, he today expresses these experiences by saying: “ prime ingredients are a seed that germinates on a plate. I use the things I have learned along the way so to combine, to play, to have fun and to stimulate emotions”.

Gianluca Fusto: all the sweet creations of the maître patîssier

Every chef has a favorite ingredient, for Gianluca Fusto it’s without a doubt: cocoa.

“To transform cocoa beans into chocolate requires knowledge, passion, and talent. It’s a fascinating process that begins in the tropical forests and proceeds through phases of production for us artisans of flavor to use”

The proportionate, elegant and geometrical creations of Fusto are made with a rule of three combinations: three products, three structures, three consistencies, three temperatures, and three colors. His objective, on the other hand, is always one: to excite the palate.

The Wonka cake is an irresistible chocolate dessert invented by Gianluca Fusto.

WONKA CAKE: the recipe

Weigh all ingredients separately. Use your food mixer to mix in eggs, caster sugar and honey. Sift the flour, yeast, almond flour and cocoa together then add them to the mixture, leave it on for three minutes until all lumps have disappeared. At this point add the cream. Melt the chocolate and butter at 50 degrees and add them to the mixture, let everything mix in the mixing machine for 4/5 minutes. In the meantime butter the aluminum tray and use greaseproof paper. Pour 250 g of dark chocolate plum-cake mixture onto the tray using a spatula. Make a 4 mm high and 90 mm long line of Gianduia chocolate in the center of the mixture, then pour another 150 g of the mixture on top. Bake in the oven at 180 degrees for 20 minutes, remember to cover the tray for the last 8/9 minutes.

When the cake is ready, remove it from the tray and let it cool at room temperature for several hours. Last of all you can decorate the cake according to your creativity.

Ingredients for 10 portions:

  • 410 grams of whole eggs
  • 100 grams of orange flower honey
  • 170 grams of sugar
  • 102 grams of Sicilian almond flour
  • 170 grams of fresh cream (35%)
  • 150 grams of flour
  • 140 grams of butter
  • 11 grams of powdered chemical yeast
  • 34 grams of cocoa powder
  • 100 grams of Guanaja dark chocolate (70%)
  • Gianduia Noisette Noir chocolate
  • Chocolate decorations
  • 3 aluminum oven trays for plum-cakes (4,5×4,5×22 cm)
  • Greaseproof paper

Do you want to live a dream holiday characterized by wellness and good taste? Discover the Forte Village Resort in Sardegna


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