Pastry consultant, AMPI master
Born in Palermo in 1984, Rita Busalacchi graduated in Chemistry and Pharmaceutical Technology before starting her career in the world of pastry. After initially training on her own, she attended the Boscolo Étoile Academy. In 2011 she began working with Luca Montersino, becoming his assistant and discovering, thanks to him, the perfect balance between chemistry and pastry.
A great enthusiast of French pastry, in 2014 she refined her skills working at the Michalak Masterclass with Christophe Michalak, pastry chef for Alain Ducasse, and later in the Paris workshop of Pierre Hermé.
During her career she has received many awards, including the title of Top Italian Chef 2016 in the Pastry Chef category and that of Emerging Pastry Chef 2018 from the Accademia Maestri Pasticceri Italiani. She has also worked with the master Maurizio Santin at the Antico Caffè Spinnato in Palermo.
Today Rita Busalacchi is a freelance consultant in pastry, working both in Italy and abroad, and teaches at several Italian pastry schools. In 2022 she joined AMPI (Accademia Maestri Pasticceri Italiani) with the title of master.
